Pork Roll Roast
By PutoPinoy on Wednesday, October 20, 2010 At
Wednesday, October 20, 2010
Ingredients:
1 piece whole, boneless, skinless pork liempo (belly)(about 2-3 kilos)
1 tbsp rosemary
½ tbsp thyme
3 tbsp prepared mustard
4 tbsp cooking oil
1 tsp salt
1 tsp pepper
Green Peppers Gravy:
2 tbsp butter
¼ cup all purpose flour
1 cup beef broth
2 tsp liquid seasoning
1 tbsp coarsely ground green peppers or black peppers
Procedure:
Combine rosemary, thyme, mustard and oil in a small bowl. Rub this mixture onto both sides of the liempo. Season both sides with salt and pepper. Roll the meat with the fat side out and secure with a string. Transfer rolled meat onto a roasting pan and cover with a piece of Glad Aluminum Foil. Bake in a 3500F oven for 1 hour then remove foil and bake again for another 30 minutes. Serve immediately.
To make green peppers gravy: In a pan, melt butter, whisk in flour, and slowly add broth. Season with liquid seasoning and add green peppers. Let simmer for 3 minutes. Makes 1 cup, serve on the side.
Serves 8-10.
1 piece whole, boneless, skinless pork liempo (belly)(about 2-3 kilos)
1 tbsp rosemary
½ tbsp thyme
3 tbsp prepared mustard
4 tbsp cooking oil
1 tsp salt
1 tsp pepper
Green Peppers Gravy:
2 tbsp butter
¼ cup all purpose flour
1 cup beef broth
2 tsp liquid seasoning
1 tbsp coarsely ground green peppers or black peppers
Procedure:
Combine rosemary, thyme, mustard and oil in a small bowl. Rub this mixture onto both sides of the liempo. Season both sides with salt and pepper. Roll the meat with the fat side out and secure with a string. Transfer rolled meat onto a roasting pan and cover with a piece of Glad Aluminum Foil. Bake in a 3500F oven for 1 hour then remove foil and bake again for another 30 minutes. Serve immediately.
To make green peppers gravy: In a pan, melt butter, whisk in flour, and slowly add broth. Season with liquid seasoning and add green peppers. Let simmer for 3 minutes. Makes 1 cup, serve on the side.
Serves 8-10.
