Recipe: Winter Pork Roast
Here’s a great way to ward off that last winter blast, courtesy of our friends at 100% New Zealand Pork.
Preparation: 30 mins
Cooking Time: 180 mins
- 2 – 2.5kg 100% NZ pork roast, bone-in skin-on
- 1 tbsp finely chopped fresh sage
- 1 tbsp crushed garlic
- 1 tbsp finely chopped fresh ginger
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 oven tray of peeled roasting vegetables such as potatoes, kumara, pumpkin pieces, small onions and parsnip, whole small apples or apple halves (skin on), garlic cloves and sage leaves
Preheat oven to 220°C.
Score the skin in straight lines, 1cm apart, with a sharp knife. Make sure the scores cut through to the fat layer.
Tip – a Stanley knife is ideal or ask the butcher to do it for you. Pat dry with a paper towel.
Rub sage, garlic and ginger in between the scored lines, keeping clear of surface.
Drizzle the pork with olive oil and rub or massage onto skin. Sprinkle with sea salt.
Fill a roasting dish/tray with roasting vegetables, apple and herbs.
Place a rack into the roasting tray and sit oiled and seasoned pork on top. The rack will allow air to circulate around the roast – if you don’t have a rack, place the pork on top of the chopped vegetables and apple halves. The meat and vegetable juices will make great gravy.
Roast in pre-heated oven for 30 minutes, reduce temperature to 150℃ and cook for a further 2 – 3 hours until meat thermometer reaches 71℃
Remove the roast pork and vegetables to serving dish and keep warm, keeping all the juices in the roasting tray.
Make a paste of 1 tablespoon plain flour with 1 cup of cold water and mix with the meat and vegetable juices.
Add 1 cup apple juice and 2 cups of hot water, mixing well and including all the tray brownings. Place tray on hobs and heat to simmer until thickened, stirring well.
Season to taste with freshly ground black pepper.