Pork
Roast Pork ( Leg, Loin, Shoulder )
Roast pork is a classic dish made by seasoning a cut of pork and cooking it in an oven or over heat until the meat is tender and the outside is golden and crisp. It is often served with gravy or sauce and accompanied by vegetables or sides. The dish is popular for its rich flavor and juicy texture, making it a favorite for family meals and special occasions.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Place an appropriate roasting pan in the preheated oven or on the stove and heat the fat.
Season the meat with salt and pepper, then place it in the hot fat.
Roast the meat for about 10 minutes to seal it, then reduce the temperature. Baste occasionally and turn the meat two or three times to ensure even browning.
Add the mirepoix, brown it, and set the roast on top.
Once the roast is cooked, remove it and set it aside. Drain the fat and deglaze with white wine. Add the stock and boil for a few minutes to create a gravy.
Strain the gravy, reboil it, and skim off all the fat.
Check the consistency, taste, and adjust the seasoning if necessary.
Carve the roast across the grain into 20 slices, arrange them, and serve the gravy separately.
Ingredients
1.8 kg Pork prepared for roasting, ready to roast
150 kg Mirepoix
60 gr Cooking fat or oil
Salt
Pepper
1 dl White wine
4 dl Brown stock