We’ve really gotten into Sunday roasts the last couple of weeks without really thinking about it, but it is lovely this time of year with a proper hearty meal consisting of meat, sauce and potatoes, when the weather is cold and miserable outside.
I usually focus on the meat and the roast potatoes (which I now rock), but still have to work on all the trimmings and the Yorkshire puds, which I have never tried to make yet.
This Sunday we had a lovely pork belly roast. I made it once before, but it was a bit dry that time. Much better this time around! 🙂
Pork belly roast, serves 2
800 g pork belly
Pour some olive oil into a roasting dish. Cut small incisions into the fat unless the butcher/supermarket has done that for you. Rub salt and black pepper into the meat, especially on the cuts in the fat, but all around. Place in the roasting dish. Put the dish into the oven on 220C for 20-30 minutes to crisp up the crackling. Then lower the temperature to 175C and cook for another hour. Let the meat rest 10 minutes before you serve it.
Roast potatoes, serves 2
5-6 Maris piper potatoes
2-3 tbsp goose fat
salt & white pepper
Peel the potatoes and cut them i half or in three depending on the size. Put them in a pan and barely cover with cold water. Add some salt. Bring to a boil and let them cook for 5-10 minutes. Meanwhile, scoop out some goosefat onto a roasting tray, and put it in the oven to melt the fat. Drain the potatoes and place them on the hot tray. Make sure to push them aroud so that they are all coated with goose fat. Add salt and pepper. When the oven is turned down to 175C, place the potatoes higher up than the meat and cook for about an hour, until they are golden and crisp on the outside.
Serve with boiled carrot batons and a creamy gravy (make a roux of butter and flour, add milk and cream, meat juice or stock, some rowanberry jelly, colouring agent, salt and pepper).