Save to Pinterest The smell hit me before I even opened the oven door. Sweet, sharp rhubarb mingling with warm spices and caramelizing pork fat. My neighbor had dropped off an armful of rhubarb stalks from her garden, and I stood in my kitchen wondering what on earth to do with them besides crumble. I had pork shoulder thawing and a hunch that tart and savory might just work magic together. That first traybake taught me that sometimes the best meals come from trusting odd pairings.
I made this for a small dinner party on a rainy April night. My friend swore she hated rhubarb until she tasted a bite of pork draped in those caramelized, ginger-kissed pieces. She went quiet, then asked for the recipe before dessert even arrived. That moment reminded me how a single dish can shift someones opinion, not through persuasion, but through flavor that speaks for itself.
Ingredients
- Boneless pork shoulder or loin: Shoulder stays juicier and more forgiving during roasting, while loin cooks faster and leaner, choose based on your timing and preference.
- Rhubarb: Trim away any leaves completely as theyre toxic, and choose firm, bright stalks for the best tartness and texture.
- Red onions: Their natural sweetness balances the rhubarbs sharpness and they caramelize beautifully alongside everything else.
- Fresh ginger: Grating releases more juice and heat than chopping, and it cuts through the richness of the pork with a lively zing.
- Orange zest and juice: The citrus bridges the gap between sweet and savory, adding brightness without overpowering the spices.
- Honey or maple syrup: Just enough sweetness to temper the rhubarbs bite, and it helps the edges caramelize into sticky, flavorful bits.
- Ground coriander, fennel, cinnamon, smoked paprika: This spice blend creates warmth and complexity, turning simple roasted ingredients into something deeply layered.
- Chili flakes: Optional but recommended for a subtle heat that lingers pleasantly after each bite.
- Fresh parsley or cilantro: A handful of chopped herbs at the end adds a pop of color and freshness that wakes up the whole plate.
Instructions
- Preheat and Prep Your Tray:
- Set your oven to 200 degrees Celsius and line a large baking tray with parchment paper to save yourself scrubbing later. Make sure the tray is big enough that everything can spread out without crowding.
- Season the Pork:
- Toss the pork slices in olive oil, salt, pepper, and all the ground spices until every piece is coated in that fragrant mix. Arrange them on one side of the tray, leaving space for the rhubarb mixture.
- Prepare the Rhubarb Mixture:
- Combine rhubarb, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey in a bowl, tossing until everything glistens. Spread this vibrant mixture beside the pork on the tray.
- Roast and Turn:
- Slide the tray into the oven and roast for 35 minutes, flipping the pork and stirring the rhubarb halfway through so everything cooks evenly. The kitchen will start to smell incredible around the 20 minute mark.
- Increase Heat for Caramelization:
- Crank the oven up to 220 degrees Celsius and roast for another 10 to 15 minutes until the pork edges are golden and the rhubarb is tender with caramelized tips. Watch closely during this stage to avoid burning.
- Rest and Serve:
- Let the pork rest for 5 minutes before slicing so the juices redistribute. Pile everything onto a platter and scatter fresh herbs over the top for a final flourish.
Save to Pinterest One Sunday, I served this with a pile of buttery roasted potatoes and a simple green salad. My dad, who usually sticks to plain meat and veg, went back for seconds and asked if I could teach him how to make it. We stood side by side the following weekend, him grating ginger and me slicing pork, and I realized that recipes like this do more than feed people, they create little pockets of connection.
Serving Suggestions
This traybake shines alongside roasted potatoes tossed in olive oil and sea salt, or a mound of fluffy couscous that soaks up all the tangy pan juices. A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. If youre feeling indulgent, add a dollop of Greek yogurt or creme fraiche on the side for extra creaminess.
Ingredient Swaps and Adjustments
If pork isnt your thing, boneless chicken thighs work wonderfully and stay just as juicy during roasting. You can swap honey for maple syrup if you prefer a deeper, earthier sweetness. For extra tang and depth, add a splash of balsamic vinegar to the rhubarb mixture before it goes into the oven. If rhubarb isnt in season, try thick slices of tart apple or even fresh cranberries for a similar sweet-tart balance.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better once the flavors have melded overnight. Reheat gently in a low oven or on the stovetop with a splash of water to keep everything moist. You can also shred the leftover pork and toss it with the rhubarb mixture for quick grain bowls or wraps throughout the week.
- Let everything cool completely before storing to avoid condensation and sogginess.
- Freeze individual portions if you want to stash some away for a busy weeknight.
- Reheat only what youll eat to preserve the best texture and flavor.
Save to Pinterest This dish has become my go-to when I want something impressive without the fuss, and every time I pull that tray from the oven, I remember why simple ingredients treated right can be the most satisfying meal of all. I hope it brings as much warmth to your table as it has to mine.
Recipe Questions & Answers
- → Can I use a different cut of pork?
Yes, both pork shoulder and pork loin work beautifully. Shoulder is more marbled and stays juicier, while loin is leaner. You can also substitute with chicken thighs for similar results.
- → What if my rhubarb is very tart?
Simply increase the honey or maple syrup by an extra tablespoon to balance the tartness. Taste the rhubarb mixture before roasting and adjust sweetness to your preference.
- → Can I prepare this ahead of time?
You can prep the pork and rhubarb mixtures separately up to 4 hours ahead and store them covered in the refrigerator. Arrange on the tray and roast when ready to cook.
- → What sides pair best with this dish?
Roasted potatoes, couscous, quinoa, or polenta work wonderfully. A crisp green salad or steamed greens help balance the rich, sweet-tart flavors of the traybake.
- → How do I know when the pork is fully cooked?
The pork should reach an internal temperature of 63°C (145°F) and have a golden, caramelized exterior. Let it rest for 5 minutes before slicing to retain juices.
- → Can I add other vegetables to the tray?
Absolutely. Carrots, parsnips, sweet potatoes, or bell peppers make excellent additions. Just ensure they're cut to similar sizes so everything cooks evenly.