Honey Pork Roast (Low Temperature Cooking)
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Honey Pork Roast (Low Temperature Cooking)

LTC is easy if you monitor the temperature in your stove - e.g. with a roasting thermometer on a small plate.

Chris Lüscher

Ingredients

2-serving
  1. 80 Honey
  2. ½ Teaspoon Mustard , hot
  3. 50 Butter
  4. 1 Kilo Pork Roast , not too fat
  5. 25 Ghee
  6. 5 Cognac
  7. 0.2 Veal Broth Vegetable Broth or Vegetable
  8. 50 Crème Fraîche
  9. Salt
  10. Pepper

Method

300 mins
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    Preheat your stove to 80C.

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    With the ghee, roast the pork in a skillet for 6 to 7 minutes at high heat, turning exactly once (start with the fatty side). Sprinkle the pork with salt & pepper.

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    Put the pork in a small roasting pan.

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    Stir up the remains of the roasting process with the veal broth, let it simmer for a moment.

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    Add the Cognac, honey and mustard, let it simmer for a moment, stirring well. Pour this sauce over the pork.

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    Put the roasting tray into the stove for 4.5 to 5 hours (!). Pour some sauce over the pork occasionally (every hour or so).

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    Remove the pork from the sauce, put it into the stove on a preheated plate.

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    Put the sauce through a sieve, then reduce it in a skillet. Add the Crème Fraîche and shave in the butter. Salt and pepper to taste.

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    Cut the pork into thin slices, add some sauce. Serve with mashed potatoes, vegetables.

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    Success Factors: the pork roast should not be too fatty, think "center cut". Monitoring the temperature in your stove is crucial.

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    Success Factors: the quality of your ingredients is crucial when doing LTC: buy that happy pork, that pure honey.

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