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Pot-roast pork (Enchaud périgourdin)
Fruit and vegetables
1 pasilla
chilli
, seeds removed
2
garlic
cloves, thinly sliced
300g/10½oz
swede
, peeled and cut into 3cm/1¼in chunks
300g/10½oz
carrot
, peeled and cut into 3cm/1¼in chunks
300g/10½oz
onion
, cut into 3cm/1¼in pieces
few fresh
thyme
sprigs
½ tsp
pepper
spice mix (see above)
Cooking ingredients
1
chipotle
chilli, seeds removed
2 tbsp
black peppercorns
2 tbsp
white peppercorns
2 tsp Szechuan
peppercorns
1 tbsp
salt
500ml/18fl oz beef or chicken stock (see tip)
salt
Dairy, eggs and chilled
50g/1¾oz salted
butter
Meat, fish and poultry
1kg/2lb 4oz
pork loin
, bone in, skin removed but reserved, with 1cm/½in fat left on meat
Other
2 bay leaves
Back to recipe
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