Roast with vegetable sauce

Ingredients

• 1 kgpork, belly or shoulder
• 2 tablespoonsunsalted butter, unmelted
• 4 tablespoonsoil
• 2onions
• 3–4 largemushrooms
• 1 teaspoonflour
• 1 glasswhite wine
• 1 glassmeat stock
• to tastefresh parsley
• 4–5tomatoes
• to tastesalt and pepper

Instructions

1. 1

   Cut the pork

   Choose the pork and cut it into suitably sized pieces.

2. 2

   Make the stock

   Put the bones on to simmer with a little water and one onion.

3. 3

   Brown the meat

   Fry the pork in the butter mixed with the oil. Add the remaining onion, sliced mushrooms, parsley and flour.

4. 4

   Add the liquids

   When the flour has turned golden, add the wine, meat stock and tomatoes from a tin, then season with salt and pepper.

5. 5

   Cook slowly

   Let the roast simmer slowly in a low oven.

What is roast with vegetable sauce?

This Romanian-style roast pairs pieces of pork with a sauce built from onion, mushrooms, tomatoes, wine and meat stock. The method has the character of a rustic braise: the meat is first fried, then left to cook gently in liquid.

The flour helps give the sauce body, while tomatoes bring a bright, savoury note. The result is a substantial main course suited to a relaxed family meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 39g protein, 14g carbs, 47g fat.

Pork supplies most of the protein and fat, while the flour, onions and tomatoes contribute most of the carbohydrates. Butter and oil add further fat, and the exact amount per serving will vary with the pork cut and how much cooking fat remains in the sauce. Serve with a generous portion of vegetables and a moderate amount of potatoes, rice or bread to round out the plate.

Choosing the pork

Cut: The recipe allows either pork belly or shoulder. Shoulder is a meatier option for a long, gentle cook; belly is richer and will contribute more fat to the sauce.

Size: Cut the meat into even, suitably sized pieces so they cook at a similar rate. The method does not specify a precise size.

Build flavour before the simmer

Browning: Fry the pork in the butter and oil before adding the other ingredients. This gives the meat a browned exterior and leaves flavour in the pan for the sauce.

Flour: Stir it in with the onion, mushrooms and parsley, and let it turn golden before adding the liquids. Keep it moving so it colours without catching.

Getting the sauce right

Tomatoes: The method specifies tomatoes from a tin, although the ingredient list simply says tomatoes. Add them with the wine and stock so they can soften as the dish cooks.

Consistency: The flour thickens the cooking liquid as it simmers. If the sauce looks too thick, loosen it with a little stock; if it is thin, continue cooking gently until it reduces.

Low, gentle cooking

The recipe gives no oven temperature or cooking time, so use a low oven and check the meat periodically rather than relying on a fixed duration. Keep the liquid at a gentle simmer, not a hard boil.

The pork is ready when it is tender to a fork. If it is still firm, continue cooking and check again.

Serving the roast

Spoon the pork and vegetable sauce over boiled or mashed potatoes, rice, or bread to catch the juices. A simple green vegetable or salad adds freshness alongside the rich sauce.

Finish with extra chopped parsley if you have some left from the recipe.

Recipe notes & tips

• Cut the pork into evenly sized pieces for more consistent cooking.
• Let the flour turn golden before adding the wine and stock.
• Use a low oven and check the meat regularly because the recipe does not give a cooking time.
• Taste the sauce before serving and adjust the salt and pepper.
• Serve the sauce as well as the meat so each portion gets the mushrooms and tomatoes.

Variations

• Use shoulder: choose pork shoulder for a meatier result than belly.
• Add root vegetables: include chunks of carrot in the sauce for extra substance.
• Use fresh tomatoes: peel and chop ripe tomatoes if you are not using tinned ones.
• Change the herbs: add a little thyme alongside the parsley.
• Serve with polenta: use soft polenta to soak up the savoury sauce.

Common mistakes to avoid

• Crowding the pan: the pork may steam rather than brown; fry it in batches if needed.
• Adding liquid too soon: the flour will not have time to colour; wait until it is golden.
• Letting the sauce boil hard: it can reduce too quickly; keep the oven heat low.
• Stopping too early: firm pork needs more time; continue cooking gently until fork-tender.
• Over-seasoning at the start: stock can be salty; taste and adjust the seasoning near the end.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat gently in a covered pan until steaming hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions