Pork Roast

Roasts are a total trap for me,  I just cannot avoid cooking and consumming them on a regular basis and if it involves a crunchy crackling coat of pork, they are more than welcome at my table. This dish is so delicious that you should give it a try one of these cold winter days - it's comfort food at its best. The meat, cooked slowly, is moist and tender, the seasoning of the potatoes is really inviting to a glass of good red wine and the steamed tasty and healthy brocolli will brighten the dish. Plus the meat is so affordable that you can easily feed a crowd. Invite people over and let them know that they'll just need to bring along their appetite, because the hospitality will be at its highest!

Ingredients:

• loin of pork sliced thin
• garlic
• chili
• unsalted butter
• extra virgin olive oil
• broccoli
• potatoes
• salt
• 1 cup and 1/2 of white wine

Peel the potatoes, cut them into cubes and cook slightly in a pan of boiling water and salt. Reserve after draining. Season the loin with garlics, chili, salt and olive oil. Pour a bit of grounded pepper over the potatoes and chunks of unsalted butter. Sprinkle everything with white wine. Take to a  pre-heated oven at 180 ° for about 2hs. In the last 10 minutes add the broccoli cooked in advance.



Ingredientes:

• lombo de porco fatiado fininho
• alho
• piri piri
• manteiga sem sal
• azeite virgem extra
• bróculos
• batatas
• sal
• 1 copo e 1/2 de vinho branco

Descascar as batas, cortá-las aos cubos e cozer ligeiramente numa panela com água a ferver e sal. Reservar, depois de escorridas. Temperar o lombo com alhos com casca, malaguetas, sal e azeite virgem extra. Polvilhar as batatas com piri piri e pedaços de manteiga sem sal. Regar tudo com vinho branco. Levar ao forno pré aquecido a 180º cerca de 2hs. No últimos 10 minutos adicionar os bróculos previamente cozidos.