|my plate: oven vegetables, carrots, roast|
|this is a small part of the fat side - crunchy|
Today I made a huge sunday roast (I thought huge) which I do rather seldom. This is a dish for a bigger family and not for two persons only. But you cannot get a good pork roast out of just a small piece of meat.
So I bought 1.5 kg pork, ham (butt) side with skin and fat attached - fat side cut crosswise (diamond cuts). This is very important for a juicy roast. Pork roast without fat will never lead to something good.
I could choose between cured or uncured pork and diceded on uncured since I cured it on my own with a dry rub of spices and salt for 24 hours.
For a 1.5 kg roast:
- 1 teaspoon roughly ground caraway
- 1 teaspoon more or less roughly ground black pepper
- 1 teaspoon sweet chilli powder
- 1 pinch ground allspice
- 3 juniper berries ground together with the salt, see below
- 1 very good pinch dried thyme leaves
- 1-1.5 tablespoon salt, did not measure it
Take the meat out of the fridge and let it rest until it got room temperature (1 hour).
Heat a big roasting pan (with lid) with only a little oil and sear the pork from all sides until browned, add some chopped pork bones (handful cutlet bones or small ribs). While roasting the fat side add roasting vegetables
- 3 onions cut into wedges,
- 1 quarter of a cellery - diced,
- 5 carrots peeled but not sliced.
Let the roast sit on a cutting board for 15 minutes to relax. Meanwhile strain the cooking liquid. Get rid of the bones, squeeze onion and cellery remains lightly into the strainer and rinse the remains with a little additional water and squeeze again but dont get any onion pulp or cellery into the cooking juice. Put the caramelized carrots aside beforehand to serve with the meat. Heat up the sauce and let it thicken lightly while whisking in 1 teaspoon arrow root flour stirred with a little water (sauce should be about 350 ml). Adjust seasoning, but I only added a little freshly ground pepper, salt content was fine with me.
I prepared some oven vegetables together with the roast: just:
- very small potatoes cut in halves,
- 1 big fennel bulb, cut in wedges,
- 3 onions cut into wedges,
- 2 bell peppers cut in quarters and
- a little rosemary,
- coarse sea salt and
- olive oil,
- 1 garlic glove
Traditionally this is served with bread or potatoe dumplings and maybe white cabbage (sweet bavarian style with lots of caraway) or red cabbage (sweet sour stewed) but I liked to have some oven vegetables instead.
I thought this to be a rather huge roast and I could just freeze some of it and additional put thinnly cut slices in a vinegar-oil-onion marinade for sandwiches and have the rest tomorrow for dinner... but husband ate 4 servings (not always with vegetables, the meat, the meat and sauce you know) - he simply wolved it down!!!