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
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.