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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.

62K 15 3.6

Last modified on: April 12^th 2020

Keywords for this recipe:

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 artichoke
5 300 g turnip
6 300 g potatoes
7 300 g mushrooms
8 salt
9 pepper
Total weight: 3,035 grams

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
18 min.	5 hours 25 min.	5 hours 43 min.

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Step by step recipe

Stage 1 - 1 min.

Roast in the bag pork with fondant vegetables. : Photo of step #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.

Stage 2 - 5 hours

Roast in the bag pork with fondant vegetables. : Photo of step #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)).

Stage 3 - 15 min.

Roast in the bag pork with fondant vegetables. : Photo of step #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.

Stage 4 - 2 min.

Roast in the bag pork with fondant vegetables. : Photo of step #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).

Stage 5 - 20 min.

Roast in the bag pork with fondant vegetables. : Photo of step #5

Tip all the vegetables, apart from the mushrooms, into the cooking juices, cover and cook until soft.

Stage 6

Roast in the bag pork with fondant vegetables. : Photo of step #6

Add the mushrooms five minutes before the end, as they cook quickly.

Stage 7 - 5 min.

Roast in the bag pork with fondant vegetables. : Photo of step #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.

Stage 8

Roast in the bag pork with fondant vegetables. : Photo of step #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.

Keeping

Several days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,907 Kcal or 20,545 Kj	417 gr	168 gr	285 gr
245 %	160 %	16 %	43 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
162 Kcal or 678 Kj	14 gr	6 gr	9 gr
8 %	5 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
613 Kcal or 2,567 Kj	52 gr	21 gr	36 gr
31 %	20 %	2 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery

How much will it cost?

For 8 people : 28.09 €
Per person : 3.51 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Pork meat: You can check-out other recipes which use it, like for example: Roast pork with sage, cooked in a bag., Pork roast with herbs, Cajun pulled pork, Sautéed pork with mushrooms in a cream sauce., Duo of slow-cooked pork, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Sauce Normande (for fish), Nanou's tuna tart, Sautéed oyster mushrooms, Gratin of chicken with rice and sautéed mushrooms, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Purée of Jerusalem artichokes with foie gras, Normandy seafood stew, Jerusalem artichoke purée with leeks, Turnip and Jerusalem artichoke soup, ... All
	Turnip: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Fish fillet in express cooking envelope, Duo of slow-cooked pork, Veal Chop With Assortment of Vegetables, Stock-pot fish , ... All

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