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Pork and rhubarb pot roast with Jerusalem artichoke mash
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Prep Time:
45 minutes
Cook Time:
230 minutes
Total Time:
275 minutes
Delicious pork pot roast with tangy rhubarb and aromatic spices, served with silky Jerusalem artichoke and potato mash. Prep pork and mash ahead, add rhubarb for a tasty twist later.
Ingredients:
  • 1.8kg boneless pork shoulder roast
  • 27.30 gm extra virgin olive oil
  • 2 red onions, cut into thin wedges
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1 cinnamon stick
  • 2 star anise
  • 6 whole cloves
  • 2 fresh bay leaves
  • 1/4 tsp dried chilli flakes
  • 125ml (1/2 cup) red wine
  • 125ml (1/2 cup) water
  • 60ml (1/4 cup) port
  • 60ml (1/4 cup) red wine vinegar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 370g (about 4 large stems) trimmed rhubarb, cut diagonally into 5cm pieces
  • Steamed greens, to serve
  • 500g Jerusalem artichokes, peeled, thinly sliced
  • 1kg Sebago potatoes, peeled, coarsely chopped
  • 60g butter, chopped
  • 60ml (1/4 cup) milk, warmed
Instructions:
  • Preheat your oven to 160C/140C fan forced. Unroll the pork and discard the rind and excess fat. Re-roll the pork and tie with kitchen string. Season generously. Heat oil in an ovenproof casserole dish over medium-high heat. Brown the pork by cooking and turning for 8 minutes. Transfer to a plate.
  • Place the onion in the pan and cook over medium heat for 2 minutes until softened. Add the ginger, garlic, cinnamon, star anise, cloves, bay leaves, and chili flakes. Cook for 1 minute until fragrant. Pour in the red wine, water, port, vinegar, and brown sugar. Stir until dissolved. Add the pork back to the pan, bring to a boil, and cover.
  • Roast the pork, rotating it twice, for 3 hours until melt-in-your-mouth tender. Introduce the rhubarb and bake, covered, for an additional 10-15 minutes until the rhubarb is tender yet still slightly firm. Rest covered for 15 minutes before serving.
  • For the mash, start by placing the artichoke in a saucepan and covering it with cold water. Season it, then bring it to a boil over medium-high heat. Let it simmer for 6 minutes. Next, add the potato and continue simmering for another 16-17 minutes, until both are tender. Drain the veggies, return them to the pan, and mix in 50g of butter. Mash until smooth, then pour in the milk. Season again and mix everything together using a wooden spoon.
  • Serve the pork with the flavorful pan juices, alongside a bed of fresh greens and creamy mashed potatoes, all topped with the remaining butter for a delicious finishing touch.

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