Save The smell of roasted ginger and orange hit me the moment I opened the oven door, and I knew I'd stumbled onto something special. I'd bought too much rhubarb at the market that morning, thinking I'd make a crumble, but then I spotted the pork shoulder in my fridge and wondered if the two could work together. That curiosity turned into one of my favorite weeknight dinners. The way the rhubarb softens and caramelizes alongside the pork, soaking up all those warm spices, feels like discovering a secret no one told me about. Now I make this traybake whenever I want something impressive without the fuss.
I remember serving this to friends who claimed they didn't like rhubarb. They eyed the pink stalks suspiciously until they took their first bite, and then someone said it tasted like the pork had been on vacation somewhere exotic. The ginger and orange zest do that, I think, they turn something humble into something that feels traveled and worldly. By the end of the night, everyone was scraping the sticky, caramelized bits off the tray with their forks. I didn't even bother plating leftovers properly, we just stood around the kitchen island and finished it off.
Ingredients
- Boneless pork shoulder or loin: I prefer shoulder because it stays juicy and develops those crispy edges, but loin works if you like leaner meat.
- Olive oil: Just enough to help the spices cling to the pork and keep everything from sticking to the tray.
- Sea salt and black pepper: The foundation of flavor, don't skimp here or the pork will taste flat.
- Rhubarb: Look for firm stalks with vibrant color, they hold their shape better and taste brighter after roasting.
- Red onions: They sweeten beautifully in the oven and add a slight sharpness that balances the honey.
- Garlic and ginger: Freshly minced and grated, these two bring warmth and a bit of heat that makes the whole dish sing.
- Orange zest and juice: The citrus brightens everything and keeps the rhubarb from tasting too heavy or one note.
- Honey or maple syrup: A little sweetness tames the rhubarb's tartness and helps everything caramelize into sticky, golden perfection.
- Ground coriander, fennel, cinnamon, smoked paprika, and chili flakes: This spice blend is where the magic happens, warm, a little smoky, with just a hint of heat if you want it.
- Fresh parsley or cilantro: A handful of herbs at the end adds color and a fresh contrast to all that roasted richness.
Instructions
- Preheat and prep your tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step saves you from scrubbing sticky caramelized bits later, trust me.
- Season the pork:
- Toss the pork slices in a bowl with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until every piece is coated. Arrange them on one side of the tray, giving each slice a little breathing room.
- Prepare the rhubarb mixture:
- In another bowl, combine rhubarb, red onions, garlic, ginger, orange zest and juice, and honey, tossing until everything glistens. Spread this mixture on the tray beside the pork, letting the pieces tumble naturally.
- Roast until tender:
- 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.
- Finish with high heat:
- Crank the oven up to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden with crispy edges and the rhubarb is soft and caramelized. Watch it closely during this phase so nothing burns.
- Rest and serve:
- Let the pork rest for 5 minutes, then slice it against the grain. Pile everything onto a platter, drizzle over any pan juices, and scatter fresh herbs on top.
Save There was one evening when I made this after a long, frustrating day, and I wasn't expecting much beyond dinner. But sitting down to that plate, the sweet and savory balance, the way the pork practically melted, it turned my whole mood around. Food has a way of doing that when you let it. This traybake has become my reminder that sometimes the best comfort comes from a hot oven and a little bit of courage to try something new.
Serving Suggestions
I love piling this onto a big platter with roasted baby potatoes that have been tossed in olive oil and sea salt. The potatoes soak up all the sticky, citrusy juices from the rhubarb and pork, turning every bite into something special. If you want something lighter, serve it over a bed of fluffy couscous or with a crisp green salad dressed simply with lemon and olive oil. Sometimes I'll add a dollop of Greek yogurt on the side for a cool, tangy contrast that makes the whole plate feel even more balanced.
Customizations and Swaps
If pork isn't your thing, chicken thighs work beautifully here and cook in about the same amount of time. I've also tried this with thick slices of turkey breast, though I had to watch the timing more carefully to avoid drying it out. For a sweeter version, swap the honey for maple syrup and add a pinch of nutmeg to the spice mix. If you love a bit of tang, splash some balsamic vinegar over the rhubarb mixture before it goes into the oven, it deepens the flavor and adds a gorgeous glaze.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, the flavors get even better as they sit. I reheat portions in a hot oven at 180°C (350°F) for about 10 minutes, which crisps the pork back up without drying it out. You can also reheat gently in a skillet over medium heat with a splash of water or stock to keep everything moist.
- Let the dish cool completely before storing to avoid condensation that makes everything soggy.
- If freezing, pack the pork and rhubarb separately and use within two months for best texture.
- Garnish with fresh herbs only after reheating, not before storing, so they stay bright and fragrant.
Save This traybake has earned a permanent spot in my rotation, not just because it tastes incredible, but because it makes me feel like a more confident cook every time I pull it from the oven. I hope it does the same for you.
Recipe FAQs
- → Can I use a different cut of pork?
Yes, boneless pork loin or pork shoulder work equally well. You can also substitute with chicken thighs for a lighter option while maintaining the cooking time and temperature.
- → 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 exterior. Let it rest for 5 minutes after roasting to ensure juices redistribute throughout the meat.
- → What if my rhubarb is very tart?
Adjust the honey or maple syrup to taste. Start with 2 tablespoons and add more if needed. The orange juice also helps balance the tartness naturally.
- → Can I prepare this dish ahead of time?
You can marinate the pork and prepare the rhubarb mixture up to 4 hours in advance. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What side dishes complement this traybake?
Roasted potatoes, couscous, quinoa, or a crisp green salad work wonderfully. The dish also pairs well with crusty bread to soak up the flavorful juices.
- → Can I add other vegetables to the tray?
Absolutely. Carrots, parsnips, or sweet potatoes make excellent additions. Cut them into similar-sized pieces to ensure even cooking alongside the pork and rhubarb.