Rub the salt and the pepper all over the meat and give it a good massage. ;-) Set aside for a good couple of hours.
Shred the onions julienne and place all in the dish you will be roasting the meat. Sprinkle some salt and pepper. Add 200-300 ml beer.
Place the meat in the dish over the onions and the beer and cook in the oven for 3 hours at 190°C or 375F. For the first hour cook the pork skin down and cover with a lid or foil.
Turn the meat over and roast for another hour and a half, again, covered.
In the last 30min of roasting, uncover the meat and spoon some of the juices over it. Place back in the oven, increase the temperature to 200 C.
When the skin has crisped up to your liking, turn the oven off. Take out of the oven and allow it to rest for 10-15 minutes. Serve and enjoy. The leftover makes a perfect next day lunch - see recipe tips.
We have had this with small chopped vegetables sprinkled with some olive oil and dry Italian herbs. Use whatever veg you like and have but mainly root ones as those bake amazingly.We were left with quite a bit .... after stuffing ourselves massively.So, the next day I turned it into this yummy lunch: roast pork wraps.
8 tortilla wraps
400 g roast pork
3 little gem hearts (or any lettuce or salad)
1 tbsp salad cream
1 tbsp yoghurt
1 tbsp horseradish
black pepper (to taste)
- In a bowl mix the yoghurt with the salad cream, the horseradish with some salt and pepper. Add a pinch of cayenne pepper if you want to spice it up a little.
- Place a wrap on a plate, spread 2tsp sauce evenly sprinkle 1/8 of the shredded pork and shredded salad.
- Roll, cut in half and set aside. Do the same with all the remaining wraps.
And finally, it became a scrumptious dinner.A lot of pork, I know, but we've had to consume it since I've cooked it.I do not throw food away so I had to find a solution. I have to say though that despite its original size of 3.2 kg raw meat after cooking it and trimming out some of the fat, we were left with a manageable amount of meat.