Roast Pork & Excellent Groovy Sauce

Roast Pork & Excellent Groovy Sauce

Roast pork you don't need an oven.
You only need one pan, even for the sauce as well.
This is basically steamed and cooked in residual heat for a nice, moist softness.


Block of pork meat (room temperature; shoulder roast, roast, thigh, etc)
400 - 450 g
Powdered spices (nutmeg, clove, rosemary, etc as desired)
to taste
Garlic (grated)
1 clove
Salt and pepper
to taste
Vegetable oil (for the roast)
suitable amount
Groovy Sauce
Meat stock
suitable amount
Water (adjust depending on the amount of meat stock)
about 1/2 cup (100 ml)
10 g
Soy sauce
1 tablespoon
1/2 tablespoon


1. Flavor your room-temperature meat with salt, pepper, garlic, and powdered spices. Wrap it up and let it sit for awhile. Use a lot of salt.
2. In an oiled pan on high heat, cook the outsides of the meat until completely browned.
3. Close with a lid and cook on low heat for 15 minutes. Turn over, close again and cook for another 15 minutes. Turn off the heat and leave to cool down.
4. If you pierce the meat with a toothpick and the juices run clear, it's finished. Cut to your desired thickness and serve.
5. Add the groovy sauce ingredients to the meat stock left over in the pan and bring to a boil. Once the butter is melted, then it's done.

Story Behind this Recipe

I often make roast beef using a pan.
This is a pork variation.