The Sunday roast dinner is a Kiwi tradition – it is a wonderful excuse to gather the family and enjoy both great company and food.
Of all the roasts, pork stands out – if you get the crackling just right, there is a gorgeous contrast of flavours and textures. It begs to be accompanied with a large tray of roasted root vegetables – parsnips, carrots, kumara, yams, fennel and potatoes, and a generous lashing of gravy or apple sauce.
Here are some tips to take your pork roast to the next level – try a pork loin.
- Bring the meat to room temperature before you cook it – this helps the crackling achieve that satisfying crunch
- Stuff your loin – lay it out flat and dry it well with paper towel. Try using a cup of home made breadcrumbs, fresh thyme and sage, dried apricots, a couple of cloves of crushed garlic, salt and pepper, a good slug of olive oil and half a grated apple. Spread the stuffing across and then roll the loin and fasten with kitchen string.
- Dry the skin well and score it for good crackling. Sprinkle with sea salt, then pat dry again after a couple of minutes. Repeat the salt, this time leaving it on the skin and roast it on 220C for half an hour, and then reduce the heat to 200C for 30 minutes.
- Use a meat thermometer – pork can be slightly pink inside – about 60-65C internal temperature is perfect.
- Sit you loin on chopped apples, shallots and fresh sage to intensify the flavour.
- Instead of apple sauce, you can roast a couple of apples and serve them as a side dish. If you must have apple sauce, remember that pureed apple baby food works well too!
Stephanie - 6 years ago
Why feature pork? Why not lamb? Or will the feature in another article ?Now, lamb is the real kiwi Sunday roast.It is full of memories of its specialness.When you had visitors coming for a meal, it was often a roast. In our house ,that usually meant roast lamb with roast vegetables and greens. Trotting out a roast was considered to be the hospitable thing to do.