Difference between revisions of "Pork Roast"
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# Season [[pork]] with [[ginger]], [[onion]]s, [[salt]], [[pepper]], and [[lemon juice]] in a large deep saucepan. | # Season [[pork]] with [[ginger]], [[onion]]s, [[salt]], [[pepper]], and [[lemon juice]] in a large deep saucepan. | ||
# Add [[water]] and boil slowly for 30 minutes. | # Add [[water]] and boil slowly for 30 minutes. | ||
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# Gravy underneath [[meat]] should be sizzling by this time (2½ hours). | # Gravy underneath [[meat]] should be sizzling by this time (2½ hours). | ||
| − | [[Category:Ghanaian Meat | + | [[Category:Ghanaian cuisine]] |
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[[Category:Tomato sauce Recipes]] | [[Category:Tomato sauce Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
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[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
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Latest revision as of 16:20, 11 July 2012
- Serves 4 to 6
- Cooking time: 3½ hours
Ingredients
- 3 to 5 pounds roasting pork
- salt and pepper to taste
- 1 teaspoon powdered ginger
- 1 tablespoon lemon juice
- 1 onion, finely chopped
- 1 quart water
- tomato sauce
Procedures
- Season pork with ginger, onions, salt, pepper, and lemon juice in a large deep saucepan.
- Add water and boil slowly for 30 minutes.
- Cool for 30 minutes and remove meat, reserving stock for basting.
- Preheat oven to 350°F.
- Stir tomato sauce into stock and empty it into a large baking dish.
- Place this under the rack at the center of oven.
- Transfer roast onto the rack so that juices from the meat can drip into the dish underneath.
- Continue baking at 350°F, allowing 1 hour per pound.
- Baste constantly with seasoned stock.
- Cook until meat is completely done (when no juice comes out when meat is prickled).
- Gravy underneath meat should be sizzling by this time (2½ hours).
