Roast in the bag pork with fondant vegetables.

A recipe from cooking-ez.com

For 8 people, you will need:

• 1 1 kg 500 g pork meat
• 2 1 Bouquet garni
• 3 300 g carrot
• 4 300 g Jerusalem artichokes
• 5 300 g turnip
• 6 300 g potatoes
• 7 300 g mushrooms
• 8 salt
• 9 pepper
• Total weight: 3,035 grams

Times:

Preparation	Cooking	Start to finish
20 min.	5 hours 25 min.	5 hours 45 min.

Step by step recipe

• 1: 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.
• 2: 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)).
• 3: 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.
• 4: 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).
• 5: Tip all the vegetables, apart from the mushrooms, into the cooking juices, cover and cook until soft.
• 6: Add the mushrooms five minutes before the end, as they cook quickly.
• 7: 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.
• 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.

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