Ricardo is one of my favorite chef. I have all of his food magazines. I’ve never been disappointed with his recipes. Last week I tried hiw pork roast with yellow potatoes. This was so yummy.
Pork Roast with Yellow Potatoes
Preparation time: 20 min
Cooking time: 4 h
- 1 shoulder pork roast, about 2 kg (4 lbs), with the bone and rind
- 2 cloves garlic, thinly sliced
- 60 ml (1/4 cup) butter
- 2 onions, thinly sliced
- 15 ml (1 tablespoon) dry mustard
- 250 ml (1 cup) chicken broth or water
- 8 Yukon Gold potatoes, peeled and halved or quartered
- Salt and pepper
1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.
The thing I don’t like about Chop Soui is the bean sprouts. I don’t like the taste and weird I don’t like the way it looks LOL My mother made Chop Soui when I was young. I ate it but didn’t like. And then, older, when I was a teenager, I said no to it and ate something else. Maybe her recipe was not so great.
I saw this recipe of Chop Soui in the magazine of Ricardo. I always love his recipes. I decided to try it but for my boyfriend. I tasted it. In fact, it’s the better Chop Soui I have ever tasted. But again, I leave it for him for his lunches of the week LOL I’m so generous 😀 And he’s happy. So everyone’s happy. That’s great!
- 2 onions, chopped
- 2 celery root, diced
- 1 carrot, finely diced
- 1/4 cup peanut oil (I used only 1 tablespoon in a large non-stick skillet)
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 3/4 lb lean ground beef (I had 1 lb)
- 6 cups bean sprouts
- 3 tablespoons soy sauce
- salt and pepper
- In a large skillet or a wok, stir-fry the onions, celery and carrot in half the oil until onion begins to brown. Add garlic and ginger. Stir-fry 1 minute. Remove from the skillet and set aside.
- In the same skillet, stir-fry the beef in remaining oil at high heat, breaking it until it’s completely cooked and cooking liquid has evaporated.
- Add the cooked veggies and bean sprouts. Add soy sauce and reheat well. Adjust seasoning.