Food Around the World - Roast Pork
On a visit to Denmark we were served a traditional Christmas Eve menu. The Roast pork is cooked with herbs and spices and has crispy crackling. To complete the meal, a warm red cabbage and apple salad is served.
To included this recipe in your dinner party, start with a dill and potato soup, pork roast main course and pick up some Danish at your local bakery for an authentic finish.
1.5kg pork roast
2t salt
½t pepper corns
1t fennel seeds
4 cloves
3 bay leaves
Score the rind of the pork with a very sharp knife. Rub the salt over the rind.
Crush the pepper, fennel and cloves in a pestle and mortar. Rub onto the underside the pork and really coat the meat with it.
Place the pork and bay leaves into a roasting pan. Turn the oven onto 200C and place the pork in the cold oven. Cook for 1½ hours until the rind is crispy.
Turn down the oven to 180C and allow the pork to cook to your liking.
Serve with the pork juices, gravy and roast potatoes.
Red Cabbage Salad
1 red cabbage sliced
1 onion finely sliced
3T butter
3T sugar
3T cider vinegar
2 bay leaves
pinch of thyme
½ cup water
4 granny smith apples peeled and finely sliced
salt and pepper to taste
Heat the butter in a large saucepan. Add the sugar and mix. Add the cabbage and onion and saute. Add the water, vinegar, thyme and bay leaves. Bring to a boil and simmer for 30 minutes. Add the apples, season and cook on a low heat for an hour. Check the water does not run out during the cooking process. Serve warm with roast pork.
To included this recipe in your dinner party, start with a dill and potato soup, pork roast main course and pick up some Danish at your local bakery for an authentic finish.
1.5kg pork roast
2t salt
½t pepper corns
1t fennel seeds
4 cloves
3 bay leaves
Score the rind of the pork with a very sharp knife. Rub the salt over the rind.
Crush the pepper, fennel and cloves in a pestle and mortar. Rub onto the underside the pork and really coat the meat with it.
Place the pork and bay leaves into a roasting pan. Turn the oven onto 200C and place the pork in the cold oven. Cook for 1½ hours until the rind is crispy.
Turn down the oven to 180C and allow the pork to cook to your liking.
Serve with the pork juices, gravy and roast potatoes.
Red Cabbage Salad
1 red cabbage sliced
1 onion finely sliced
3T butter
3T sugar
3T cider vinegar
2 bay leaves
pinch of thyme
½ cup water
4 granny smith apples peeled and finely sliced
salt and pepper to taste
Heat the butter in a large saucepan. Add the sugar and mix. Add the cabbage and onion and saute. Add the water, vinegar, thyme and bay leaves. Bring to a boil and simmer for 30 minutes. Add the apples, season and cook on a low heat for an hour. Check the water does not run out during the cooking process. Serve warm with roast pork.
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