Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip.

For 4-6 people you need
pork, shoulder piece, boned, scored, 1500g / 3.5 pounds
(if you use a piece of pork with the bone leave it in the oven for 1 – 1 1/2h after you poured over the beer)
cloves, ground in a mortar, 10
salt
beer 500ml / 1 pint
medium sized onions, quartered, 3
sweet potatoes, scrubbed, cut into cubes, 2
parsnips, scrubbed, cut into cubes, 3
cinnamon stick, broken into 3 pieces, 1
star anise 3 single pieces
mustard seeds 2 heaped tablespoons

For the gravy
broth 175ml / 0.5 pints
elderflower (or any other fruity) jelly 1 tablespoon plus more to taste
Dijon mustard 1/2 teaspoon plus more to taste
pepper

Set the oven to 175°C / 350°F (I use the Rotitherm setting).

Mix the cloves with 2 heaped teaspoons of salt and rub into the scored rind, depending on the meat’s surface you might need more salt.
Put the meat on a deep tray skin side up and cook for 1 1/2 hours.

Take the tray out, pour the beer over the meat and arrange the spices and vegetables on the sides (don’t add the jelly and Dijon mustard yet).
Cook for another 30-45 minutes until the crackling is crisp.
Take out the vegetables and meat and mix the gravy on the tray with the broth, jelly and mustard and season with salt and pepper to taste.
Take out the cinnamon stick and star anise and pour into a gravy boat (you can cook it down in a sauce pan for a few minutes if you prefer a more concentrated taste).
Serve with the meat and vegetables.

If the rind isn’t crisp enough yet, turn on the grill for a few minutes after you’ve removed the vegetables, gravy and spices and cook the meat until the crackling is light and crispy!
From "Eat in my kitchen"

Pork belly roast.

From cookbook Mamushka by Olia Hercules the ex-Ottolenghi chef putting Ukrainian food on the map in London.

If you dont have fancy/beloved fermented miropoix*, use saurkraut instead.
Mix it with grated fresh apple, toasted fennel and carawai seeds, prunes and dried apricots.
Thats your bed.
Then mix: soy sauce, mustard, bit of nutmeg, clove, cardamom (black and green), good vinegar, maple syrup, grated garlic and ginger - marinate the pork in it.
Put pork and marinade over the saurkraut.
Roast as you would a good pork belly.

*Мирпуа (фр. mirepoix), или суповая зелень (нем. Suppengrün) — овощная смесь в европейской кухне из корнеплодов (морковь, брюква, корень сельдерея, корень петрушки), луковых (порей, репчатый лук) и столовой зелени (петрушка, листья сельдерея, тимьян и др.), которая добавляется в бульон для придания ему аромата.

Мясное блюдо выходного дня.

Weekend Pot Roast.
Что такое Pot Roast?
Это скорее метод:
Возьмите большой срез жесткой говядины,
Обжарьте его на сильном огне до коричневого цвета,
и тушите его на маленьком огне под крышкой с ароматическими травами и бульоном до мягкого состояния.

Этот рецепт даст идею блюда которое можно изменять согласно собственным вкусам.
Главное достоинство - рационально, быстро и просто.
Нужен довольно большой кусок говядины (баранины, свинины) и достаточное количество жидкости, так, что бы покрыть как минимум половину  объема мяса в посуде, где оно будет готовиться, однако, же в конечном итоге, количество овощей, зелени, специев, и даже той же жидкости вы можете использовать на свой вкус.
Лук, морковь, сельдерей являются классическими составляющими, но можно также прибавить укроп, пастернак и помидоры.
Если тушить большой кусок мяса в небольшом количестве жидкости на медленном огне, то остаток его можно использовать в течение недели на бутерброды и в салаты.
Итак,
Weekend Pot Roast! или Воскресное жаркое!

1 килограмм говядины
1 литр бульона (говяжий, куриный, овощной или даже пиво)
1 головка лука
2-4 моркови
2-4 зеленых черешка сельдерея
2-4 дольки неочищенного чеснока
Свежая зелень: майоран, тимьян, орегано, розмарин
лавровый лист
соль и перец

Овощи порезать по вашему вкусу.

Мясо натереть солью и перцем.
Обжаривать мясо нужно на сильно разогретой сковороде.
Проверить готовность сковороды можно так: вылить на сковороду небольшое количество растительного масла -1 чайную ложку, если оно слегка! задымилось - сковорода готова.

