Recipes - Main courses - Meat - Pork

Baked pork roast with onions, carrots and rice (*)

Portions for 4 servings:

1.3lbs pork roast (2lbs with the ribs)

4 pink onions

1 cup white wine

2 tbsp olive oil

4 tbsp mustard

1/2 tsp iodized salt

4 carrots

1lbs cooked white rice (6oz of dry rice)

Nutriments table

Ask your butcher for a 2lbs pork roast with the spare ribs.

Preheat the open to 150°C.

Peel and slice the onions. Heat the olive oil in a large oven dish with a lid and cook the onions until translucent.

Salt the roast and cover with mustard. Make room among the onions, place the roast in the dish and add the white wine. Close the dish with its lid and cook for 1h30.

Peel the carrots, slices them up and steam for 30mn.

Cook the rice for 20mn in a large quantity of salted water.