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Roast Pork (Cooca Colaish Gravy)

A community recipe by

Not tested or verified by Nigella.com

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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

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

For the Gravy

  • flour (a bit)
  • 7 fluid ounce 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 200°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 200°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!
  • Tell us what you think