# What You Need:
→ Pork
01 - 1.75 lb boneless pork shoulder or loin, cut into thick slices
02 - 1 tbsp olive oil
03 - 1 tsp sea salt
04 - 0.5 tsp black pepper
→ Rhubarb & Aromatics
05 - 10 oz rhubarb, trimmed and cut into 2-inch pieces
06 - 2 red onions, peeled and cut into wedges
07 - 2 garlic cloves, minced
08 - 1 thumb-sized piece fresh ginger, grated
09 - 1 orange, zest and juice
10 - 2 tbsp honey or maple syrup
→ Spices
11 - 1 tsp ground coriander
12 - 1 tsp ground fennel
13 - 0.5 tsp ground cinnamon
14 - 0.5 tsp smoked paprika
15 - 0.25 tsp chili flakes
→ Garnish
16 - 3 tbsp fresh parsley or cilantro, chopped
# Directions:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Toss pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes. Arrange on one side of the baking tray.
03 - Combine rhubarb, red onions, garlic, ginger, orange zest and juice, and honey. Toss well to coat, then spread out on the tray beside the pork.
04 - Roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through.
05 - Increase oven temperature to 430°F and roast for an additional 10–15 minutes, until pork is golden and cooked through and rhubarb is tender and caramelized.
06 - Rest pork for 5 minutes, then slice. Serve everything on a platter, sprinkled with fresh herbs.
