But! Last Saturday I stumbled over a piece of pork on sale, and pounced on it. And then I made the simplest roast of them all: Schweinsbraten am Salzbeet, or pork roast on salt.
Rub your roast with stuff (I used a mixture of thyme, rosemary, mustard, pepper and salt, with a dash of olive oil), and put it on half a kilogram of salt. If your roast weighs in at more than a kilogram, you might have to double the salt.
|Mustard rub on pork. Or vomit on innocent dead piggy, if you are vegetarian|
|Close-up of pig-carcass on salt bed.|
Note the baking paper beneath - it will make clean-up considerably easier
Put it in the oven at 200 degrees centigrade, wait one hour per kilogram. No turning, no basting - just leave the poor thing alone. After an hour: deliciousness! I ate it with some home-made bread and some cooked leek and fennel, and it was good.
|It's already dead, might as well eat it|
So why the salt? I can only speculate here, but I am guessing that the salt serves two functions: it drains fluids away from the cooking meat, (so no gravy for this roast, which is a drawback), and conducts heat much better than air. Anyway, the main thing is it makes for an excellent roast. Njam!