17 November 2014, Monday
Classic pork roast
Far too often we hear people asking, “What’s your favourite food?” Chances are it’s not the food you enjoy, it’s the way it’s prepared.
In our opinion pork is just delicious. The sticky meat is so succulent and has a sweetened taste to it and is covered with crispy crackling. It’s perfect for a special occasion, but if it’s not done properly one might just ruin the meal.
- x1 pork rib roast
- Olive Oil
For the rub
- 30ml funnel seeds
- 2 bay leaves, finely chopped
- 1 large sprig rosemary, finely chopped
- 15ml sea salt flakes (and extra for skin)
- 10ml black pepper
- Preheat oven to 240°C
- Mix in a bowl the funnel seeds, finely chopped bay leaves and sprig rosemary, sea salt flakes and black pepper.
- On a chopping board, score the fat of the pork using a small, sharp knife, but be careful not to cut through the meat.
- Rub a decent amount of olive oil all over the pork and sprinkle plenty of salt on the skin and rub it in well.
- Massage the mixture into the meat.
- Place the pork in a roasting pan and roast for 20 minutes.
- Reduce the heat to 180°C and roast for an hour.
- Allow meat to cook through before removing it from the oven.
- Allow meat to rest in a warm place for 10-15 minutes.