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Ingredients
Glazed Pork Roast with Vegetables
- For the roast
- 1 ½ kilograms cured roast pork
- 4 Tbsps honey
- 4 Tbsps lemon juice
- ½ tsp ground ginger
- 1 pinch cayenne pepper
- 1 Tbsp vegetable oil
- 200 milliliters Beef stock
- salt
- cornstarch
- For the vegetables
- 250 grams potatoes
- 250 grams carrots
- 1 onion
- 2 Tbsps olive oil
- salt
- peppers
- ½ tsp herbes de Provence
- 100 milliliters vegetable stock
For the roast, rinse the meat, pat dry and score the rind with a sharp knife or electric knife. Mix honey, lemon juice, ginger and cayenne pepper to make a glaze. In a roasting pan, heat the oil and brown the meat on all sides. Pour in beef stock and brush the roast with some of the glaze. Place the roasting pan into preheated oven (200°C or approximately 375°F) and cook the meat for about 90 minutes, basting often with the glaze. Mix the cooking juices with 100-200 ml (1/2- 1 cup) water and season to taste. Thicken with cornstarch if desired to make a rich sauce.
Peel the vegetables and cut into uniform pieces. Peel onion and cut into strips. Peel garlic. Fry onions in hot oil until light brown, add garlic and cook. Remove both from the pan and set aside. Add carrots to the pan and cook briefly, then add potatoes and herbs. Season with salt to taste. Cook, stirring occasionally over medium to low heat until browned. Add the vegetable stock, cover and cook until done. Just before serving, add the onions and garlic. Slice meat and serve on plates with vegetables and drizzle with sauce.