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Nairaland Forum / Nairaland / General / Food / Pot-roast Pork (enchaud Périgourdin) (635 Views)
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Pot-roast Pork (enchaud Périgourdin) by miniming: 5:05am On Nov 02, 2020 |
Pot-roast pork (Enchaud périgourdin) I bought a couple of jars of Enchaud périgourdin in Périgueux market. It’s pork loin that is studded with garlic and pot-roasted with a small amount of stock and pig’s trotters, then left to go cold before being bottled. It’s designed to be thinly sliced and served with other cold meats, pâtés and pickles. I decided to create a version in which I stud the pork with plenty of garlic in the same way, wrap it in the skin to keep in the moisture and pot-roast it with lots of root vegetables for a deep winter flavour. Ingredients For the pepper spice mix 1 chipotle chilli, seeds removed 1 pasilla chilli, seeds removed 2 tbsp black peppercorns 2 tbsp white peppercorns 2 tsp Szechuan peppercorns 1 tbsp salt For the pork 1kg/2lb 4oz pork loin, bone in, skin removed but reserved, with 1cm/½in fat left on meat 2 garlic cloves, thinly sliced 50g/1¾oz salted butter 300g/10½oz swede, peeled and cut into 3cm/1¼in chunks 300g/10½oz carrot, peeled and cut into 3cm/1¼in chunks 300g/10½oz onion, cut into 3cm/1¼in pieces 500ml/18fl oz beef or chicken stock (see tip) few fresh thyme sprigs 2 bay leaves ½ tsp pepper spice mix (see above) salt Recipe tips : https://www.168slotxo.com/review-game-burning-pearl/ |
Re: Pot-roast Pork (enchaud Périgourdin) by Ifex93(m): 7:17am On Apr 30 |
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