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February 23, 2020

Pork Roast with Garlic and Lime – a delicious alternative to donkey!

Posted on March 7, 2013 by in pork

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pork roast

Pork Roast with garlic and lime is going to be on our table this Sunday for sure. After two weeks of reading about all sorts of irregularities going on in the food industry, the latest being the donkey meat scandal that made a….. out of all of us, I feel like some good grub!

Pork  features on our menu so often, but with all this  scary stuff I am thinking of what we eat often. I have two options: Choose to be a vegetarian( I’ve done it before) or fight this thing head on and make sure all the meat  and fish we eat are ethically reared and come from reputable sources.

Pork is most definitely my favorite meat. Not being able to eat it any longer, will be such a tragedy, well it will be a sad state of affairs, there are other things way more tragic. ( like the petrol increase!) My love affair with pork is no secret and my first love has to be roasted pork belly. It is good enough to send you into a state of Nirvana.

pork roast

For us here in Cape Town, I highly recommend  Frankie Fenner Meat Merchants or Curedeli, both companies that are passionate about selling quality meat from hand picked farmers and butchers. Any company that is willing to guarantee the quality and origin of  their products, is worthy of a visit and a mention. Well done guys, I salute you for doing it the right way!

Most people complain that pork can be on the dry side. Ok, so some of the cuts such as the ham, the loin chops and sometimes the fillet, if over-cooked can be dry, but cuts like the belly, the pork neck and the rib roast is anything but dry. For loin chops, I have the answer…. stuff ’em! The  pork fillet just needs a delicious sauce and the ham needs constant basting while roasting or it needs to be cured. Problem solved, never do you have to serve another dry piece of pork again.

I felt like just pork with a good old fashioned gravy and I am happy to report that in this time of jous and roux, our leading food lady still thickens her gravy with good old Mazeina when eating  at home….. I salute you too my friend ( I know your job as top foodie is at stake so I will keep our little saucy secret, ok!)

pork roast

I had half a ham and decided to keep the flavors basic, garlic, lime , salt, pepper and with pork, always coriander. So depending on the size of your pork roast, you will have to adjust my recipe.

Pork Roast with Garlic and Lime

serves 6


2 kg piece of pork leg – bone removed

sea salt

freshly ground pepper

15 ml dry whole coriander – roasted

2 limes

a few lime leaves – washed

2 bulbs of garlic

30 ml olive oil


Preheat oven to 180 C. Use butcher’s twine and tie the pork roast together in a neat roll, it not only looks beautiful, but when carving, you have a beautiful slice for serving. Rub the pork with the olive oil and season with salt, pepper and coriander. Place a few slices of lime and lime leaves on the pork and place the un-peeled cloves of garlic around the pork in a roasting dish. Cover the roasting dish with foil and roast the pork for 1½ hours. No water is needed as the pork with create its own liquid. Baste the pork with the juices every 30 minutes. Once the pork is soft, remove the foil and roast for a further 20 minutes to brown the meat. Remove the meat from the pan, cover with foil and allow to rest.

pork roast

Make the gravy


125 ml white wine

250 ml chicken stock

30 ml Mazeina

5 ml sugar


Place the roasting tin on the stove top and heat. Pour the wine into the roasting tray and with a spoon scrape all the meaty bits off the bottom of the pan. Squeeze the garlic from the cloves and remove the skins. Add the stock. Allow the gravy to cook and reduce and if needed you need to,  add the Mazeina that has been mixed with a little water to the gravy. Add the sugar, taste and adjust seasoning with salt and pepper.

Serve the pork on buttery mash with ladles full of gravy.

pork roast



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3 Responses to “Pork Roast with Garlic and Lime – a delicious alternative to donkey!”

  1. Mart 7 March 2013 at 10:11 pm #

    Looks delicious – if you’re going to eat pork it should be the good stuff. free range pork only!

  2. tami 8 March 2013 at 9:20 am #

    Goodness me Nina that looks good. Brings but memories of my mom putting a leg of pork in the oven before leaving for church and finishing it off quickly when we got home for a lekker Sunday lunch. I love your inclusion of lime and I must try this soon xx

  3. zirkie 9 March 2013 at 10:21 am #

    Lyk hemels!! Pragtige fotos – ek is nou hinger!

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