Harold's Pig & Roots Recipe
Recipe Ingredients
1 boned pork shoulder
1 tbsp minced fresh sage
3 tbsp lemon juice
1 1/4 lb carrots,peeled/cut into 2
1 lb russet potatoes,peel/quarter
1 lb turnips,peeled and quartered
1 lb parsnips,peeled & quartered
1 lg hd grn cabbage,core/quart
1 1/2 tbsp cornstarch
1/3 cup water
1 salt
1 pepper
RICH PORK STOCK
1 pork bones
2 large onion,chopped
2 large carrots,cut in pieces
1/2 cup water
1 qt water
2 celery stalks,cut in pieces
1/2 tsp dried thyme leaves
Recipe Preparation
1. Have your market trim pork of fat, then bone, roll, and tie the
meat, saving the bones (or do this yourself).
2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn
often until meat is well browned all over, about 10 minutes. Add
stock, sage, and lemon juice; stir to scrape browned bits from pan.
Cover very tightly and bake in a 325'F. oven for 1 hour.
3. Add carrots and potatoes to meat. Cover and bake until vegetables
are barely tender when pierced, about 20 minutes. Add turnips and
parsnips; cover and bake until all vegetables are tender when
pierced, about 40 minutes longer.
4. When vegetables are done, place cabbage in a 10-12" frying pan
with 1/2" water. Bring water to boiling over high heat, cover, and
simmer until cabbage is tender when pierced, about 10 minutes.
5. Transfer meat and vegetables to a large platter; keep warm. Skim
fat from pan juices; bring juices to a boil over high heat. Add
cornstar mixed with 1/3 cup water and bring to a second boil,
stirring. Pour into a small pitcher. Slice meat and serve with
vegetables; add gravy and salt and pepper to taste.
*** RICH PORK STOCK ***
1. Place reserved pork bones in a 10x15" pan with onions and carrots.
Roast in a 450'F. oven, mixing occasionally, until bones are well
browned, 40-50 minutes.
2. Add 1/2 cup water to pan; stir vigorously to free browned bits.
Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and
thyme. Bring to a boil over high heat, then cover and simmer for 1
1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2
1/2 cups, about 10 minutes. Pour mixture through a fine strainer into
a bowl. Discard bones and vegetables. If stock is made ahead, cool,
cover, and chill up to 2 days. Skim or lift off fat and discard.
Servings: 6
Back to Meat Recipes
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Harold's Pig & Roots Recipe Category
You can now stop spending your hard earned cash on premium price recipe cook books or exorbitant meals in posh restaurants, all you have to do is find and print out the recipe that you have chosen and commence preparing great meals to delight your friends in the convenience of your own kitchen
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