Harold's pig & roots

6 Servings

Ingredients

Quantity Ingredient
1 Boned pork shoulder
1 tablespoon Minced fresh sage
3 tablespoons Lemon juice
1¼ pounds Carrots,peeled/cut into 2\"
1 pounds Russet potatoes,peel/quarter
1 pounds Turnips,peeled and quartered
1 pounds Parsnips,peeled & quartered
1 Lg hd grn cabbage,core/quart
1½ tablespoon Cornstarch
⅓ cup Water
Salt
Pepper
Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
½ cup Water
1 quart Water
2 Celery stalks,cut in pieces
½ teaspoon Dried thyme leaves

Directions

RICH PORK STOCK

1. Have your market trim pork of fat, then bone, roll, and tie the meat, saving the bones (or do this yourself). 2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn often until meat is well browned all over, about 10 minutes. Add stock, sage, and lemon juice; stir to scrape browned bits from pan.

Cover very tightly and bake in a 325'F. oven for 1 hour. 3. Add carrots and potatoes to meat. Cover and bake until vegetables are barely tender when pierced, about 20 minutes. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer. 4. When vegetables are done, place cabbage in a 10-12" frying pan with ½" water. Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes. 5. Transfer meat and vegetables to a large platter; keep warm. Skim fat from pan juices; bring juices to a boil over high heat. Add cornstar mixed with ⅓ cup water and bring to a second boil, stirring. Pour into a small pitcher. Slice meat and serve with vegetables; add gravy and salt and pepper to taste. 

*** RICH PORK STOCK ***

1. Place reserved pork bones in a 10x15" pan with onions and carrots.

Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes.

2. Add ½ cup water to pan; stir vigorously to free browned bits.

Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1½ hours.

3. Uncover pan and boil over high heat until liquid is reduced to 2 ½ cups, about 10 minutes. Pour mixture through a fine strainer into a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.

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