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Ginger-braised pork roast with baby marrow

Pork, or rather gammon, is a traditional feast for South African Christmas roasts. This ginger-braised pork roast is the perfect main!

SERVES 6 // COOKING TIME 2 hours 50 min

For the pork roast
10 cm ginger, grated
2 lemongrass stalks, grated
1 tbsp tomato paste
3 tbsp soy sauce
4 carrots, chopped
1 pork knuckle
2 cups cider
½ cup roughly crushed ginger biscuits
For the baby marrow veggies
2 tbsp butter
2 leeks, thinly sliced
6 baby marrows, sliced

For the pork roast
1. Preheat oven to 180°C.
2. Mix together the ginger, lemongrass, tomato paste and soy sauce.
3. Arrange the carrots in the bottom of a deep roasting tray. Place the pork knuckle on top and brush with the lemongrass mixture.
4. Pour the cider into the bottom of the tray, under the knuckle, and cover with foil.
5. Place in the oven and decrease the temperature to 160°C. Roast for 2 hours.
6. Remove the pork from the oven and increase to 180°C.
7. Cut away the top layer of skin on the pork (serve it on the side as pork crackling) and sprinkle with the ginger biscuit crumbs. Roast for another 15 minutes.
8. Set the pork knuckle aside to rest. Add all the remaining ingredients and liquid in the roasting tray to a blender and blend until smooth.
9. Transfer the sauce to a pot and simmer until reduced by half. Set aside.
For the baby marrow veggies
1. Melt the butter in a pan and sauté the leeks over medium heat until translucent.
2. Add the baby marrow and fry for 3 minutes.
To serve
1. Shred the pork and serve on top of the veggies with the carrot sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

Looking for a dessert? These raw gingerbread men with grilled peaches and oat-scream are sweet and festive-themed!

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