/Hendrik Fourie’s Pastured Pork Roast

Hendrik Fourie’s Pastured Pork Roast

Feeds 4
This recipe was an utter delight because I was inspired by the two pastured pork farmers I stand for to create one recipe celebrating them both. Of course this is Hendrik Fourie and Charlie Crowther from Glen Oakes.

I used Hendrik’s pork belly roast bone-in for this and I added some of this chops. So if you want to try this and we are out of roasts – you can literally use any of his cuts or just a tray of the chops. This recipe was so beautiful, brought me so much pleasure to cook as much as to my family who ate it – it comes highly recommended.

Please use my recipe as a guide only. I HATE encouraging people to follow a recipe to the letter. It disconnects you from feeling your own feel for the food. If I say 4 cloves of garlic and you like more garlic – you need to add more – the moment you follow a recipe to the letter – it disconnects you from your own feeling for the food and I’d rather you feel your own way through the recipe using what I did as a guideline – because that strengthens your connection to it and adds your personality to it. When you see I’ve added greens for colour to a dish – I’m only giving you the idea – I want you to feel the idea – we add green for dimension, flavor and colour – approach it like that and then add what you think makes it look beautiful. And always – call me – or ask me in-store if you want help with ideas or methods. Talking recipes is as happy a place for me as talking about the farmers we support.

Please also note that whenever I give you a recipe – I want you to get into the kitchen with your favourite music on. Your favourite glass of wine of choice – and get creative in your space so that you’re happy in there, relaxed and just in the joy of it.

I always pair cooking with music and the mood of it depends on my current emotional state. I couldn’t imagine cooking without music more than I could imagine grass without green. The happiness that emanates from that kitchen when you’re in this space has the most beautiful and nurturing energy for your family. For me – with this dish – this Sunday – after a heinous week – was Banks and Angus and Julia Stone. It was all deep and twisted and soulful and what I needed. I don’t know what the music is for you that connects you to the atmosphere and language of where your soul and creative space is – but you do – find it – feel it – crank it – and cook.

Hendrik Fourie’s Pastured Pork Roast
Print Recipe
If it’s a roast – slice it into luscious thick pieces. In my picture you’ll see my idea for how to serve. If it’s chops – just arrange them onto the platter you are going to use to serve. I love to serve this on a rustic wooden board.
Servings Prep Time
4 20 minutes
Cook Time
50 minutes - 1.5hr
Servings Prep Time
4 20 minutes
Cook Time
50 minutes - 1.5hr
Hendrik Fourie’s Pastured Pork Roast
Print Recipe
If it’s a roast – slice it into luscious thick pieces. In my picture you’ll see my idea for how to serve. If it’s chops – just arrange them onto the platter you are going to use to serve. I love to serve this on a rustic wooden board.
Servings Prep Time
4 20 minutes
Cook Time
50 minutes - 1.5hr
Servings Prep Time
4 20 minutes
Cook Time
50 minutes - 1.5hr
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 180 degrees.
  2. Take the pork roast or the chops – or both – and smother them all in Dijon mustard. Rub it into the pork pieces and get your hands all messy.
  3. Add the chopped sage over the pork – it will cling to the pork because of the mustard.
  4. Over that add slithers of Mooberry butter.
  5. Pour the lemon juice over this.
  6. To the roasting pan with the chops – add your quartered onions, the garlic, the slices of saucisson sec, the carrots and the wine.
  7. Glug over some organic olive oil over the pork.
  8. Pop this whole beautiful dish into the oven for 50 minutes if its chops – for an hour and a half if it’s a roast.
  9. The saucisson sec, mustard, wine, onions, garlic and sage are all designed to flavor the pork and roast into the most flavorful base for the gravy.
  10. Remove the dish from the oven when it’s ready.
  11. Pour off the roasting pan juices into a pot for the stove top.
  12. Cover the roast with foil to rest while you get on with the gravy.
  13. All you want to do with the roasting pan juices is reduce them so that they thicken. The flavor they have from the pan and the saucisson sec is un-real – stupid beautiful, you don’t need to add anything to get an unctuous thick sauce for the pork – just reduce, reduce, reduce until it’s thick. Low heat until it’s thick enough to spoon over in luscious spoons over the roast slices.
Recipe Notes

In the roasting pan, you’ll have the carrot batons all roasted, the onions slices and the saucisson sec. Arrange these luscious caramelized pieces over the pork as I did in my picture. Over that spoon the thick mustardy gravy over the pork and then top with greens.

By |2017-12-07T19:30:31+00:00Oct 27th, 2016|Humane Animal Farming Practices, Real Food, Recipes|0 Comments

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