Sunday, January 15, 2012

Forever Roasted Pork

Copyright 2012 LtDan'sKitchen blogs
This is one of those rare recipes that I really love but I am skeptical to make. It has nothing to do with the work you put on it since it has minimal prep time and the cooking time does not even require supervision. My only problem is how your house will smell of roasted pork for a few hours and believe me, it will permeate. The pork skin is transformed into a dark spice encrusted layer that lends an aromatic flavor to the meat. When cooked properly, the meat is succulent to the bone that is both gastronomically wonderful and medically, a nightmare.

Copyright 2012 LtDan'sKitchen blogs
The recipe is from Michael Chiarello and when he made this for his television show, I was just mesmerized at how good it looked. When I finally made my own version, it was just really tasty and wonderfully aromatic. The good thing is that it is one of those "leave it and forget it" type of dish and is definitely something that you need to try at least once. One thing to remember though, make sure that you get a pork cut that still has its skin on. It really makes all the difference. You don't have to eat the skin but the overall flavor is just amazing with it present. 

Forever Roasted Pork - Adapted*

Copyright 2012 LtDan'sKitchen blogs
4 lbs pork leg or shoulder
  (with skin on)
2 large onions, diced
2 tbsp olive oil + extra 
   for drizzling
1 1/2 tsp dried sage
salt and pepper
1/4 cup fennel spice

1. Have the pork at room 
    temperature by leaving 
    it out for two hours 
    prior to cooking. 
    Preheat oven to 275°F.

2. In a skillet, heat the olive oil at medium heat. Add the onions and mix 
    well. Season with salt and pepper and cover the pan and reduce the heat 
    to medium low. Cook for 5 minutes. Add the sage and continue to cook 
    until it is almost dry. Let cool.

3.  Make an incision to peel back the pork skin without cutting through and 
     season with the fennel spice mix. Layer the onion mix under the skin and 
     over the fat layer. Refold the skin and tie with a twine if necessary. 
     Season the pork with the remaining spice mix. 

4. In a large baking pan lined with foil, arrange the pork with the roasting 
    vegetables and bake for about 7-8 hours or until very tender. The skin 
    should be crispy brown at this point. 

5. To serve, slice the meat off the bones and arrange on a baking tray. 
    Serve with the gravy on the side. 

Fennel Spice Mix:

1/3 cup fennel seeds
1 tbsp coriander seeds
2 tbsp white peppercorns
1 tbsp kosher salt

Combine all the ingredients in a small pan and toast at medium low heat until aromatic. Let cool and in a blender or coffee grinder, blitz into a fine mix. 

Gravy Sauce:

2 carrots, diced
4 stalks celery, diced
1 large onion, sliced
2-3 chicken cups broth
4 tbsp butter
1/4 cup flour

Roast the vegetables with the pork. Once caramelized, spoon out from the roasting pan and transfer to a deep pot over medium high heat. Add the butter and 1/4 cup flour and mix well. Add 1 cup broth and stir well. Pass though a sieve over a large bowl and return to the pot. Add more broth and cook at medium heat until the desired consistency is achieved. Season with salt and pepper. Keep warm. 

*Easy Entertaining with Michael Chiarello; Food Network Channels; Family Reunion, Italian Style episode. 

No comments:

Post a Comment