I had a boneless pork shoulder roast in the freezer, but I wanted to do something a bit different to the normal roast meat, vegetables and gravy. Not that a normal roast isn't delicious, but sometimes my palette craves something out of the ordinary.
I think the man of the house would have preferred a 'normal' roast dinner as described above, but I think he enjoyed this Asian inspired version as well.
There were three parts to this meal; roasted pork with miso glaze, pumpkin and sweet potato mash with coconut milk and ginger, and steamed broccoli and beans with garlic and soy.
The recipes for all three dishes are below.
For the roast pork
1.5 - 2kg rolled boneless pork shoulder (usually sold in an elastic bandage for cooking)
3 tablespoons miso paste (loosened with 1 tablespoon of warm water to make a wet paste)
Salt and pepper
1 tablespoon of oil
For the pumpkin and sweet potato mash
400g sweet potato, peeled and chopped into pieces
300g pumpkin, peeled, de-seeded and chopped into pieces (same size pieces as the sweet potato)
100ml coconut milk
50g butter
Salt and pepper
1 tablespoon grated fresh ginger
For the vegetables
Handful fresh beans, topped and tailed
2 cups broccoli florets
2 cloves garlic, finely sliced
1 tablespoon soy sauce
1 teaspoon vegetable oil
Brush on (with your fingers or a pastry brush) the miso paste, leaving a thick coating all over the meat. Reserve approximately 1 tablespoon of the miso paste mixture for reapplying during the cooking process.
Cover your baking dish with foil and bake the pork for approximately 60 minutes. Remove the pork from the oven and paint on the rest of the reserved miso paste. Place back in the oven without the foil for 20 minutes to finish the cooking process and colour the miso glaze.
Remove from the oven, cover with foil again and set aside for at least 10 minutes to rest before you carve it.
Once rested, carefully remove the elastic bandage with scissors, then thinly carve the meat, placing it onto a serving plate. Keep covered with foil in the warm oven until ready to serve to the table.
About half way through the cooking of the meat, begin making the sweet potato mash. First, place the sweet potato and pumpkin in water, bring to the boil and boil until all is tender (use a knife inserted into the largest piece to check). Drain well. Return to the cooking pot. Add the butter, coconut milk, ginger and season well. Using a potato masher or electric beaters, mash/puree until smooth. Place a lid on the pot to keep it warm and set aside for serving. When ready to serve to the table, spoon into a serving dish.
For the vegetables, boil a large pot of water, once boiling, add the broccoli. After 1 minute of cooking, add the beans. Cook for approximately 2 more minutes, then drain and refresh under cold running water. Heat a frying pan over high heat. Add the garlic and fry for 30 seconds. Now add the broccoli and beans. Stir for one minutes, or until the garlic goes brown. Remove from the heat, serve the vegetables onto a serving plate and drizzle over the soy sauce. Serve while hot.
I like to serve my roasts to the table on serving platters, so everyone can help themselves to extra if they want. But alternatively, you could serve this out onto plates in the kitchen.
Either way, this is a refreshing twist on a traditional pork roast. Enjoy!
The recipes for all three dishes are below.
What you'll need
Serves four for dinner with leftovers.For the roast pork
1.5 - 2kg rolled boneless pork shoulder (usually sold in an elastic bandage for cooking)
3 tablespoons miso paste (loosened with 1 tablespoon of warm water to make a wet paste)
Salt and pepper
1 tablespoon of oil
For the pumpkin and sweet potato mash
400g sweet potato, peeled and chopped into pieces
300g pumpkin, peeled, de-seeded and chopped into pieces (same size pieces as the sweet potato)
100ml coconut milk
50g butter
Salt and pepper
1 tablespoon grated fresh ginger
For the vegetables
Handful fresh beans, topped and tailed
2 cups broccoli florets
2 cloves garlic, finely sliced
1 tablespoon soy sauce
1 teaspoon vegetable oil
What to do
Preheat the oven to 180 degrees. Prepare the meat, rubbing all over with oil. Season with salt and pepper.Brush on (with your fingers or a pastry brush) the miso paste, leaving a thick coating all over the meat. Reserve approximately 1 tablespoon of the miso paste mixture for reapplying during the cooking process.
Cover your baking dish with foil and bake the pork for approximately 60 minutes. Remove the pork from the oven and paint on the rest of the reserved miso paste. Place back in the oven without the foil for 20 minutes to finish the cooking process and colour the miso glaze.
Remove from the oven, cover with foil again and set aside for at least 10 minutes to rest before you carve it.
Once rested, carefully remove the elastic bandage with scissors, then thinly carve the meat, placing it onto a serving plate. Keep covered with foil in the warm oven until ready to serve to the table.
About half way through the cooking of the meat, begin making the sweet potato mash. First, place the sweet potato and pumpkin in water, bring to the boil and boil until all is tender (use a knife inserted into the largest piece to check). Drain well. Return to the cooking pot. Add the butter, coconut milk, ginger and season well. Using a potato masher or electric beaters, mash/puree until smooth. Place a lid on the pot to keep it warm and set aside for serving. When ready to serve to the table, spoon into a serving dish.
For the vegetables, boil a large pot of water, once boiling, add the broccoli. After 1 minute of cooking, add the beans. Cook for approximately 2 more minutes, then drain and refresh under cold running water. Heat a frying pan over high heat. Add the garlic and fry for 30 seconds. Now add the broccoli and beans. Stir for one minutes, or until the garlic goes brown. Remove from the heat, serve the vegetables onto a serving plate and drizzle over the soy sauce. Serve while hot.
I like to serve my roasts to the table on serving platters, so everyone can help themselves to extra if they want. But alternatively, you could serve this out onto plates in the kitchen.
Either way, this is a refreshing twist on a traditional pork roast. Enjoy!
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