PinkPolkaDot

I am so proud of myself. One thing that I could never master was making a nice Pork Roast. In my entire life, I would say, that I managed to do it, at most 5 times, and now I got it right twice in a row!!??? My problem is that I cannot get it nice and crispy on the outside, whilst still moist on the inside? I must admit that I haven’t attempt making it a lot, firstly because I can’t do it and secondly because my oldest does not eat it (can’t blame her after all the flops that my family had to face!!)

Well, finally it seems like I have mastered it… well, I hope!!

This is how I did it, and I will appreciate all inputs to assist me to master this thing for once and for all!!

Firstly I don’t think you can use a defrosted roast, so I have bought a fresh one on Tuesday, washed it with vinegar water and dried it thoroughly with some kitchen paper.

Secondly I think the skin must be quite dry, so I have left it for a day in the fridge (uncovered).

Thirdly, I have baked it on a roasting tray, with some water in the bottom pan. (I think this helps to keep the meat moist).

Ingredients 

1kg Pork roast

Salt to taste

2 Bay leaves, finely broken

30ml ground coriander

15ml fennel seeds

2 cloves garlic, crushed

Grated peel of one lemon

Freshly ground black pepper

Olive Oil

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1. Preheat the oven to 220ºC.
2. Line a roasting tin with aluminum foil and pour about 500ml of water into the tin. Place the Roasting rack on top.
3. Score the Pork skin with a knife and rub liberally with salt.
4. Season the rest of the pork with salt.
5. Mix the bay leaves, coriander, fennel seeds, crushed garlic, lemon peel and black pepper together with some olive oil and rub all over the pork meat, but NOT on the skin.
6. Put the Pork on the roasting rack and in the oven for 60 minutes.
7. Reduce oven temperature to 180ºC and cook for a further 30 minutes. (I have baked some peeled and cubed butternut, sprinkled with thyme and some olive oil together with the roast for the last 30 minutes. You can also add some precooked potatoes at this stage).
8. Allow the meat to rest for 5 to 10 minutes before carving.

• I have served the roast with the butternut, fried potato wedges and some cabbage cooked in the Microwave. (Let me know if you would like the      microwave cabbage recipe).

This is what it looked like:

Dished up:

Fried potatoes: