Roast Pork with Salad
- For the salad
- 200 grams Snow peas
- 150 grams Peas
- 1 handful Sprout
- 2 handfuls Frisée
- 2 sprigs Thai basil
- 3 Tbsps Wine vinegar
- 4 Tbsps Canola oil
- 1 pinch sugar
- freshly ground peppers
For the pork roast: Preheat a convection oven to 180°C (approximately 350°F).
Rinse the pork in cold water and pat dry. Remove bone. Season with salt and pepper to taste. Peel and dice the onions, garlic, carrots and celery.
Heat the oil in a roasting pan. Add the pork and cook until golden brown on all sides. Remove the pork and set aside. Add the bone and cook over medium heat until golden, about 10 minutes. Add the vegetables and cook until browned. Stir in the broth. Add the pork and roast for 2 hours. Add more broth as needed.
For the salad: Rinse and trim the snowpeas. Blanch the snowpeas and peas in a pot of boiling salted water for 2 minutes. Drain and rinse with cold water to cool. Rinse the sprouts and drain well. Rinse the lettuce and shake dry. Rinse the Thai basil, shake dry and pluck leaves.
For the dressing: In a bowl, whisk the vinegar with the oil. Season with salt, sugar and pepper to taste.
For the sauce: Remove the pork from the sauce. Keep warm in the oven. Remove the bone from the sauce and strain the liquid through a fine sieve into a pot. Bring to a simmer and allow to reduce slightly. Season with salt and pepper to taste.
For serving: Arrange the salad ingredients on plates and drizzle with the dressing. Slice the pork and serve with the sauce.