It s been a week since I visited Singapore. I am glad to be home at least for its weather. Will always adore Singapore for its vibrancy and its peaceful people, most of all a 24/7 talk about food. And I will always miss my wonderful kins in Singapore. The only thing that is unforgiving is the weather which was very humid and hot during my stay. Today I made up a dish of roast pork with some roasted vegetables. Having indulged in Asian food for too long, I’ll  have a  switch of a taste bud from now on…hmm.

Ingredients( serves 2 )

• 800gm pork rack(4 cutlets)
• 4 cloves garlic( crushed )
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tsp sea salt, rub evenly on the rind

Roast vegetables(optional)

• 2 medium Carrots
• 1 large onion quartered

Apple Sauce

• 2 large green apples
• 1/4 cup water
• 3 fresh sage leaves
• 2 tsp sugar

 Method

1. Preheat oven to very hot(220’C). Rub salt evenly into rind of port. Combine oil, crushed garlic, salt and pepper and rub over the pork rack leaving the rind. Cover bones with foil to prevent burning. Leave it to marinate for 30 minutes.
2. In a large baking dish put vegetables to be roasted( I used carrots and brown onions and garlic ) Drizzle olive oil over the vegetables.
3. Put a roasting rack over the baking dish just sitting over the vegetables. This way, the juices from the roasting pork will drip into the vegetable adding more flavour.
4. Place the pork sitting on the roasting rack and bake uncovered for 45-60 minutes. The pork is cooked when the temperature of the thickest meat reaches 65-74’C.  The pork is also cooked through when the juices run clear when pierce through the thickest part of the pork( without a meat thermometer ). Voila! Happy Days!

Apple Sauce

Peel and core apples. Cut into thick slices. Combine apple, water and sage in a medium saucepan. Simmer uncovered about 10 minutes or until apple is soft and mushy. Remove from heat, stir in sugar.