Roast Pork Dinner - Submitted by Tam
Ingredients:-
800 gram Pork Loin Joint
Baking Potato's
Cabbage
Lemon
Half bulb of Garlic
5ml Black Peppercorns
5ml Coarse Sea Salt
5ml Mustrad Seeds (Whole Brown)
Half a Tomato
Pre-heat oven to 180 deg c
After making small incisions into the Pork joint, insert fine cut slivers of the garlic into the meat. This will produce a fantastic flavour to the meal.
Squeeze the juice of a fresh good-sized lemon over the joint making sure to collect the pips. This has the effect of making the meat much more tender.
Place the meat, soaked well in the lemon, in a baking tray.
Grind the whole peppercorns, mustard seeds and coarse rock salt, in a pestle and mortar, until the mixture is still a little rough but all the peppercorns are ground. Add five or six balls of 'All Spice'.
Rub the mixture of spices into the pork making sure the total mixture is absorbed.
Place the meat to one side.
Parboil the quartered potato's with a teaspoon of salt added to the water. For this meal the potato's are being cooked in their skins. Of course make sure they are washed and any eyes are removed prior to boiling.
(At this point it is important that the cook enjoys a glass of wine or port!)
Pour two tablespoons of oil in a baking tray and place in the oven at the pre-heated 180c.
Strain the potato's and while they are draining rub the top of the pork with more coarse salt. This will assist with the browning of the fat and produce crackling.
Add the drained potato's to the hot olive oil and the should sizzle slightly. Add another tablespoon of oil and 5ml of rock salt then place the potato's and pork in the oven to bake. Place the pork on the top shelf (uncovered) and the potato's on the lower shelf.
For the gravy dice half a medium sized white onion, the rest of the garlic bulb and half a tomato.
While the initial roasting is taking place you could make an optional home made stuffing.
After about 15 minutes turn the meat over and pour the hot oil from the baking tray over the tops of the potato's.
After a further 15 minutes of baking, turn the meat over again and cover with foil this time before returning to the oven. Also pour more of the hot oil over the potato's and return them too.
Continue for another half an hour occassionally pouring more oil over the potato's.
Uncover the pork from the foil and allow to cook for another 20 minutes uncovered.
Whilst the potato's and pork is cooking prepare sweet-heart cabbage. Roughly chop and then boil the cabbage with a teaspoon of rock salt for 5 minutes. While this is boiling chop a white onion.
Fry the white onion in olive oil and drain the cabbage. Add the cabbage to the onion being fried after 5 minutes. Add black milled pepper. When cooked place take off heat and place to one side until the meat and potato's have fully cooked.
Now to prepare the gravy. Take juices from the pork (collected in the foil), add a tablespoon of olive oil. Fry the garlic, onion and tomato for about 5 minuites and then add the juices. Mix in a small cup and add one tablespoon of gravy powder with cold water and add to the mixture being fried. Wait for the gravy to thicken until it reaches the right consistancy. Allow to simmer for 10-15 minutes. Then strain into a gravy boat.
Take the cooked pork from the over and carve into think slices. Heat the cabbage and gravy and serve the meal!
|
Comments submitted from other visitors |
More posts, Page # :
