Pin it The combination of pork and rhubarb happened by accident one spring evening when I had both ingredients staring at me from the fridge. I wasn't sure if the tartness would work with the richness of the meat, but something about the pink stalks and the marbled pork felt right. I threw in some ginger and orange because my instinct said it needed brightness. The smell that filled the kitchen as it roasted was incredible, sweet and sharp and earthy all at once. By the time I pulled the tray out, I knew this was going to be one of those recipes I'd make over and over.
I made this for a small dinner with friends who claimed they didn't like rhubarb. They were skeptical when I told them what was in the oven, but the moment I set the platter down, all doubt disappeared. One of them actually scraped the tray for the caramelized bits at the bottom. It became a running joke that I'd converted them, but really, the dish did all the work.
Ingredients
- Boneless pork shoulder or loin (800 g): Shoulder has more fat and stays juicy, but loin works beautifully if you prefer leaner meat.
- Olive oil (1 tbsp): Just enough to help the spices stick and encourage browning without making the pork greasy.
- Sea salt (1 tsp) and black pepper (½ tsp): Season generously because pork needs it, and the rhubarb will balance any saltiness.
- Rhubarb (300 g): Choose firm stalks with vibrant color and trim away any leaves, which are toxic.
- Red onions (2): They sweeten as they roast and add a gentle sharpness that complements the rhubarb.
- Garlic cloves (2, minced): Freshly minced garlic mellows in the oven and adds depth without overpowering.
- Fresh ginger (thumb-sized piece, grated): This brings warmth and a slight bite that ties the whole dish together.
- Orange (zest and juice): The citrus brightens the rhubarb and cuts through the richness of the pork.
- Honey or maple syrup (2 tbsp): Balances the tartness of the rhubarb and helps everything caramelize.
- Ground coriander (1 tsp): Adds a subtle citrusy note that pairs beautifully with pork and fruit.
- Ground fennel (1 tsp): Lends a gentle anise flavor that feels warm and slightly sweet.
- Ground cinnamon (½ tsp): Just a hint to add warmth without making it taste like dessert.
- Smoked paprika (½ tsp): Brings a smoky undertone that deepens the flavor of the pork.
- Chili flakes (¼ tsp, optional): A little heat balances the sweetness, but skip it if you prefer a milder dish.
- Fresh parsley or cilantro (3 tbsp, chopped): A bright, herby finish that adds color and freshness right before serving.
Instructions
- Prep the oven and tray:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps everything from sticking and makes cleanup so much easier.
- Season the pork:
- In a bowl, toss the pork slices 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, leaving space for the rhubarb.
- Prepare the rhubarb mixture:
- In another bowl, combine rhubarb, red onions, garlic, ginger, orange zest and juice, and honey, tossing until everything is well coated. Spread this mixture out beside the pork on the tray.
- Roast everything together:
- Slide the tray into the oven and roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through so everything cooks evenly. The kitchen will start to smell amazing.
- Finish with high heat:
- Increase the oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden and cooked through and the rhubarb is tender and caramelized. Watch closely so nothing burns.
- Rest and serve:
- Let the pork rest for 5 minutes, then slice it and arrange everything on a platter. Sprinkle with fresh herbs and serve immediately.
Pin it The first time I served this, my partner said it tasted like something you'd get at a little bistro tucked away on a side street. That comment stuck with me because it captured exactly what I love about this dish, it feels special without trying too hard. It's the kind of meal that makes an ordinary Tuesday feel a little more like an occasion.
What to Serve It With
I usually pair this with roasted baby potatoes tossed in olive oil and sea salt, but couscous or quinoa work beautifully if you want something lighter. A crisp green salad with a lemony vinaigrette cuts through the richness and adds freshness. If you're feeling indulgent, a side of creamy polenta soaks up all the caramelized juices from the tray. Honestly, crusty bread for mopping up the sauce is never a bad idea either.
Variations and Substitutions
If you can't find rhubarb or it's out of season, tart plums or even thinly sliced apples with a splash of vinegar can work in a pinch. Chicken thighs are a great swap for pork and they cook in about the same time. You can also add root vegetables like carrots or parsnips to the tray for extra heartiness. I've tried this with pork chops instead of shoulder, and while they cook faster, they can dry out more easily, so keep an eye on them.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, so it's one of those dishes that tastes even better the next day. Reheat gently in a low oven or on the stovetop with a splash of water or broth to keep everything moist. I've also shredded the leftover pork and tossed it with the rhubarb mixture for grain bowls, and it was fantastic.
- Store pork and rhubarb together so the flavors continue to meld.
- Reheat at 160°C (325°F) covered with foil to prevent drying out.
- Freeze portions for up to two months, though the rhubarb texture may soften slightly.
Pin it This traybake has become one of those recipes I turn to when I want something that feels like a hug but doesn't require much effort. It's proof that bold flavors and simple techniques can create something truly memorable.
Recipe FAQs
- → Can I use a different cut of pork?
Yes, pork loin or shoulder both work well. You can also substitute with chicken thighs for a lighter option. Adjust cooking time as needed to ensure thorough cooking.
- → What if my rhubarb is very tart?
Increase the honey or maple syrup by 1-2 tablespoons to balance the tartness. You can also add a splash of balsamic vinegar for extra depth and sweetness.
- → What should I serve with this traybake?
Roasted potatoes, couscous, or a crisp green salad pair beautifully. You can also serve with crusty bread to soak up the flavorful juices.
- → Can I prepare this ahead of time?
You can prepare the pork and rhubarb mixtures up to 4 hours ahead and refrigerate. Bring to room temperature before roasting for even cooking.
- → How do I know when the pork is cooked through?
Use a meat thermometer to check that the internal temperature reaches 63°C (145°F). The pork should be golden on the outside and slightly pink inside after resting.
- → Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven at 180°C (350°F).