Posted by: corozmum | June 2, 2010

Roast Pork

Glassie was home for the weekend so we thought a roast would be nice. We don’t usually bother for just the two of us.

I gave up roasting in fat years ago. Tried a little water in the bottom of the pan but didn’t like the flavour of the meat, also tried stock but it wasn’t any better. Somewhere I heard about using wine so I’ve done that ever since. Means you have wine with your meal too!

On the weekend I went to open a wine from the fridge to pour a little over the roast pork when I spied left over homemade sweet and sour sauce from the night before. I decided to give it a go. It smelt devine, like a barbeque. The meat tasted really nice and Glassie says the crackling tasted good too.

I copied the sauce recipe from a cook book a couple of years ago but can’t remember which one. I used half the night before on stirfry and the rest on the roast. The recipe says to cook till thickened but I don’t bother.

Sweet & Sour Sauce

1/2 cup fruit juice

1 1/2 tbsp brown sugar

1 tbsp soy sauce

1 1/2 tbsp white vinegar

1 1/2 tbsp tomato sauce

1 tbsp cornflour

Combine all except the cornflour in a pot and bring to a gentle simmer. Cook for 5 mins, then add cornflour which has been dissolved in a little hot water, stirring as you add it. Keep stirring till thickens. Can be used in a stir fry for four. Can be stored in the fridge.

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