In this recipe I use a pork shoulder roast as it has yummy, juicy fats that are released during cooking. A lot of these fats combine with the stock in the bottom of the roasting pan and create a sauce that contrasts nicely with the plum sauce baste. Roasting a pork shoulder with my sweet and sour plum sauce is a great match as the lovely, sweet and juicy fats from the shoulder are released and adds a sweetness that balances out the slight tart base in the sauce.
Ingredients:
1 2kg (4.4lb) Pork shoulder roast
2 cloves garlic slivered
2 tsp sea salt
2 tsp dried rosemary
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1/2 tsp rubbed sage
1/4 tsp fresh ground black pepper
1/4 tsp freshly grated nutmeg
1 cup plum sauce, halved
Directions:
Preheat oven to 165C (325F). Moisten the roast with a damp paper towel to help hold the seasonings.
In a small bowl stir together the garlic salt herbs and spices. With a sharp knife make 1/2 inch deep slits in the top of the roast. Press ½ of the seasonings mixture into the slits and rub the remainder over the entire roast.
Place the roast in a roasting pan and with a pastry or basting brush pour 1/2 cup plum sauce over it evenly. Pour the water or stock into the pan base, cover and slowly bake for 2-1/2 hours.
Uncover and roast and bake for 30 minutes longer lightly basting 2 or 3 times until the roast is nicely browned. Add more stock if the moisture in the base is drying up.
Remove the roast from the pan, tent (cover) with foil and rest for 15 minutes. While the roast is resting pour the remaining juices from pan into a saucepan and bring to a light simmer over a low heat.
Once the juices start to simmer turn off the heat and stir so it won’t burn on the saucepan base. Remove from heat and set aside.
Slice the roast into bite sized pieces, plate the required number of serves and pour the juices around the edge of the pork and a little through the centre of the plated meat.
Serve with your desired sides of roasted vegetables, stir-fried or steamed greens, carrots etc.
Plum Sauce
Sweet and sour plum sauce has so many uses. This recipe is slightly on the tart side and this allows us to add additional sweetness to meats and vegetables to individual tastes.
Meats:
If you are thinking about dipping your crispy, fried pork tenderloin, marinating roast chicken or basting your slow-cooked ribs in plum sauce, you have the right idea. Plum sauce, in its more tangy versions like this recipe can act as a fruity barbecue sauce to dress up grilled meats.
Vegetables:
Throw together sugar peas, sliced carrots, baby corn, water chestnuts, broccoli and cauliflower florets in a large wok with a dash of olive oil. Cook these vegetables on a medium-high heat and stir in several tablespoons of sweet plum sauce with a few sprinkles of red pepper flakes for some spice. Mix thoroughly and allow to marinate for several minutes over low heat , then serve.
Makes about: 1.5 liters
Plum Sauce Recipe:
Ingredients:
1 cup water or chicken/vegetable stock (broth) of your choice. (I prefer chicken stock)
2.75 kg (6 lb) plums
1.75 litres (8 cups) white or cider vinegar
3 cups unprocessed brown sugar
50 g garlic
2 tsp ground pepper
2 tsp ground cloves
2 tsp ground ginger
1/2 tsp cayenne pepper
1 tbsp sea salt
Directions:
Put all the ingredients into a preserving pan and bring the pot to the boil, stirring frequently.
Boil steadily and as the stones rise or are released from the fruit pull them out of the sauce with a slotted spoon. Place the stones in a sieve resting over the simmering sauce to allow any juices to drain back into the sauce.
Simmer until mixture is pulpy and then press through a colander or coarse sieve.
Return sauce to pan and simmer for an additional 10 minutes.
Pour into hot, sterilized bottles and seal. Let the plum sauce rest on your pantry for about 1 month to let the flavors balance and develop.
Source: tasteofhome
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