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.
103K 3.4/5 based on 29 reviews
Last modified on: April 12th 2020
Keywords for this recipe:
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: 18 min.
Cooking: 5 hours 25 min.
All in all: 5 hours 43 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 | 420 160 % | 170 20 % | 290 40 % | 4,900 250 % | 20,520 250 % |
| Per 100 g | 10 5 % | 5 1 % | 9 1 % | 160 8 % | 680 8 % |
| Per person | 50 20 % | 20 2 % | 40 5 % | 610 30 % | 2,560 30 % |
How much will it cost?
- For 8 people : 28.09 €
- Per person : 3.51 €
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 escalope with mushrooms and sage cream, Sautéed pork with mushrooms in a cream sauce., Duo of slow-cooked pork, Pork sautéed with green beans, Asian style, Cajun pulled pork, ... See them all 7
Potatoes
Like these other recipes: Real home-made chips* , Minestrone, Potato tortilla (Spanish omelette), Chilli langoustines, Cervelas salad, ... See them all 77
Carrot
Like these other recipes: Crispy prawn rolls, Creamy "terre et mer" pots, Melt-in-the mouth meat and vegetables in a sealed casserole, Provençal braised carrots, Veal Chop With Assortment of Vegetables, ... See them all 65
Mushrooms
Like these other recipes: Mixed salad with curry mayo, Rabbit civet "à la normande", Bolognaise lasagne, Crispy potato and mushroom brik rolls, Special Parmesan baguettes, ... See them all 59
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.0M4.5 7 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.July 13th 202249K 1 hour 8 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011384K4.4 2 hours 51 min.
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken.May 10th 2023153K4.5 1 hour 4 min.
Truffade
Truffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious. This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook...August 12th 202156K4.3 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.