Pork Roast with Yellow Potatoes from Ricardo

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
From Ricardo

Preparation time: 20 min
Cooking time: 4 h
Servings: 6

  • 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.
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Do you know Chop Soui?

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!


Chop Soui
From Ricardo

4 servings

  • 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
  1. 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.
  2. 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.
  3. Add the cooked veggies and bean sprouts. Add soy sauce and reheat well. Adjust seasoning.