Slow-roasted pork neck with roast plums

Step 1

To make the glaze, combine the marmalade, half the ginger, maple syrup, sugar, soy sauce, star anise, cinnamon, vinegar and sesame oil in a small saucepan. Stir over medium heat until sugar has dissolved. Reserve one third of the glaze for roasting the plums.

Step 2

Tie pork with kitchen string to ensure a neat shape while roasting. Place pork on a wire rack over a flameproof baking dish. Preheat the oven to 160°C (140°C fan-forced). Generously brush pork with some of the glaze. Pour the measured water into the baking dish and cover tightly with a double layer of foil. Roast for 2 hours.

Step 3

Remove foil and roast for a further 1 hour or until pork is tender and golden brown, brushing occasionally with remaining glaze. Remove pork from dish to a warmed plate, cover and stand for 20 minutes. Place baking dish on a high heat; reduce pan juices with any unused glaze from basting the pork until thickened slightly.

Step 4

Meanwhile, to roast the plums, increase the oven temperature to 200°C (180°C fan-forced). Place plums, cut side up, on a medium baking paper-lined oven tray. Sprinkle with remaining fresh ginger and drizzle over reserved marinade with a cinnamon stick and star anise. Roast for 15 minutes or until plums are tender and starting to wilt.

Step 5

Serve pork sliced thinly with the roasted plums, reduced pan juices, and green onion tops and steamed greens, if desired.