Garlic & Lemon Roasted Pork with Crispy Cassava
A tender, golden pork roast rubbed with a bold garlic and lemon paste, slow-steamed in foil then finished in the oven for a beautiful crust. Buttery cassava sticks roasted alongside soak up every drop of flavour.
🛒 Ingredients
8 servings
- 1.2 kg (about 2.6 lb) seasoned pork roast
- Juice of 1 lemon
- 6 large garlic cloves, crushed
- 500 g (about 1 lb) cassava, peeled, boiled in salted water and cut into sticks
- 60 g (4 tbsp) melted butter
- Dried oregano, to taste
- Salt and freshly ground black pepper
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Directions
- 1
Preheat the oven to 220 °C (430 °F). Line a roasting pan with a large sheet of foil.
- 2
Mix the crushed garlic with the lemon juice to form a paste. Rub it all over the pork on every side.
- 3
Place the pork on the foil, season with salt and pepper, and seal the foil tightly into a parcel.
- 4
Roast for 40 minutes. The meat steams inside the foil, staying juicy and tender at the centre.
- 5
Carefully open the foil, arrange the cassava sticks around the meat, drizzle generously with melted butter and sprinkle with oregano.
- 6
Continue roasting for 15–20 minutes until the pork is golden brown and the cassava is crispy at the edges.
- 7
Rest for 5 minutes, slice and serve with a green salad and lemon wedges.
💡 Chef's Tip
Pat the cassava sticks dry before adding them to the pan for maximum crispiness. Swap cassava for baby potatoes if it is hard to find in your area.
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