Post by johns on Apr 14, 2014 15:47:54 GMT -5
I made this last night and it was beyond delicious. If you don't have a wild boar roast you can use a domestic pig roast.
Ingredients
Pork Roast:
1 (5-pound) bone-in pork shoulder
Sea salt and freshly ground black pepper
1 teaspoon fennel seeds
2 tablespoons chopped fresh thyme
2 medium onions, sliced
1/2 head garlic, cloves peeled
3 medium carrots, sliced crosswise about an inch
3 ribs celery, sliced croswisw about an inch
5 to 6 fresh bay leaves
1/2 cup chicken stock
1/2 cup white wine
6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
Preheat the oven to 450 degrees F.
Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
roasting foil to tent. Skim the fat again.
Remove the pork roast to a carving board and cover with foil and let it rest for 15 minutes. Remove the vegetables from the prasting pan and put in a serving dish, then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Although the recipe didn't call for it, I thickened the sauce with some white wine and cornstarch in a slurry to make it more like a gravy than an Au Jou.
When I carved the roast the bones came rihgt out and roast was as tender and moist as it gets. I recommend trying ths recipe with either wild or domestic pork. I served with mashed potatoes and the vegetables from the roasting pan.
Ingredients
Pork Roast:
1 (5-pound) bone-in pork shoulder
Sea salt and freshly ground black pepper
1 teaspoon fennel seeds
2 tablespoons chopped fresh thyme
2 medium onions, sliced
1/2 head garlic, cloves peeled
3 medium carrots, sliced crosswise about an inch
3 ribs celery, sliced croswisw about an inch
5 to 6 fresh bay leaves
1/2 cup chicken stock
1/2 cup white wine
6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
Preheat the oven to 450 degrees F.
Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
roasting foil to tent. Skim the fat again.
Remove the pork roast to a carving board and cover with foil and let it rest for 15 minutes. Remove the vegetables from the prasting pan and put in a serving dish, then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Although the recipe didn't call for it, I thickened the sauce with some white wine and cornstarch in a slurry to make it more like a gravy than an Au Jou.
When I carved the roast the bones came rihgt out and roast was as tender and moist as it gets. I recommend trying ths recipe with either wild or domestic pork. I served with mashed potatoes and the vegetables from the roasting pan.
