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.
133 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 turnips
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 roast with herbs, Roast pork with sage, cooked in a bag., Sautéed pork with mushrooms in a cream sauce., Cajun pulled pork, Pork escalope with mushrooms and sage cream, ... See them all 7
Potatoes
Like these other recipes: Normandy seafood stew, Comtoise tart for Seàn, Baked potoatoes with herb butter or cream , Winter vegetable soup, Real home-made chips* , ... See them all 84
Carrot
Like these other recipes: Couscous, Seven-hour lamb, Polenta parmentier, Salmon "en papillote" with small vegetables, Fisherman's Ragout, ... See them all 69
Mushrooms
Like these other recipes: Corn salad with croutons, Spinach and Mushrooms with Pesto, Mushroom bourguignon, Vol-au-vent, Mixed salad, ... See them all 62
Other recipes you may also like
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version. February 21th 2011377 K 13.9 2 hours 25 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017534 K4.3 2 hours 40 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings. October 19th 2010540 K4.3 1 hour 15 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach. April 17th 2022422 K 14 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.