Unbeknownst to me, I wound up with the same cut of pork twice in the same week. One ended up more like a steak, the other a roast (got this one from Omar). He couldn’t tell me what it was in English and it looked like an odd globule of meat to me, at the time. It wasn’t until I got home and started playing with it that I realized what it was and how I should go about preparing the beast, it was about 4.5 pounds of the Country Style Pork Ribs, all connected.
As you know, this piggy cut is full of meat, fat & bones and lends itself well to long and slow cooking. Dutch Oven or French Oven or Danish Oven cooking coming!
To be honest, I wasn’t very well prepared. I thought I had everything I needed to get the job done, but I didn’t. What I ended up with was missing maybe 2 dimensions of flavors. It was fricken great pork and juicy juice, but I know what I’m capable of and I missed a few things.
Preheat oven to 325 on bottom rack.
What I had:
4.5 Pork Roast
4 El Salvadorean chorizo links
4 glugs of good red wine
Carrots, onions, garlic & celery
3 Balinese Long Peppercorns (tee hee, I just noticed a quote by me on their web site!)
And maybe a few other things I can’t remember.
Roughly cut up the roots & veggies, add to dutch along with the whole sausages. Wash, dry meat (really well), rub with extra virgin.
Liberally rub roast with Survival Spice, add liberal amounts of the spice over the bed of non-meat products.
4 glugs of wine to bottom of pan, do not glug over the meat.
But Biggles? What happened, this actually sounds really good? Well, when putting this together I wasn’t feeling herby, I didn’t have the fresh herbs I thought I needed. I went through some dried ones and decided to opt out. Dumbass. And, as it turns out the onion I had was too small and the head of garlic turned out to be the size of half a golf ball. I thought for damned sure I had at least 1 large head left. So, between the lack of the herb action, lack of garlic, onion & chicken broth, the sauce just didn’t have any dark, rich spark to it. See, I should have left the wine go by itself, it would have been just a tad better, but I decided to add 3/4 cup of water. I knew better, but I see chefs and read recipes where they’re adding water all the time. I neglected to use The Force.
Listen up folks, water is for ice cubes to put in glasses full of booze. Water keeps you hydrated when you’re at work or ghod forbid, when you’re exercising. Water has no place in slow roasted meat gifts, no sir. No ma’am! Heck, even those wacky vegetarians know to roast their veggies to make vegetable stock.
Here’s the roast just before I installed the glass lid and gently slipped it in to the oven.
Here’s the same pot 3.5 hours later. Not bad for a Tuesday evening, eh? The rich porky smells mixed with the wine and veggies were absolutely to die for. But, due to my Tuesday ineptness, it fell short of my expectations. In the immortal words of Big D, “NEXT !!!”