Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour.
Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a melting texture as a perfect accompaniment for the meat.
This recipe might look complicated, but it is really very simple, just a bit long, and the flavour and texture are out of this world.
Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a melting texture as a perfect accompaniment for the meat.
This recipe might look complicated, but it is really very simple, just a bit long, and the flavour and texture are out of this world.
118 K 3.5/5 (30 reviews)
5 hours 45 min.
Easy
8 people
9 IngredientsLast modified on: April 12th 2020
1 kg 500 g pork meat
1 
300 g 
300 g Jerusalem artichokes
300 g turnip
300 g 
300 g 
Times for this recipe
Preparation: 20 min.
Cooking: 5 hours 25 min.
All in all: 5 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 min.
Buy a decent pork joint from your butcher. This piece is about 1.5 kg (about 3 lb), but the weight is not really important for this method.
If possible, ask for a lightly salted joint, so you will not need to add any salt, just pepper.
If the meat is unsalted, add both salt and pepper.
If possible, ask for a lightly salted joint, so you will not need to add any salt, just pepper.
If the meat is unsalted, add both salt and pepper.
Stage 2 - 5 hours
Put the meat in a roasting bag with 1 bouquet garni and seal.
Cook in the oven at 300°F (150°C) for 4 or 5 hours (longer won't hurt)).
Cook in the oven at 300°F (150°C) for 4 or 5 hours (longer won't hurt)).
Stage 3 - 15 min.
Meanwhile, prepare all the vegetables, except the mushrooms: peel, rinse, dry and cut into medium-sized chunks.
Peel the mushrooms and cut into quarters lengthways.
Peel the mushrooms and cut into quarters lengthways.
Stage 4 - 2 min.
After its long, slow cooking, the meat will have browned and will be sitting in its juices.
Remove and discard the bouquet garni. Pour off the cooking juices into a large saucepan (do be careful not to scald yourself - this is always a tricky moment).
Remove and discard the bouquet garni. Pour off the cooking juices into a large saucepan (do be careful not to scald yourself - this is always a tricky moment).
Stage 5 - 20 min.
Tip all the vegetables, apart from the mushrooms, into the cooking juices, cover and cook until soft.
Stage 6
Add the mushrooms five minutes before the end, as they cook quickly.
Stage 7 - 5 min.
Tip the vegetables into the roasting dish, sit the meat on top and put back in the oven for 5 minutes to bring everything to the same temperature.
Stage 8
You will marvel at the texture of the meat, which can be pulled apart with a fork, and is simply divine with the fondant vegetables.
Remarks
This is one of those slow-cooked recipes where there is next to nothing to do to the meat, but where the result is amazing.
You can use the same method for other meats such as veal or beef, the effect will be the same.
If you don't have a roasting bag, you can use a dish with a close-fitting lid, or seal around the lid.
Of course, you can use other vegetables than those indicated here, but they should be in season.
You can use the same method for other meats such as veal or beef, the effect will be the same.
If you don't have a roasting bag, you can use a dish with a close-fitting lid, or seal around the lid.
Of course, you can use other vegetables than those indicated here, but they should be in season.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 420 RDI=160 % | 170 RDI=20 % | 290 RDI=40 % | 4,900 RDI=250 % | 20,520 RDI: 250 % |
| Per 100 g | 10 RDI=5 % | 5 RDI=1 % | 9 RDI=1 % | 160 RDI=8 % | 680 RDI: 8 % |
| Per person | 50 RDI=20 % | 20 RDI=2 % | 40 RDI=5 % | 610 RDI=30 % | 2,560 RDI: 30 % |
How much will it cost?
- For 8 people : 28.10 €
- Per person : 3.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pork meat
Like these other recipes: Pork sautéed with green beans, Asian style, Duo of slow-cooked pork, Pork roast with herbs, Cajun pulled pork, Roast pork with sage, cooked in a bag., ... See them all 7
Potatoes
Like these other recipes: Hearty potato and ham gratin, Leek and potato soup, Fisherman's Ragout, Potato wallets, Chilli langoustines, ... See them all 81
Carrot
Like these other recipes: Normandy seafood stew, Boeuf (beef) bourguignon, Seven-hour lamb, Beef braised in reduced red wine, Creamy Winter Vegetable Soup, ... See them all 68
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016454 K4.4 7 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010467 K2.6 40 min.
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.July 13th 2022122 K 24.3 50 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018420 K 24.3 45 min.
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.February 21th 2011169 K3 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.