Honey Balsamic Pot Roasted Pork

Serves 4
Time 2 hours


800g silverside pork 

Salt & pepper

3 tbsp extra virgin olive oil 

1 brown onion, chopped into large chunks

1 large carrot, peeled and chopped into large chunks

1 stick celery, chopped into large chunks

½ fennel, chopped into large chunks

2 red chillies, sliced 

2 bay leaves

1 bunch thyme

1-inch ginger, microplaned 

500ml chicken stock 

2 tbsp honey 


Honey Balsamic Glaze

¼ cup balsamic vinegar

¼ cup honey

¼ cup soy sauce

1-inch ginger, peeled and microplaned


To serve

Roast vegetables such as baby beets and potatoes 

½ bunch parsley, finely chopped


Preheat oven to 180C fan-forced.

Season pork on all sides with salt and pepper. Add pork to a hot pot with a tablespoon of extra virgin olive oil on medium heat and sear on all sides. Add vegetables to a hot, large frying pan over medium-high heat with remaining olive oil. Saute for a few minutes until the vegetables begin to soften. 

Transfer vegetables to the pot, add stock, glaze and an extra drizzle of honey over the pork. 

Roast for 1 hr – 1.5 hrs or until tender. Allow to rest for 30-40 minutes before serving. Transfer all of the pot-roasted vegetables onto your serving platter. Carve the pork and serve with extra roast vegetables. Garnish with chopped parsley to serve.