Save One autumn evening, I was standing in my kitchen with a bunch of rhubarb that had turned the most brilliant pink, wondering what on earth to do with something so tart and sharp. A friend mentioned she'd seen pork and rhubarb together at a restaurant, and that combination stuck with me. When I finally tried it, the way the tangy fruit played against the savory meat and warming spices felt like discovering something I'd been missing. This traybake became my answer to those nights when I wanted something that felt restaurant-worthy but didn't demand hours of fussing.
I made this for my partner on a night when the weather had just turned cold enough to crave oven heat, and watching his face when he tasted that first forkful of pork with the rhubarb glaze told me everything. He kept reaching for more of the caramelized pieces, asking why rhubarb had to be relegated to desserts. From that moment on, it became a regular request whenever we wanted something that felt special but didn't stress us out.
Ingredients
- Pork shoulder or loin, 800 g, cut into thick slices: Shoulder is more forgiving and stays tender, while loin cooks faster but needs a gentler touch; choose based on how much time you have and what texture appeals to you.
- Olive oil, 1 tbsp: Just enough to help everything brown and for the spices to cling properly.
- Sea salt and black pepper: Don't skip seasoning the pork directly; it makes more difference than you'd expect.
- Rhubarb, 300 g, cut into 5 cm pieces: This quantity balances the richness of the pork without overwhelming the plate; trim the leaves completely and use only the stalks.
- Red onions, 2, cut into wedges: They sweeten and soften as they roast, adding body to the pan juices.
- Garlic, 2 cloves, minced: Mince finely so it distributes evenly and doesn't scorch.
- Fresh ginger, 1 thumb-sized piece, grated: This brings a subtle heat that lifts everything; don't hold back unless you're sensitive to it.
- Orange, zest and juice: The acidity keeps the rhubarb bright and cuts through the richness beautifully.
- Honey or maple syrup, 2 tbsp: This sweetness is essential for balancing rhubarb's sharpness and helping create that caramelized finish.
- Ground coriander, 1 tsp: Warm and slightly citrusy, it's the backbone of the spice blend.
- Ground fennel, 1 tsp: Adds an anise-like undertone that sounds odd until you taste how perfectly it suits pork.
- Ground cinnamon, ½ tsp: Just enough warmth without making it taste dessert-like.
- Smoked paprika, ½ tsp: Brings a subtle smokiness that deepens the finished dish.
- Chili flakes, ¼ tsp, optional: A whisper of heat at the end; include it if you like your food with a gentle kick.
- Fresh parsley or cilantro, 3 tbsp, chopped: Added at the very end for brightness and a fresh note that cuts through the richness.
Instructions
- Heat your oven and prep your stage:
- Set the oven to 200°C (400°F) and line a large baking tray with parchment paper. This temperature allows the pork to cook through while the rhubarb softens without collapsing into mush.
- Season the pork with warmth:
- In a bowl, toss your pork slices with olive oil, sea salt, black pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes, making sure every piece gets coated. Arrange these on one side of your prepared tray, leaving space for the rhubarb mixture.
- Prepare the rhubarb mixture:
- In another bowl, combine rhubarb pieces, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey or maple syrup, tossing everything together until well coated. Spread this mixture on the other side of the tray.
- First roast, medium heat:
- Put the tray in the oven and roast for 35 minutes, turning the pork slices and stirring the rhubarb mixture halfway through to ensure even cooking. You'll smell the spices opening up and the kitchen will start to smell extraordinary.
- Raise the heat for the finish:
- Increase the oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden and cooked through and the rhubarb has become tender and deeply caramelized at the edges. This higher heat creates that beautiful glaze.
- Rest and serve:
- Let the pork rest for 5 minutes, then slice and arrange on a platter with the rhubarb and caramelized onions, scattering fresh parsley or cilantro over everything just before serving.
Save There's something almost meditative about watching a single tray transform in the oven—the kitchen filling with that warm, spiced aroma while you sip a drink and know the hard work is basically done. That's when this dish stopped being just another recipe and became something I reach for whenever I want to feel like I've cooked something impressive without the stress.
Why This Combination Works
Pork and rhubarb might sound like an unusual pairing at first, but they're actually beautifully balanced opposites. The pork provides richness and protein, while rhubarb's natural tartness cuts right through it, preventing the dish from feeling heavy or one-note. The spices create a warm bridge between them, with coriander and fennel bringing an earthy sophistication that makes you feel like you're eating something with real depth.
Serving and Sides
This traybake is sturdy enough to stand on its own, but I've found it pairs beautifully with simple sides that don't compete for attention. Roasted potatoes soak up all those caramelized juices wonderfully, while couscous offers a lighter contrast if you're in the mood for something less heavy. A crisp green salad—something with peppery leaves and a sharp vinaigrette—brings freshness and brightness that feels like the perfect counterpoint to the warm, spiced pork.
Making It Your Own
The beauty of a traybake is how forgiving and adaptable it can be once you understand the basic logic. Chicken thighs work beautifully in place of pork if you prefer something lighter, though you may need to trim cooking time slightly. If your rhubarb tastes particularly sharp, add an extra tablespoon of honey before roasting, but hold back if you like things more on the tart side—trust your own taste buds over any recipe.
- A splash of balsamic vinegar added before roasting deepens the caramelization and adds a subtle sweetness you didn't know you needed.
- Keep the herbs fresh and add them only at the very end so they don't lose their brightness during cooking.
- Leftovers are surprisingly good cold the next day, though gently reheating them keeps everything tender.
Save This dish has become my quiet favorite—the one I make when I want to feel capable and relaxed at the same time. There's something deeply satisfying about pulling a golden, fragrant tray from the oven and knowing you've created something that tastes like you spent all day thinking about it.
Common Questions
- → Can I use a different cut of pork?
Yes, pork loin works beautifully and cooks slightly faster. Chicken thighs are also an excellent substitute, requiring similar cooking time.
- → What if my rhubarb is very tart?
Increase the honey to 3 tablespoons or add an extra teaspoon of maple syrup. Taste the mixture before roasting and adjust sweetness accordingly.
- → Can I prepare this ahead of time?
You can prep and marinate the pork up to 4 hours ahead, and chop the vegetables in advance. Combine everything just before roasting for best results.
- → What sides pair well with this traybake?
Roasted potatoes, fluffy couscous, or quinoa complement the dish nicely. A crisp arugula or watercress salad adds freshness and balances the rich flavors.
- → How do I know when the pork is fully cooked?
Use a meat thermometer to check for an internal temperature of 63°C (145°F). The meat should be slightly pink in the center and juices should run clear.
- → Can I freeze leftovers?
Yes, store cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven at 180°C until warmed through.