Sunday, February 21, 2010

Roast Pork

I woke up at 7am this morning to the smell of roasting pork wafting from the kitchen. Not a bad way to start the day.

This little sucker has been cooking since 7pm Saturday night and will be ready about 4pm today, just in time for our dinner tonight. I take my pork cooking very seriously.

If you want to make it, put your oven on about 230 degrees. Rub the pork with a mix of crushed garlic (about 10 cloves) 100 grams fennel seeds, some dried chilli and salt and pepper. Put it in the oven for 30 minutes, then turn it down down down to 100 degrees.

Take the pork out of the oven and baste with some lemon juice and olive oil. Put it back in and wait.

Every now and then drizzle some more lemon juice ( I usually go through about 5 lemons), and make sure you turn the sucker. Taste best when cooked for around 16 hours.

1 comment:

  1. Dear Karin,

    your bps-postcard has made the way over the sea and moutains and arrived yesterday! And, uh, its such a lovely one! Here its still cold, but the grass is also more brown, that green. But spring is coming soon :-)

    Have a great sunday!

    Anna from Switzerland