Roast Pork - Purity Cook Book, 1945
- Michelle Otten
- Oct 29, 2017
- 2 min read
I forgot to get bread crumbs during the week and for a moment thought with absolute dread that dinner is ruined, but then remembered that I had a packet of Korn Flakes crumbs in the pantry. Frankly, I don't think it would have come out as nice as it did if I had used plain bread crumbs and having used Korn Flakes crumbs for the first time like this, I might just make it a regular ingredient in the house.
There was quite a bit of stuffing left over after filling the slits (or maybe I just didn't fill the slits properly), so packed the rest all over the top of the meat.
Note to self - Lighter on the flour next time.
When I removed it from the oven to coat it with the sage crumb mix it was still dry and floury. Maybe it was because the flour wasn't on the meat directly and on the stuffing, in stead, but a little damage control by basting the saucy pork fat over the flour topping came to the rescue.
It was a 1,4kg piece of pork roast so I chose to keep it in the oven for an hour and a half and the timing couldn't have been better. Cutting into the meat after resting it was perfectly cooked with just the right tint of light pink on the inside. A big relief as I'm still finding my way around pork roast
Chad wasn't too impressed that I didn't put any effort into the crackling of the skin, but after digging into the meat I was very quickly forgiven and got the double thumbs-up.
The Pied Pipers - Dream, 1945