Few more days before Christmas so I will do some themed post this week which is appropriate this season, roast pork. I guess everyone have the same issue when they prepare roast pork, the amount of leftovers. Most of us usually think what to do with them hence this next four days after this post will we be showcasing recipes for leftover roast pork. Before we start that we need some roast pork to start with so we will feature Sunday Roast for today.
Sunday Roast is a traditional British meal served on Sundays; it usually consists of roasted meat (beef, pork or poultry), potato (roasted or mashed), Yorkshire pudding, vegetables and gravy. This dish is popular the United Kingdom, United States, Canada, Australia, New Zealand and Ireland.
This traditional dish had originated during the industrial revolution when Yorkshire families leaves a cut of meat in the oven just before going to morning Sunday church, by the time they go home at lunchtime they will have a cooked roast ready to eat. During those times the Yorkshire pudding was not yet invented so it was only accompanied by potatoes roasted together with the meat and some vegetables. Eventually someone had devised a way of making use of the fat drippings to be used in a batter pudding while the meat roasted in the oven that is when the Yorkshire pudding was created.
I never had planned to make a roast unless it’s a special day as the sizes of the meats for roasting here are huge and definitely we will not be able to finish that in one sitting plus it’s expensive as most of them are more than 4 kilos. This weekend was different; I will be making one as I saw a really good marbled pork roast in our supermarket in the 3 kg mark, I immediately thought that this would be really juicy because of that fat and it was on special so it’s a no brainer and bought it immediately, so when I got home it was soaked immediately in a brine solution and roasted it next day.
- Pork roast with good marbling and thick skin fat (Fat would help it make juicy and tender)
- rock salt
- freshly ground black pepper
- 1 cup flour
- 4 eggs
- 200 ml milk
- 1 tsp sugar
- ½ tsp salt
- oil or fat drippings from the roast
- broccoli, cut into florets
- baby carrots
- pinch of salt
- pinch of sugar
- Brown Gravy
- Baked Potatoes
- Baked Sweet Potatoes
- Baked Pumpkin
- Prick pork with knife several times so it cuts through, score the rind as well.
- Place in a large container then pour enough water to cover the meat. Now add some rock salt, it should be ¼ cup of rock salt per litre of water. Leave it in room temperature for 12 hours.
- Drain pork then pat it dry, rub outer parts with minced garlic and freshly ground black pepper.
- Place in a 160C preheated oven, fat side up then roast. Roasting time would vary the formula would be 35 minutes for each 500 grams of meat. So in my case I had 3 kg pork so I roasted it for 3 hours and 30 minutes.
- Remove from oven then let it rest for 15 minutes before serving.
- Drizzle oil or fat drippings in a Yorkshire pudding or muffin pans, place in a 230C pre-heated oven for 10 minutes.
- In a mixing bowl lightly beat eggs then add flour, milk, sugar and salt, mix well until free of lumps.
- Place batter in a jug then set aside.
- Remove hot pans then pour the batter on each mould. Place the moulds back in the oven then bake for 20-25 minutes or until its puffed and golden brown in colour.
- Remove from pan then serve immediately, best consumed when hot.
- Steam or blanch the vegetables.
- In a heavy pan add butter, sugar and salt. Once butter had melted add the cooked vegetables and stir making sure vegetables are covered with melted butter.