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roasted vegetable stacks with goat cheese

roasted veggie stacks with goat cheeseI am in veggie heaven with these roasted vegetable stacks and in one recipe I get the daily recommended servings of vegetables; my kind of dish.  Although the end of Summer means goodbye to warmer days (sigh), its departure signals the bounty of the harvest (yay!).  It’s the perfect time of the year to grab all the locally grown goodies from markets and farmers roadside stands.  Continue Reading →

TapRoot Jamaican Jerk Pig Roast

TapRoot admit oneAs much as Mr. S and I enjoy a vacation, it’s the quick getaways we cherish where within an hour’s drive away from the city we start to feel reconnected to the land.  Such was the case on Sunday.  It was an overcast, humid day as we drove to Port Williams, Nova Scotia to enjoy a Jamaican jerk pig roast lunch prepared by chef Michael Howell and the Jamaican crew from TapRoot.  Husband and wife duo, Josh Oulton and Patricia Bishop, of TapRoot Farms initially planned four pig roasts over the summer months but demand was overflowing – only 50 seats available per date – and added July 26th to their roster.  This particular roast was in support of Devour! The Food Film Fest with chef Michael Howell (executive director) and Lia Rianaldo (managing director).
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Roasted Pork Belly

roasted pork bellyWhen we first moved to Hong Kong, one of our all-time favorite fast foods was char siu fun (Chinese bbq pork over rice with a side of ginger sauce – yum!).  This was our first introduction to pork belly and before that I hadn’t heard of it.  Well, that’s not strictly accurate.  Although I grew up in the country and during my teenage years my parents had a mini hobby farm with pigs and chickens, I never knew bacon was from the pig’s belly.  Continue Reading →

Pork Roast with Balsamic Vinegar

pork shoulder roast by The Culinary ChaseDo you recall your Sunday suppers growing up?  These are our fondest food memories we all carry with us.  It’s a dialogue we rehash every so often where we chat about what it was that made those meals special even if at the time we didn’t know that later on they would hold amazing memories for us.  John’s Sunday meal with his parents was always at lunchtime and would be a joint (aka roast, he’s English) of some kind, be it pork, beef, or lamb.  There were a minimum of 8 around the table (6 siblings) and John said his parents always made anyone outside the family welcome even if that meant taking a bit off each other’s plate.  Pork roast can be an economical cut of meat and goes a long way on a budget.  Add balsamic vinegar and fresh herbs and you’ve got a winning roast that will perfume your kitchen making all who enter hungry.

inspired by Jamie Oliver
pork shoulder roast
handful fresh thyme and rosemary, chopped
1 cup balsamic vinegar
olive oil

pork roast by The Culinary Chase

  1. Preheat oven to 350f (180c).
  2. Smear herbs onto surface of pork and season with sea salt and freshly ground pepper. Add a splash of olive oil and rub all over pork. Heat a frying pan with olive oil over medium-high heat and add pork.  Sear both sides until light brown – about 5 minutes per side. Pour balsamic vinegar over roast and let it sizzle for a minute or so before turning meat over.
  3. Remove pork from pan and place in an oven-proof dish along with balsamic vinegar. Bake 70 minutes. Remove and let rest 10 minutes before carving.

roast pork collage by The Culinary ChaseThe Culinary Chase’s Note: As it’s cooking, the balsamic vinegar reduces and becomes this amazing, slightly sweet, sauce. The pork is just as tasty the next day so enjoy in a sandwich. Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. Inserting a thermometer into the thickest part of the cut should reach a temperature of 145f.  Enjoy!