You can’t beat roast pork. A real treat. Especially with crackling, mmm. But pork is the meat that takes us the longest to digest, so enjoy only once a week. Maybe put it on your dinner wish list for the upcoming Selak’s NZ Roast Day coming up next Sunday 3rd August 2014.
Serves 8
In this recipe, browning the pork completely provides the rich flavour once the juices are reduced. Feel free to use any combination of vegetables to roast.
You’ll need:
For the Roasted vegetables:
6 cups diced baby beets (about 600g)
4 1/2 cups cubed, peeled butternut (about 800g)
3 cups cubed turnips (about 600g)
2 cups chopped onion
2 cups (3cm thick) sliced carrot
1 cup cubed red potatoes
8 garlic cloves
Alfa One Rice Bran Oil cooking spray
1 tablespoon rice bran oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Roast Pork:
1.2kg boned pork roast
2 teaspoons rice bran oil
1/4 teaspoon salt
1 cup dry white wine (enjoy the rest with the meal!)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
10 peppercorns
2 bay leaves
How to:
Preheat oven to 200°.
To prepare the roasted vegetables, place first 7 ingredients in a med-sized baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and pepper. Bake for 1 1/2 hours, stirring occasionally.
To prepare pork, trim fat from pork; cut into 4cm cubes. Heat 1 teaspoon oil in a large pot/pan over medium-high heat. Add half of pork, and sauté 5 minutes or until pork is browned on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining pork. Return browned pork to pan; add 1/4 teaspoon salt, wine, thyme, peppercorns, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover, bring to a boil, and simmer until the liquid is reduced (about 5 minutes). Serve pork with roasted vegetables.
