Honey Balsamic Pot Roasted Pork

Prep time 30 minutes Cook time 1 hour 30 minutes

Serves 4 people



  • 800g silverside pork
  • Salt
  • Pepper
  • 3 tablespoons 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 tablespoons honey

Honey balsamic glaze

  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1-inch ginger, peeled and microplaned

To serve

  • Roast vegetables such as baby beets and potatoes
  • ½ bunch parsley, finely chopped


  1. 1.
    Preheat oven to 180C fan-forced.
  2. 2.
    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.
  3. 3.
    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.
  4. 4.
    Transfer vegetables to the pot, add stock, glaze and an extra drizzle of honey over the pork.
  5. 5.
    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.