PORK WITH HONEY
1.5 kg pork with skin (in netting)
1 cup olive oil
5-6 cloves garlic
2 tbsp thyme
2 tbsp rosemary
4 tbsp honey
4 tbsp mustard
1 cup vinegar
1 cup wine
coarsely ground pepper
salt
2 kg potatoes, cut for roasting
The pork should be tied or wrapped in netting with the skin facing outwards. Pierce the meat with a sharp knife in five or six places and push the cloves of garlic and the salt into the holes.
Mix together all the ingredients apart from the potatoes and spread the mixture over the meat. Roast in a large dish for 45 minutes at 200°C. Add the potatoes to the roasting dish and continue cooking for one hour until the potatoes are done.
Tips: The skin should not touch the roasting dish. When you open the oven to put in the potatoes, baste the meat with its own juices. Add a little extra salt to the skin to make it crisper. Do not pierce the meat to see if it is done. If the skin begins to get too dark, cover with greaseproof paper and remove it 15 before the meat is done. If the food begins to dry out, gradually add a little warm water to the roasting dish. When it is ready there should be no juice, only oil. Turn the potatoes out of the dish gently so that they don’t fall apart.
Koroneiko Olive Oil
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Phone: (+30) 2725041105
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