Roast Pork with Ginger and Pineapple
I always think pork is an underrated offering to a meal. It is delicious cooked in a kettle barbecue as it takes on the smokey flavour of the coals, and is always delicious as leftovers on a wrap or sandwich. Pork and ginger are a classic combination. Keep the recipe for the ginger paste handy as I will publish another recipe using it tomorrow on my blog.
Ginger paste
2T grated fresh ginger
1T olive oil
Mix together the ginger and olive oil to make a paste.
Then add the following to make a marinade:
1 tin crushed pineapple
2T ginger paste
2 cloves garlic
2T Worcester sauce.
Preheat the oven to 180C.
Place a 1.5kg pork leg roast in a roasting tray. Place 10 whole cloves into the pork meat. Pour over the marinade. Season with salt and pepper. Pour 1 cup boiling water into the roasting tray, add a bunch of fresh sage and cover with foil. Cook for 1.5 to 2 hours. Remove the foil and roast for 15 minutes at 200C to crisp up the roast before serving.
Serve with roast potatoes (see my blog for an easy recipe), peas and gravy.
To make gravy, remove the roast from the tray and allow it to rest, covered with foil, before carving. Pour the liquid from the tray into a jug. Place the oven tray on the stove top over medium heat. Place 2T flour in the pan and use a wooden spoon to stir the flour into what remains at the bottom of the pan. Pour in 1/2 cup boiling water and stir the flour into the water. Slowly add another cup of boiling water and the liquid from the roasting pan, a little at a time, stirring well. Allow to boil and thicken, stirring frequently.
Ginger paste
2T grated fresh ginger
1T olive oil
Mix together the ginger and olive oil to make a paste.
Then add the following to make a marinade:
1 tin crushed pineapple
2T ginger paste
2 cloves garlic
2T Worcester sauce.
Preheat the oven to 180C.
Place a 1.5kg pork leg roast in a roasting tray. Place 10 whole cloves into the pork meat. Pour over the marinade. Season with salt and pepper. Pour 1 cup boiling water into the roasting tray, add a bunch of fresh sage and cover with foil. Cook for 1.5 to 2 hours. Remove the foil and roast for 15 minutes at 200C to crisp up the roast before serving.
Serve with roast potatoes (see my blog for an easy recipe), peas and gravy.
To make gravy, remove the roast from the tray and allow it to rest, covered with foil, before carving. Pour the liquid from the tray into a jug. Place the oven tray on the stove top over medium heat. Place 2T flour in the pan and use a wooden spoon to stir the flour into what remains at the bottom of the pan. Pour in 1/2 cup boiling water and stir the flour into the water. Slowly add another cup of boiling water and the liquid from the roasting pan, a little at a time, stirring well. Allow to boil and thicken, stirring frequently.
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