Ingredients
- about 800 gram pork roast
- 300 gram apple treacle
- 4 tablespoons (white) rum
- 2 star anise
- 1 cinnamon stick
- 3 cloves
- about 8 black peppercorns
- about 2 tablespoons ground mustard seeds
- pepper and salt to taste
Kitchen equipment needed
- small saucepan
- oven or use a sous vide stick
- small oven dish
- tin foil
- optional: thermometer
- small sieve
- medium-sized skillet
- meat tongs
Preparation — 3 hours
Combine treacle and rum with star anise, cinnamon stick, cloves and peppercorns in a small saucepan. Heat until you’ve reached a smooth mixture.
Season the meat with pepper, salt and ground mustard seeds. You can cook the meat in several ways. You can cook it sous vide, but most people don’t have the right tools for this. If you don’t have a sous vide stick, simply add the pork roast to a small oven dish and pour the sauce on top.
Cover with tin foil and add in an oven of about 70 degrees Celsius or 160 degrees Fahrenheit. The exact cooking time depends on the thickness of the roast, about 2,5 to 3 hours. The intern temperature should be at least 53 degrees Celsius or 127 degrees Fahrenheit. Check regularly if the oven dish needs more liquid and add a layer of water if needed.
Finishing the pork roast with treacle sauce — 20 minutes
Transfer the roast out of the liquid and pour that through a sieve into a small saucepan. Keep the roast warm with tin foil. Throw out the spices and reduce the liquid until you’ve reached a beautiful treacle sauce.
Heat a bit of oil in a skillet and cook the roast on all sides to give it some colour. Serve with the treacle sauce and e.g. warm vegetables and pommes duchesse. Enjoy!
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