Sunday Roast Like Grandma And Grandpa Used To Make!

Were you also one of those children for whom food should never be a chore in the past? Who loved to shovel mashed potatoes into their mouths because it was so convenient? Well, Grandma’s Sunday roast pork may have been the complete opposite, but it was still a culinary highlight of the week, even for us comfortable eaters. Today we show you what made Grandma’s roast so tasty back in the day….

This is what you need

1 lb roast pork
½ tsp caraway seeds
1 clove of garlic
¾ tsp salt
½ tsp pepper
1 tsp oil
1 onion
1 carrot
1 parsnip
12 oz black beer
1 tbsp butter
1 tbsp flour

And this is how it works

Preheat the oven to 175 degrees.

Crush the cumin and garlic and mix together with ½ tsp salt, pepper and oil to form a paste; rub the pork with it.

Peel and roughly dice the onion, carrot and parsnip.

Place the pork skin side down in a roasting tin with a lid and spread the diced vegetables around the pork.

Pour most of the beer over the pork and vegetables and cook in the oven for about 45 minutes.

Turn the pork skin side up and pour the remaining beer over it. Rub the skin with the remaining salt, then roast for a further 1 ¼ hours.

For the sauce, strain the beer mixture from the roasting pot. When it has settled for a minute, skim the fat off the top.

Melt the butter in a pan, add the flour and stir everything together to form a mixture.

Serve it all together with side dishes of your choice.

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