Обжарить на сильном огне все стороны мяса.
Выложить обжаренное мясо на тарелку.

Несколько советов:
Подобное обжаривание придает мясным блюдам удивительную глубину вкуса.
Кроме того, оно придает мясу аппетитный цвет и убивает все бактерии, которые могут быть на поверхности мяса.
Обязательно ли это обжаривание?
Ну ... технически, нет. Но глубина и насыщенность аромата мяса, что получается в результате обжаривания стоят того!

Секреты успеха:

- Наливать масло очень тонким и ровным слоем- увеличить контакт мяса со сковородой ( я обжариваю мясо в чугунной кастрюле.)
- Использовать достаточно большую сковороду, кусок или куски мяса не должны касаться друг друга или стенок сковороды.
- Набраться терпения! После того как мясо положено в кастрюлю, пусть будет так. Не пытайться перемещать мясо внутри кастрюли раньше, чем оно само это сделает!
Нужно встряхнуть кастрюлю через несколько минут после обжаривания!
Если мясо переместилось после встряхивания - значит оно готово быть перевернутым на сковороде.

После обжаривания мяса в кастрюле, слить лишний жир.
Там будет небольшие остатки мяса на дне.
Налить несколько столовых ложек воды/вина (достаточного, чтобы покрыть дно кастрюли), сковорода все еще на огне!
Деревянной ложкой соскрести все остатки мяса со дна сковороды энергично до тех пор пока жидкость не закипит.
Не давать ей кипеть более нескольких секунд. (Вот таким образом deglazed*/ дегласировать сковороду и полученную жидкость использовать для пригоовления соуса или подливки.)
Сковороду снять с огня.
Положить обжаренное мясо обратно в сковороду и залить остальным бульоном.
Бульон должен покрывать как минимум половину высоты мяса.
Уложить овощи и зелень вокруг мяса.
Накрыть кастрюлю плотно пригнанной крышкой и поставить в духовку нагретую до 180°C.
После 30 минут убавить температуру до 110°C.
Тушить мясо в течение 2-3 часов, до тех пор пока вилка не войдет легко в мясо.
Вынуть говядину из жидкости и дать ему отдохнуть в течение 10 минут перед нарезкой - накрыв мясо фольгой.
Количество времени для отдыха мяса зависит от размера куска, как правило, от 10 до 20 минут.
За это время из оставшейся жидкости можно сделать соус.
Тушеными овощями гарнировать мясо.

*deglaze - дегласировать
наливать жидкость (вино, бульон, воду или сливки) в сковороду или кастрюлю, где только что жарились или запекались мясо или овощи, для того чтобы включить частицы, оставшиеся на дне посуды, в соус или подливкую
How To: Deglaze a Pan | The Kitchn
Basic Recipe Template: Weekend Pot Roast Here!
What Is Pot Roast?
Pot roast isn't really a specific recipe or cut of meat, it's more of a method: Take a big cut of tough beef, brown it if you can, then cover and slow cook it with aromatics and liquid (stock, broth, wine, or water) until meltingly tender.

Slow roast shoulder of pork.

- Easy Roasted Pork Shoulder - I Breathe... I'm Hungry...
Easy Roasted Pork Shoulder.
Spice rub:
2 Tbsp Salt
1 Tbsp pepper
1 Tbsp cumin
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp dried oregano

Combine all of the ingredients for your spice rub in a small bowl.
Remove pork shoulder (or other pork roast) from packaging and rinse under cold water.
Using your hands, pat the dry rub all over the surface of the meat.
Place in a large roasting pan skin side up.
Roast in a preheated 260 degree (C) oven for 20 minutes.
Reduce heat to 150C and roast for an additional 30 minutes per 0.500kg.
Total cooking time for an 3 kg roast should be about 4hrs and 20 minutes.
Remove the pork roast from the oven and let rest for 30 minutes.
The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips!
The meat should be tender enough to pull apart with forks.
Shred, adjust seasoning if necessary, and serve!

Pop the dish in the oven and roast for four hours, checking occasionally.
If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil.
For the last hour make sure the meat has no covering.
If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.

...do not use aluminum foil when roasting.
Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it.
Place a piece of parchment paper on top of the wire rack.

