Simple Pork Roast

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.

Ingredients

• 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

Method

1. Preheat oven to 250°C.
2. Rub the olive oil and Kosher salt into the skin.
3. With a sharp knife make a few ‘stabs’ into the flesh side.
4. Rub in the garlic and ginger, ground ginger, spice powder, salt, and pepper.
5. Pour ¼ cup of stock into the roasting pan.
6. Add the pork, skin side up, and roast uncovered until the skin is crisp and golden.
7. Remove the roasting pan and add onions, garlic, and fennel seeds (dropping a few in between the crackling). Cover.
8. Reduce temperature to 180°C and return to oven.
9. Roast for another 1½ hours.

this For later use

Apple Sauce

1. Remove the pork and cover with foil.
2. Put the roasting pan on the stove and heat the stock left from the roast.
3. Add a bottle of Apple Sauce, and 2 tsp maizena (cornflour) in a little water until dissolved.
4. Add to sauce.
5. Simmer on low stirring till it thickens.
6. Strain into a gravy bowl. (If you have energy, you can puree in a blender and keep all the yummy goodness).

Cauliflower Gratin

Ingredients

• 1 head of cauliflower cut into florets

1. Steam the cauliflower until tender.
2. If you don’t have a steamer, steam in a colander over a pot of boiling water.
3. Set aside to dry then place in an ovenproof casserole dish.
4. 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

Method:

1. Preheat oven to 180 °C.
2. Melt butter.
3. Remove from heat and stir in the seasoned flour until a smooth roux is formed and the flour is cooked.
4. Stir in the cream cheese till melted with a little bit of the warmed cream/milk to assist.
5. Gradually add the rest of the cream/milk till it starts to thicken.
6. Add the mozzarella and parmesan cheese and remove from the heat until almost melted.
7. Return to heat to warm through.
8. Pour over cauliflower.
9. Sprinkle the cheddar over the top.
10. Top with breadcrumb topping.
11. Dot with butter.
12. 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)

Method:

1. Heat a dry saucepan on the stove on medium heat.
2. 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.
3. NEVER add water to the pumpkin as it contains a lot of water that it releases during cooking.
4. 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

Method:

1. Add the garlic, butter, and asparagus into a glass dish.
2. Stir to mix.
3. Microwave on high for 3-4 minutes.

Carrot and Pineapple Salad

1. Grated carrot, diced pineapple, sliced red chili, chopped dhania, white wine vinegar, sugar, salt, and pepper.
2. 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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