Roast Pork For The Clay Cooker Recipes

ROAST PORK FOR THE CLAY COOKER

Steps:

• Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
• Cover bottom of pot with thickly sliced onion.
• Make several slits in your roast and insert whole garlic cloves.
• Place the roast over the onions.
• Add chicken breast on the side.
• Sprinkle with salt and pepper.
• Place Rosemary Sprigs or leaves on the Roast.
• Pour chicken broth on the side.
• Cover and place in a cold oven.
• Set the oven to 425°F.
• Cook for 4 hours.
• Remove from oven.
• Place pork and chicken in serving platter.
• Add sliced onions on the side.
• Pour cooking liquid in sauce pan.
• Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
• Pour your tasty gravy in a gravy bowl.
• Tip:.
• When I cook a roast of pork I always add chicken to give the gravy that special taste.
• I use the leftover chicken for another meal.

RACK OF PORK IN CLAY POT

Steps:

• Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
• With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
• In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
• Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
• Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
• Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.

CLAY POT PORK

Steps:

• Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
• Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
• Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
• Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
• Remove from heat, add the green part of the scallions, and serve over steamed white rice.