With less than four weeks until my Thirtieth Birthday I've completed my Third Mastering the Art of French Cooking recipe. For this venture I have chosen Roti De Porc Poele or Casserole-roasted pork.
Imarinated it in Marinade Seche or salt marinade with herbs and spices.
- 1 teaspoon Salt
- 1/8 teaspoon Ground Pepper
- 1/4 teaspoon Ground thyme
- 1/8 teaspoon Ground Bay leaves
- Pinch of Allspice
- 1/2 mashed clove of garlic
- 3 pounds boneless pork roast
- Mix all ingredients together
- Rub into the surface of the pork.
- Place in covered bowl.
- Turn the meat 2 or 3 times if the marinade is a short one.
- Turn several times a day if it is of a long duration.
- Before cooking, scrape off the marinade.
- Dry the meat thoroughly with paper towels.
A little note on Marinades. According to Julia and her cohorts:
Fresh Pork, whether it is a large piece for roasting, or a thin piece for sauteing, will be tender and have more interesting flavor if it receives a marination before cooking. This is not an essential step, but you will find it most effective, and cold leftovers will be even better than usual. You mat use a simple dry mixture of salt, herbs, and spices, or a liquid marinade of either lemon juice or wine and vinegar with herbs and aromatic vegetables.
Always marinate the meat in a noncorroding container: porcelain, Pyrex, enamelware, or stainless steel. (Page 375-376 Mastering the Art of French Cooking Vol 1)
To begin with I marinated the three pound pork roast in a mixture of salt, herbs, and spices for a little over 24 hours.
Then I browned the pork on all sides in olive oil (I know not very French, but I love it and use it for everything).
After the Pork was done and removed from the heat, I added one diced yellow onion and one sliced carrots with two cloves of garlic unpeeled and an herb bouquet (4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth).
Cooking them with a little butter covered for 5 minutes.
Then everything went into the oven for a little over 2 hours and out came a delicious roast-pork.
I made a gravy out of the juices and mashed vegetables. This helped with the fact that every time I make pork I seem to over cook it and dry it out. The flavor was still unbelievable.
My husband, Alex, is a meat and potatoes kind of guy and he is wanted rosemary roasted potatoes to be our side dish. I saw no problem with this, so that is what he got. Oh and in our house we only use red-potatoes with the skins on. Just the way it is.
In conclusion, though I have only managed to make three MtAoFC recipes I am still in awe of how good they taste. Who knew that French food was so good. It seems like I've been missing out on something my entire life. I feel now, after almost six years of marriage, I am finally making adult food. I'm starting to feel a little bit grown up, I think there is definitively something to thing French cooking thing.
Stay tuned for the next MtAoFC recipe...
Coquilles St. Jacques a la Parisienne