Thursday, 13 October 2011

The long slow.... roast!

Made this at the weekend and the family were all suitably happy so is definitely a recipe I'll be repeating.

It's economical and though it takes a long time to cook in the oven the actual amount of time you need to actually do anything is very short and so it's a great meal if you are entertaining. I am particularly thinking of the Xmas season- this would be a good meal to do before or after the big day if you have family and friends coming round. Or if you wanted an alternative to turkey this would mean you could enjoy the festivities without being stuck in the kitchen all day!

Being by making the baste for the pork. Put a whole bulb of garlic (separated into individual cloves with the skin removed- this can be done quite easily by putting them in the microwave for 15 seconds and then they just pop out), 1 tbsp paprika, 100ml vegetable oil, juice of lemon lemons and 1 tsp sea salt into a suitable dish.

Blitz until you have a smooth paste.

Take your joint of pork. I was using a 1.9kg boneless joint but you can use one with the bone in since you cook it for so long. Put it into a dish that will fit the joint but also fits into your fridge. Cover it with the garlic paste and put in the fridge overnight. Be warned this smells very strongly of garlic while it is in the fridge- this is not a dish I could make with my father in law around since he HATES garlic. Once it is cooked the smell will disappear.

When you are ready to roast it put it into a large ovenproof dish and  add 300ml liquid (you can use plain water or apple juice or cider to give a slight apple taste). Preheat the oven to 220 degrees C and cook in the centre of the oven for 25 minutes until the skin starts browning and looking like crackling.

At this point remove from the oven and turn it down to about 150 degrees C. Cover the dish with two layer of foil (shiny side facing inwards) and put back in the oven for 4.5 hours.

When the time is up remove from the oven and remove the foil. Put the pork to rest on the foil.

Next put the vegetables into the roasting dish- think sunday roast- onions that are peeled and cut into thick sections, potatoes, carrots etc..

Rest the meat on top- the vegetables will act as a trivet.

Return the heat to 200 degrees C and put it back in the oven for a final hour. Remove the meat at this point and leave to rest (return the vegetables to a hotter oven if they need a bit longer cooking time).

Once rested the remove the crackling which people can then help themselves to.

Once the vegetables are done, remove from the roasting tray and put in a warmed dish for the table.

Once the meat is rested it should just flake apart. My husband doesn't normally carve (not that you are doing this here) but in this case he was happy to flake!

Take the roasting tray and pour in 300ml warm chicken stock and put over a medium heat on the hob and stir to soak up all the crispy bits stuck to the tray. This can then be strained and served as the gravy.

This makes a large meal- even feeding four of us we had masses left over for lunch the following day:

As you can see the results are a full family roast meal but the amount of work you need to do is minimal.

Til soon....

No comments:

Post a Comment