How To make Harold's Pig and Roots
1 Boned pork shoulder
1 tb Minced fresh sage
3 tb Lemon juice
1 1/4 lb Carrots,peeled/cut into 2"
1 lb Russet potatoes,peel/quarter
1 lb Turnips,peeled and quartered
1 lb Parsnips,peeled & quartered
1 Lg hd grn cabbage,core/quart
1 1/2 tb Cornstarch
1/3 c Water
Salt Pepper
RICH PORK STOCK:
Pork bones 2 Large onion,chopped
2 Large carrots,cut in pieces
1/2 c Water
1 qt Water
2 Celery stalks,cut in pieces
1/2 ts Dried thyme leaves
1. Have your market trim pork of fat, then bone, roll, and tie the
meat, saving the bones (or do this yourself). 2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn
often until meat is well browned all over, about 10 minutes. Add stock, sage, and lemon juice; stir to scrape browned bits from pan. Cover very tightly and bake in a 325'F. oven for 1 hour. 3. Add carrots and potatoes to meat. Cover and bake until vegetables
are barely tender when pierced, about 20 minutes. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer. 4. When vegetables are done, place cabbage in a 10-12" frying pan
with 1/2" water. Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes. 5. Transfer meat and vegetables to a large platter; keep warm. Skim
fat from pan juices; bring juices to a boil over high heat. Add cornstar mixed with 1/3 cup water and bring to a second boil, stirring. Pour into a small pitcher. Slice meat and serve with vegetables; add gravy and salt and pepper to taste. *** RICH PORK STOCK *** 1. Place reserved pork bones in a 10x15" pan with onions and carrots.
Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes. 2. Add 1/2 cup water to pan; stir vigorously to free browned bits.
Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2
1/2 cups, about 10 minutes. Pour mixture through a fine strainer into
a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.
How To make Harold's Pig and Roots's Videos
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Dr Phil Encounters The Dumbest Girl On Earth
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Making Filipino Blood Sausage from Scratch (Pinuneg with Erwan Heussaff)
Pinuneg is an underrated blood sausage that is commonly found in the northern provinces of the Philippines. It is a delicacy traditionally made by the indigenous people of the Cordillera Mountains (Igorots). Erwan Heussaff is back to cook his own version of pinuneg in our makeshift kitchen as we renovate our new studio setup for the year. Have you tried to make your own sausage at home? Watch the full process of making pinuneg now!
PINUNEG
2 liters of pork blood
1 kg of red onions
300g of minced garlic
5g white pepper
20g salt
1 kg of mixed offal (intestines, pork face, etc)
intestines for stuffing
strawberries
cherry tomatoes
Jump to:
(0:00) Intro
(2:00) Making Pinuneg
(12:20) Taste Test
(13:17) Outro
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