John Myers
Garlic Onion Roll Roast NT Reverse Cooked with Red Sauce
The perfect garlic onion roll roast nt reverse cooked with red sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh pork roast
- 1 pinch Black pepper from the mill
- 1 pinch Coarse sea salt
- 1 pinch Hot paprika powder
- 1 tbsp Clarified butter
- 1 piece Tomato sauce
- 1 piece Diced vegetable onions
- 2 piece Garlic cloves chopped
- 1 piece Finely chopped red chilli pepper
- 1 pinch Sugar
- 300 g Canned tomatoes
- 30 ml Mild balsamic vinegar
- 250 ml Vegetable stock see my KB
- 1 tbsp Madeira wine
- 1 pinch Sea-Salt
- 1 pinch Black pepper from the mill
- 1 teaspoon Finely chopped balsil
- 1 pinch Fennel seed powder
- 1 tbsp Olive oil
- I had the roast be prepared by the butcher I trust. In addition to the onions, there were 6 finely chopped garlic cloves in the filling.
- Preheat the electric oven (center of the oven) to 80 degrees. Season the roll roast and then put it on the wire rack for a few hours. When the core temperature of almost 70 degrees has been reached (takes about 5 hours), add toasted aromas to the roast in a pan for a short time.
- For the red sauce, sauté the onion in the oil, then add the chilli and garlic and let it sauté a little. Now sweat the sugar while stirring.
- Add the balsamic vinegar and let it simmer a little. Pour in the stock and bring to the boil while stirring. Now put the canned tomatoes in the pot and season everything together to taste.
- Let the sauce simmer until it is nice and creamy, then add the Madeira and basil to the saucepan and bring everything to the boil again while stirring.
- Remove the cord from the roast and either serve sliced or cut into smaller pieces and arrange on a preheated platter. What is not eaten goes into the sauce for a leftover meal the next day.
- As you can see in the pictures, we had a salad as a starter and pasta with the meat and the sauce.
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