Braised Turkish pork with cumquats and white beans

Forget expensive plane tickets and hotel rooms – you can go on an exotic journey without even leaving the house thanks to this delicious braised Turkish pork recipe that’s perfect for winter.

Serves: 6


  • 1.2 – 1.5kg pork scotch roast
  • 50g Turkish seasoning
  • 2 tablespoons oil
  • 1 cup mandarin juice
  • 1 cup sugar
  • 200g cumquats
  • 20g small onions, peeled
  • 400g white beans
  • 3 cloves roasted garlic


  1. Preheat oven to 170⁰C.
  2. Trim roast and roll in the Turkish spices evenly to coat.
  3. Heat oil in a large deep pan over a medium-high heat for 2 minutes. Brown the roast well on all sides.
  4. Combine the mandarin juice and sugar together and pour over the roast and bring to the boil.
  5. Add the cumquats to the pan along with the onions. Cover with the lid and place in the preheated oven at 170⁰C for 1½ hours.
  6. Cook the beans in salted water until soft and drain. Blend with the garlic and butter until smooth.
  7. Remove roast and rest. Place the liquid back onto the heat and reduce.
  8. Serve roast sliced on a bed of bean puree and serve with cumquats and onions and drizzle with sauce.

NOTE: Mandarin juice may be replaced with orange juice or apple juice.

Recipe courtesy of Australian Pork