I Prepared Oven Pork Roasted for Dinner

Good day, Foodies Bee Hive! Let me share with you something I prepared here in a French household. Back in my hometown in the Philippines, I never really cook. It was my mother who cooked, and I eat. Also, we never had an oven. I had no idea how to use an oven, not until I got here in France.

Ingredients:

• Pork meat (I think this part is called the belly area)
• Red onion or shallots
• Garlic
• Butter
• Olive oil
• Thyme
• Salt
• Pepper

It's my husband who taught me how to do this. He doesn't want to put salt and pepper on the meat so I skipped it.

Peel off the skin of the garlic and sliced it

• Stab the meat. LOL, so harsh. You need to create an X using a knife to insert the sliced garlic in the middle of the X.

• You can see the 2 photos below of the sliced garlic getting into the hole.

• This is how the sliced garlic looks like. See the photo below.

• Done inserting the garlic into the slab of meat. Make sure the meat is surrounded by garlic. Photo below.

Sliced the red onion or shallots

I use shallots here, I peeled off the skin ready for slicing.

Elise wants to join me in the photo. :D

Here are the sliced shallots.

I surrounded the meat with shallots.

Before you put Olive oil, you can pour a few salt and pepper around the meat. After that, you can pour the olive oil with enough quantity.

Time to sprinkle some thyme on the meat.

Prepare the oven, pre-heat to 210 degrees Celcius for 5-10 minutes.

I pour half a cup of water as the sauce. Sliced some butter and put it on top of the meat.

Put the meat inside the oven.

Set a timer every 30 minutes. After 30 minutes, it's time to turn the meat on the other side to get cooked.

After the first 30 minutes, wait for the second 30 minutes to finish, and return again.

After the second 30 minutes finish, time return for the third 30 minutes. Do it all over again and do the last 30 minutes.

Two hours of cooking, 30 minutes for the first round, 2nd, the 3rd, and 4th rounds for the meat being roasted.

Finish roasting the pork meat

My husband sliced the meat and let the meat absorb the sauce mixed with water, butter, shallots, thyme (plus salt and pepper), and olive oil.

For sauce dipping, we use the tartare sauce and you can also use mayonnaise or any other dipping sauce of your choice.

I apologize for not using any correct terms for cooking as I am not really a good cook. It is my first time sharing a recipe with photos here in the community. Hehe! Thank you very much.

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