• sandrabrandalise


COOKBOOK: Women’s Weekly - Country Favourites

I good ole pork roast! Im not a fan of pork as much as I am of other meats, but a good roast I can live with!

A very simple recipe with lots of flavour!


Serves 6

1.8 roast pork

4 cloves garlic, crushed

1 tablespoon of dried rosemary

2 tablespoons of salt

2 tablespoons of olive oil

1-2 cups of hot water (approx)

1/2 cup of white vinegar

1/2 cup of red wine vinegar (or basaltic vinegar)

Pre-heat oven to 180C

Place roast in deep casserole dish.

Fill 1/4 up the tray with hot water, add both vinegars

Coat the top of the pork with salt (dont be shy with it- you want the crackling to crackle)

Add the rosemary and the garlic

Bake in over for 1hr 30mins to 1hr to 45mins - or until cooked through the centre.

Allow it to stand for 10mins before serving. Please not, to cut up it is easier to remove the crackling away from the meat. Carve the pork and break the crackling and serve along side a green salad.

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