Roasted pork with ‘saladed’ roasted potatoes There’s nothing more home-warming on a cold winter’s evening than a slow and steady heat coming from the oven, escaping with ease, the delicious smells of a good pork roast. I got home tonight, freezingly cold! They say you get used to the cold, but honestly in Cape Town you don’t. It’s cold, windy and raining all at the same time and all the time in winter 😩. Everything is just always so gloomy and depressing. Everyone always in grey and dark clothes and looking sad.
I’ve lived in Cape Town for almost 10 yrs (not consecutively), but being from from Natal, I still struggle adjusting my temperature gauge. I suppose some would say, there are colder places in the world, so I must count my blessings: granted. Anyways, tonight. I need to make something that’ll warm the house up and bring a bit of cheer and colour into my family’s cheeks😊. And what’s better than a good pork roast. Any cut of pork for that matter is good for winter, and in my freezer I happen to have a pork shank.
On the menu: Spicy & sweet pork shank roast, served with saladed roast baby potatoes drizzled with the basting sauce.
What do you need?
Pork for roasting: 800g shank
Baby spinach, red swiss chard leaves, red onions
Spices: chili flakes, pepper, ginger, cayenne pepper, sweet basil, salt
Basil infused olive oil
Make your basting sauce- add 1 tbs of chili flakes, 1/2 tsp of cayenne pepper, 1 tsp of ginger powder, 1 tbs of sweet basil, pinch of salt- combine the dry ingredients. Then add 5 tbs of soy sauce, 3 tbs of fish sauce, 100ml of olive oil- combine well.
Rub this on the pork shank, generously, leaving some for the sauce to serve. Pop into a high heated oven( 230 degrees) for 30 minutes. Then out, brush with some more basting sauce, cover with foil and pop it back in again at a temperature of 150 degrees for +- 2 hrs.
Now it’s time for a warm bubble bath, we’ll get back to the kitchen in about an hour and 15 minutes.
All nice and warm in my fluffy gown now, and feeling relaxed.
Time to prep my potatoes. 45 min to go for my pork. Leave the skins on your potatoes( fibre!), halve them and toss them into basil-infused olive oil, chili flakes, salt & pepper. Then onto the oven tray with the pork shank and slices of red onion, for 45 minutes, depending on the size of your baby potatoes. I like them cooked but not too soft and mushy, remember different textures are important for any good balanced meal. I’ll leave mine in for 30-45 minutes.
Note: we will still need to rest our pork for about 5-10 minutes before carving too. So we have more than enough time.
Now time for my 3 year old son’s reading for the day. School aside, we need to do some learning at home too. He’s had time to play and bath already. Now we need to learn our ABC’s. We’re doing well enough until letter F. 😔
After our pork has done the 2 hr low roasting stint, we need to take it out the oven, wrap in foil to keep it warm while resting. Then after the potatoes have finished cooking, take them out too. Mix them with the uncooked baby spinach, red swiss chard leaves and slices of red onion for colour and crunch. Adjust seasoning and drain any extra olive oil. Carve the pork. And Serve! And now serve, the pork, the ‘saladed’ roast potatoes, dressing the meal with the warmed( in the microwave or stove, whatever you prefer) leftover basting sauce.
The end product: my family licking their plates, the house warm and homely as any good home should be in winter = mission accomplished. The only problem: I now need to stop ‘pigging’, it’s so delicious everyone has gone for seconds, including yours truly. #Good homemade food, made deliciously.