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.
34K 13 3.6
Last modified on: April 12th 2020
Keywords for this recipe:MeatPorkSlow cookingBagOvenVegetables
1 kg 500 g pork meat
1 
300 g 
300 g Jerusalem artichoke
300 g turnip
300 g 
300 g 
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Pork meat: You can check-out other recipes which use it, like for example: Duo of slow-cooked pork, Sautéed pork with mushrooms in a cream sauce., Pork roast with herbs, Roast pork with sage, cooked in a bag., ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Chorba, Creamy "terre et mer" pots, Vegetable stock, Seven-hour lamb, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Boeuf (beef) bourguignon, Quick flaky pizza, Tomato omelette, Sautéed oyster mushrooms, Rabbit civet, ... All |
 | Jerusalem artichoke: You can check-out other recipes which use it, like for example: Turnip and Jerusalem artichoke soup, Normandy seafood stew, Country vegetable soup, Baked Mont d'Or with diced mixed vegetables, Jerusalem artichoke salad, ... All |
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