Ingredients
- 1kg 100% NZ __pork shoulder, rolled
- 3x medium potatoes (peeled and cut into 6)
- 2x onions (peeled and halved)
- 2x orange kumara (peeled and cut into 2cm cubes)
- ¼ pumpkin (skin on and cut into 2 cm thick slices)
- 3 tsp salt
- 2 tbsp plain flour
- Carrots, peas, silverbeet or any other vegetables you like, prepared as you wish.
Method
Step 1
Preparing the pork
- Place your shoulder of __pork skin side up onto a roasting tray large enough to accommodate your roasted vegetables.
- With a small sharp knife make scores through the skin into the fat (but not into the meat), about a centimetre apart.
- Rub salt into the skin and the scores and season the underside of the shoulder with salt and pepper.
- Place your shoulder of pork into a preheated oven at 210°C for 35 minutes.
Step 2
Cooking the vegetables
- Remove the pork from the oven and baste using the fat from the bottom of the pan. Add the vegetables and return the tray to the oven for a further 35 minutes.
- Remove the meat and vegetables to a serving dish and allow to rest while you make your gravy.
Making the gravy
- Remove the fat and dissolve the crusty remains in the roasting pan by adding some water and heating the pan on the hob.
- Mix your flour with cold water, stirring to produce a smooth mixture - the consistency of cream. Add the mixture to the hot pan juices, stirring as it thickens to prevent lumps.
- Season with salt and pepper, strain if you want to remove any bits from the roasting pan, then set aside.
Step 3
Plating up
- Slice the meat and place onto a platter with the roasted vegetables.
- Pour the gravy over the meat and serve.
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