Sunday is the best time to gather your family around the table with a home-cooked meal. The good vibes, no rush to do any work, and considerably less traffic make Sunday the perfect roast day. In the video below, I’m making a succulent Sunday Pork Roast, complete with sides, for an all-in-one feast. These recipes will get your family and friends clamoring for more, and not just on the weekends!

This amazing Sunday Pork Roast and all the trimmings wouldn’t have been possible without all the tools I got from SM Home at the SM Store Makati.

Here are some of my top picks, which you guys can get 10% off using my promo code: ERWANSPICKS. Promo is effective only at the SM Store Makati, SM Aura, Megamall, Mall of Asia, Southmall, and North EDSA until OCTOBER 8 so get shopping!

  • Delonghi Retro Toaster: This stylish and functional toaster is the perfect throwback way to start your day. They can add a pop of color to your kitchen or blend in seamlessly with modern appliances.
  • Zojirushi Rice Cooker: Perfect rice every single time with just a push of a button. The only difficulty is waiting.
  • Joseph Joseph Bowl Strainers: Dual-function kitchenware that makes everything from washing to measuring a breeze. These space-savers are also great if you’re not a fan of cleaning up a ton of dishes.
  • Masflex Stoneware Pans: A great non-stick pan that makes food look perfect in pictures and videos.
  • Cuisinart Spice Grinder: A quicker and more multipurpose alternative to the classic mortar and pestle that takes up almost no counter space in your kitchen.
  • Omega cutlery and serving dishes: During a dinner, the cutlery is probably what stays in your hands the longest. It’s nice to have something that absorbs the cold in the room and also gives you texture to play around with.

Cooking starts at around 6:40! Here are the recipes that you absolutely must try out at home.

Note: serves 6-8

Roast Pork Belly

Ingredients:

  • 2 kgs Pork Belly (bone in)
  • 2 tsp black pepper
  • 2 tbsp coarse salt
  • 2 tbsp dried crunchy garlic
  • 8 dried red chilies
  • 1 tbsp zatar
  • 4 tbsp scallions
  • 2 red radishes thinly sliced

Instructions:

  1. Score the belly, massage in the rub (made using a spice blender). Leave uncovered in the fridge for 12 to 24 hours.
  2. Bring your oven to its maximum temp. Place the pork on a pan with a drip rack. Once the door is closed, bring down to 150 C (convection). Cook for about 4 hours.
  3. Finish with scallions and radish.

Rice

Instructions:

  1. Cook about 3 cups of a mix of red and brown rice. Make sure to rinse it at least 3 to 4 times. Top with crispy Nori Flakes.

Vegetables

Ingredients:

  • 2 bunches of kangkong with stalks
  • 2 bunches of kamote tops (just the leaves)
  • 1 cup of coconut milk
  • 2 tsp fish sauce
  • 2 tbsp of grated garlic
  • 2 tsp coconut oil
  • 1/2 tsp black pepper
  • 1 tsp chili flakes
  • 6 dried chilies

Instructions:

  1. Heat up the coconut oil in a pan, quickly cook the garlic for a minute. Add in all the greens. Stir fry until slightly softer.
  2. Add in the coconut milk and let it reduce. Season with fish sauce and pepper. Toss in the red chili peppers.
  3. Finish with chili flakes.

Green Beans

Ingredients:

  • 3 cups green beans
  • 2 tbsp grated garlic
  • 1/4 cup braggs or soy sauce
  • 3 tbsp ground peanuts
  • 1 tbsp coconut oil

Instructions:

  1. Fry off the beans with the oil and garlic.
  2. Turn off the heat when cooked. Finish with the soy sauce. Let rest 3 mins. Top with peanuts.

Sauce

Ingredients:

  • 1/4 cup fish sauce
  • 1/3 cup lime juice
  • 4 tbsp brown sugar
  • 1/4 cup warm water
  • 2 tbsp sliced scallions

Instructions:

  1. Mix together.
  2. Enjoy!
Erwan Heussaff
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