JUNE COHORT OPEN · $130 · DOORS CLOSE SUNDAY 21 JUNE 11PM
Menu title
This section doesn’t currently include any content. Add content to this section using the sidebar.
Your headline
Image caption appears here
$49.00
Add your deal, information or promotional text
Rated 5.0 stars by 1 users
8
8 minutes
1 minute
2 kg boneless pork shoulder
1 tablespoon paprika
2 teaspoons ground cloves
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup rice malt syrup
1/4 cup olive oil
1 orange, zested
2 tablespoons fresh orange juice
Day Before: line a baking dish with baking paper. Wash the pork under cold running water and pat dry with paper towel. Mix the spices, salt, pepper, rice malt syrup, olive oil, ¼ cup (60ml) water, orange zest and juice in a jug and pour over the pork, rubbing well into the meat. Place the pork, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.
Day of: preheat the oven to 200°C. Remove the pork from the fridge and allow to stand for 10 minutes. Add 1 cup (250ml) water to the base of the dish and pop in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.
No ultra-processed nonsense. Just real ingredients.
No weird powders required. Unsubscribe anytime.
While you're here — what brought you to IQS? We'll point you at what fits.
Leave a comment (all fields required)