Harold's Pig & Roots
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork shoulder
boned |
*
|
| 1 | tablespoon |
sage
minced |
*
|
| 3 | tablespoons |
lemon juice
|
|
| 1 ¼ | pounds |
carrots
peeled |
|
| 1 | pound |
russet potatoes
|
|
| 1 | pound |
turnip
quartered |
|
| 1 ½ | tablespoons |
cornstarch
|
|
| ⅓ | cup |
water
|
|
| 1 | x |
pork stock
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork shoulder
boned |
*
|
| 15 | ml |
sage
minced |
*
|
| 45 | ml |
lemon juice
|
|
| 567 | g |
carrots
peeled |
|
| 453.6 | g |
russet potatoes
|
|
| 453.6 | g |
turnip
quartered |
|
| 23 | ml |
cornstarch
|
|
| 79 | ml |
water
|
|
| 1 | x |
pork stock
|
* |
Directions
Place meat in a 5 to 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℉ (160℃). oven for 1 hour.
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.
When vegetables are done, place cabbage in a 10 to 12 inch frying pan with ½ inch water.
Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes.
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.
