Ginger Pot Roast with Quinoa Salad and Ginger Pineapple Compote

Recipe courtesy of Roger Mooking
TOTAL TIME: 2 hr 55 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 40 min
YIELD: 4 servings


  • Ginger Pot Roast
  • 1 (4-pound) bone-in pork picnic shoulder
  • 2 tablespoons vegetable oil
  • 1 large onion, peeled and quartered
  • 2 tablespoons smashed fresh ginger
  • 4 cloves garlic, smashed
  • 3 cinnamon sticks
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • 2 (12-ounce) bottles ginger beer
  • 1 to 2 cups chicken stock
  • 2 tablespoons molasses
  • Kosher salt
  • Quinoa Salad, recipe follows
  • Ginger Pineapple Compote, recipe follows
  • Quinoa Salad
  • 1 1/2 cups quinoa, cooked according to package directions
  • 1/2 bunch green onion, whites smashed and finely sliced, green tops chopped
  • Zest and juice of 1 lemon
  • 1 teaspoon minced fresh ginger
  • Pineapple Compote
  • 2 tablespoons butter
  • 1 pineapple, core removed and finely diced
  • 1 tablespoon sugar
  • 2 tablespoons minced fresh ginger
  • Kosher salt
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Preheat the oven to 350 degrees F.

Season the pork with salt. Heat the vegetable oil in a large pot over high heat and sear the pork on all sides, approximately 7 to 10 minutes. Remove the pork and set aside. Add the onion, ginger, and garlic, cook over medium heat until lightly browned. Add the cinnamon sticks, peppercorns, coriander seeds, fennel seeds, cumin, and bay leaves and toast until fragrant.

Deglaze the pan with the ginger beer and chicken stock. Add the molasses and bring it up to a simmer. Add the pork, cover the pot with the lid and place in the oven. Braise until the pork is tender, turning the pork over half-way through the cooking time, approximately 2 1/2 hours. Turn the pork over half-way through cooking. Once the pork is tender, remove it from the pot. Remove the fat cap, and divide the meat into 2-inch pieces and set aside. With a fine strainer, pour the liquid into a large wide-based pot. Reduce the braising liquid by 2/3 over high heat, until it is thickened and will coat the back of a spoon. Glaze the pork in the sauce before serving.

To make Quinoa Salad:
In a small bowl, place the whites of the green onion, lemon zest, lemon juice, ginger, oil and salt; stir to incorporate. In a large bowl, place quinoa cucumber and chopped green onion tops. Add the white onion mixture to the quinoa mixture and gently toss to incorporate. Add the mint, gently toss and season with salt.
To make Pineapple Compote:
Melt the butter in a saute pan over medium heat. Add the pineapple and season with sugar and salt. Saute the mixture over medium heat for 5 minutes. Add the ginger and stir, remove the pan from the heat.



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