I can feel the tempting aroma of roasted pork for this porcine fest. The festival is not only accompanied by yummy pork recipes, but there are various funny and enthusiastic competitions and engaging activities like piglet race, best pig outfit, best sausage eater etc. There is a competition called Black-Pudding-Eating Competition. In this the competitors eat congealed blood, stretching over 1m. The criteria is pretty simple, how much and how fast. The main events include Pig Imitating Competition and aural extravaganza. In this, the competitors squeal like a pig. However the festival gives a boost to the declining pig-farming industry. So here I go with the luscious French-Style Roasted Pork recipe to keep up the spirit of the fest at the par.
French-Style Roasted Pork Recipe
1 Bay leaf,
1 teaspoon Sugar,
2 teaspoons Herbs,
Pepper as required,
3 Lbs Pork loin roast,
2 tablespoons Butter,
2 sprigs Fresh thyme,
3/4 cup Chicken broth,
1/3 cup Dry white wine,
1 finely chopped Onion,
Kosher salt as required,
6 cloves thinly sliced Garlic,
2 tablespoons Vegetable oil,
1 tablespoon chopped Parsley,
1 tablespoon Unflavored gelatin,
1 thinly sliced Granny Smith apple.
1. Preheat oven to 225 D. C and place oven rack in lower middle position. Melt 1 tablespoon of butter in a skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden. Now set aside to cool.
2. Sprinkle 1 tablespoon of salt over both sides of butterflied pork loin and rub into the pork. Sprinkle sugar over inside of pork, and then spread with cooled garlic mixture. Fold roast back together like a letter, Keep the fat portion outside and tie with twine at one-inch intervals.
3. Sprinkle tied roast evenly with herbs and season with pepper. Heat 1 tablespoon of oil in a dutch oven over medium heat until very hot; add roast, fat side down for 8 minutes. Transfer the roast to a large plate.
4. To the dutch oven add remaining 1 tablespoon of oil, apple and onion. Cook, stirring frequently until onion is softened and browned for 6 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for another 30 seconds.
5. Return roast to pot, fat side up. Place a large piece of aluminum foil over top of pot and cover tightly with a lid. Transfer pot to oven and cook until pork at 140 D. C for 90 minutes. Transfer roast to carving board, tent loosely with foil, let it rest for 20 minutes.
6. While pork rests, sprinkle gelatin over 1/4 cup of chicken broth and let sit until gelatin softens, for 5 minutes. Remove and discard thyme sprigs and bay leaf; pour just into 2 cup measuring cup and; if necessary, add chicken broth to measure 1-1/4 cups.
7. Return to pot and bring to a simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon of butter, and parsley and season to taste; remove from heat and cover to keep warm.
8. Slice pork in ½ inch slices, adding any accumulated juices to sauce. Serve pork, pass sauce separately. Enjoy with wine of your choice. :)
Enjoy the Pig Festival!