The Sunday roast is a traditional English main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments .
It is popular throughout Great Britain and Ireland. Other names for this meal are Sunday dinner, Sunday lunch, Sunday Tea, Roast dinner, and Sunday joint. The traditional Sunday roast has been traced back to Yorkshire, England during the Industrial Revolution. It is believed this tradition arose because the meat could be left in the oven to cook before church on a Sunday morning, and it would be ready when the family arrived home at lunchtime.
Typical meats used for a Sunday roast are beef, chicken, lamb or pork served with yorkshire pudding, horseradish, cranberry, mint or apple sauce – depending on the meat. A range of roasted and/or boiled vegetables is served alongside. Followed with pudding. In the UK, pudding is a common term for any desert. Then everyone pulls their wellies and jumpers on and goes out for a long walk or undoes the top button of their trousers and sklathes around the house.
This isn’t a weekly tradition in the Cider Barn, but last Sunday I made a pork belly roast for dinner. Pork belly is the underside of a pig from which bacon is made in the US. Which is typically ‘streaky’ which means lots o’ fat. YUM!!!
Cider Barn Sunday Roast
- Pork belly
- Orange marmalade
- Olive oil
- White wine
- Fresh thyme
- Salt and freshly ground black pepper
- Sweet potatoes
- Red Onions
- Balsamic vinegar
- Purple sprouting broccoli
Preheat the oven to very hot – about 525° fahrenheit/250° celsius. Put a roasting pan with a thin layer of olive oil into the oven. Cut long slits into the crackling side of the meat and insert slivers of garlic. Truss with cook’s string. This is so the garlic won’t slip out when you turn the meat over to brown. Drizzle the meat with some olive oil.
When the oven is hot, sear the meat fat side down until the surface is nicely browned – about 10 minutes, then flip the meat over with some tongs and brown the crackling side – about 15 more minutes, until the skin is golden and starting to crispen.
In the meantime, make the marinade by mixing together a few spoonfuls of orange marmalade, some olive oil, a splash of white wine, fresh thyme and salt and pepper.
My favourite marmalade is Tiptree ‘Tawny’ Orange Marmalade. It’s made from reddish brown oranges and has a rich, mellow almost smoky flavour.
Peel and chop the sweet potatoes into chunks and chop the onion into large pieces. Toss with olive oil and balsamic vinegar and season with sea salt.
Reduce the temperature to 4oo° fahrenheit/ 190° celsius. Remove the meat from the oven and slather the crackling side with marinade. Continue to cook for about 25 minutes per 450g (1 lb) until the pork is cooked through and tender. I roast pork to an internal temperature of 180°.
When you return the pork to the oven, scatter the vegetables around it. Stir these from time to time for the next 45 minutes to an hour. If the roast gets done first, simply remove it to a warm place and put it back into the oven to warm back up when the veggies are nearly done cooking.
Nothing says springtime to me like purple sprouting broccoli.
I like to steam it – stems, leaves, florets and serve it with just a squeeze of lemon juice. Which is exactly what I did on Sunday. It only takes about 5 minutes to cook.
This was a good ‘un