I made a simple roast pork dish for lunch yesterday. It’s not possible to cook elaborate meals with an active baby, so preparation time is required beforehand. I marinated the pork, wrapped up in cling wrap and left in the chiller overnight.
The dish was nice for a first attempt. The roasted carrot and onion were so sweet! Love it! I shared the roasted vegies with Alex, and I made some pan-friend salmon with cheesy sauce for him as I worried the salt I added to the pork is too salty for him. Turned out the cheese is quite salty too. Haha. I think he quite liked the new food though. Then the remaining strip was hb’s breakfast with homemade bread today. He totally loved it too. 🙂
When I make this the next time, I have to improve on my onion and a shorter time in the oven .
- 2 stripes of pork with some fat on it (I told the butcher I was going to make char siew)
- 1 carrot
- 4 small potatoes
- 1 onion
- Italian herbs (McCormick)
- Olive oil
- Sea salt
- Coarse black pepper
- Marinate the pork with olive oil, sea salt, black pepper and Italian herb. Make sure the seasoning form a thin layer on the pork. Leave it in the chiller overnight.
- Processed the potato, carrots and onion. Cut into chunks or strips.
- Coat roasting pan with some olive oil.
- Lay the vegies on the roasting pan. Drizzle generous amount of olive oil on it. Season with salt and/or pepper. I left out pepper and used less salt as my baby will be eating it.
- Place the pork strips on the vegies. Rub more olive oil on it.
- Bake at 190c for 45mins-1hr depending on the cut. For bigger cuttings, use a meat thermometer to gauge whether the meat is cooked. Pork can’t be eaten rare.