We went for a birthday celebration for a friend in Queensbay Mall last night. After dinner, I went to AEON’s supermarket again and was able to buy more foodstuff. Yes!
Since my fish is frozen and the pork is not, it makes sense to cook the pork first. It is high time that I use the oven for the first time since moving. So… roast pork it is for me tonight, with some stir fried vegetables as topping. It has also been awhile since I last wrote a somewhat proper recipe, here goes my agak-agak (approximate) roast pork recipe..
- One slab of pork, whichever part you like.
- An eighth of a big purple cabbage.
- A few okras.
- A piece of secret weapon. *winks* 😉
- Salt, pepper, olive oil accordingly.
The piece of pork I got was a cut of something called silverside. Have no idea what that means, all I know is that it was the freshest looking slab when I was selecting last night..
I’m not using lemon here, pork + lemon seems a weird combination to me. I think lemon should only go with fish or chicken. But that’s just me, I think..
- First things first, the pork needs to cook for an hour in the oven, so definitely take care of that first. Sprinkle salt and pepper, and then drizzle olive oil onto the pork. Rub the pork so that the entire piece is covered with the seasoning and oil. Then wrap it in a foil and slap it into the oven. 170°C for an hour.
At this point of time, I suppose the more accomplished cooks/chefs would remark the goodness of covering the whole piece of meat with foil and utter things like how it keeps the flavors locked in. Actually my reason is not that technical. The lazy man in me cringed when seeing how those people on Youtube mention about flipping the meat occasionally to ensure the meat is evenly cooked. The engineer in me thinks that, if you wrap the meat in a foil, then theoretically the heat will engulf the meat entirely through the foil and it should ensure the meat is cooked evenly too. I don’t want to be monitoring the meat for an hour, let alone flipping it. I want to spend most of that hour doing productive work.
- While the pork is cooking, spend the hour doing productive work, like watching Youtube, or reading blogs, or even getting a nap.
- When you hear the oven bell ring, it is time to prepare the vegetables. Cut up and wash the okras and cabbage.
- Drizzle some olive oil onto the pan. Tear up one piece of the secret weapon into small pieces and fry it until fragrant. It will give the final product extra kick. Just one piece will do! Save the rest for other things!
- When secret weapon is fragrant, add the vegetables and stir fry for a few minutes until the vegetables look like cooked.
Actually, you really don’t need any exact science to determine whether vegetables are cooked. Vegetables are supposed to be edible even when raw. As long as you wash your vegetables properly, however you cook them, they will be good to eat.
- By the time you are done cooking the vegetables, the pork should have cooled down sufficiently. Get it out of the oven and open the foil.
When the pork is ready, you need to let it cool down for a bit. This is why I only start preparing and cooking the vegetables when the pork is ready, not when it is cooking. My way to ensure that I really go through the cooling down and not digging in immediately.
- Place the foil and meat on a plate, and then pour the vegetables on top of the meat, along with all the secret weapon infused juice.
- Do some re-arrangements on the vegetables to make the dish look more presentable. This step is entirely optional, unless you blog, like me.
Job done, all that is left is to dig in…
Om nom nom nom~