John Myers
Contents
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Ingredients
- 1000 gr Duroc loin of pork
- 2 tbsp Clarified butter
- 4 piece Garlic cloves
- 3 piece Rosemary sprigs
- 1 tsp Mustard seeds
- 1 tsp Pink peppercorns
- Some thyme
- 1 bunch Roughly chopped soup vegetables without cauliflower
- 1 tsp Tomato paste
- 100 ml Port wine
- 100 ml White wine dry
- 500 ml Vegetable stock
- 8 piece Green peppercorns
- 0,5 bunch Wild garlic
Instructions
- Info: The Duroc pigs have long been known among meat connoisseurs for their excellent meat quality and you can taste it. The meat of the Duroc pig is characterized above all by a high proportion of intramuscular fat (IMF). This is also known as fine marbling. This high quality of the finely marbled, extremely tender meat is a pure taste experience.
- Prepare the meat ready to cook and scrape the bones a little free and wrap with foil. Mortar the mustard seeds, pink pepper, garlic, rosemary sprigs and mix with the mustard, add a little chopped thyme. Spread this mixture from all sides on the prepared and dried meat.
- Heat the butter lard in a suitable large saucepan, fry the meat well on all sides, remove. Now put the coarsely chopped soup vegetables and the tomato paste in the pot and lightly roast. Also add the peppercorns. Deglaze with port, reduce a little, then pour in the white wine and the broth. Simmer briefly.
- Put the meat back into the pot and place this pot in the oven preheated to 100 degrees for about 3 hours. COOKING TEST! Take the meat out of the pot, wrap it in foil and keep it warm. Strain the sauce, season to taste and if necessary thicken with a little cornstarch.
- In the meantime, peel the triplets, cook them and melt the butter in a pan. Toss the slightly cooled potatoes in it and add the wild garlic cut into fine strips. Also prepare the cauliflower and broccoli for consumption.
- Cut the meat on the bone and serve one piece at a time on the plate.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 2.7gProtein: 1.6gFat: 7.8g
