Spanish roast pork comes in many guises, pork is very
popular in Spain, particularly in Andalucia. There are so many pork recipes
handed down through the generations it is hard to keep up! Many, like this one
are very simple and require only a few ingredients but with flavour being the
most important aspect of food even a basic roast can deliver.
Here we have a
sweet campo pork roast using vegetables, plenty of seasonings and the secret
ingredient – amoroso sherry.
You will need:
(Serves 5 - 6)
1.5kg Boneless pork joint
3 Large carrots, halved lengthways
1 Large onion, thinly sliced
2 Sprigs fresh thyme
4 Bay leaves
Cracked black pepper
25cl Amoroso sherry
Sea salt
Olive oil
Method:
1.
Preheat the oven to 140 degrees.
2.
Halve the carrots lengthways, leave the
skins on and lay in the bottom of a terracotta cazuela.
3.
Peel and slice the onion laying the slices
on top of the carrots, add two bay leaves.
4.
Place the pork on top and drizzle with
olive oil, season with salt and pepper then rub in all over the top of the
joint.
5.
Pour in the amoroso sherry around the pork.
6.
Place the remaining two bay leaves and the
thyme on top of the pork, cover with kitchen foil and roast for 2 hours.
7.
Remove the kitchen foil, turn up the oven
to 180 degrees and roast for a further 45 – 60 minutes.
8.
When cooked remove the pork and leave to rest
for 5 minutes.
9.
Meanwhile place the cazuela on the hob and
reduce the liquid by half.
10.
Slice the joint and pour over the juices,
serve with seasonal vegetables.
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