Sunday Lunch Simple Pork Roast
Like almost every Sunday, it was Pork Roast again, but a plain and simple roast which turned out very juicy and tender. Managed to take a pic before hubby nabbed all the crackling. I was surprised at my crackling because I only bought the roast in the morning, so didn’t prepare it overnight. I served it with Apple Sauce, Cauliflower Gratin, Steamed butter and Cinnamon Pumpkin, Asparagus in Garlic Butter and Carrot and Pineapple Chili Salad.
1.5 kg Bone-in pork roast – skin score
1 tbs Kosher salt
2 tbsp olive oil
1 tsp garlic ginger/paste
½ tsp Himalayan salt
1 tsp ground ginger
¼ tsp freshly ground black pepper
1 tsp 5-spice powder
1 tsp fennel seeds
4-6 garlic cloves (no need to peel)
1 onion quartered
300 ml chicken stock
1 bottle of applesauce
Preheat oven to 250°C.
Rub the olive oil and Kosher salt into the skin.
With a sharp knife make a few ‘stabs’ into the flesh side.
Rub in the garlic and ginger, ground ginger, spice powder, salt, and pepper.
Pour ¼ cup of stock into the roasting pan.
Add the pork, skin side up and roast uncovered until the skin is crisp and golden.
Remove roasting pan and add onions, garlic and fennel seeds (dropping a few in between the crackling). Cover.
Reduce temperature to 180°C and return to oven.
Roast for another 1½ hours.
Remove the pork and cover with foil.
Put the roasting pan on the stove and heat the stock left from the roast.
Add a bottle of Apple Sauce, 2 tsp maizena (cornflour) in a little water until dissolved.
Add to sauce.
Simmer on low stirring till it thickens.
Strain into a gravy bowl. (If you have energy, you can puree in a blender and keep all the yummy goodness).
1 head of cauliflower cut into florets
Steam the cauliflower until tender.
If you don’t have a steamer, steam in a colander over a pot of boiling water.
Set aside to dry then place in an ovenproof casserole dish.
Sprinkle over some Vegeta (Aromix or Aromat).
3 tbsp butter
3 tbsp flour
A dash of mustard and nutmeg (a dash of cayenne pepper optional)
¼ tsp garlic and onion powder
Salt and Ground black pepper
(Mix this into your 3 tbsp flour)
250 ml cream
1½ cups milk
(warm the cream and milk)
2 tbsp cream cheese (optional) I only add if I have spare
1 cup mozzarella cheese
1 packet parmesan cheese (not fresh)
Grated cheddar cheese for topping
½ cup seasoned bread crumbs
Few blobs of butter
Preheat oven to 180 °C.
Remove from heat and stir in the seasoned flour until a smooth roux is formed and flour cooked.
Stir in the cream cheese till melted with a little bit of the warmed cream/milk to assist.
Gradually add the rest of the cream/milk till it starts to thicken.
Add the mozzarella and parmesan cheeses remove from the heat until almost melted.
Return to heat to warm through.
Pour over cauliflower.
Sprinkle the cheddar over the top.
Top with breadcrumb topping.
Dot with butter.
Bake until golden.
Steamed Butter Pumpkin
3 cups diced pumpkin (I buy a packet already cut)
½ cup butter, cut into cubes
2 tbsp brown sugar (white is fine if you don’t have brown)
2-3 cinnamon sticks (depending on the size)
Heat a dry saucepan on the stove on medium heat.
Once hot add a few cubes of butter, add the pumpkin, the remaining butter (in between the pumpkin) sprinkle the sugar and add the cinnamon sticks. Cover with tight-fitting lid and turn stove to lowest setting until pumpkin soft.
NEVER add water to pumpkin as it contains a lot of water that it releases during cooking.
Sprinkle with some white pepper (optional).
Asparagus in Garlic Butter
1 bunch baby asparagus
3 garlic cloves crushed
50 gr soft butter
Salt and pepper
Add the garlic, butter, and asparagus into a glass dish.
Stir to mix.
Microwave on high for 3-4 minutes.
Carrot and Pineapple Salad
Grated carrot, diced pineapple, sliced red chili, chopped dhania, white wine vinegar, sugar, salt, and pepper.
Measurements in proportion to quantity.
This turned out to be a very delightful Sunday Lunch Simple Pork Roast
Prepared, tried and tested Melanie Kramar