VINCENT PRICE'S ROAST PORK CASTILIAN STYLE
Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients... absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook "A Treasury of Great Recipes" by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham.
Provided by EdsGirlAngie
Categories Pork
Time 6h15m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Score the skin and fat of the fresh ham.
- Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
- Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
- Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
- Roast meat for 1-1/2 hours.
- Remove fat that has accumulated in the pan.
- Add to pan: 1/3 cup white wine and 1 cup water.
- Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.
Nutrition Facts : Calories 718.5, Fat 29.9, SaturatedFat 11.2, Cholesterol 246.1, Sodium 7293.1, Carbohydrate 2.1, Fiber 0.5, Sugar 0.5, Protein 101.6
PORCHETTA-STYLE ROAST PORK
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.
Provided by Jeanne Kelley
Categories Garlic Pork Marinate Roast Low Cal Father's Day Dinner White Wine Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
- Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
- Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
- Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
- Thinly slice roast. Serve with sauce.
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