Thursday, June 10, 2010

Roasted Pork and Potato Chips

So, I had this two and a half pound pork shoulder I had purchased from Whole Foods, primarily because it looked good.  I was searching for a new recipe to try out and then I realized it was just going to be the kids & I for dinner.  How are we going to eat this on our own?  I thought of tossing it into the freezer, where chances are, it may never find its way out again.  And then it dawned on me... the whole roast was only about $7.50 and that's pretty good for feeding three people.  So, pork roast it is.


Pork Roast with dijon mustard, balsamic, garlic and rosemary
One 2 1/2 pound boneless pork shoulder
Rub roast generously with kosher salt.  Over medium high heat in a cast iron pan, sear all side of the roast starting with fat side down.  Make a paste like spread with dijon mustard, balsamic vinegar, grated garlic and chopped rosemary.  Spread over seared roast and place in a 325f oven for 2 hours.  Let rest for 15 minutes before slicing.  I made a gravy with the dripping from the roast, some chicken stock and a splash of brandy.  


Potato Chips
Thinly slice small russet potatoes to 1/16" thickness.  A mandoline works best.  Soak in icy cold water.  Par fry at 225f in a deep fat fryer or large pot of oil.  Strain on paper towels and then heat oil to 350f and fry again until golden brown.   Salt the potatoes right when they come out of the oil for the second time.  Otherwise, the salt will not adhere to the potatoes.


The roast was pork-y, as Maggie said.  Luckily for me, I can make a mean gravy and we are all much more forgiving of anything served with gravy.  The chips were crispy and salty, just the way I like them.  Might I repeat the meal... roast, maybe... chips yes!  The pork was just fine, but nothing to write home about.  Maybe I wasn't in the mood, maybe I was just wiped out.  We are on the home stretch and summer is just a whisper away. Yay!

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