Hello readers, happy hump day to you all!
I had an influx of requests for more detailed instructions on how to cook the perfect pork roast, so I took the opportunity yesterday whilst cooking one to take a pile of pictures for a step-by-step breakdown of how I whip this up. It’s easy (I promise) and makes a pretty awesome meal when served alongside veggies. A few easy tweaks, and it’s also W30 approved!
When you’re looking for the perfect roast at the grocery store/butcher, go for something with a nice amount of fat. Rib roasts are awesome as they tend to fit the bill and they stay super tender through the roasting process.
This guy won our hearts. Good amount of fat, and a nice thick cut.
First step is to prep the veggies. I used 2 large parsnips (peeled and coarsely chopped), 1/2 each of a large yellow onion and a large white onion (peeled and sliced), and 1 head of garlic (peeled and minced). Also, preheat the oven to 350 degrees.
Other things that are tasty additions to a pork roast: carrots, tomatoes, green onions, celeriac…
Next step is to create a braising liquid blend. Yesterday’s was balsamic vinegar, Dijon mustard, liquid smoke, Sambal paste (omit if W30), curry leaves, fish sauce (make sure compliant if W30), and some soya sauce (sub in coconut aminos if W30). Whisk with a fork and set aside. I also added 1.5 cups of Vega’s homemade mead (omit if W30 and sub in bone broth or water)–you want about 2.5 cups of liquid for this adventure.
Next step is to heat 1 TBSP of EVOO (or coconut oil, or ghee. I like the taste EVOO imparts to the meat) in the pot you’ll be using to roast the piggy in. When it’s nice and hot, sear the pork on each side until browned (about 2 min/side). When that’s done, remove the pork and let rest.
Now, add another TBSP of EVOO to the same pot (over med-low heat) and add the onions. Let those simmer away and cook down until translucent. Add the garlic (and a TBSP of Sambal for some extra kick), and continue to cook over low heat.
While the onions are cooking, give the roast a nice rubdown with some garlic powder, salt, pepper, onion powder, and oregano.
Then, add the parsnips to the onion mix, give ’em a nice stir, add the liquid, and then return the pork to its tasty hot tub of yummy potential.
Bring this to a boil over high heat, then cover and pop into the hot oven for an hour while you browse the internet and enjoy the delicious smells soon to be wafting through the house.
After an hour goes by, uncover the roast. Continue to cook uncovered for an hour, basting every fifteen minutes.
When the cooking time is up, place the roast onto a cutting board and cover with tinfoil. It’s important to let the meat rest for about 10-15 minutes before you cut into it to trap those tasty meat juices in there.
I took the liberty of snapping a picture before I covered this beauty 🙂
In the meantime, prepare the parsnip gravy by scooping the parsnips and onions into your blender and whirling around until smooth. Add 3 TBSP of coconut milk, whirl to mix.
Return to the pot you cooked the roast in, and mix well with the yummy brown bits on the bottom of the pot. Simmer over low heat for 5-8 minutes to thicken.
While that’s thickening and getting tastier, slice the roast…
…then serve with your choice of side dish (I opted for sautéed cabbage and broccoli) and some parsnip gravy.
OMNOMNOMATHON!!!
Go forth and roast pork 🙂
Wallace, out.
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