In my never humble opinion, a pork rump roast is a nightmare, unless it possesses these key ingredients:
1. A whole head of garlic, stripped naked into cloves, strategically inserted into the pre-determined by the animal's remains in question, seams.
2. Lots of caraway seeds.
3. Salt or tamari to taste.
4. Walnut oil, over and under.
5, Oven, no cover, bake, 350F, until the roast falls apart, completely.
Meanwhile, later, put some potatoes on boil, nice and slow, also with caraway seeds and salt.
Together? (Mashing the potatoes is a really nice touch, with the pork fat juice blended into them.)
Dream feast, coming right on up, at our end! :-)))
Oh, almost forgot the cut in half squash, facing up, salted and walnut oiled as well. No worries. It's in the oven, next to the roast. :-)))
(Baste the roast often, with quality beer or water, lest it woefully dries up, which would be a nightmare again, like ignoring all of the above.) |
