Danish Pork Roast

Danish Pork Roast - Flaeskesteg served with Sweet Potato Fritters Best enjoyed with Roodeberg Dr Charles Niehaus Serves 6 Ingredients for th...

Danish Pork Roast - Flaeskesteg served with Sweet Potato Fritters

Best enjoyed with Roodeberg Dr Charles Niehaus

Serves 6

Ingredients for the roast
2-3kg pork roast with the skin on
30-40g butter
A handful coarse salt
6-8 bay leaves
1 cup of water

Method
Score the skin every 5 - 7mm with a sharp knife. Be careful not to cut into the meat as this causes the skin to become soft. You want the skin to be crackling when the roast is done. Rub the skin evenly with butter and salt. Make sure to get the butter and salt into all the cuts. This helps to get the skin crispy. Slide the bay leaves into the cuts, spreading them evenly on the roast. Put the meat on a rack over a roasting pan and pour the water into the pan. Roast the pork at 200°C for 1½ - 2 hours.

If the crackling is soft, let the roast stay in the oven. Set the oven to 220°C or put on the grill. Keep an eye on the roast, the skin should bubble and become crispy. Be careful not to burn it.

Ingredients for the pear and basil sauce
2 tablespoons of butter
½ onion, diced
2 x 410g tinned pears
A handful of fresh basil, chopped
1 teaspoon of dried chili flakes
1 teaspoon of lemon juice
Salt and freshly ground black pepper

Method
Fry the onion in the butter over a medium heat until soft. Add the tinned pears and some of the pear juice and simmer for 5 minutes.

Blend the mixture until smooth and silky. Add the basil, chili and lemon juice.

Season to taste. Serve with the pork roast.

Ingredients for 20 sweet potato fritters
500g peeled sweet potatoes
1/3 cup of flour
3/4 tablespoon of soy sauce
Pinch of salt
Pinch of freshly ground black pepper

Method
Cut the sweet potatoes into even pieces and place in a large pan. Cover with water and bring to a boil. Cook until just soft, about 20 minutes and drain well.

Transfer the cooked sweet potatoes to a large bowl and mash using a potato masher. Add the flour and the rest of the ingredients and mix to combine.

Season with more salt if needed. If the mixture is very sticky, add more flour a little at a time.

In a frying pan, add some butter on medium-low heat, just enough to cover the surface. Scoop out the fritter batter and using wet hands, form into 5 cm discs.

Cook until golden brown, flip, and cook the other side. Serve warm.



Issued by: GC COMMUNICATIONS

Pictures: SUPPLIED



©2021 Herman Lintvelt - WineTourismZA 

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