Roast Pork & Gravy Fondue
There are few things that can be done to improve a Sunday roast, but we may have just found a fun new way to enjoy it. Our Roast Pork & Gravy Fondue will have everyone beginning for an invite to your next Sunday dinner.
3hrs
Capable Cooks
6
What you’ll need
INGREDIENTS
- 1.2kg SunPork Fresh Foods Pork Shoulder Roast, dried and scored in 1cm intervals
- Extra virgin olive oil
- Flakey sea salt
- 1kg potatoes, roasted
- ½ butternut pumpkin, roasted
- 300g Brussel sprouts, roasted
- ½ cauliflower, roasted
- 500g baby carrots, roasted
- 12 Yorkshire puddings
- 4 cups beef stock
- 4 tsp. garlic powder
- 2 tsp. onion powder
- 2 Tbsp. Worcestershire sauce
- ½ cup water
- 6 Tbsp. corn flour
- Salt and pepper, to season
How to make it
- Pre-heat fan forced oven to 230°C.
- Apply a generous amount of extra virgin olive oil and salt to the pork rind, making sure to get into the cuts.
- Place the pork in the oven and cook for 30 mins.
- Reduce the temp to 150°C and continue cooking for another 1 hr and 30 mins.
- While the pork is cooking cook all your favourite roast trimmings. We went with potatoes, Brussel sprouts, cauliflower, carrots, and Yorkshire puddings but feel free to do whatever your heart (or stomach) desires.
- For the gravy, bring the beef stock to a boil in a saucepan over a med-high heat. Stir in the garlic powder, onion powder and Worcestershire sauce.
- In a bowl add water and corn flour and whisk until combined. Slowly pour into the beef stock while continuously stirring. Reduce the heat to low-med and continue stirring until thickened. Season with salt and pepper and pour into your fondue pot.
- Once the pork has finished cooking, remove from the oven and rest for 10 mins before cutting into bite-sized pieces.
- Arrange all your favourite roast trimmings around your fondue set.
- Grab some napkins, grab your fondue forks, gather your loved ones, serve, dip, and enjoy!
TIP: Pull your pork out of its packaging, pat it with paper towel and leave uncovered in the fridge to dry out overnight before to get that nice crackling on it.
