Marinated Roast Pork
Not only are we giving roast pork the Hope treatment but we’re also giving it an Eastern European twist with the (optional) addition of smoked sausage or slanina, which is Romanian fatty pork. We highly recommend using either of them as they add great flavour.
We got the pork and the smoked sausage from Moldova Stores and we’re pretty sure we’ll find what you need from your local Polish shop as well. The beauty of the marinade is pretty much any beer can be used and it works equally as well with PassIfYouCan, Grunt or Underdog.
- 700g pork lion
- 2 tbs Dijon mustard
- 2 cloves of garlic, sliced into strips
- Smoked sausage or Slanina (Optional)
- 300ml of PassIfYouCan
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large orange, quartered
In a large bowl whisk together the mustard and beer, adding it little by little to avoid it getting lumpy, until they are completely combined. Stir in all the herbs, salt and pepper.
Cut lots of deep incisions into the pork lion and place the garlic and smoked meat into alternating incisions ensuring they are well inside the meat. Place the meat into the marinade and coat the meat in it and leave overnight. In the morning turn the meat over to cover the other side.
When you are ready to cook it, place the meat along with the marinade and the quartered orange into a deep baking tray, ensuring the meat is half covered in the juices. If needed, add half a cup more of beer or water. Roast for 2 and a half hours at 160 degrees, turning it over halfway through.