Christmas Pork Roast. Five Recipes From The Eastern Cuisine
If Western Europeans and Americans typically have turkey for Christmas, in Eastern Europe the tradition is to have pork, after a whole ritual of sacrificing the animal one week before the holidays. Here are five Christmas pork roast recipes to enjoy a different flavor this time of the year.
1. Christmas pork roast. Seasoned with rosemary
- 2 pounds pork
- 2 crushed garlic cloves
- 2 spoons chopped rosemary
- 1 rosemary sprig
- 8.5 oz dry white wine
Set your oven to 450 degrees.
Make deep incisions in the pork and rub it with salt, pepper, garlic and rosemary.
Place it in a cooking tray with the rosemary sprig and bake for 20 minutes until fat melts.
Set oven to 375 degrees. Pour the wine over the pork and bake further for 40 minutes and smear it with the sauce from time to time.
2. Christmas pork roast. Marinated and in crust
5 pounds pork chop
For the marinade:
- 3 spoons soy sauce
- 1 spoon mustard (mildly hot)
- 6 spoons oil
- 2 carrots
- 1 onion
- 2 celery sprigs
- 1 spoon tomato sauce
- 1/4 red wine
- 13.5 oz beef soup
For the crust:
- 2 sage sprigs
- 4 sprigs thyme
- 1 parsley
- 3.5 oz hard cheese
- 1 egg white
- Salt, pepper
Wash the chop in cold water and dry with a napkin.
Mix the soy sauce, mustard and oil, and rub the pork with the marinade and put in the fridge for one hour. Meanwhile, peel and chop the carrots, clean the onion and spike it with cloves.
Warm the oil and tray-fry the pork on all sides. Put it in a tray, add the carrots, the onion, the celery, the tomato sauce and the leftover marinade, pour over the wine and beef soup and put in the oven set to 440 degrees. Leave it for about one hour and 20 minutes and dampen the meat with the sauce in the tray from time to time.
Wash and chop the herbs and mix them with the grated hard cheese, salt, pepper and add the whisked egg white. When the roast is ready, rub it with the egg white and herb mixture, and bake for another 5-8 minutes. Then remove from the tray and let it cool for 5 minutes; slice the pork and serve with the strained steak sauce seasoned with salt and pepper as desired.
3. Christmas pork roast. Spicy roast
- 5 thyme sprigs
- 2 garlic cloves
- 2 tsp chilli
- 1 tsp paprika
- Half lemon juice
- 1 sp olive oil
- 13 oz pork (with bone)
First of all, make sure to set your oven to 450 degrees. Mix all spices with the lemon juice and olive oil, and rub the pork well with this mixture.
Place the pork in a grill tray and bake for 30 minutes, and then reduce the oven temperature to 300 degrees and bake further for 3 hours.
Remove the roast from the oven, foil-coat and let it cool for about 30-40 minute before serving.
4. Christmas pork roast. Pork with red wine and green olives
This red wine, cinnamon and raisin flavored pork recipe of Greek inspiration is a fresh alternative.
- 8 oz pork leg (with bone)
- 1/4 red wine
- 1.7 oz raisins
- 5 oz green olives
- 4 spoons olive oil
- 1 big onion
- 1 teaspoon cinnamon
- 3 laurel leaves
- 4-5 spoons flour
- Salt and pepper
Pork preparing: season and rub the meat with salt, pepper, cinnamon, sprinkle with flour and then excess-shake.
Set the oven to 250 degrees. Place the meat in a tray smeared with some oil. Add the laurel, chopped onion and the remaining oil. Bake for half hour.
Remove it from the oven, season with half of the wine and turn the pork on the other side. Bake further for 30 minutes.
Soak the raisins in warm water for 15 minutes.
When you remove the steak from the oven, turn it on the other side, add the rest of the wine, the raisins (well strained) and the olives and bake for another hour.
5. Christmas pork roast. Pork in cider, with cream and mustard sauce
- 4 pork slices
- One onion thin sliced
- 10 oz dry cider
- 2 laurel leaves
- 4 sp cream
- 2 tsp Dijon mustard
- Chopped parsley
Heat some oil in a pan. Fry the pork slices on both sides until they become golden and then take them out. Use the pan to cook the onion slices. Add the steak with the cider, then add the laurel and season. Let them boil, then transfer all into a lidded tray and bake at 350 degrees for half hour.
Remove the roast from the oven and cut it into smaller pieces. Add the cream, mustard and the parsley and bake for another 5 minutes.