Pork roast from Visoko na Noljanah
January 13, 2021
Ingredients
Roughly 1.5kg lean pork (trimmed pork chop without the bone, thigh)
2 large carrots (approx. 200g)
Half a lemon
thinly sliced Spoonful of oil
1 garlic clove Bay leaves, cloves, cumin, ground pepper, a chopped sprig of parsley
Nutritional Table
Energy 158
Protein 23.00 g
Lipids 2.40 g
Carbohydrate 3.00 g
Cholesterol 72.00 mg
Sodium 95.20 mg
Phosphate 272.00 mg
Recipe Tools
Instructions
- To prepare the meat, place face up on a cutting board and make a 1cm deep cut along the entire length of the inside (where the bone was attached).
- Clean the carrots, slice lengthwise into thirds then semi-cook the pieces in water or bone broth.
- Sprinkle the meat with pepper and cumin. Rub the herbs into the meat.
- Place the carrot pieces into the opening sliced into the meat.
- Prick the meat with the cloves then roll it up into a roulade and tie together with string suitable for roasting. Next, place thin slices of garlic and lemons over the meat, finishing with some chopped parsley.
- Start by heating the oven to 200°C then roast the meat at 180°C. Roasting time: roughly 2 hours (1 hour 15 minutes per kilo of meat). The dish can be served hot or cold.
Origins and Traditions
Visoko na Poljanah is a village in Slovenia, the scene of a famous Slovenian novel.
