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Progress on Saturday (and NYE)...

I've got two huge (5 and 6 lb) pork loin top roasts (from Costco), the kind where two big chunks of loin are tied together to make a roll.

I took a head of garlic (peeled), a bunch of dried flaked ginger chips and some gin, ran it around in a food processor to make a coarse paste. I cut the strings tying the roasts together, put this stuff in the middle, and reassembled them.

I made up a big batch of pomegranate-molasses brine (with herbs, peppercorns and the rest of the gin). One of the roasts is in a big ziploc in this stuff, and will be cooked to a nice medium tomorrow night. Then it gets to rest down to room temperature and sit in the fridge until Saturday evening.

The other is wrapped in saran in the meat drawer (where it won't quite freeze), waiting for the same treatment in a little over a week (it's going to be much more strongly flavored by the garlic-ginger paste).


Dec. 24th, 2008 12:34 am (UTC)
Marinated roasts are among my favourite ways to cook meat -- and pork roasts do work exceptionally well.

One tried-and-true involves using Thai soup-base paste made from tamarind (which I get at an east Asian supermarket in Sunnyvale), a bit of sugar, plus grated ginger, crushed garlic, chopped onion, salt, fresh pepper, some cooking sherry, some soy sauce/tamari,... and sometimes other things I have around and feel like experimenting with. Put the roast inside a bag with that marinade, mix to get the marinade on all surfaces of the meat (both in and out), wait a few days, and then slow-cook it. Tenderising the roast helps, too.

The tamarind flavour mixes nicely with the pork and the other ingredients. I'll have to try the pomegranate-molasses idea. Gin is an interesting thought; I'd not have thought of that, not knowing what the stuff tastes like. Sort of cassis / citrus / cinnamon?
Dec. 24th, 2008 01:07 am (UTC)
Gin is juniper and spices. Juniper goes very well with pork.

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