Pork Roast with Sweet and Sour Sauce

Delicious and juicy pork roast with a crispy baked crust. For all lovers of combining different flavors!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 105 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, pork, ribs

  • 1 teaspoon Salt, table

  • 3 pinch Spices, pepper, black

  • 3 pods Garlic, fresh

  • 1 teaspoon Spices, cumin, seeds

  • 2 pinch Spices, curry powder

  • 400 g Onion, raw

  • 3 spoons Oil, sesame

  • 1 dl Soup base, beef, cube

  • 1 can Pineapple, compote

  • 5 spoon Tomato, concentrate

  • 1 spoon Vinegar, red wine

  • 1 teaspoon Alcohol, Gin

  • 4 spoon Soy sauce, shoyu

  • 1 spoon Koruzni škrob

  • 12 ml Juice, orange

Steps

  1. Peel the garlic, wash it, and finely chop it. Peel the onion, wash it, and slice it into thin strips. Carefully remove the pineapple from the can and cut the rings into smaller pieces. Save the juice for later.

  2. Rinse the meat under water and dry it with paper towels. Rub the skin with salt and pepper, and the inside with salt, pepper, garlic, cumin, and curry. Carefully roll the meat and tie it with kitchen twine to form a nice shape.

  3. Preheat the oven to 200°C. Place a pan on the stove and heat the oil. Add the onion to the hot oil and sauté for a good minute. Then pour in the beef stock and a few tablespoons of water. Bring to a boil and let it simmer for a good minute.

  4. Pour the contents of the pan into a deep baking dish and place the rolled roast in the dish. Put the dish in the preheated oven for about an hour and a half. Turn the roast several times during baking and baste it with the juice from the dish.

  5. Once the meat is cooked, remove the dish from the oven. Transfer the roast to a wooden board and loosely cover it with aluminum foil to keep it warm. Strain the juice from the dish through a fine sieve. Pour the pineapple juice (from the can) into a bowl and mix it with tomato paste, vinegar, sherry, soy sauce, orange juice, and starch. Mix everything well. Then mix the pineapple mixture into the strained sauce from the dish. Pour everything into a saucepan and place it on the stove.

  6. Bring the sauce to a boil and add the pineapple. Then reduce the heat and cook for another 5 minutes. Remove the saucepan from the heat and pour the sauce into a gravy boat to serve as a side with the roast. Remove the twine from the roast and slice it into desired thickness. Serve with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 105.45 kcal
  • Fat: 3.64 g
    • Saturated Fat: 0.97 g
  • Carbohydrates: 7.28 g
    • Sugars: 5.13 g
  • Protein: 8.97 g
  • Fiber: 0.44 g