Sunday roasts are a ritual in our household. It is a tradition that I still do, my mother does it and so does my grandmother. After stuffing your face each week with the roast meal the leftovers of the meat and vegetables make short work of meals to come over the coming week. Meat can be for sandwiches, fry-ups or reheated as another meal.
I invited my friend Maureen to visit from Orgasmic Chef. She had not been to our farm yet and I knew it was about time, needless to say it was my turn to cook a feast for us. Maureen loves all food that tastes orgasmic and for me well, I was like, shit what do I make. This lady knows her food, I am a basic cook who likes simplicity and to use the veggies from our garden to create meals that sometimes work while others are a complete disaster. I chose to fall back on a roast done gracefully in my little oven with extra crispy pork skin – which is of course the best bit.
All the veggies came from our place for lunch, the suds and pumpkin. While we walked around the farm we picked the greens to accompany the meal. The pork was from Baranbali Farm, which is where I get all my pork and lamb goodness from as it is certified organic and is grown locally. You can read more about Yvonne from Baranbali here if you like.
To make a successful pork roast with the best crackling ever, its best to dry the skin of the pork before cooking. I do this up to three hours before cooking, which also makes the meat come up to room temperature which makes for less cooking. I use salt flakes to rub into the skin, which I find is the best.
Tell me do you have any other secrets for making the best pork roast?
- 1 lge brown onion, sliced four times
- 1.2kg Pork loin from Baranbali Farm
- 1 kg Pontiac potatoes
- 1 x jack be little pumpkin
- Olive oil
- Salt flakes and cracked pepper
- In a greased baking tray place the four slices of onion in the centre of the tray. Place the pork loin skin side up. Rub with salt and allow to stand for 2 – 3 hours at room temperature. Every half hour pat dry with a paper towel and apply more salt if required.
- Pre-heat your oven to 250’c. Cut the potatoes and pumpkin into quarters and place around the pork loin in the tray. Drizzle the vegetables with olive oil and season with salt and pepper. Once the oven has reached the temperature place the roast into the oven and cook for 15minutes.
- Turn the heat down to 180’c and cook for a further 45 minutes. If the skin has not crisped up as desired turn your oven on to grill. Remove the potatoes and pumpkin and put to the side. Grill the top of the loin for only 2 – 4 minutes watching very carefully to keep it from burning.
- Allow the pork loin to rest for 15 minutes before slicing. Serve with the potatoes and pumpkin and your choice of seasonal greens.