Love, Toast and a rather smashing Pork roast…

6 09 2011

Love and toast. Some would say that’s all you need to survive. And someone in particular chez nous seems to have resigned themselves to our current status quo of flurry-flurry-hurry-hurry and the apparent non-cooking that goes with it. Rob quietly mentioned the other day that it’s been rather a while since I made him his favourite ‘why he married me bacon pasta’ or much of anything for that matter. Le pauvre. So I bashfully donned my apron and got on with it. As you do. And here’s where we ended up… 

(Overcompensating with) Crispy Roast Pork and Caramelised Apples

I first came across this at a recent SilwoodLe Creuset evening. A genius collaboration between the revered Cape Town culinary school and the globally-adored boutique cookware. Free cooking class, free food and free wine – what could be a better way to spend a rainy Cape Town winters night? Read about my last experience with them here. On this occasion, Gary was our gallant chef-tutor, and under his magnanimous tuition we ploughed our way through cauliflower and cream soup; perfectly gooey chocolate fondants AND the dish of the moment, this yummy scrummy Roast Pork.

Serves 4-6 | Preparation time 15 minutes | (In-active) Cooking time 50 mins
1 kg pork loin, de-boned with skin attached (or you can use pork belly)
3 cloves garlic, chopped
1 Tbsp each of chopped fresh parsley and thyme
1 level Tbsp flour
500ml chicken stock

Large roasting pan with trivet (rack)

1. Pre-heat oven to 220C. Score pork skin at 1cm intervals and season with salt. Set aside so skin can dry as much as possible (can be done up to 1 day in advance but not essential).
2. Mix garlic, parsley and thyme to form a rough paste. Rub into the scored pork skin.
3. Place pork on trivet over a roasting tin. Roast at 220C for 10 minutes, add 150ml water to the roasting tin, and then roast for a further 30-40 minutes at 200C. (Pork should not be served pink in the middle).
4. Grill for last few minutes of cooking if skin is still not crisp.
5. Keep pork warm whilst making gravy to allow juices to settle.

For the Gravy
Pour off all but 1 Tbsp cooking fat from roasting tin, add flour and cook for 30 seconds (to make a ‘roux’), pour in the stock and simmer until thick.

Season to taste and serve with roast vegetables and creamy mashed potato (I used sweet potatoes).

For the Caramelised Apples

2 apples
2 Tbsp water
3 Tbsp butter
3 Tbsp sugar

1. Peel and slice applies into 1/2 cm slices.
2. Melt butter then add water and sugar. Saute (fry) apples until golden.



2 responses

8 09 2011

baby taking up all your cooking time? A good pork roast should make up for it 🙂

9 09 2011

Pork is my favourite!! Haven’t done a roast in ages either. Will definitely try this. You are a genius to still be producing good food and managing baby and Rob!! Lots of love, B xxx

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