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Photo of Slow-roasted honey and soy pork by WW

Slow-roasted honey and soy pork

Total Time
2 hr 45 min
30 min
2 hr 15 min
If you’re drooling already, just wait until this dish passes your lips. Well worth the wait!


Pork scotch roast, raw

800 g

Canola oil

1 tbs, (or sunflower oil)

Red onion

1 medium, coarsely chopped


4 clove(s), sliced

Fresh ginger

50 g, (6cm piece), sliced

Cinnamon quill

1 whole, broken in half

Star anise

3 individual

Reduced salt soy sauce

125 ml

Sweet-style white wine

½ cup(s), (Chinese), (125ml)


cup(s), (120g)

Bok choy

1 bunch(es), quartered

Chinese broccoli (gai lan)

1 bunch(es), cut into 8cm lengths

Choy sum

1 bunch(es), cut into 8cm lengths


  1. Preheat oven to 160°C or 140°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Add pork and cook, turning, for 10 minutes or until browned all over. Add onion, garlic, ginger, cinnamon, star anise, soy sauce, wine, honey and 1 cup (250ml) water and bring to the boil.
  2. Transfer casserole dish to oven and bake, covered, for 1 hour. Uncover and bake, turning occasionally, for a further hour or until pork is tender and sauce has reduced slightly. Check occasionally that sauce does not start burning, adding a little more water if needed. Remove and discard cinnamon stick.
  3. Meanwhile, steam Chinese vegetables until just tender. Drain. Serve with sliced pork drizzled with strained sauce.


SERVING SUGGESTION: Steamed jasmine rice, 85g per serve.