For an authentic Italian experience, accompany this rich, hearty roast with farro, the rustic, barleylike wheat. After hours of braising in a savory liquid, the pork becomes fall-off-the-bone tender — perfect for a comforting cold-weather meal. When it’s time to serve, scoop up the savory sauce with a slotted spoon to leave the fat behind.
------------
Pork Shoulder Braised in Milk

1 boneless pork shoulder, 3 1/2-4 lb. (1.75-2 kg.), trimmed of excess fat
Kosher salt and freshly ground pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
25 fresh sage leaves, coarsely chopped
4 cups (32 fl. oz./1 l.) whole milk
1 cup (8 fl. oz./250 ml.) heavy cream
3 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice

Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.

Preheat the oven to 325°F (165°C).

Season the roast generously all over with salt and pepper. In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil. Add the pork, fat side down, and sear for 3-4 minutes. Repeat to brown all sides, about 15 minutes total. Adjust the heat level so that the meat sizzles actively but does not scorch. Transfer the pork to a platter and pour off the fat from the pan.

Return the pot to medium heat and melt the remaining 2 tablespoons butter. Add the sage leaves. Cook for 1 minute. Stirring constantly, slowly pour in the milk and cream. Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt. Season generously with pepper. When the liquid begins to steam, partially cover the pot and transfer to the oven.

Cook the pork, turning it every 30 minutes, for 2 hours. Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more. Transfer the pork to a platter and let the pan sauce settle.

With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan. Push the curds through the sieve to make a smooth, creamy sauce. Warm the sauce over low heat and stir in the lemon juice. Taste and adjust the seasoning. The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness. Cut the pork into thick chunks and serve at once, passing the sauce at the table. Serves 6-8.
----------------
Slow roast shoulder of pork recipe - Telegraph:
3kg shoulder of pork on the bone (Tamworth; ask your butcher to score the skin)
4 fennel, quartered lengthways
1 bulb of garlic, peeled, whole
1kg of shallots, peeled, whole
1 sprig of fresh bay leaf
1 sprig of thyme
2kg of red potatoes, cut into 2cm thick pieces cross ways
1 bottle white wine
½ litre of water
METHOD
Preheat the oven to 300F /150C/Gas 2. An hour before cooking rub salt into the skin. Salt and pepper the underside of the meat.
In a baking dish large enough to hold your pork, scatter the vegetables, leaving the potatoes until last. Place the potatoes on top of the fennel. Place the seasoned shoulder on top of the vegetables, pour in the liquids, so the meat will steam a little as well as roast.
Pop the dish in the oven and roast for four hours, checking occasionally. If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil. For the last hour make sure the meat has no covering. If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.
Carefully put the shoulder to the side and then decant all the vegetables to a platter. Skim off the excess fat in the dish into a jug to be used at another time. Carve the meat up as best you can into hunks on to a platter, heat the remaining juices, then pour over the shoulder.

OR:
- Taccozzette con Straccoto Recipe: Pasta with Braised Pork Shoulder Ragu | Shared Appetite:

- Slow-roasted Pork Shoulder | SimplyRecipes.com
450°F = 232°C
325°F = 163°C
'via Blog this'

Pork recipe.

Lovely pork recipe.

- Pork Medallions with Roasted Nectarines | Williams-Sonoma Taste
- Pork and Pumpkin Stew | Williams-Sonoma Taste


- Pork Shoulder Braised in Milk | Williams-Sonoma Taste
- Pork Loin Chops with Romesco Sauce and Grilled Onions | Williams-Sonoma Taste - on gas grill.


- Roasted Pork Loin with Lentil Salad | Williams-Sonoma Taste
Preheat oven to 200ºC.
Season pork well.
In an ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil.
Sear pork, turning occasionally, until well browned, 6-8 minutes total.
Add remaining garlic and rosemary.
Place in oven and roast until juices run clear when pork is pierced with a knife, 15-20 minutes.
Remove from oven and let rest for 5 minutes.
- Pork (boneless pork loin) and Tomatillo Stew | Williams-Sonoma Taste

Slow Roast Belly Pork and Red Cabbage.

whatstherecipetoday.com » Slow Roast Belly Pork and Red Cabbage
Serves 6

INGREDIENTS:
1.2kg belly pork rashers
salt and ground black pepper
1 – 2 tsp (5- 10 ml) five spice powder
2 tbsp (30ml) oil or dripping

1 large onion, chopped
500g red cabbage, finely shredded
1 eating apple, peeled, cored and chopped
1 star anise
230ml red wine
3 tbsp (45ml) redcurrant jelly

METHOD:
Preheat the oven to 160C/F/Gas 3.

