Sunday in the park with Pork
Well you saw the fabrication here, and you caught an advanced peek here. Today we take you the rest of the way through a brined pork roast in the style of Thomas Keller's Bouchon.
First this is brined.
Ok, it isn't really in there yet, that is the hot brine in an ice bath to cool down. It struck me later that you could leave a quart of water out of the brine recipe and cool it down by adding two pounds of ice, but that would be cheating.
Then brown the roast
Yes on the ends too.
And by all means the fat. No we are not sealing in the juices. If anyone tells you that check their credentials , that idea was shown to be wrong a long time ago, see McGee among others. However it sure does improve the taste.
And here it the item waiting to go in the oven. It will get roasted in the same pan it was browned in.
The potato and red onion are for a gratain
Now that is a nice looking piece of pork roast, 3 rib 3 pounds.
And removed from the ribs, you can see the meat is almost pink and you can see that it is still juicy. I didn't used to care for pork as my mother was of the dry as shoe leather cook to 170F school of cooking. It took a while but I've come to belive this is the way to go.
The mentioned potato onion gratain and a celery side dish.
And lucky for me, my wife perfers a slice from the middle so I get the end slice. The dark pieces nearer the bottom of the photo are the fat, now crisp and very tasty. I would like to take more than a small piece but won't.
And you can see that the gravy from last night has vanished.
Boy that looks delicious. My parents overcooked every meat given to them, but I have learned from their mistakes too.
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yum... It's funny, my daughter who is only 15, loves sushi and rare steak, is from the 170 degree shoe leather cooking pork school. I honestly don't get it.
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It took my wife a long time to convince me, but where would a 15 year old have been schooled that trichinosis was still a problem. There were like 11 cases in the US last year, most of them from wild game rather than pork.
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Looks great-nice to see a pork roast with plenty of fat on it!
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That fat is the reason we drive 250 miles for that pork. Plus the fact the meat tastes like pork not cardboard.
The chef looked at that roast and went 'I really should trim that fat off' and then didn't.
I have now officially started my exercise by walking from Penn Station to Lincoln square each morning up 8th Av. I carry a camera and will at some point post on my daily journey.
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Where OH WHERE did you get that gorgeous roast? (I'm sure if I follow your links I'll find out.) It looks heavenly, both brined and cooked. And kudos for only having one small piece. I would've eaten the whole thing.
Just discovered your blog via The Yummy Mummy and love it.
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I hated all kinds of pork growing up because it was always so dry and tough. I thought that was just the way pork was. And my mother, she thought if you didn't cook it until it was burnt, we'd all perish with food poisoning before we left the table.
It's good to hear that reason and common sense is in vogue...
That meat looks amazing!
Kim
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Some place in Pennsylvania, exit 40 on Interstate 78.
There is a link to it, it is Dietrick's Meats.
We had more of it last night.
I would have liked to take two slices, but am trying to be good.
I've been lurking on your site for a few weeks, probably having discovered you through the Yummy, or possibly Evil Chef.
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I was just thinking about Sunday in the park with Pork and you’ve really helped out. Thanks!
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