| | Pork and rhubarb pot roast with Jerusalem artichoke mash
Pork and rhubarb pot roast with Jerusalem artichoke mash
Pork and rhubarb pot roast with Jerusalem artichoke mash 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 160C/140C fan forced. Unroll the pork. Remove the rind and trim any excess fat. Discard rind and fat. Re-roll the pork and tie at 4cm intervals with unwaxed kitchen string. Season well. Heat the oil in an ovenproof flameproof casserole dish over medium-high heat. Cook the pork, turning, for 8 minutes or until browned. Transfer to a plate.
  2. Add the onion to pan. Cook, stirring, over medium heat for 2 minutes or until softened. Add the ginger, garlic, cinnamon, star anise, cloves, bay leaves and chilli flakes. Cook, stirring, for 1 minute or until aromatic. Stir in the red wine, water, port, vinegar and brown sugar for 1 minute or until dissolved. Return pork to the pan. Bring to the boil. Cover.
  3. Bake the pork, turning twice, for 3 hours or until very tender. Add the rhubarb and bake, covered, for a further 10-15 minutes or until rhubarb is just tender. Set aside, covered, for 15 minutes to rest.
  4. Meanwhile, for the mash, place the artichoke in a saucepan. Cover with cold water. Season. Bring to the boil over medium-high heat. Simmer for 6 minutes. Add the potato. Simmer for a further 16-17 minutes or until tender. Drain. Return to pan. Add 50g of the butter. Mash until smooth. Add the milk. Season. Beat with a wooden spoon until combined.
  5. Serve the pork and pan juices with greens and mash, topped with the remaining butter.
Time for preparing:
230 min.


  • 1.8kg boneless pork shoulder roast
  • 1 1/2 tablespoons 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 teaspoon 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
  • Jerusalem artichoke and potato mash
  • 500g Jerusalem artichokes, peeled, thinly sliced
  • 1kg Sebago potatoes, peeled, coarsely chopped
  • 60g butter, chopped
  • 60ml (1/4 cup) milk, warmed