Season well with salt and pepper and rub all over with the five spice powder.
Heat 1 tbsp (15ml) of the oil or dripping in a large flameproof casserole dish and fry the onions until lightly browned.
Add the cabbage, wine, apples and star anise and cook simmer for ten minutes, until the cabbage starts to soften.
Stir in half of the redcurrant jelly and season to taste with salt and pepper.
Bring to the boil, cover and simmer for 5 minutes.

Meanwhile heat the remaining oil or dripping in a large frying pan over a high heat.
When hot fry the meat in batches until nicely browned.
Return all the meat to the pan and stir in the remaining redcurrant jelly, turning the meat to coat.
Continue to cook the meat over a high heat until the redcurrant sauce boils down and the meat is glazed and deeply browned.
Arrange the pork over the cabbage. Deglaze the frying pan with a little boiling water and pour over the pork.
Cover the pan tightly and bake in the oven for 1 ¾ -2 hours until the pork is really tender.

Serve or allow to cool and freeze.

Slow Roast Pork Shoulder.

Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes : Recipes : Cooking Channel:
By Lorraine Pascale.

2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorns
Kosher salt
One 4 1/2-pound boneless pork shoulder
4 to 5 large Yukon gold potatoes, peeled and cut into large chunks
5 cloves garlic, unpeeled
6 to 8 medium whole shallots or 1 large onion cut into 6 wedges
3 carrots, cut into large pieces
2 large pears, cut into quarters
1 heaping tablespoon all-purpose flour
3/4 cup white wine, optional
1 cup good quality chicken stock
Freshly ground black pepper

Pork Loin with Garlic and Rosemary.

Roasted Pork Loin with Garlic and Rosemary:
"To cook the pork roast correctly, make sure you note how much the meat weighs, it takes approximately 25 minutes per 500 gramm at 175C.
The internal temperature of the pork roast should between 62 and 71 degrees.
Do not overcook the pork, it will become dry.
Also make sure you allow the pork loin roast for about 10 minutes before serving.

Prepare this savory pork like a pro with this simple recipe.

Ingredients

1 4 pound pork loin roast (please note the weight of your roast, you may need to adjust)
2 teaspoons fresh rosemary leaves
2 teaspoons Kosher salt
5 cloves garlic
2 tablespoons olive oil

Instructions
Preheat oven to 180 degrees C.
Use either a mortar and pestle, or a a food processor, add rosemary leaves, salt, garlic, and olive oil.
Mash or pulse until a paste is formed.
Place roast on a wire rack on a baking sheet fat cap side up.
Spread rosemary and garlic paste over the roast.

Bake for approximately 1 hour and 20 minutes.
Check roast for temperature with a meat thermometer.
When the temperature is between 62C and 71C remove the roast for from the oven.
You may need to adjust cooking time.
All ovens and cuts of meat are different.

Allow roast to rest for about 10 minutes before carving.
If desired serve with pan juices."

How To Cook Tender, Juicy Pork Chops Every Time | The Kitchn:

A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
Loin Chop
Other names: Center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, top-loin chop
Where it's from: The hip and loin toward to the back of the animal. Depending on where they're cut from, the chops may have some pieces of tenderloin.
What it looks like: Loin chops cut toward the center of the loin will have a T-shaped bone that has loin on one side and tenderloin on the other. Sometimes the more tenderloin present, the higher the cost. Top loin chops will have no tenderloin.
What it tastes like: Very lean, very mild pork flavor.
How to cook it: Because tenderloin and loin cook at different rates, loin chops can be hard to cook properly since both are present. Like rib chops, they should be cooked quickly, so grill, broil, or sear-roast these chops, but be careful not to overcook them. Brining will also help with keeping the meat moist.

What's the Difference Between Pork Loin and Pork Tenderloin? — Meat Basics | The Kitchn:
Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it.
How you cook it, though, is the main difference.
Pork tenderloin is best quickly cooked over fairly high heat, while pork loin lends itself well to slow-roasting or grilling methods.

