Pork Roast

[cam elle toe]

yeah...if your braising you need the water or it'll be tough as.

 

[Tangerine]

Braising means you are simmering it in liquid. Usually for a long time to break down all the connective tissue and make it tender. You are doing this in a pot on the stove top, I assume?

 

[JanieDough]

ok yes I am braising! so how do I know when it's done?

and it was $1.47 a pound, so it must've been like 3lbs?

then I cut the skin off! so smaller now...


Tang, while I have your attention -should I buy an old fashioned iron dutch oven or one with the ceramic coating?

 

[Tangerine]

ok yes I am braising! so how do I know when it's done?

and it was $1.47 a pound, so it must've been like 3lbs?

then I cut the skin off! so smaller now...


Tang, while I have your attention -should I buy an old fashioned iron dutch oven or one with the ceramic coating?

Depends on how willing to love on it and give it lots of attention. The cast iron one is a much better pot to cook in, but will need LOTS of love to keep from rusting etc. Ceramic will certainly be easier, but not as durable in the long riun.

When you're braising like that, temp doesn't matter. Cook it until you can feel it easily starting to fall apart when you pick at it with a fork. Meat cooked in liquid gets very tough at first, then eventually softens to deliciousness. Also, when it's done, leave it sitting in the liquid off the heat for a while - and hour or more if you can. It will be even more tender and absorb more flavor.

 

[Thornless]

Wait.. she's braising not roasting. It's covered in liquid, right?

I hate braising in water, I always do broth, wine or beer with some water, but not much. More flavor I finds

 

[Tangerine]

I hate braising in water, I always do broth, wine or beer with some water, but not much. More flavor I finds

Truth!!!

 

[JanieDough]

Yes I want to cook with wine!! I will try it next time


I have a cast iron skillet - maybe I should have browned it in there first to seal the juices in?

I care for my lovey iron skillet very well - it's BLACK! So I think I can handle a dutch oven one, BUT the ceramic ones are so cute!!!

 

[Tangerine]

Yes I want to cook with wine!! I will try it next time


I have a cast iron skillet - maybe I should have browned it in there first to seal the juices in?

I care for my lovey iron skillet very well - it's BLACK! So I think I can handle a dutch oven one, BUT the ceramic ones are so cute!!!

Nothing wrong with ceramic. Both will cook nicely. Go with what makes you happy! Food is always better when the person cooking it is in a happy place.

 

[JanieDough]

thanks Tang!

my roast is smelling sooooo goooodddd!!! i will let yall know how it turns out!


I just tasted the juice and it's good I just added a bit of salt because I hadn't previously.

 

[Tangerine]

thanks Tang!

my roast is smelling sooooo goooodddd!!! i will let yall know how it turns out!


I just tasted the juice and it's good I just added a bit of salt because I hadn't previously.

Sounds delish

Note for next time: When you are gonna braise, season the meat WAY heavier than you think you should before you brown it. All that extra seasoning will flavor the broth and the meat won't be overly salty.

 

[JanieDough]

ok Thanks!

 

[Peter Parka]

i cut it off and threw it away!!! gross gross gross!!!! it FELT like a pig!

Nooooooooo!!!!! Crackling is the best part!:willy_nilly:

 

[JanieDough]

ew throw up!

it turned out realllyyyy goooodddd.....

 

[Haus]

im not really a fan of pork roasts.

 

[JanieDough]

I bought a 6 QT Lodge ceramic coated dutch oven.

It's red. It's not the cute Chantal ones I saw at TJ Maxx, but I uncharacteristically chose quality over cuteness...what is wrong with me.

But see how cute these are???





this is the one I got at Target:















If anyone knows that the Chantal ones are better, I am ALL ears! Any excuse to get the cute one!

They come in yellow and white and red and turquoise!!!



But I'm pretty sure the Lodge will beat them anyday.

 

[Peter Parka]

I just stick a load of oil and salt over the joint, wrap it in tinfoil and stick it in the oven for a few hours.:thumbup

 

[Azazel]

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[JanieDough]

I just stick a load of oil and salt over the joint, wrap it in tinfoil and stick it in the oven for a few hours.:thumbup

lol really?? do you take the skin off?

 

[Peter Parka]

lol really?? do you take the skin off?

Hell no! Thats the best part!:nod::thumbup

 

[Abcinthia]

I just stick a load of oil and salt over the joint, wrap it in tinfoil and stick it in the oven for a few hours.:thumbup

That's what I do as well. It's soooooo nice.