Rhubarb braised pork, roasted parsnips & flower sprouts

Rhubarb braised pork, roasted parsnips & flower sprouts

Nordic Light
20 mins
Cooking time
90 mins
Simon Bajada

I love a pot roast lamb shoulder with vinegar and onions but this does the same thing, the natural acidity of the rhubarb providing the perfect match for this delicious slow-roast pork. Pair it with the earthy parsnips and serve it with Rosehip Ketchup or Mustard Seed Caviar, if you like. Similar to brussels sprouts (although a lot less dense) flower sprouts (also known as rosetti sprouts) roast well, giving a result similar to roasted kale or cabbage wedges, both of which make good substitutes.


Quantity Ingredient
1 x 800g boneless pork shoulder
1 tablespoon rapeseed oil
400g rhubarb stalks, cut into thirds
2 red onions, peeled and cut into eighths
3 garlic cloves, thinly sliced
1/2 teaspoon smoked paprika
1/2 teaspoon salt

Parsnips & flower sprouts

Quantity Ingredient
6-8 small parsnips, peeled and quartered lengthways
100g flower sprouts
or 200g brussels sprouts, halved
1 teaspoon rapeseed oil
1/4 teaspoon freshly grated nutmeg


  1. Preheat the oven to 180°C and season the pork shoulder generously with salt and pepper.
  2. Heat the rapeseed oil in a large frying pan, add the pork shoulder and brown on all sides. Transfer the browned pork to a large casserole dish together with the rhubarb, onions, garlic, paprika and salt. Cover the dish first with foil and then the lid and cook in the oven for 40 minutes.
  3. Remove the casserole from the oven, uncover and remove the foil. Turn the pork shoulder over and give the rhubarb and onion mixture a stir through. Re-cover, return to the oven and cook for another 40 minutes, or until the pork is tender, juicy and falling apart.
  4. While the pork is cooking, toss the parsnips, sprouts, oil and nutmeg together in a bowl to coat. Add to a roasting tin and roast in the oven for the final 30 minutes of the pork cooking time.
  5. To serve, use a pair of forks to separate the pork meat into shreds. Divide the shredded meat between serving plates, spoon over the pork cooking juices and the rhubarb and onion mixture and serve with the roasted veggies.
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