More resipe Pork Loin!
- Recipe: Bone-in Pork Loin with Dijon Sauce | The Kitchn:
- Recipe: Pork Loin Stuffed with Olives and Sun-Dried Tomatoes | The Kitchn:
- Roast Pork Loin Recipe with Apples | Leite's Culinaria:
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Laurent’s Slow-Roasted Spiced Pineapple.

Dorie Greenspan on Simple French Sweets and ‘Baking Chez Moi’ | Williams-Sonoma Taste:
"Laurent Tavernier isn’t even my hair stylist, but he knows that I love food, and so whenever I’m in the salon for a cut, he takes time to chat with me about what he’s made over the weekend. When he gave me this recipe, I didn’t wait for the weekend to try it.
The dessert is simple enough: a slow-roasted ripe pineapple with a thick aromatic sauce.
As it roasts, it’s basted with orange juice, booze, jelly and a mix of spices until it is fork-tender and almost confited, or candied.
How much juice? “Oh, about this much,” Laurent said, making finger measurements that wavered. How much booze? “About the same amount.” And what kind? “Whatever you’ve got.” And the jelly? “Oh, you know, apple or quince or apricot or, no matter.” (Two tries later, Laurent told me that I should use a whole jar of jelly.) And the spices? “Again, whatever you’ve got—even a hot pepper!”

I’ve given you a real recipe (kind of ), but my inclination is to tell you to take a leaf from Laurent’s book and let inspiration and whatever you’ve got in the cupboard guide you.
Having made this so many times with so many combinations, I can now say with confidence what Laurent told me when he first described the dish, “You’ll love it.”

A word on size and servings: In Paris, I make these with the small pineapples known as Victorias.
They’re squat and compact and one fruit serves two to four, depending on what else is on the dinner menu and who’s around the table.
In the United States, where pineapples are much larger, I figure one for six to eight people, usually eight.
If you’d like, you can roast two pineapples at a time—the syrup multiplies easily.

1 ripe pineapple
½ cup (120 ml) freshly squeezed orange juice (from about 2 oranges)
½ cup (120 ml) Cognac, brandy, Scotch, Grand Marnier, bourbon, rum or other liquor (or an equal amount of orange juice)
1 jar (about 12 ounces; 340 grams) apple or quince jelly, apricot jam or orange marmalade
1 moist, fragrant vanilla bean, split lengthwise (optional)
Whole spices, lightly bruised, such as a few each of star anise, cardamom, coriander, pink peppercorns, allspice or cloves (no more than 3); fresh ginger slices; a cinnamon stick (broken); a small hot pepper (just 1 or a piece of 1); and/or black peppercorns (just a few)

Center a rack in the oven and preheat the oven to 150C.

Cut the top and bottom off the pineapple. Stand it upright and, using a sturdy knife, peel it by cutting between the fruit and the skin, following the contours of the pineapple. With the tip of a paring knife, remove the “eyes” (the tough dark spots). Cutting from top to bottom, quarter the pineapple and then cut away the core. Place the pineapple in a baking dish or small roasting pan that holds it snugly while still leaving you enough room to turn and baste the fruit.

Whisk the juice, liquor and jelly, jam, or marmalade together. Don’t worry about fully incorporating the jelly—it will melt in the oven—you just want to break it up. Pour the mixture over the pineapple, toss in the vanilla bean, if you’re using it, and scatter over the spices. Bake the pineapple for about 2 hours, basting and turning it in the syrup every 20 minutes or so, until it is tender enough to be pierced easily with the tip of a knife. The fruit should have absorbed enough of the syrup to seem candied. Allow the pineapple to cool until it is comfortably warm or reaches room temperature. Laurent strains the syrup and discards the spices, making the dish more elegant, but I leave them in because I love the way they look speckling the sauce; if you’re going to strain the syrup, do it while it’s hot — it’s easier.

The temperature you serve this at is, like so much of this recipe, up to you—warm or room temperature is best, but chilled is also good."

Roasted Vegetables.

The Wednesday Chef:
Roasted Vegetables
Serves 6 as a side dish

1 medium onion
1 medium or 2 small carrots
1 zucchini
1 eggplant
2 small potatoes
5 small tomatoes
1 red or yellow pepper
2 cloves of garlic
Salt and pepper to taste
Dried herbs (sage, thyme, rosemary, wild fennel are all good choices - either individually or combined in some form)
4 to 5 tablespoons of olive oil, plus more to taste