Pork Roast
Whenever my family invited us, when we were in Europe visiting, they made pork roasts on the BBQ. You can feed an Army with pork roast as you can cook a big roast and have no work with it. I very seldom cook pork, but such a roast is the perfect comfort food for Sundays!
I made a Whiskey marinade and the roast turned out very tasty! I served Roesti with it and roasted vegetables. And on top a cream sauce with herbs, perfect!
I made a Whiskey marinade and the roast turned out very tasty! I served Roesti with it and roasted vegetables. And on top a cream sauce with herbs, perfect!
For 4-6 Persons:
1 Pork Roast, approx 1,3 kg, from the shoulder
Marinade:
1 Bunch Parsley, chopped
2 tbsp Chili Bean Paste
3 tbsp Hot Mustard
1 clove of Garlic, mashed
some whole Peppercorns
Rosemary
Italian Herbs
Cumin Powder
Paprika
Salt
4 tbsp Whiskey
3 tbsp Olive Oil
1 Pork Roast, approx 1,3 kg, from the shoulder
Marinade:
1 Bunch Parsley, chopped
2 tbsp Chili Bean Paste
3 tbsp Hot Mustard
1 clove of Garlic, mashed
some whole Peppercorns
Rosemary
Italian Herbs
Cumin Powder
Paprika
Salt
4 tbsp Whiskey
3 tbsp Olive Oil
Mix the marinade. Cut squares into the fat layer of the roast and marinate it, brushing marinade into the cuts. Leave over night or at least for 4 hours.
That's all the work you have to do, from now on it's work for the oven!
Roast in the oven at 200 C for 1.5 hours. The herbs will give it a wonderful crust.
Roast in the oven at 200 C for 1.5 hours. The herbs will give it a wonderful crust.