I love this dish, because you not only can have it for Sunday Roast, but any left overs make for wonderful dishes ... if you use your imagination.
So you what you will need :
1 . Pork Roast, prefereably with the bone in .. (you will be amazed at the flovour)
2 . A few garlic heads whole
3 . Salt
4 . Pepper
5 . Paprika
6 . Wine
7 . Garlic powder
8 . Piri Piri (to taste)
9 . 1 Bayleaf
Rub this all over your Pork Roast (if you are smart) you will do this the night before) ... Then stick it in a roasting pan and cover with foil. Put this into a pre heated oven 350 for those in USA and 180 for thos in Zim or UK.
As a side dish, you could get some Collard Green and chop them up really really thin. In a pan saute some sliced ones, some garlic, some olive oil. Once these have sauted add the collard greens and cook till soft. For spices I like to add, garlic salt, pepper, I like to keep this simple as the meat will have lots of flavour.
You could do roast potatoes if you like, but I like to serve this with Rice and Beans. I figured I would keep the potatoes for the next night. Simply in a pot, add some olive oil, one chopped onion and let this saute. Then add 2 cups of rice and mix this around well so that the oils covers all the grains of rice .. this is what will help your rice to be fluffy and not stick to gether. Then add three cups of water or more, add some salt pepper a bay leaf and a table spoon of butter. Mix this around and then add the lid and lower the heat. Do not do anything let it cook. About ten minutes later go and check just stir gently and add your beans. Put the lid back on lower the heat and leave. When you see that there is hardly any liquid turn stove off and let stand. You will have perfect rice.
So once your lovely roast is done take it out the oven and let it sit for 10min on a tray. Don't poke at it don't attempt to cut it leave it ... this makes the meat even more tende and moist. Whilst you are waiting to slice, in a pot take all the juices from the roast and bring them to the boil. You may add more wine or water tast it first. Then add a bit of cornflour to thicken and make your gravy. The picture above doesn't have gravy on it but trust me it's the best.
I really hope that you enjoy trying out this dish and would love to hear from you.
