Saturday, July 28, 2007

Pork Roast

Thought I would share my recipe for Pork roast with everyone. I just got one ready and slipped it into the oven for dinner

First you need a FRESH PORK ROAST

OK, for those of you who don't know, it means it's raw pink meat, not that ham that is red and already cooked.

You can ask for a picnic ham, fresh ham, or pork roast! It should have a bone at the end. And lots of tough thick skin on one side of it.

Don't get those stinking roasts that are in a webbing, and already rolled, do NOT use one of those!!!! I know your thinking....... thick tough skin????, but you will be forever grateful to me for telling you NOT to remove that skin.

First thing you do is with a very, very sharp knife or serrated knife, cut that tough thick skin in a diamond pattern.... cross hatch. so that you have small squares of skin or small diamonds of the skin. Cut thru the skin into the pork, but not too deep. It's hard, but worth it in the end.

Then rub the WHOLE roast with GARLIC SALT (not powder, SALT) Taking special care to rub the garlic salt into the squares of fat. And don't be timid, use a lot, most of it will be removed during cooking. Then sprinkle the whole thing with ROSEMARY. Yes, Dried ROSEMARY. LOTS of it!!!

Put the roast into a large baking pan, and around it add carrots, potatoes, celery, cloves of garlic.

That's why I use a large pan, I LOVE the veggies. Then give the veggies an extra sprinkle of garlic salt, and rosemary.

Now comes the interesting part. Add WATER. to about 1 to 3 inches in the bottom of the pan. Most of it goes away during cooking, and will steam the veggies to perfection!!!!

Cover very tightly. If your roasting pan doesn't have a lid, cover the whole thing in alunimun foil, sealing it tightly.

Roast at 400 degrees for about 3 hours. Depending on how big the roast is, but 3 hours is the normal, you can always over cook the roast...... that just makes it better. So at least 3 hours, or go for 4 if you must.

Take the cover off for the last hour!!!!!! This is to crisp up the fatty skin, and veggies. So for the last hour, cook uncovered!!!!

Then enjoy. And grab some of the crunchy skin and eat it!!!!! It's a really special treat, and my whole family fights over those crunchy morsels!!!!!!!

Now serve the roast with a green salad, and lots, and lots of cold applesause.


Stephanie said...

OH MY GODDESS!!! This is like giving your friends a million dollars! I've been eyeing your pork roast for years! Still, even with all the ingredients and recipe, it just won't be as good as when you make it. You've got that "magick" that make it all come together so yummy! Hmm...maybe I should invite myself over to watch you make it (and get a meal in the deal!)