Recreate this pork and rhubarb traybake, then check out our baked pecorino and white pepper meatball traybake, Mediterranean chicken traybake and more traybake recipes.

Forced rhubarb has a short shelf life. Store in the fridge with the leaves attached to keep it fresher for longer.


  • 50g runny honey
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 orange, zested
  • 1 red onion, cut into slim wedges
  • 2 star anise
  • 250g forced rhubarb stalks, sliced into 3cm pieces
  • 4 bone-in pork chops
  • 1 tsp vegetable oil
  • 1 tsp Chinese five-spice powder
  • small handful of coriander, roughly chopped
  • 1 tsp toasted sesame seeds
  • steamed vegetables or rice , to serve (optional)


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Combine the honey, soy sauce, sesame oil, ginger and orange zest in a bowl. Add the red onion and star anise, and toss together. Season lightly. Pour onto a baking tray, spread out, then roast for 15 mins. Add the rhubarb, tossing to combine, and roast for a further 10 mins.

  • STEP 2

    Meanwhile, drizzle the pork chops with the vegetable oil, then mix in the Chinese five-spice and season well. Heat a large frying pan over a medium heat and using tongs, hold the chops fat-side down for 2 mins to brown the fat. Cook for a further 2 mins on each side, until golden brown.

  • STEP 3

    Nestle the chops into the onion and rhubarb mixture and roast for 8-10 mins or until the pork is just cooked through. Remove from the oven and discard the star anise. Sprinkle over the coriander and sesame seeds. Serve with steamed veg or rice, if you like.

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