Sticky Coke Pork Roast

Roast Sirloin Pork

1. Preheat the oven to 250°C.
2. Pat the 1 1/2 kg pork sirloin roast dry with a paper towel so the seasoning actually sticks.
3. Use a small sharp knife to make slits all over the pork and push in the 1 Tbsp crushed garlic, spreading it around evenly instead of dumping it in one spot.
4. In a small bowl, mix the 1 tsp ginger powder, 1 tsp Chinese 5 spice powder, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp rosemary & olive spice, and 4 Tbsp olive oil into a loose paste.
5. Rub it all over the pork, really working it into the meat.
6. Sprinkle the 1 tsp of fennel seeds over the outside and press them in with your hands.
7. Scatter the 3 to 5 shallots and 4 carrots in the bottom of a roasting dish and season them lightly with salt and pepper.
8. Place the pork on top, add the fresh thyme sprigs, then carefully pour the 1 cup chicken stock and 1 cup Coke around the meat, not over it.
9. Reduce the oven temperature to 160°C.
10. Roast uncovered for 2 to 2 1/2 hrs, basting once or twice if you remember. If the top browns too fast, loosely cover with foil for the last part of cooking.
11. Rest the pork for at least 15 minutes before slicing, so the juices don’t run everywhere.

Cinnamon Pumpkin

1. Rinse a medium pot with cold water and don’t dry it. This little trick helps stop the pumpkin from catching at the bottom.
2. Place the pot over medium heat and add half the 1/4 cup butter, the pumpkin chunks, 2 cinnamon sticks, and sprinkle over the 3 Tbsp brown sugar.
3. Dot the remaining butter over the top.
4. As soon as the butter melts at the bottom, cover with a tight-fitting lid, turn the heat to the lowest setting, and let the pumpkin gently steam until soft, about 20 to 25 minutes.
5. Give it a gentle stir once or twice if needed.
6. Finish with a light sprinkle of black pepper, if using.

Cauliflower Au Gratin

1. Bring a pot of water to a boil, add the 1 stock cube, then drop in the 1/2 head of cauliflower florets.
2. Cook until just tender but still holding their shape, about 5 to 7 minutes.
3. Drain well and let the cauliflower steam dry in the colander, so the sauce doesn’t go watery.
4. Preheat the oven to 190°C.
5. In a saucepan, bring the 2 cups of cream and 2 Tb butter to a gentle boil.
6. Stir the 1 Tbsp corn flour into the 1/4 cup milk, then whisk it into the cream and cook until thickened.
7. Season with salt, black pepper, 2 dashes mustard powder, and 2 dashes ground nutmeg.
8. Stir in the 2 cups of grated cheddar cheese until melted and smooth.
9. Place the drained cauliflower into a baking dish and pour the cheese sauce over evenly. Melt the remaining 2 Tbsp butter, mix it with the 1/2 cup seasoned bread crumbs, and sprinkle over the top.
10. Bake for about 25 to 30 minutes until bubbling and golden.