Pin It There's something almost magical about the moment when pork and rhubarb meet in a hot oven. I discovered this combination by accident one spring afternoon when I had a beautiful piece of pork shoulder and a bundle of tart rhubarb that refused to be ignored. The spices came next—coriander, fennel, a whisper of cinnamon—and suddenly everything made sense together. This traybake became my answer to those evenings when I wanted something that looked effortlessly elegant but tasted like I'd spent hours fussing.
I made this for my sister's birthday dinner when she announced she was trying to eat more adventurously, and I'll never forget her skeptical face when I described pork with rhubarb. Then she took the first bite, and her eyes went wide. She asked for the recipe three times before the evening ended, and now it's become her signature move at dinner parties. That's the thing about food that works—it surprises you, then convinces everyone else.
Ingredients
- Pork shoulder or loin, 800 g: The thickness of your slices matters here—aim for about 2 cm so they cook through without drying out in that final hot blast of heat.
- Olive oil, 1 tbsp: Just enough to help everything brown and carry the spices into the meat.
- Sea salt and black pepper: Season generously; the pork can handle it.
- Rhubarb, 300 g: Cut it into pieces large enough that they won't disappear, and don't peel it unless it's truly tough—the pink skin adds visual life to the plate.
- Red onions: They soften into sweet jammy wedges and don't overpower the way yellow onions might.
- Garlic and ginger: Minced fine so they distribute evenly and build warmth rather than sharp notes.
- Orange zest and juice: This is your secret weapon—brightness that makes everything else pop.
- Honey or maple syrup, 2 tbsp: It balances the rhubarb's tartness and helps create that caramelized glaze.
- Ground coriander, 1 tsp: Slightly sweet and aromatic, it bridges pork and fruit beautifully.
- Ground fennel, 1 tsp: A touch of licorice note that sounds odd until you taste it—then you'll understand.
- Ground cinnamon, ½ tsp: Warming without being dessert-like when measured carefully.
- Smoked paprika, ½ tsp: Adds depth and a hint of smoke that makes people ask what you did differently.
- Chili flakes, ¼ tsp: Optional but recommended; a tiny spark of heat makes everything taste more alive.
- Fresh parsley or cilantro: Scatter it on at the end to bring freshness and break up the richness.
Instructions
- Heat your oven and prepare:
- Set it to 200°C (400°F) and line your largest baking tray with parchment paper. You need real space here so nothing steams—the tray should feel generous, not cramped.
- Season and arrange the pork:
- Pat the pork slices dry (this matters for browning), then in a bowl toss them with olive oil, salt, pepper, and all the spices. Lay them on one side of the tray in a single layer, and don't crowd them—if they touch, they'll steam instead of sear.
- Build the rhubarb mixture:
- In another bowl, combine the rhubarb, red onion wedges, minced garlic, grated ginger, orange zest, juice, and honey. Toss everything until the rhubarb is glossy and coated, then spread it on the empty side of the tray. You're creating two zones of flavor that will mingle and influence each other as they cook.
- First roast:
- Into the oven for 35 minutes. About halfway through, turn the pork slices and give the rhubarb mixture a stir. This ensures even cooking and helps the fruit begin releasing its juices and caramelizing at the edges.
- Finish hot and fast:
- Crank the oven to 220°C (430°F) and roast for another 10 to 15 minutes. You're looking for the pork to be golden and cooked through (it should be tender but not dry), and the rhubarb to be soft and blistered in spots, with the onions catching some color.
- Rest and serve:
- Let the pork rest for 5 minutes on the tray—this keeps it juicy when you slice. Then arrange everything on a platter, scatter fresh herbs over the top, and taste before serving so you can adjust seasoning if needed.
Pin It There was this one time when I made this for a dinner party and someone asked if the rhubarb was supposed to be sweet or savory, and I realized that's exactly what makes it work—it exists in that beautiful in-between space where both things are true. It turned the whole evening into a conversation about food that breaks rules, and somehow that felt like the real gift.
Why the Spice Blend Works
Most of us think of pork with apple or plum, but this spice combination—coriander, fennel, cinnamon, a touch of smoke—actually comes from a different tradition altogether. It's borrowed from spice routes and old European cooking, where meat and fruit and warming spices were always meant to dance together. The fennel especially is the key; it has just enough licorice whisper to make your brain pause and recalibrate what it's tasting. Ground coriander adds a subtle sweetness that bridges the pork and rhubarb without making anything taste like dessert. When you combine them, they create a flavor profile that feels both familiar and surprising.
The Rhubarb Question
Rhubarb is temperamental, and I learned this the hard way by oversweetening it and creating something cloying. The honey here isn't meant to hide the tartness but to balance it, creating a tangy-sweet glaze that complements pork's richness. If your rhubarb is particularly sour, you can add another teaspoon of honey, but start conservative. The orange juice and zest do heavy lifting too—acid against acid, which somehow makes both brighter. I've found that letting the honey caramelize slightly in the oven does more for flavor than dumping it on raw rhubarb ever could.
Serving and Storage Thoughts
This dish doesn't need much—a simple green salad with lemon dressing, or roasted potatoes if you want something heartier. I've served it with couscous for weeknight ease and with crushed new potatoes when I wanted to be a bit fancier. Leftovers are quietly excellent sliced cold the next day, which is rare for pork but somehow happens here because the rhubarb keeps everything moist. If you're feeding someone for the first time with this dish, give them fair warning that sweet and savory are about to shake hands on their plate.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a 180°C oven for about 15 minutes so the pork doesn't dry out.
- You can make this a day ahead and actually benefit from it—the flavors deepen as everything sits together.
Pin It This traybake taught me that the best recipes often come from accidents and willingness to trust unexpected combinations. Make it, taste it, and then tell me what you think—I suspect you'll be making it again.
Recipe FAQs
- → Can I use pork loin instead of shoulder?
Yes, pork loin works well but may cook slightly faster. Check internal temperature reaches 63°C (145°F) and adjust cooking time accordingly to prevent drying out.
- → What can I substitute for rhubarb if it's out of season?
Try tart apples like Granny Smith, fresh cranberries, or even plums. Adjust honey to taste as these may be sweeter than rhubarb.
- → How do I know when the pork is properly cooked?
Use a meat thermometer to check the internal temperature reaches at least 63°C (145°F). The pork should be golden on the outside with clear juices running when pierced.
- → Can I prepare this traybake ahead of time?
You can prep ingredients and marinate the pork up to 24 hours ahead. Store separately in the fridge, then arrange on the tray and roast when ready to serve.
- → What side dishes pair best with this traybake?
Roasted potatoes, buttery couscous, creamy polenta, or a crisp green salad all complement the sweet-savory flavors beautifully. Crusty bread also works wonderfully for soaking up the juices.
- → Is this dish suitable for meal prep?
Absolutely. Store cooled portions in airtight containers for up to 3 days. Reheat gently in the oven at 180°C (350°F) or microwave until warmed through.