Well, I'm nearly out of most kinds of food, but I still have a minor stockpile of meats of various kinds. One was a very nice pork roast (still is, its just partly gone now ).
I did some minor experimentation with this one. First, I dredged it in seasoned flour. Nothing spectacular about the seasoned flour, but it slightly atypically had powdered cloves and a number of good sized pinches of earl grey tea. Then I sprinkled the top of the roast with half an onion, coarsely chopped.
After putting it in a shallow ceramic casserole and roasting it for an hour, I began on the glaze. I took about a cup of red wine and 3/4 cup brown sugar (rough guesstimates, this is all done by the add until it seems right principle), a hefty sprinkling of orange peel, six whole cloves (broken), a dose of paprika, a dose of nutmeg, and a dose of caribe steak spice, then heated it all in a skillet until it just started bubbling, stirring regularly. Taking it off the heat briefly, I added about a half cup of a good hot pepper barbecue/grilling sauce, and returned to heat to simmer some more.
Its now about a 40 minutes until the roast is done, so I pulled it out, then added onions around the base, then dripped the sauce a spoonful at a time all over the roast and the onions, making sure to coat the entire surface of the roast.
About 20 minutes later I basted the roast a bit.
I must say it turned out really well. The roast is done all the way through (no pink) but moist, and the onions have absorbed the sauce great while still retaining that slight crispness instead of being soggy.
If you want to do this yourself, consult your cookbook or oven manual for cooking times and temperatures for whatever cut of pork you're working with. Do not eat pink pork (just tack on some cooking time), and probably add an extra half hour for the roast from whatever your cookbook says for pork if the cookbook isn't too recent to avoid having any pink meat.
Posted by fugu13 (Member # 2859) on :
I'm contemplating what to do later in the week with a beef roast. Right now I'm thinking of doing some strip steak with pasta and cream of mushroom based sauce. Possibly cubing some for frying up with veggies. Maybe some sort of stir fry.
After that, I'm doing some pork chops with mole. Yum!
Posted by ludosti (Member # 1772) on :
I made my first pot roast yesterday. I had bought a nice rump roast Friday night and decided to try crocking it (I've made lots of things in my crockpot, but roast wasn't one of them). I sliced up one onion and covered the bottom of the crockpot, set the roast on top, sprinkled on another sliced onion, sprinkled it all with salt, pepper, and a little garlic powder, and slashed on some A1. I let it cook all day, before fishing out the roast and onions and thickening the broth with a little cornstarch. The only flavoring I added to the gravy was a little bit of Pero (a weird coffe-like drink mix). It was so yummy!
Posted by Kama (Member # 3022) on :
Cook for me fugu
Posted by fugu13 (Member # 2859) on :
Stop by Saint Louis on your trip to the US .
Posted by plaid (Member # 2393) on :
... thought this was going to be a link to an article about Congressional pork... Posted by rivka (Member # 4859) on :
Ladies, please note: a man who can really cook! Grab him now, avoid the rush. Posted by fugu13 (Member # 2859) on :
*seconds rivka's suggestion *
Posted by porcelain girl (Member # 1080) on :
how i wish for a husband that is a gourmet chef. what can i possibly admit to loving as much as love itself other than delicious foods? not a whole lot, sister.
Posted by Synesthesia (Member # 4774) on :
how i wish i could cook roast pork. it seems to be the one thing i can't cook right. I can make excellent chicken, beef stir fry, stuff like that but my roast pork is always too dry.
Posted by Annie (Member # 295) on :
Ooh, that sounds marvelous. And your cooking methods sound just eccentric enough to qualify you for the Annie Chef of Honor award. Way to go!
The best roast I ever made was marinated in red wine and sage with garlic gloves stabbed in and then cooked in a crockpot until it all fell apart. You can try that with your beef sometime if you like.
Posted by pooka (Member # 5003) on :
I wouldn't say this if it weren't for the rebbetzin thread, but doesn't anyone find rivka's post just the teensiest bit ironic?
fugu- you kick [boston] butt!
Posted by MaydayDesiax (Member # 5012) on :
When my mother cooks pork roast, she doesn't do much--just coats the entire thing with Cavender's Greek seasoning... Oh my God, it is so very good.
Posted by imogen (Member # 5485) on :
There's a really nice recipe for cooking pork belly - turns out suprisngly unfatty, and sooo good. And it has crackling... which is a must for any roast pork
You get the belly (a longish strip: quite a cheap cut) and score the fat with a knife. Then you rub salt and pepper and tiny bit of olive oil all over the meat.
Then: you get 2 big onions, halve them and place them in a baking tray. You place the pork (meat side down) on top of the onions, so it doesn't touch the pan. Add a little water to the pan, around the bottom of the onions.
Then cook for 4 hours in a slow oven. Most of the fat drips into the water (which you have to top up), the pork remains moist and the onions caramalise and go sort of confit-like.
And best of all, it's so easy: put it in the oven at 3:30, forget about it for 4 hours, and eat at 7:30!
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