My Roast pork obsession: with spinach & lentil warm salad

Roasted pork with lentil and baby spinach warm salad

I am definitely going through a pork phase this winter. But I just can’t help myself. A good pork roast complements the cold, miserable winter nights so well!

Tonight, I’m warming my house up with a slow roasted pork with a lentil and baby spinach warm salad. In light of my low carb diet, only minimal starch is allowed and I’m overtly staying away from the starches I’m always carbo loading on. My aim is not to lose weight (I’m happy with my weight), but to support my husband who wants to. We’ve been doing this for a couple of weeks and his type 1 diabetes insulin needs have declined!

And moreover, I think I’m trying to test for my resilience as well, how long can I go without long grain, white rice? Yes, my cryptonite is that specific. But middle of the 3rd week and I’m going strong. I can’t help but think of how well the rice would go with the lentils instead of spinach.

You don’t know how strong you are until your strength is put to the test.

What do you need?
Pork shank
Baby spinach
Brown lentils
Marinade: brown sugar, soy, ginger powder, garlic flakes, cayenne pepper, salt, olive oil.
Apple juice
Onion
Beef Stock cube

What to do?
Preheat the oven at 230 degrees Celsius
Let’s start with our beautiful pork. Mix the marinade, seasoning to your taste. Rub the pork with the marinade( leaving a little marinade for later) and place in the oven roasting pan over onion cut into disks. Crumble 2 beef stock cubes around the dish, then add 250 ml of Apple juice. Cover with foil and pop into the oven, lower the heat to 180 degrees Celsius. And slow and steadily cook for 2-3 hrs or until I’m done with my early evening chores.

image imageimage imageAfter this time, take the pork out and remove the foil and put back in the oven for 5-10 minutes on high heat, 230 degrees to get some colour and crunch on the top of the pork.

While the pork has gone back in, start preparing your compliments to the pork. Boil a cup of lentils in salted water, seasoned with a tsp of tumeric for even more earthiness. Boil for 10-15 minutes, still leaving it a bit crunchy.

When the pork has browned, take it out of the oven, let it rest for about 5 minutes before carving.
During this time, we have 2 things to do.
1. Put the dripping/ sauce left in the roasting dish on the stove at high heat: we are making a sauce. Season with cayenne pepper & salt to taste. Thicken the sauce with 1 tbs of corn flour.
2. When the lentils are cooked, drain the water and add baby spinach to the lentils, drizzle with a splash of olive oil, and let it wilt for a couple of minutes. Season to taste and voila.

My plates are nice and warm on the hot tray( my last year’s Christmas gift). Dish up, with the pork resting on top of the spinach & lentil salad. Then drizzle the apple sauce (drippings) on the pork.

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And I’m once again impressed with myself. If my father in law was here, he’d now be telling me ‘ Precious you need to eat some humble pie’! And I would tell him ‘ if I’m outdoing myself I must appreciate myself and besides humble pie would probably have too many calories’! 😜😄🙊

Bon Appetito!

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

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