Do you recall your Sunday suppers growing up? These are our fondest food memories we all carry with us. It’s a dialogue we rehash every so often where we chat about what it was that made those meals special even if at the time we didn’t know that later on they would hold amazing memories for us.
John’s Sunday meal with his parents was always at lunchtime and would be a joint (aka roast, he’s English) of some kind, be it pork, beef, or lamb. There were a minimum of 8 around the table (6 siblings) and John said his parents always made anyone outside the family welcome even if that meant taking a bit off each other’s plate. Pork roast can be an economical cut of meat and goes a long way on a budget. Add balsamic vinegar and fresh herbs and you’ve got a winning roast that will perfume your kitchen making all who enter hungry.
inspired by Jamie Oliver
pork shoulder roast
handful fresh thyme and rosemary, chopped
1 cup balsamic vinegar
- Preheat oven to 350f (180c).
- Smear herbs onto surface of pork and season with sea salt and freshly ground pepper. Add a splash of olive oil and rub all over pork. Heat a frying pan with olive oil over medium-high heat and add pork. Sear both sides until light brown – about 5 minutes per side. Pour balsamic vinegar over roast and let it sizzle for a minute or so before turning meat over.
- Remove pork from pan and place in an oven-proof dish along with balsamic vinegar. Bake 70 minutes. Remove and let rest 10 minutes before carving.
The Culinary Chase’s Note: As it’s cooking, the balsamic vinegar reduces and becomes this amazing, slightly sweet, sauce. The pork is just as tasty the next day so enjoy in a sandwich. Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. Inserting a thermometer into the thickest part of the cut should reach a temperature of 145f. Enjoy!