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Pork Roast with Root Vegetables by Chef Zanele

60 Minutes
8 Servings
12 Ingredients

Description

Make a dish that’s fit for a royal feast with a flavourful pork roast and veggies, for your Easter family feast.

Directions

1. In a pot, over medium heat, boil pork roast for 20 minutes in chicken stock, onion and celery.

2. Once boiled, place the pork on a baking tray and remove the skin.

3. Preheat oven to 200 °C.

4. In a separate saucepan, add pears, sugar, lemon juice, cumin, cinnamon and paprika.

5. Allow to simmer until it has thickened.

6. Place carrots and butternut with the pork.

7. Pour glaze over the pork roast and vegetables. Roast in oven for 30 - 40 minutes.

 

Elevation Tips: 

  • Roasting the pork on a bed of vegetables allows the flavours of the pork to infuse the veggies and vice versa, resulting in a delicious, flavourful Instagram-worthy roast. 
  • Include candied pears on the side for your Easter guests to enjoy.
     

Ingredients

  • 1.2 kg pork roast
  • 500 ml chicken stock
  • 1 onion; roughly chopped
  • 1 handful celery; roughly chopped
  • 4 pears, grated
  • ½ cup sugar
  • ½ cup lemon juice
  • 1 tbsp. cumin
  • 1 tsp. cinnamon
  • 1 tbsp. paprika
  • 2 carrots; peeled and roughly cubed
  • 250 g cubed butternut