Cam cooks an easy and humble roast pork and veggie dinner

Humble roast pork and veggie dinner

Hey Friends, the humble roast pork is one of those dishes that is a winner, especially if you get the crackling right!

Watch Video
 

This version uses a boneless cut: Cook on a medium heat first then full heat at the end. The general rule for Pork is 1kg=1hr cooking at about 170 (fan). This version also has the meat laid out flat not rolled, this allows the skin to get an even heat and crackle up nicely. As always, quantities vary depending on how many you are feeding.

Ingredients:

  • Deboned pork shoulder
  • Potatoes
  • Sweet potatoes
  • Carrots
  • Onion
  • Broccoli
  • Brussel sprouts
  • Olive oil
  • Seasoning
  • Apples
  • Brown sugar
  • Cloves
  • Butter
  • Garlic

Method:

  1. Preheat oven to 220C. When placing the meat in, turn it down to 190C (170C fan).
  2. Lay pork cutout on a raised rack over the baking tray. Dry out skin with paper towel, salt the skin. Cook for 3/4 required time at 190c (170 fan), drain off fluid and turn up the heat to max for the last 1/4 of the cooking time. Again, 1kg=1hr take note of the weight before discarding the packaging.
  3. Cut veggies to desired size. Coat in oil and your choice of seasoning. Lay out onto baking tray. The larger the meat, the longer it will take to cook. Medium size cuts about 1hr at medium heat.
  4. Chop apples and mix with brown sugar and cloves in a saucepan. Cook down until soft then blitz with a stick mixer to make it more a sauce or just leave it chunky.
  5. Chop and dice broccoli and Brussel sprouts. Fry off in a hot pan with butter and garlic. This takes about 5min.
  6. Once pork is cooked, slice off cracking, cut and serve.

Enjoy!

Cameron

 

Wednesday is Dads Cook Night on The Fathering Channel
Every Wednesday, we’re calling all dads to apron up with the kids and cook dinner for the family. Show us your MasterChef skills by tagging @thefatheringproject across Facebook and Instagram.
Subscribe for Updates

 

Share this

Share on facebook
Share on twitter
Share on linkedin

Keep reading

Skip to content