roast pork

Ingredients for 6 servings:

• 2 ½ kg roast pork (salmon roll or boneless pork loin)
• 3 garlic cloves
• 1 tbsp oil
• Salt
• 1 tsp sambal oelek
• 1 cup water

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

very easy

If possible, prepare the following a day before roasting: Wash the piece of meat and dry it thoroughly with a paper towel. Then place it in a baking dish or similar and add salt, but don’t be too timid. Rub it with sambal oelek (it’s hot!) if desired. Peel the garlic cloves, slice them, and sprinkle them over and around the meat. Drizzle with oil and refrigerate until the next day. Place it in a cold oven the next day. Depending on the size and thickness of the piece of meat, it will take 2-3 hours: First, roast at 150°C for about 1 hour, then increase the temperature to 200°C, and increase the temperature a little more shortly before the end. Baste the meat with water every now and then to ensure that the dish ends up with a brown, not too watery gravy. If the meat is rather dry, cut it into very thin slices and dip them in the sauce on both sides before serving. If it is well marbled, you can cut regular slices from it and, of course, dip them in the sauce as well. Important: When roasting, the meat loses fat and water, and therefore also volume – therefore a 2.5 kg piece is not too big for 6-8 people, even if it sounds like a lot.