Slow cooked pork roast & coriander lime mash

I love cooking shows with quirky original cooks. The hairy bikers for example, or Lea Linster. She’s a top chef from Luxemburg and a very funny charming lady.
Today I tried out her recipe for slow roasted pork. And when I say slow I mean slow: 4-5 hours roasting time in the oven. The recipe was published in the German women’s magazine Brigitte and you find it here.
First I salted and peppered the pork and then rubbed mustard all over it.

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Next I browned the pork on all sides in
a hot pan. Then I put the pork in an oven proof dish and scraped the bits that remained in the pan off with a splash of white wine and added onions and garlic (2 pieces each) and 400ml beef broth.

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I then poured the boiling broth into the dish with the meat and sealed it well with tin foil (to keep all the moisture in).

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And off it went into the oven at 140C for 4 hours.
About 45 minutes before dinner time I prepared the mashed potatoes by boiling the potatoes until tender enough to mash. In the German magazine Essen & Kochen I found an unusual mash recipe that adds coriander, lime and chili to the mash. I love coriander and had to try it. Simply add chopped coriander leaves, chopped chili and lime juice (I used half a lime for 2 portions of mash) to your mash.

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To finish the pork I removed it from the dish and put it briefly under the grill with some butter on top.

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I brought the sauce to the boil to thicken it. It needed no extra seasoning.
The pork turned out perfect! Soft but moist.

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The coriander and lime mash complemented the pork very well and tasted fantastic as well. My boyfriend, however, preferred the regular mash and the coriander/lime/mash combo won’t be liked by everyone.

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