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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 2 tablespoons pure olive oil
- One 4 1/2-to 5-pound pork rib end roast, chine bone removed
- Salt and freshly ground pepper
- 12 large shallots, peeled, root ends lightly trimmed but left intact
- 1 rosemary sprig
- 12 medium red potatoes (2 to 3 ounces each), peeled and halved
- Horseradish or mustard, for serving
Method
- In a large enameled cast-iron casserole, heat the oil until almost smoking.
- Season the pork with salt and pepper and put it in the hot oil, meaty side down.
- Brown the pork over moderate heat on the 3 meaty sides, about 4 minutes per side.
- Turn the pork so the rib bones are on the bottom.
- Add the shallots, rosemary and 1/2 cup of water.
- Cover and cook over low heat, turning the shallots occasionally, until the shallots are tender; start checking after 30 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with water.
- Add a large pinch of salt and bring to a boil.
- Boil over moderately high heat until almost tender, about 8 minutes.
- Drain.
- When the shallots are done, transfer them to a warmed serving bowl.
- Add 1/4 cup of water to the casserole and continue to braise the pork for 1 hour longer, or until an instant-read thermometer inserted in the center registers 145.
- Transfer the pork to a carving board and cover loosely with foil.
- Pour the pan juices into a glass measuring cup and discard the rosemary.
- Skim off the fat from the juices and reserve in a bowl.
- Add 3 tablespoons of the reserved fat to the casserole and heat.
- Add the shallots, season with salt and pepper and cook over moderate heat until lightly browned, about 3 minutes; return to the bowl and cover.
- Add 1 more tablespoon of the reserved fat to the casserole.
- Add the potatoes, cut side down, and season with salt and pepper.
- Add 2 tablespoons of water, cover and cook until the potatoes are tender and browned on the bottom, about 8 minutes.
- Using a metal spatula, scrape the potatoes from the casserole and add them to the shallots.
- Add 1/4 cup of water to the casserole and boil over high heat, scraping up the browned bits on the bottom.
- Add the pan juices and bring to a boil.
- Strain into a sauceboat and season with salt and pepper.
- Carve the roast and serve with the potatoes and shallots.
- Pass the pan juices and condiments at the table.
