Roast Pork Andalusian Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs |
| Total Time | 14 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roast pork, neck (or nut)
- 1 tablespoon rosemary, (fresh or dried)
- 1 tablespoon thyme, (fresh or dried)
- salt and pepper
- 4 orange (s), untreated
- 2 cl sherry, dry
- 5 tablespoon olive oil
- 4 cl sherry, dry
- 250 ml meat stock, (instant)
- 50 g butter
- 50 grams sugar
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Rinse the meat and pat dry. Rub with salt and pepper. Finely chop rosemary and thyme and mix with the grated zest of 1 orange, 2 cl sherry and 2 tablespoons olive oil. Rub the meat with it, cover and marinate in the refrigerator overnight.
- Heat 3 tablespoons of oil in a roasting pan. Take the meat out of the marinade (save it) and fry it all over in the oil. Pour in the juice of 1 orange, 4 cl sherry, the meat stock and the rest of the marinade. Put the lid on and simmer gently for 2 hours. Douse with the liquid from time to time.
- Melt the butter and sugar in a pan, pour in the juice of 1 orange and reduce to a syrupy level. Cut 2 more oranges into slices and heat them for a few minutes.
- Take the finished roast out of the roaster and let it rest briefly covered. Thicken the gravy with a little sauce thickener or cornstarch. Season again with salt and pepper.
- Cut the roast into slices, place back in the sauce and reheat briefly. Arrange everything on plates, drizzle the gravy over the meat. Drizzle the orange slices with the syrup.
- In addition: dumplings of all kinds and green salad
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