Cocoa and Spice Slow-Roasted Pork with Onions

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This cocoa and spice slow-roasted pork offers a sophisticated take on a classic Sunday roast. The unusual combination of unsweetened cocoa powder, aromatic cinnamon, and toasted spices creates a deeply savoury crust that complements the natural sweetness of the pork shoulder. Slowly cooked until tender, the meat is paired with sage-infused onions that caramelise beautifully over several hours, resulting in a dish that is rich in flavour without being heavy.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and fragrant spices rather than sugary glazes. It is an excellent choice for a weekend dinner party or a family gathering where you want a visually impressive centrepiece that requires minimal last-minute effort. Serve it with steamed seasonal greens or roasted root vegetables for a balanced, wholesome meal.

Ingredients for Cocoa and Spice Slow-Roasted Pork with Onions

1/2 tablespoons whole white peppercorns
1/2 tablespoons whole coriander seeds
2 tablespoons plus 3/4 teaspoons ground cinnamon
2 tablespoons coarse sea salt (preferably gray crystals)
1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder
1 teaspoon ground nutmeg
1/2 teaspoons ground cloves
6 ملاعق كبيرة من زيت الزيتون البكر الممتاز
3 3/4 to 1.8kg onions, thinly sliced
1 1/2 tablespoons chopped fresh sage
350ml water
450g pork shoulder butt with bone

How to make Cocoa and Spice Slow-Roasted Pork with Onions

Stir peppercorns and coriander in small skillet over medium heat until spices are darker in colour,about 5 minutes. Transfer toasted spices to spice grinder; grind finely. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover and let stand at room temperature.

Heat oil in large pot over medium heat. Add onions and sage; sprinkle with salt and pepper. Sauté10 minutes. Add 350ml water; cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.

Meanwhile, preheat oven to 149°C. Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan. Top pork with 1/3 of onions; scatter remaining onions around pork in pan.

Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours. Transfer onions from pan to medium bowl. Continue to roast pork until very tender and thermometer inserted into centre registers 74°C, about 2 1/2 hours longer. Transfer pork to platter. Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.

Seghesio 2005 Sangiovese (Sonoma, $25). Its hints of spice and dark fruit flavours are a slam-dunk with pork.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.