Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
80 K 3.8/5 (8 reviews)
4 hours 40 min.
Easy
18.55 €
8 people
8 IngredientsLast modified on: January 16th 2019
1 kg pork meat
1 
150 g 
1 kg 500 g 
Times for this recipe
Preparation: 30 min.
Cooking: 4 hours 10 min.
All in all: 4 hours 40 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 - ⌛ 2 min.
Prepare 1 kg pork meat by salting and peppering on both sides.
Choose one of the cheaper cuts, such as shoulder, on the bone. It doesn't matter if it is a bit fatty.
Choose one of the cheaper cuts, such as shoulder, on the bone. It doesn't matter if it is a bit fatty.
Stage 4 - ⌛ 5 min.
Wash 1 kg 500 g potatoes, a mix of "baby" potatoes here.
Stage 5 - ⌛ 4 min.
Put everything in a roasting bag, seal and sit this in an ovenproof dish. Cook at 300°F (150°C) for 4 hours.
Stage 6 - ⌛ 4 hours
After this time, take the meat out of the oven. It will have given off delicious juices. Turn the oven up to 360°F (180°C).
Stage 7 - ⌛ 5 min.
Take the meat out of the bag. Remove and discard the bones.
You will see how tender the meat is as it can be simply pulled apart with a fork.
You will see how tender the meat is as it can be simply pulled apart with a fork.
Stage 8 - ⌛ 2 min.
Take the potatoes out of the bag and transfer to the dish.
Stage 9 - ⌛ 2 min.
Pour off and keep the cooking juices.
Stage 10 - ⌛ 10 min.
Sit the meat on top of the potatoes and moisten with some of the cooking juices.
Put back in the oven for 10 minutes, just to heat everything through thoroughly.
Put back in the oven for 10 minutes, just to heat everything through thoroughly.
Stage 11
Serve either straight onto the table, or plated up.
Remarks
This cooking method can be used for other meats (beef, veal), still with cheaper cuts.
You can improve this recipe even further by browning the meat briefly on both sides in a frying pan before putting it in its roasting bag.
You can improve this recipe even further by browning the meat briefly on both sides in a frying pan before putting it in its roasting bag.
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 | 290 RDI=110 % | 310 RDI=30 % | 190 RDI=30 % | 4,130 RDI=210 % | 17,310 RDI: 210 % |
| Per 100 g | 10 RDI=4 % | 10 RDI=1 % | 7 RDI=1 % | 160 RDI=8 % | 650 RDI: 8 % |
| Per person | 40 RDI=10 % | 40 RDI=4 % | 20 RDI=4 % | 520 RDI=30 % | 2,160 RDI: 30 % |
How much will it cost?
- For 8 people : 18.55 €
- Per person : 2.35 €
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)
Potatoes
Like these other recipes: Sorrel soup, Boeuf (beef) bourguignon, Smooth mixed vegetable soup, Real home-made chips* , Endive and beer soup, ... See them all 87
Shallot
Like these other recipes: Crispy rolls with chicken and leek, Chard gratin à la Mornay, Artichoke Soup, Chicken Brussels pie, Beurre d'escargot, ... See them all 210
Bayleaf
Like these other recipes: Green beans with tomato and cheddar cheese, Creamy cauliflower with smoked salmon, Rabbit terrine, Red rice pannequets, Salmon marinated like herring, ... See them all 67
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.83 M 23.4 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Cocktails
Some cocktails recipe. May 8th 201195 K5 5 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners. January 19th 2011475 K 63.3 2 hours 45 min.