As
a special treat we had roast pork. I just find it impossible to resist pork
crackling so we can't have it very often.
I
roasted the pork for 20 minutes on high and then turned it down to moderate
until it was done – I use a meat thermometer to check this. I just covered the roast with salt and pepper
and then put 2 dried red chillies and some red wine in the bottom of the pan
while it was roasting.
I
served it with a simple radish salad, roast pumpkin and crispy roasted
potatoes. You all should try roasting
pumpkin if you haven't had it – it is delicious.
After
the pork was cooked and resting, I poured the fat off the roasting pan and then
deglazed it with a bit of red wine. I
then added crème fraiche – whisking it in well.
I thickened the gravy with a little gravy packet mix but you could do it
the traditional way with flour. I sieved
the gravy before putting it into the gravy boat – this removed the dried chilli
and ensured a nice smooth texture to the gravy.
The roast pork looks wonderful, I like the addition of the red chillies- so unique!
ReplyDeleteYou just made me extremely hungry.
ReplyDeleteLook great! Yummy. I love chilly.
ReplyDeleteLooks yummy. I'm pulling radishes out of my winter garden. I planted them in late September and on warm days, they come out of the ground crisp and delicious.
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You are right. The best part is the crackling!!
ReplyDeleteSaturated with a lot of garlic spices!
Going today to a historical re-enactment Christmas party.
Margaret
Oh my that looks wonderful. I think I really do have to try roasted pumpkin -- that sounds wonderful.
ReplyDeleteMmm I love pork roast!
ReplyDeleteHaven't had a pork roast in a long time. Yum!
ReplyDeleteSounds good...pork roast is always a good dinner in the winter!
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Lanaya
www.raising-reagan.com
I love roast pork..and that gravy looks delicious!
ReplyDeleteYummy, this sounds way better than the ham sandwich I had for dinner!
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Leslie
www.violetimperfection.com
Looks wonderful! Reminds me that we haven't had pork roast in a while...I think we're overdue!
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