![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Not all my recipes work out perfectly...
This week's experiment was 'Orange Roast Pork'. The recipe sounded simple enough... Where did I go wrong?
In the supermarket, that's where! 'There's only one kind of roast pork, right?' I thought, naively. Nope. There was pork loin (the kind I'm used to), pork shoulder arm, pork shoulder "picnic", and a few more cuts besides. So I tried the pork shoulder arm one out, but already I was a bit wary - there was a bone in it, and I'm not used to roasts with bones in.
First big surprise: "hey, this isn't a paper towel they put in to cushion the roast, it's skin!"
Yep, pork shoulder roasts have skin. That wasn't really so much of a problme, but I opted to brown the roast before I put it into the crockpot in order to make the skin a bit crackly. (note to self for future: I didn't crisp the skin enough)
So I saute'd the onions, dumped that into the crock pot, put the roast in (which I had marinaded overnight) and poured the marinade on top, then tossed in some carrots I had diced up and left it to cook for six hours. Instead of the plain orange concentrate, sugar, salt and pepper additive, I used ground ginger, crushed garlic, soy sauce, honey, and crushed red peppers to make a spicier marinade. Seemed promising enough.
Six hours, I think, is where I erred. It became juicy and tender, all right -- too tender. It was practically falling apart!
Still reasonably tasty but it's more suited to shredded pork sandwiches than as a roast that's substantial enough to cut into slices. I'll try this recipe again in the future, but with a pork loin instead. If it works out, that should be properly tender, but firm enough to cut.
In the supermarket, that's where! 'There's only one kind of roast pork, right?' I thought, naively. Nope. There was pork loin (the kind I'm used to), pork shoulder arm, pork shoulder "picnic", and a few more cuts besides. So I tried the pork shoulder arm one out, but already I was a bit wary - there was a bone in it, and I'm not used to roasts with bones in.
First big surprise: "hey, this isn't a paper towel they put in to cushion the roast, it's skin!"
Yep, pork shoulder roasts have skin. That wasn't really so much of a problme, but I opted to brown the roast before I put it into the crockpot in order to make the skin a bit crackly. (note to self for future: I didn't crisp the skin enough)
So I saute'd the onions, dumped that into the crock pot, put the roast in (which I had marinaded overnight) and poured the marinade on top, then tossed in some carrots I had diced up and left it to cook for six hours. Instead of the plain orange concentrate, sugar, salt and pepper additive, I used ground ginger, crushed garlic, soy sauce, honey, and crushed red peppers to make a spicier marinade. Seemed promising enough.
Six hours, I think, is where I erred. It became juicy and tender, all right -- too tender. It was practically falling apart!
Still reasonably tasty but it's more suited to shredded pork sandwiches than as a roast that's substantial enough to cut into slices. I'll try this recipe again in the future, but with a pork loin instead. If it works out, that should be properly tender, but firm enough to cut.
no subject
So any favorite recipes of Jill's?
no subject
no subject
no subject
no subject