Preparation time
15min
Total time
2h 45min
Portion
0
portion(s)
Level
easy
Ingredients
All in one pork roast with beer gravy
- 100 g bacon, roughly sliced
- 1 onion, halved (150 - 200 gr)
- 1 clove garlic, or 1 teaspoon garlic mince
- 2 tablespoon Vegetable stock paste
- 1 teaspoon salt, omit when using my garlic mince
- 1 pinch freshly ground back pepper, to taste
- 40 g olive oil
- 1 litre water
- 1 bottle beer
- 4 potatoes, quartered
- 2 carrots, cut to pieces
- 1.5 kg pork roast - rind on
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Bacon, Onion and garlic (mince)* 5 sec/sp 5
2. add Vege Stock, salt (if not using garlic mince), pepper and olive oil - saute for 5 min/100C/speed 1 (MC off).
3. Add 250 gr of the beer and 500 ml of the water to the TM bowl.
4. Put two forks across the bottom of the Varoma dish and put pork roast (rind side up) on top of the forks. This way the holes are not blocked and the steam can come through. Then arrange the carrots and potatoes around the meat. Put Varoma on top of the bowl and cook 60 minutes/Varoma temp/speed 1.
5. Add rest of the beer (roughly 100 gr) plus 500 gr (or more) water until you've reached the 1.5 litre mark. Cook again 60 min/Varoma/speed1.
6. Heat up your oven (fan + grill) to 250C.
7. Put the Pork roast, rind side up in a heat proof roast pan, put potatoes, carrots around and add the liquid from the bowl to the meat/vegetables. Leave in there until the rind has formed crackling (around 30 min, depending on your oven).
8. Meanwhile - without washing the bowl, make some (sweet-)potato mash in the TM. This step is optional. See Janny's best potato mash.
9. Once crackling is done, take the meat out and put it aside to rest.
10. Put liquid and vegetables from the roast back into TM bowl (no need to wash the bowl in between those steps) and make the gravy. Carefully increase the speed from 1 - 10 and blend for 1 minute. MC on.
11. If you prefer a darker gravy - ad one teaspoon cocoa powder in step 10 (optional).
Serve with potato mash or other vegetables of choice and enjoy!
Tip
Steam some vegetables whilst the roast is in the oven.
* see recipe for minced garlic in one of my other posts
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Oh my lanta!!! Who would have thought that I was meant to have been boiling my pork all these years??!? This is simply the only way to cook roast pork from now on. We had a 1KG roast so only used Veroma for 1hr 45 and roasted the meat in the oven for 45 as our crackle was quite thick. I also didn't broil the pork in the liquid in the oven, rather dry roasted the pork and roast vegies and then the liquid in the oven seperately. While the meat was resting I added cornflour and boiled the gravy on the stove top. Family said it was delicious gravy, the pork was tender and moist and the crackle... well it is hands down the best they've ever had and I agree with it all! This will be the only way we make roast pork from now on! 10/10!!
Excellent but had trouble with crackle,still the yummiest pork.Recommend++++++
Fantastic
flavour was amazing in both the pork and gravy. Can't wait to cook the pork again. Even had left over gravy which will be utilized for another meal.
riahardy:Thank you and greetings to hubby!!
Enjoy!
Janny Thermo-Crazy
Rynda: Thank you
Enjoy!
Janny Thermo-Crazy
How good is this recipe?! It was sooooooo good. Most definitely the only way I’ll cook a roast pork from now on. SO YUM!
Made this tonight. OMG amazing!!
I took the rind off after steaming and cooked seperately after salting. I also did my roast veggies seperately then only added half a potato and half a carrot to the gravy at the end and it had the same effect. Thanks for a great recipe that hubby asked for more of! (Doesnt happen often in this house.)
Cooked tonight and the taste was amazing! (Especially the gravy!) My crackling needed a few more minutes on its own under the grill but the rest was perfect!!!
Sorry to hear you had troubles with the crackling....
Two things you can try next time:
1. Your oven must be very hot
2. "Dry" the pork rind as much as you can before putting it into the oven. Papertowel or fresh tea towel, should do the job.
Thank you for your nice comments and your variations
Enjoy!
Janny Thermo-Crazy
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