Chopped Pork Salad, with Lettuce and Spinach

The chopped pork came from a 1.50kg joint cooked a couple of days before and kept in the fridge. I used about 150g of it for this salad.

I bought a bagged salad of different colours of lettuce from the co-op, and added a handful of diced spinach leaves (from the same co-op). The leaves were dressed in a dessert spoonful of olive oil, and a teaspoonful of mustard (French's American Mustard in this case,  but English or German mustard will do as well). Stirred together thoroughly. I added half a julienned red onion also, plus some dried tarragon, coriander leaf, and black pepper.

Roast Pork in a Leek Gravy, with Sweet Potato, Green Beans, and Red Pepper.

Pork crackling joint cooked on the middle shelf of the oven at 190 deg C for two hours and fifteen minutes (1.6kg). The joint sat in a casserole dish on a bed of diced leek, vegetable stock, and some olive oil. Cooked unlidded.

Served with sweet potato (cooked first), green beans and red peppers, boiled or steamed. The sweet potato will be ready in twenty minutes, but the beans and pepper strips take about ten minutes, so they should be added later.

I added sage to the leek gravy, and dressed the plate in some more. Delicious!

Roast Pork with Vegetables and Gravy

The pork joint was cooked in the oven for two hours in a casserole dish, and allowed to cool. Carved with an electric knife.

The vegetables were carrot, onion and red  pepper. Cooked in the base of the casserole dish under the joint. I added 100 ml of water to the dish. Middle shelf of the oven, at 180 deg. C.

I made the gravy with some pork stock, and the juices from the joint. I drained the juices into a small dish and put it into the fridge. I removed the pork fat from the top with a spoon before mixing the juices and the stock.

The pork, the vegetables and the gravy were reheated in a flat lidded pan for fifteen minutes before serving. Some sage can be added. Delicious! Could also be served with rice or potatoes, according to choice.

Pork in Gravy with Potatoes

Sliced pork joint in gravy made with pork stock and sage.

The joint of pork was cooked in the oven in a roasting dish for the time specified on the packaging. At first wrapped in aluminium foil, and for the final twenty minutes with the foil wrapping open. When the joint was cooked, it was allowed to cool for twenty minutes, and then the pork juices were decanted.

The joint was cut into thin slices using an electric carving knife, and a number of slices were put into a pot with a pork stock, and the pork juices from the joint. The pork was allowed to cook in the gravy for thirty minutes until tender. Then the sage was added, together with some cornflour in cold water. Cooked for another ten minutes until the gravy had thickened.

 Potatoes boiled for twenty minutes or so, and the peas (unfrozen or thawed) were cooked for five minutes at a moderate heat.

Pork in Gravy with Potatoes