Good Food Stuff

Roasted Pork with Wild Rice and Feta salad

Author: Rui Casais

Today’s dinner:

- Roasted pork (Surret Skinkestek) with garlic + wine marinade (Vinha d’alhos)
- Boiled Wild rice (a boil-in-bag type of rice with 90% normal and 10% wild rice)
- Salad (Lettuce, Feta cheese, Sun-dried tomatoes)

It was good! Read more for full recipe.

Recipe: Roasted Pork with Wild Rice

Summary: An oven roast of pork with garlic & wine marinade, wild rice & salad

- Large chunk (2kg) pork meat with skin (Surret Skinke)
- Garlic & Wine seasoning (Vinha d’alhos – Prepare it yourself by having crushed garlic, red wine, salt & cayenne pepper as a paste)
- Boil in bag wild rice (90% normal, 10% wild rice)
- Lettuce
- Sun-dried tomatoes
- Feta cheese

Heat the oven to 225 degrees (Celsius)
Spread the Garlic & Wine paste evenly over the meat. Sprinkle with extra salt if necessary.
Place the meat in a tray with some olive oil, skin up Let it cook for 15 minutes (just to brown it a bit)
Lower the oven temperature to 150 degrees (Celsius) and add some water (1 or 2 dl) to the tray. Sprinkle some water on the skin
Let it cook for 30 minutes, turn it skin down
Wait 30 more minutes, turn it skin up
Wait around 30 minutes again or until skin is nicely roasted
Boil the rice
Prepare the salad (Lettuce leaves + chopped sun dried tomatoes + feta cheese + salt + olive oil)
Cut the meat into 1,5cm slices Arrange 1 or 2 slices of meat per plate plus some rice. Top with the juices from the meat.
Add the salad and serve!

Cooking time (duration): 180

Meal type: dinner

My rating: 3.5 stars

Share and Enjoy:

Posted in Recipes