Side Pannel
Harold's Pig and Roots
Harold's Pig and Roots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Meat, Vegetables
Ingredients List
- 1 Boned pork shoulder
- 1 tb Minced fresh sage
- 3 tb 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 tb Cornstarch
- 1/3 c Water
- Salt
- Pepper
Directions
RICH PORK STOCK
Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
1/2 c Water
1 qt Water
2 Celery stalks,cut in pieces
1/2 ts Dried thyme leaves
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.
Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
1/2 c Water
1 qt Water
2 Celery stalks,cut in pieces
1/2 ts Dried thyme leaves
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.
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