Roast Pork (Cooca Colaish Gravy)

A community recipe by AnLi

Not tested or verified by Nigella.com

Introduction

My mum's recipe originally, but she used water or wine. I've used Blackcurrant cordial with good results, and apple juice which was blah. I always serve this with Hasselback potatoes

Ingredients

Serves: 4

Metric Cups

For the Pork

1⅕ kilograms pork (the piece which consists of many chops stuck together)
dried prunes (to stuff into the meat)

For the Spice Rub (Make Plenty of It)

gram ground ginger (dry)
gram salt
gram white pepper

For the Basting Liquid

83 millilitres soy sauce
83 millilitres oil
83 millilitres coca-cola (not diet cola! - as stated above you can use other liquids too)

For the Gravy

flour (a bit)
200 millilitres sour cream

For the Pork

2⅔ pounds pork (the piece which consists of many chops stuck together)
dried prunes (to stuff into the meat)

For the Spice Rub (Make Plenty of It)

gram ground ginger (dry)
gram salt
gram white pepper

For the Basting Liquid

3 fluid ounces soy sauce
3 fluid ounces oil
3 fluid ounces coca-cola (not diet cola! - as stated above you can use other liquids too)

For the Gravy

flour (a bit)
7 fluid ounces sour cream

Method

Roast Pork (Cooca Colaish Gravy) is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut a tunnel through the roast and stuff with prunes (remove any pips).

Rub the roast with the dry spice mixture and place it in a roasting tin, fat side up, for 1 hour at 200Â°C.

After the first hour start basting the meat with the basting liquid, add a bit of water if it seems to dry out. Roast for another hour (about 2hours total).

Take the meat out to rest. pour of juices and liquid from the pan into a saucepan. Thicken the sauce with a bit of flour stirred into cold water to avoid lumps.

Bubble for a few minutes, add cream and simmer a bit more. I hope you enjoy it!

Cut a tunnel through the roast and stuff with prunes (remove any pips).

Rub the roast with the dry spice mixture and place it in a roasting tin, fat side up, for 1 hour at 200Â°C.

After the first hour start basting the meat with the basting liquid, add a bit of water if it seems to dry out. Roast for another hour (about 2hours total).

Take the meat out to rest. pour of juices and liquid from the pan into a saucepan. Thicken the sauce with a bit of flour stirred into cold water to avoid lumps.

Bubble for a few minutes, add cream and simmer a bit more. I hope you enjoy it!