This recipe transforms ordinary pork roast into a sophisticated dish with deep, complex flavors through a red wine marinade and a sweet-salty sauce. Extended cooking softens the meat and imparts game-like aromas, beautifully balancing the wine’s taste with raisins and currant jelly.<\/p>\n
For 6 servings:<\/p>\n
– Pork roast (shoulder) – 1.2 kg<\/p>\n
– Carrot – 1 piece
\n– Onion – 1 piece
\n– Bouquet garni – 1 piece
\n– Oil – 1 spoon
\n– Red wine (e.g., Gamay) – 1 bottle<\/p>\n
– Wine vinegar – 1 glass
\n– Sugar – 2 tsp
\n– Cooking juice – 2 glasses
\n– Raisins – 120 g
\n– Flour – 1 tbsp
\n– Butter – 1 spoon
\n– Salt – to taste
\n– Pepper – to taste
\n– Currant jelly – 1 spoon<\/p>\n
1. Start by preparing the marinade. In a large bowl, combine the finely chopped onion and carrot, bouquet garni, and a spoonful of oil. Place the pork roast in the bowl, pour over the bottle of wine, season with pepper, and refrigerate for 48 hours, turning several times.<\/p>\n
2. Remove the roast from the marinade, drain well, and pat dry. Brown the meat in a pot with two tablespoons of oil. Once the pork is nicely seared, sprinkle with a tablespoon of flour and moisten with the marinade and its aromatics. Cook on low heat for 1 hour and 15 minutes.<\/p>\n
3. Meanwhile, prepare the sauce. Dissolve two teaspoons of sugar in the wine vinegar and reduce by half over high heat. Once the roast is cooked, take two glasses of the cooking juice, and in it dissolve a spoonful of butter mixed with the flour, then add the reduced vinegar while stirring. Season with salt and pepper, add the raisins and currant jelly, and let simmer on low heat for 15 minutes.<\/p>\n
Remove the roast from the cooking juice and serve hot with the sauce. This method not only tenderizes the pork but also infuses it with a rich flavor that echoes the taste of game meat, making it a sumptuous main dish for any meat lover.<\/p>\n\n\n