An almost sunday roast

More like a saturday roast... 

Because we were duped by the weather phone app into believing that the whole day would be cloudy and rainy, we decided to have some comfort food that is traditionally done in fall/winter. Well, it appears that it was sunny & warm all the way. But what the hell! 

So what we have here is a 1.5kg pork roast, complete with skin & fat, bought in Prisma Itis. Now let's make a pause. In this Prisma, unlike many others in town, one can buy entire racks of pork if you ask the butcher for it. The one thing to do is to ask to remove the bones if you can't do it by yourselves, and put them in the bag with the meat, as they're essential to make tasty juice/broth. Now, this roast is seated on a bed of bones plus the usual suspects: carrot, celery, onion, garlic, parsley salt & black pepper, and the skin is rubbed with oil and salt to make it golden & crispy - or as the english say, crackling(s). A pint of hot water is added and into the oven for about 2h/175° (if the liquid level drops too much during the cooking, hot water may need to be added from time to time). When the cooking is done, the pork is removed from the oven dish and back for a few min. on a tray in the oven, and under the grill for the skin to be really crispy. Meanwhile, the juice has been filtered with all the the veggies bits removed, and a brown sauce is made (butter & flour mixed in a pan, meat juice added little by little like a bechamel, cream added toward the end, as well as salt & pepper.)

The roasted pork is carved in thick slices, and served in a hot plate with a super creamy/buttery mash, and the brown sauce. And we did even have the odd lingonberries on the side (fresh from the freezer). Best enjoy with a glass of beer or a light red (like those from the Loire Valley, France). Delish.

A glass of this rather unusual pink port concludes the dinner.