The love of a Sunday Roast is as much of a tradition today as it always has been. The Sunday Roast is enjoyed all around Australia at home and at your favourite Club and it’s no longer just enjoyed on Sundays. A big meal of roast potatoes and pumpkin with rich gravy and roast meat with your family and friends is a wonderful way to connect and celebrate the week.
Much like lawn bowls, we can thank our British ancestors for our classic Sunday Roast.
For a long time, the meat of choice was a juicy cut of lamb, along with some gravy and mint sauce. However, as Australians became more experimental and various cuts of meat became more readily available, Australians embraced the changes and roast pork became a family favourite for many generations.
According to the Organisation of Economic and Development and Co-operation and the UN Food and Agriculture Organisation, Australians ate an average of 92 kilograms of meat per person in 2019. Beef and lamb were once the most commonly consumed in Australia. Now, chicken is by far the most consumed meat followed by pork. Australians consumed approximately 22kg per person of pork in 2019.
Bistro 16 pork roast is by far one of the most popular dishes at Bistro 16, as we serve over 20,000 roast pork dishes every year. The Roast of the Day is a firm favourite and you can choose pork, lamb or beef all provided by our in-house butchery. The thing that sets Bistro 16 and the Tweed Heads Bowls Club apart is that our chefs and local growers work hand in hand to bring the freshest ingredients to our menus; it is paramount to everything we do. The result is the best roast pork around.
Our Executive Chef, Brad Whittaker and his team wanted to share their special recipe with you and would love to see some photos of your efforts in our competition.
We hope you try out this recipe and enjoy the rich smells of caramelizing vegetables and roasting meats in your own homes.
Don’t forget to tag us in your roast pictures on social media @tweedbowls and @thbc2485
We are quite impressed with what you have been cooking at home. Please keep sharing your photos with us.
If you do not have social media, but you still want to share your meals with us, please click reply to this email or email them to Infofirstname.lastname@example.org and we will post your dishes for you.[/vc_column_text][vc_column_text]Roast pork leg with crackling and roasted vegetables
Cook time 2 hours 20 minutes, Serves 4 people
1.8-2kg Australian pork leg roast, boneless, rind on
- Roasted potatoes
- Roasted carrots
- Roasted parsnip
- Roasted pumpkin
- Steamed beans and Steamed broccoli
1.Preheat oven to 240°C.
2.Pat pork leg roast dry with paper towel and score the rind with a Stanley knife or scalpel finely if it has not already been done.
3.Rub the surface of the rind with a little oil and sea salt.
4.Place the pork roast into a large baking dish and roast in the preheated oven at 240°C for 40 mins then reduce the temperature to 180°C for 30-35 minutes per kg. Roast until the juices run clear. Allow to stand in a warm place for 20 mins prior to serving.
- Use pan juice with 2 cups of water and a gravy mix to make the gravy, simmer for 10 minutes and serve in a gravy boat.
- The Roasted vegetables will take 40 minutes to cook, steamed greens and serve with the apple sauce.
#1 tip only buy Australian Pork
# 2 tip make sure your plates are warm when serving your roast meal.
# 3 tip, cook extra vegetables so you can use them on roast pork sandwiches the next day
#4 tip more recipes at www.pork.com.au