Easy Asian style bolar roast
An easy take on a Sunday roast
Serves
6 - 8
Prep Time
10 mins
Cook Time
1 hr 20 mins
A bolar roast is such a versatile cut, it can be slow cooked or roasted for a Sunday treat. This simple marinade gives a hint of Asian flavours while still being approachable for kids and families. You could add some chilli but we think it's great just as is. Serve this Sunday roast with piles of steamed seasonal vegetables and rice or even noodles on the side.
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ShareIngredients
1.2kg Quality Mark bolar roast
1 Tbsp fresh ginger
finely grated3 garlic cloves
minced⅓ cup soy sauce
⅓ cup orange juice
1 Tbsp honey
1 Tbsp rice wine vinegar
1 broccoli
cut into florets200g sugar snap peas
200g beans, green runner or dwarf, seeds with pod, fresh, steamed
1 tsp sesame oil
100g mung bean sprouts
fresh coriander
to serveJasmine rice
to serve
Method
Preheat your oven to 180 degrees.
Trim any gristle off the bolar roast and place into a roasting dish.
Mix the ginger, garlic, soy sauce, orange, honey and rice wine vinegar together into a jug until well combined. Brush or pour over the meat and place into the oven
Roast until browned and cooked to your liking - 50 minutes for medium rare or 1 hour for medium.
Make sure to baste a little with pan juices through out the cooking.
Remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
Meanwhile blanch your broccoli, sugar snaps and beans in hot water and then toss them in a hot wok with the sesame oil.
Once lightly blistered and hot, add in your bean sprouts, toss together and remove from the heat.
Carefully slice your roast and serve with a pile of vegetables hot from the wok and steamed rice
Nutrition Information per Serving (282g)
This nutrition analysis is based on 8 serves and doesn't include the rice to serve.
