Harold's pig & roots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boned pork shoulder | |
| 1 | tablespoon | Minced fresh sage |
| 3 | tablespoons | Lemon juice |
| 1¼ | pounds | Carrots,peeled/cut into 2\" |
| 1 | pounds | Russet potatoes,peel/quarter |
| 1 | pounds | Turnips,peeled and quartered |
| 1 | pounds | Parsnips,peeled & quartered |
| 1 | Lg hd grn cabbage,core/quart | |
| 1½ | tablespoon | Cornstarch |
| ⅓ | cup | Water |
| Salt | ||
| Pepper | ||
| Pork bones | ||
| 2 | Large onion,chopped | |
| 2 | Large carrots,cut in pieces | |
| ½ | cup | Water |
| 1 | quart | Water |
| 2 | Celery stalks,cut in pieces | |
| ½ | teaspoon | Dried thyme leaves |
Directions
RICH PORK STOCK
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 ½" 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 ⅓ 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 ½ 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 1½ hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 ½ 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.