I’ve never made a pork roast before, in fact we dont really eat that much pork in our house outside cold cuts like ham and mortadella, I think it must be the fact that I grew up in countries where pork was not that readily available, and maybe its a cultural thing as well. Anyhoo I’m always looking for new and interesting things to make for the Website, to challenge everyday routine dishes and I’ve been toying with the idea of Pork. After a recent doctor’s appointment for my baby boys I was enjoying the unseasonal Sydney sunshine and I happened upon a butcher (shhhhh don’t tell my usual butcher).
If I haven’t mentioned it before, allow me to extol the virtues of a good butcher. What I mean by a good butcher is the following: firstly, they must be friendly, you want to be able to ask them questions and not feel like they are taking time out of their busy schedules to do so, secondly they must be well stocked, well labelled and be able to answer questions such as “is the beef grass fed or grain fed”, obviously hygiene goes without saying, they also must be willing to cut the meat to your liking. There is absolutely no need, in my opinion, for you to spend your time finely slicing beef or quartering chickens when they have much sharper knives and quicker wrists and can do it for you in a jiffy. I like to avoid “non value added activity” at all costs and cutting meat sits squarely in that category (Unfortunately I also believe folding laundry is a non value added activity, and my husband greatly disagrees with me but that’s a story for another day) I digress, I walked into this Butcher and asked him about roasting pork, and he had heaps of advice to give.
Gourmet butchers are dying out in Australia, so i strongly urge you to get to know your local butcher and support them. Find one that is well priced because we wouldn’t want to eat into the Sparkly things budget, but you wil be rewarded for your efforts in so many ways.
Onto my pork, my butcher recommended Rack of Pork and I have always loved the combination of lemon and sage, hence was born my Pork with Lemon and Sage. YOu could equally use a Pork Loin or Porchetta for this…ask your butcher what is good and fresh 😉
Roast Pork with sage, lemon and garlic
1 x 1.5 rack of pork or pork loin
1 large onion
1 head of garlic
3 teaspoons minced garlic
1 pinch chilli flakes
1 bunch sage
1/2 cup chicken stock
Get your butcher to score the pork for you. Pouring boiling water over the fat (which helps the crackling come up in roasting)
pat dry and begin to marinade. Rub Oil, salt, chili flakes and garlic into the scored fat. Massage deeply and well shiatsu style.
Chop the sage finely and massage into the top as well, crust the rack with the sage.
Cut the onion and the lemon into wedges, and separate the head of garlic into cloves (don’t bother peeling) put this in the bottom of the roasting pan and set the pork on top of this
Add ¾ cup water and ½ cup chicken stock, cover well with foil.
Put it into a 180 oven for 1 horu and 20 minutes, then remove the foil and turn up the heat to 200 for another 10 minutes
While you are resting the meat, put the roasting pan directly on the heat and add ½ cup more of chicken stock to the pan. Stir the pan juices and squeeze the garlic, lemon, onions to bring out the flavor into the pan. Add 1.5 tablespoons of flour and season with salt and pepper. Sieve this mixture and serve with the pork.
Serve with potatoes roasted in duck fat.