- Recipe(s): Overnight slow-roasted pork (page 174)
- Prep: Easy
- Taste: Good
We made it!
On December 28, 2014 we completed the 158th recipe from, ‘Cook with Jamie…,’ bringing an end to our challenge of completing every recipe in the book before 2014 came to a close. It has been quite the ride, as those who have read some of these posts can probably attest to.
I have yet to blog about some of the recipes that we made, so this will not be the last post about our challenge, nor will it be the last post on this site. We will continue to make new recipes in 2015 from the various other cook books we have at our home. They may not be as frequent but I hope they will be as entertaining or maybe even educational.
Overnight slow-roasted pork
Some may think that because this is a slow-roasted dish the prep would have ranked as moderate. While the dish does take time to cook, the actual prep is quite easy. All that you need to do is chop up a few veggies, bash up some fennel seeds, put everything into your roasting pan and place it into your pre-heated oven. Very easy indeed.
While the roast is cooking you have some time to prep the rest of your meal. On this occasion, as we had no other, ‘required,’ dishes to make, we made some good ol’ mashed potatoes, peas, beans and our dinner guests brought some carrots.
After 4 hours in the oven the pork was ready to come out. I should mention that we purchased a piece of pork shoulder that was substantially smaller than what the book calls for. This is why we were able to have the roast done in 4 hours rather than the 9-12 called for in the book. Anyway, as the pork was resting on the cutting board I made the gravy. Now, here the book says to use a potato masher to mash up the vegetables, while this would have created a nice chunky gravy I decided to pour everything into the Kitchen Ninja and blend it for about 30 seconds. This created a nice, smooth, easy pouring gravy.
The finished dish was good. To me the stand out was the gravy. It was very intensely flavoured from the combination of vegetables (onion, fennel, carrot), thyme, white wine, vegetable stock, and pork fat. It was completely different from gravy I’ve had in the past. Normally you simply mix your pork fat, wine, etc. with some flour and cook until it’s thick. In this case you didn’t need to add flour because the blended vegetables create the thickness.
The pork itself was good but a little dry in spots. The roast pulled apart nicely but was not as moist as I would’ve expected. Some pieces were very nice but others needed the gravy. I would definitely make gravy this way again and will probably slow-roast another pork shoulder in the future.