When we think of roast pork, we envision luscious, juicy slices of tender pork with the fat melting around it. If you love pork, the smells in the kitchen will make your mouth water. Smothered in a rich shiitake mushroom brown gravy with hot rice and it is food coma for the rest of the evening. It is not something you are going to eat every day, but you gotta treat yourself once in a while. If you love ramen or noodle dishes with broth, this pork recipe works perfectly.
Roast Pork is a simple preparation. Your oven does most of the work. I have a great fondness for the tougher cuts of proteins that contain a combination of fat and lean meat. Admittedly I love the tender meat that just melts in your mouth. I’m taking a pause from the healthy eating for a second. I don’t really prescribe to a particular diet, just a balanced way of eating. My husband creates his own diet regimens based on trial and error. His biggest success was a seven month stretch with zero gluten, no fried foods or fast food or desserts and only rice once a week. We love Japanese cuisine, so instead of sushi he only ate sashimi. This was combined with only 4.5 hours of weights and 3 hours of cardio each week. He lost 16 pounds and said that it was the best he had ever felt in his life. The amazing part is that we still ate very well. Send us an email if you want to learn more.
Finding the right pork
How this all came about was that I went to the store to get ground pork for our 20 minute mapo tofu. For some reason the brain and the body were not working in cohesion. I grabbed a large pork shoulder instead. In the end it worked out perfectly because I was preparing Lomi Lomi Salmon. This is not the same as Hawaiian Kalua Pork wrapped in banana and ti leaves then smoked in an Imu or underground oven. However, it was just as good. The difference is mainly the smokiness from slow cooking the traditional way or the use of liquid smoke in the home kitchen. What did hit me was that this pork could also be perfect in another one of my favorite dishes. Tonkotsu Ramen from Kagoshima or Hakata is what I crave. Beyond the almost milky white flavorful broth, a key component is stewed pork.
PREPARING THE ROAST PORK
Preheat oven to 325F
Line a half sized sheet pan with foil. I usually do a double layer. Place the pork on top of the foil with the fat cap facing down.
Using a sharp paring knife, cut holes all over that are big enough to fit the half sized garlic cloves. Stuff the holes with the garlic.
Rub the pork evenly with the spice rub.
Combine the olive oil and Worcestershire. Massage into the pork.
Turn the pork over with the fat cap facing up. Loosely cover the top with foil. Place in the oven and roast for 5 hours.
Turn the heat down to 250F and roast for 2 hours. Remove the pork from the oven and turn the heat up to 350F. During these last couple hours is the best time to prepare the gravy. (See recipe method below) Once the gravy is finished, either turn it off to reheat later or keep it on a very low heat setting.
Place the pork on a cutting board and let it rest for 10 minutes before cutting. Discard the oil from the sheet pan, but leave the foil.
Pour 1/4 cup wine on the baking sheet and place it back into the oven. Once the wine starts to boil, remove and scrape the brown bits combining them with the liquid from the wine. Add this to the gravy.
SHIITAKE MUSHROOM GRAVY
Make sure that you have a small whisk ready to go. I have been very successful with gluten-free gravy, but it does take whisking and cooking down the wheat substitues to get the correct gravy texture.
Heat 2 teaspoons oil in a small sauce pot over medium high heat. Add the mushrooms and cook until browned. Season very lightly with salt and pepper.
Next, melt the butter in the pot. Add the garlic and onions. Cook until the butter begins to brown slightly. This should take about 2-3 minutes.
Whisk in the flour. It will result in a thick clump, but just keep moving it around to cook the ingredients in the flour.
Add 1/4 cup wine, but continue to whisk continuously to break up any clumps. Cook for 1 minute.
Whisk in the chicken stock. Keep whisking till the gravy starts to appear smooth and reduce heat to medium low.
Add the Worcestershire, sugar and bay leaf. As the gravy starts to bubble, continue too whisk. Season with salt and pepper.
Continue to cook at a low simmer for 15 minutes whisking occasionally. Once the gravy has a smooth texture and consistency, turn the heat down to a low setting until ready to use. The gravy will darken as it cooks plus the addition of the pan drippings from the roast pork.
*Tips: If the gravy has a grainy texture, continue to cook at a low heat whisk occasionally. Add more chicken stock as necessary. In my experience the graininess disappears completely once the ingredients in the flour are cooked down.
PLATING THE ROAST PORK
Slice the pork to your desired thickness.
I generally prefer thinner slices of meat. Ladle mushroom gravy over the pork and serve with steamed rice. You could serve this with a salad on the side or try one of our great side dishes like Hawaiian style potato salad and Lomi Lomi Salmon.
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Supporting Local Farms
Adjacent to the Cascade mountains of Eastern Washington state, Wilderness Farms, a family run operation raises purebred Berkshire pigs. Known throughout the culinary world for intense marbling, superior quality, taste and tenderness, Berkshire pork is some of the best we have ever tasted. At Wilderness Farms, respect of the animals in a stress-free environment is top priority.
We have very similar philosophies concerning how we produce quality meats, including landscape management, animal welfare, quality healthy feeding regimens, and the highest quality meat productsrandy riviere
Where can you find Wilderness Farms Berkshire Pork?
Purchasing online from a trusted and secure source has become normal as many of us seek better options in the food supply chain. We only recommend sources that we have researched. To find deals on cuts for Wildness Farms Pork use this link.