Slow roast pork thats caramelised on the outside, ultra tender on the inside, with syrupy sweet-savoury-buttery juices.
This is an ideal recipe for pork neck / collar butt also known as pork scotch roast.
Brilliant pork cut for both fast and slow cooking!
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I freaked out, wondering if I had already published it….
And then it suddenly dawned on me.
This recipe is almost like the baked non-Asian version ofVietnamese Coconut Caramelised Pork!
The same sweet-savoury flavour with incredible caramelised surfaces, but this doesnt have the Vietnamese flavours.
No stirring, just pop it in the oven and set the timer.
This roast pork is slow roasted so the flesh becomes tender and the outside is caramelised.
By using smaller pieces, we keep the roasting time under 2 hours!
It also works brilliantly with pork scotch roast aka pork neck / collar butt.
Its a brilliant pork cut widely available in Australia thats suited to both fast and slow cooking.
Simmer to dissolve the sugar, then pour it all over the pork.
If you dont like sweet-savoury foods, this recipe isnt for you.
And it needs to be paired with the right protein.
Sweet works brilliantly with pork.
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But this recipe would probably be too sweet for chicken.
Nagi x
PS Pictured in the top photo with thisEveryday Cabbage Saladpeeking out of the corner.
Extra recipe for today, goes great with this pork!!
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More pork roast recipes to try!
