
g
Main meal
Ingredients
Serves
people
Method
- Pre heat the oven to 150oc.
- Heat the oil in a roasting tray on medium heat, seal the pork on all sides, remove and set aside.
- Add all of the vegetables, garlic cloves and paprika to the dish and sauté until slightly browned.
- Add the pork back into the dish, sitting it on top of the vegetables, pour the tomato and stock over the pork, add the bay leaves and thyme.
- Cover the pork with grease proof and foil, cook in the oven for 5 – 5 ½ hours for the large pieces and 2 – 3 hours for the smaller pieces.
- Remove from oven and rest, remove meat from the tray.
- Discard the carrot, celery and herbs form the dish, pour the remaining pan juices into a bucket and allow to sit for 5 minutes. Skim the surface of any impurities.
- Pull the meat off the bone and chop, stir this into the reserved sauce, portion into smaller containers and put covered into the cool room.

Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g

Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g

Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a

Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
a

Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g

Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
Green recipe book
Plan a menu
+1
Health services
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Food Service Provider Contract Template
Develop policy & contracts
Health services
+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

Copyright © State of Victoria 2025.