Save There's something magical about the moment when a traybake comes out of the oven and the kitchen fills with that complex, spiced warmth—tangy rhubarb mingling with caramelized pork, ginger cutting through it all like a gentle wake-up call. I stumbled onto this combination quite by accident one spring when I had a bunch of rhubarb that needed using and some beautiful pork shoulder on hand, and I thought, why not throw them together with spices that felt right? What emerged was this stunning, barely-sweet-barely-tart balance that somehow felt both comforting and exciting at the same time.
I made this for my partner on a rainy Sunday, and I remember him walking into the kitchen mid-roast, stopping dead in the doorway just to breathe in the smell of it all. The fennel and coriander had him curious, the orange brightness caught him off guard, and when we finally sat down to eat, he went quiet in that way that means the food is doing exactly what it should. That's when I knew this wasn't just a recipe—it was something I'd be making again and again.
Ingredients
- Pork shoulder or loin, 800 g cut into thick slices: Thick-cut pork stays juicy through roasting if you don't overcook it, so resist the urge to slice it paper-thin.
- Olive oil, 1 tbsp: Just enough to coat everything lightly and help the spices cling to the meat.
- Sea salt and black pepper: These form the base; don't skip seasoning the pork directly.
- Rhubarb, 300 g cut into 5 cm pieces: Rhubarb can be quite tart, but it mellows beautifully when roasted and releases a wonderful color into the pan.
- Red onions, 2 cut into wedges: Red onions are sweeter than yellow ones and hold their shape better during the long roast.
- Garlic and ginger: Two cloves of garlic minced and a thumb-sized piece of ginger grated add warmth without overpowering the delicate rhubarb.
- Orange zest and juice: This is your bridge between the meat and the fruit—bright, acidic, and essential to the whole balance.
- Honey or maple syrup, 2 tbsp: Use this sparingly; you're not making dessert, just rounding out the edges of the rhubarb's tartness.
- Ground coriander, 1 tsp: Coriander brings an almost citrusy sweetness that pairs beautifully with both pork and rhubarb.
- Ground fennel, 1 tsp: This one surprised me the first time I added it, but fennel and rhubarb are old friends in the kitchen.
- Cinnamon and smoked paprika, ½ tsp each: Cinnamon adds warmth and depth; smoked paprika gives the pork a subtle golden color.
- Chili flakes, ¼ tsp optional: A whisper of heat lifts everything, but leave it out if you prefer pure comfort.
- Fresh parsley or cilantro for garnish: Either one works; cilantro adds a slight peppery edge that I reach for on weekends.
Instructions
- Heat your oven and set up:
- Get your oven to 200°C (400°F) and line a large baking tray with parchment paper—this saves you from scrubbing later and lets everything slide off easily when it's done.
- Season the pork with warmth:
- In one bowl, toss your pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until every piece is lightly coated in spiced oil. Arrange them on one side of the tray, leaving room for the rhubarb.
- Prepare the rhubarb magic:
- In another bowl, combine rhubarb pieces, red onion wedges, minced garlic, grated ginger, orange zest, orange juice, and honey, tossing everything until the rhubarb is well coated in the glossy mixture. Spread this beside the pork on your tray, keeping the two separate for now so the flavors stay distinct at first.
- Begin the first roast:
- Slide the tray into the oven and roast for 35 minutes, then turn each piece of pork and give the rhubarb mixture a good stir about halfway through—you want the pork to cook evenly and the rhubarb to start breaking down.
- Boost the heat for the finish:
- Increase the oven to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden at the edges and cooked through, and the rhubarb has softened into a jammy, caramelized sauce. You'll see the edges of the rhubarb start to darken slightly—that's exactly right.
- Rest and plate:
- Remove the tray from the oven, let the pork rest for 5 minutes (this keeps it tender), then slice the pork and arrange everything on a serving platter with the rhubarb sauce spooned over and around. Scatter fresh herbs on top and serve while everything is still warm.
Save One evening, a friend who usually sticks to plain grilled chicken tried this and asked for the recipe before dessert was even finished. I realized then that sometimes the best meals are the ones that surprise people—where they think they know what they're getting into, and then a combination of flavors hits them that they hadn't expected. That's this dish right there.
What Makes This Different
Most pork roasts pair with apples or plums, but rhubarb brings a sharper, more mineral kind of tartness that keeps the whole thing from feeling heavy or overly sweet. The spice blend—particularly the fennel and coriander—creates a bridge between the savory meat and the tart fruit, making them feel like they belong together on the same plate instead of being strange bedfellows. I've found that this combination works because none of the flavors shout; they all just add their voice to the conversation.
Serving and Pairing Ideas
Serve this with roasted potatoes if you want something hearty and grounding, or with couscous if you prefer something lighter that soaks up the rhubarb sauce beautifully. A crisp green salad with a sharp vinaigrette cuts through the richness of the pork and adds a fresh note that makes the whole meal feel complete. I've also served it with creamy polenta on a colder night, and the way the sauce mingles with the polenta is honestly hard to resist.
Tweaks and Substitutions That Work
If pork isn't your thing, chicken thighs work beautifully here—they stay moist during the longer cooking time and absorb all those warming spices. For a touch of extra depth, add a splash of balsamic vinegar to the rhubarb mixture before roasting; it won't make things taste like vinegar, just rounder and more complex. If your rhubarb is particularly tart, add a touch more honey, but taste as you go because you want the sharpness to still come through.
- You can prep the two seasoning bowls the night before, which means the actual cooking is just arranging things on a tray and sliding it in the oven.
- Leftovers reheat well at a gentle temperature, and the flavors actually deepen overnight, making this a great dish for meal prepping.
- If you end up with extra sauce after eating, it's wonderful spooned over roasted vegetables or even stirred into plain yogurt the next morning.
Save This traybake has become one of those recipes I reach for when I want to cook something that feels a bit special but doesn't demand hours in the kitchen. It's the kind of dish that reminds you why you cook in the first place.
Recipe FAQ
- → Can I use a different cut of pork?
Yes, pork loin or tenderloin work well. You can also substitute with chicken thighs for a similar result, though cooking time may vary slightly.
- → What should I serve with this traybake?
This pairs beautifully with roasted potatoes, fluffy couscous, or a crisp green salad. The sweet-tart pan juices are perfect for spooning over grains or greens.
- → 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 before slicing to retain juices.
- → Can I prepare this ahead of time?
You can prep all ingredients and marinate the pork up to 24 hours in advance. Assemble on the tray and roast just before serving for best results.
- → What if my rhubarb is very tart?
Adjust the honey to 3 tablespoons or add a touch more to balance the tartness. You can also add a splash of balsamic vinegar for extra depth and sweetness.
- → Is this dish gluten-free?
Yes, this traybake is naturally gluten-free as written. Just ensure all spices and sweeteners are certified gluten-free if you have strict dietary requirements.