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Ginger ale roast pork
Ginger ale roast pork
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Savor the perfect pairing of grilled apples and tender roast pork for a delicious winter dish.
Ingredients:
  • 2kg Pork Boneless Shoulder
  • 500ml ginger ale
  • 20.00 ml ginger, finely grated
  • 18.20 gm olive oil
  • 2.40 gm sea salt flakes
  • 8 shallots, peeled
  • 20.00 ml plain flour
  • 1/2 red cabbage, quartered
  • 2 Fuji apples, quartered
  • Sliced Stone Baked Light Rye Sourdough Vienna, to serve
Instructions:
  • In a large glass or ceramic dish, mix pork with ginger ale, ginger, and garlic. Chill in the fridge for 2 hours or overnight, rotating occasionally to enhance the flavors.
  • Preheat the oven to 230°C. Rub oil and salt over the pork skin. Roast in a flameproof roasting pan for 30 minutes until the skin crackles. Lower the oven temperature to 180°C, add shallots and reserved marinade to the pan, roast for 2 hours, basting occasionally, until pork is cooked. Transfer pork and shallots to a platter, cover with foil, and let it rest for 10 minutes before serving.
  • Strain the flavorful pan juices into a jug and set aside. Then, heat the roasting pan over high heat, add the flour, and cook for 1 minute. Slowly pour in the strained pan juices, stirring constantly. Bring to a boil and cook for 2 minutes until slightly thickened, stirring continuously.
  • Preheat a barbecue grill or chargrill to high heat. Lightly spray the cabbage and apple with oil. Grill them cut-side down for 4 minutes on each side until they are charred and tender. Season with salt and pepper to taste.
  • Place the cabbage and apple decoratively around the pork on the serving platter, then serve with the bread and gravy.

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