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Sunday Roast

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 mins
  • Category: Main Course
  • Cuisine: American

Description

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.


Ingredients

Scale

Very Juicy and Tender Roast Pork

  • Pork roast with good marbling and thick skin fat (Fat would help it make juicy and tender)
  • rock salt
  • freshly ground black pepper
  • garlic
  • water

Yorkshire pudding

  • 1 cup flour
  • 4 eggs
  • 200 ml milk
  • 1 tsp sugar
  • 1/2 tsp salt
  • oil or fat drippings from the roast

Buttered Vegetables

  • broccoli, cut into florets
  • baby carrots
  • pinch of salt
  • pinch of sugar
  • butter

Others

  • Brown Gravy
  • Baked Potatoes
  • Baked Sweet Potatoes
  • Baked Pumpkin

Instructions

Very Juicy and Tender Roast Pork

  1. Prick pork with knife several times so it cuts through, score the rind as well.
  2. Place in a large container then pour enough water to cover the meat. Now add some rock salt, it should be 1/4 cup of rock salt per litre of water. Leave it in room temperature for 12 hours.
  3. Drain pork then pat it dry, rub outer parts with minced garlic and freshly ground black pepper.
  4. 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.
  5. Remove from oven then let it rest for 15 minutes before serving.

Yorkshire pudding

  1. Drizzle oil or fat drippings in a Yorkshire pudding or muffin pans, place in a 230C pre-heated oven for 10 minutes.
  2. In a mixing bowl lightly beat eggs then add flour, milk, sugar and salt, mix well until free of lumps.
  3. Place batter in a jug then set aside.
  4. 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.
  5. Remove from pan then serve immediately, best consumed when hot.

Buttered Vegetables

  1. Steam or blanch the vegetables.
  2. 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.
  3. Serve.

Notes

Now once everything is ready, place everything in a plate then serve while Yorkshire pudding is warm. Serve with gravy on the side