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"How to Make the Perfect Pot Roast Pork with Creamy Sauce and Gherkins"

This is another quick and simple but delicious dish I cooked for my family last week and it went down a treat!

Serves 3-4

Preparation time 15 minutes

cooking time 1.5 hours


10 sprouts cut in half

10 new potatoes cut in half

1 packet of belly pork portions

sprinkle dried herbs

1 knorr beef stock pot

200g creme fraiche

2 red onions cut into half moons

100g mushrooms sliced

1 tsp smoked paprika

5 cornichons cut into strips

sherry vinegar, salt & vegetable oil for cooking


  1. pre heat your oven to 180ºc

  2. oil the inside of your dutch oven with vegetable oil

  3. place the potatoes and sprouts in the bottom of the dutch oven and season with salt.

  4. place the belly pork on top and sprinkle with herbs.

  5. pop the lid on and place in the oven for 1 hour 15 minutes.

  6. place the mushrooms and onions in a mixing bowl and add the paprika and mix together.

  7. heat a frying pan and add a little vegetable oil, gently fry the mushrooms and onions until soft and slightly golden. Leave to cool.

  8. place the creme fraiche in a saucepan and bring to the boil. Reduce to a simmer and add the stock pot. whisk until resolved and reduce to a nice sauce . Add vinegar (you can use lemon juice if you wish) and salt to achieve a good, slightly acidic sauce.

  9. remove the lid from the dutch oven when the time is up. Place the mushrooms etc on top of the pork and return to the oven without the lid for 10 minutes.

  10. remove from the oven and sprinkle with the cornichon, reheat the sauce and serve.

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