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Burgundy roast pork

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Ingredients for 4 servings:

  • 1 kg roast pork (ham or neck, to taste)
  • ½ liter red wine
  • 2 onions, quartered
  • 2 carrots, cut into pieces
  • salt and pepper
  • Thyme
  • Fat for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Recipe from 1975

Combine the red wine with the carrots, onions, and thyme in a bowl and let the meat marinate for 2 days, turning occasionally. Dry the roast thoroughly and sear it all over in the hot fat. Season with salt and pepper and gradually add the strained red wine marinade. Cover and braise for about 1.5 hours, until the meat is nice and tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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