Sunday Lunch Simple Pork Roast
Like almost every Sunday, it was Pork Roast again, but a plain and simple roast that 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 the 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, and 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).
Cheese Sauce Ingredients
- 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.
- Melt butter.
- Remove from heat and stir in the seasoned flour until a smooth roux is formed and the flour is 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 cheese and 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 Ingredients
- 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 a tight-fitting lid and turn the stove to the lowest setting until the pumpkin is soft.
- NEVER add water to the pumpkin as it contains a lot of water that it releases during cooking.
- Sprinkle with some white pepper (optional).
Asparagus in Garlic Butter Ingredients
- 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
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