Onion marmalade pork

This dish has a tangy, sticky and sweet flavour that will have everyone asking for more.

Preparation: 15 min | cooking: 2 hr | serves 6


2 kg pork shoulder

1,5 L chicken stock

6 cardamom pods, cracked

10 ml (2 tsp) coriander seeds

2 star anise

30 ml (2 tbsp) oil

4 onions, finely sliced

4 red chillies

2 cloves garlic, chopped

250 ml (1 cup) cider vinegar

250 ml (1 cup) sugar

2,5 ml (½ tsp) salt


  • Put the pork in a pot over medium heat and cover with the stock.
  • Bring to a boil and reduce the heat to simmer for 2 hours or until the pork is tender.
  • Put the spices in a pan over medium heat and toast until fragrant.
  • Remove the pan from the heat.
  • Add the oil, onions and chillies to the pan and cook until soft and caramelised.
  • Add the garlic, cider vinegar, sugar and salt and stir until the sugar dissolves. Add the spices and simmer for 30
  • minutes or until thick. Remove the cardamom shells and star anise from the onion mixture.
  • Put the pork on a board and shred. Return to the pot and stir in the onion mixture and serve. 

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