SLOW-ROASTED PORK WITH CARAWAY ONION GRAVY
Steps:
- Preparation Preheat the oven to 300-degrees. Season the pork generously with salt and pepper and sprinkle with the caraway seeds. Melt the bacon fat over medium-high heat in a roasting pan placed over 2 burners. Add the pork and the chine bone and brown on all sides, about 10 minutes. Remove the pan from the heat. Place the onion in the pan and arrange the pork roast, bony side up, on top of the onions. Leave the chine bone in the pan and put the pan in the oven. After 1 1/2 hours, remove the pan from the oven. The onion should be browned and caramelized. Turn the roast over to the other side and add the garlic, tomato paste, and chicken stock. (Don't worry about stirring globs of tomato paste into the stock since you'll be whisking the gravy later.) Return the pan to the oven for another hour. After 2 1/2 hours of roasting, an instant-read thermometer inserted into the meat should read about 165 degrees. If the temperature is lower, continue to roast the pork until the thermometer reads 165 degrees, then remove the pan from the oven. Transfer the pork to a platter and set it in a warm spot, loosely covered with foil. Place the roasting pan on 2 burners over medium-high heat and bring the liquid to a simmer. Gradually sprinkle in the flour, whisking constantly. Continue whisking for about 5 minutes, until the flour taste is cooked out, any lumps of tomato paste are smooth, and the gravy is barely thick enough to coat a spoon. Also whisk in any juices from the platter that have collected around the roast. You can strain the gravy if you prefer. Transfer the pork to a cutting board and cut it into portions between the bones. Pile the pork on a platter and pour about a quarter of the gravy over the meat. Pour the rest of the gravy into a sauce boat and serve the pork accompanied by gravy and dumplings.
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Jynx The Best
[email protected]This was a great recipe! The pork was cooked perfectly and the gravy was delicious. I would definitely recommend this recipe to others.
Unogwu Kingsley
[email protected]This recipe is definitely a winner. The pork was tender and juicy, and the gravy was rich and flavorful. I will definitely be making this again!
Manisha Rai
[email protected]I love the flavor of the caraway seeds in this recipe. It's a unique twist on a classic dish.
Mr B
[email protected]This recipe is a great way to use up leftover pork. The gravy is especially good.
N I Nahian
[email protected]The pork was a little dry, but the gravy was delicious. I would recommend cooking the pork for a shorter amount of time.
Able
[email protected]This was my first time making pork, and it turned out great! The recipe was easy to follow, and the pork was very flavorful. I will definitely be making this again.
Didah Motaung
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The pork is always cooked to perfection, and the gravy is delicious. I highly recommend this recipe!
Kamsi laga eze
[email protected]This recipe is a keeper! The pork was incredibly tender and juicy, and the caraway onion gravy was the perfect complement. I served it with mashed potatoes and green beans, and it was a hit with my whole family.