Wolgast
TVWBB Olympian
Here is todays porkroast that Emilie had waiting for me after a hard workday.
Ill guide you thru it:
This is whats going in to the roast pot. The roast itself is a part of the ham.(boneless)
Start off with some butter to sear the bottom of the roast...Then add a shot of whiskey to spice things up.
As soon as the fire goes out add some boiling water to deglaze..And braise that meat. Added some tater wedges aswell.
After 30 min the carrots/onion/shrooms/chanterelles/garlic/salt and pepper was added.
Another hour gone by and the roast reads 150f ready to pull.
The roast is resting(20 min) and we thicken the sauce with some cream.
Start to carve
Plated something like this.
Love it!
If you dont like the smokiness of a Bowmore(Enigma in this case) i would use a milder one and it will work just as well. Or a cognac would be great.
*edit* - Spelling
Ill guide you thru it:
This is whats going in to the roast pot. The roast itself is a part of the ham.(boneless)
Start off with some butter to sear the bottom of the roast...Then add a shot of whiskey to spice things up.
As soon as the fire goes out add some boiling water to deglaze..And braise that meat. Added some tater wedges aswell.
After 30 min the carrots/onion/shrooms/chanterelles/garlic/salt and pepper was added.
Another hour gone by and the roast reads 150f ready to pull.
The roast is resting(20 min) and we thicken the sauce with some cream.
Start to carve
Plated something like this.
Love it!
If you dont like the smokiness of a Bowmore(Enigma in this case) i would use a milder one and it will work just as well. Or a cognac would be great.
*edit* - Spelling
Last edited:
