Pork roast by Lorraine Pierrat
Pork roast simmered in a wood-fired oven, shiitake jus and pommes cocottes
Recipe by Lorraine Pierrat, chef at Domaine Saint-Romary
Closed oven baking
For 6 people
1.5 kg pork roast in the loin
500 g shiitake mushrooms
30 pieces of small potatoes
2 large yellow onions
1 litre of veal stock
25 cl of red wine
Preparation of the pommes cocottes :
Peel your potatoes and "turn" them to a length of about 4 cm before cooking them in simmering water for about ten minutes, drain and set aside.
Preparation of the roast :
In a cast iron casserole dish, brown the meat on all sides and season with salt and pepper.
Set the meat aside, then brown the chopped onions in the fat before adding the cleaned and quartered shiitake.
Deglaze with red wine and reduce for 5 minutes before adding the veal stock, reduce again for 15 minutes.
Finally add the roast to your sauce and put the lid back on the pot.
Finish your cooking by letting it simmer for 1h30 in your wood-fired oven at 180°C, without flames, using its insulating door.
Once the flames have been extinguished, your wood-fired oven will remain hot for many hours, so you can simmer your dish in peace and quiet and enjoy the inimitable flavour of wood-fired cooking.
20 minutes before taking your dish out of the oven, add your pommes cocottes to finish cooking.
Serve hot and enjoy!
To add freshness to your dish, sprinkle it with chopped fresh coriander just before serving.
Prepare your dish the day before, and finish cooking it the next day. It will taste even better.
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