Pot roast

[Anonymous No.11910152]

So, I have this pretty big chunk of pork neck(around 3 kilos)and was thinking of trying a pot roast. I know usually people do it with beef, but this should work too, right? The meat is pretty tender already, so I've been thinking of putting it in this big clay pot I have, add some onions, carrots and potatoes, herbs and spices, some vegetable stock and some red wine and bake in the oven on low heat for 5-6 hours.
Any tips/advices?

[Anonymous No.11910166]

Yes, it would work. I think I'd use white wine for pork, though.
And I don't think you'll need six hours for something like that.
Brown it on a pan first.

[Anonymous No.11910194]

>>11910166
Yeah, I'll brown it in some olive oil first and then saitee some chopped onions and carrots in that before throwing it on in the pot

[Anonymous No.11910203]

>>11910194
I'm more of a cast iron roasting pot kind of guy so I can't really rattle off oven times, but 5-6 hours still sounds like a lot to me. As you said, it's a pretty tender and nicely marbled cut of pork. I sometimes cut a nice thick chop from it and sear at high heat on the pan. Definitely doesn't NEED to simmer for hours.
Good for pulled pork if you want to go REALLY low and slow, though. At six hours that's probably more or less what you're end up with.
If I brown and simmer a piece like in the OP pic in the CI roasting pot it probably won't take over 1½ - 2 hours.

[Anonymous No.11910272]

>>11910203
Yeah, you might have a point, neck meat is pretty tender, might just bake it for 2-hours st higher heat instead

[Anonymous No.11910534]

>>11910152
Don't go with pot roast. Get out your crock pot. Sear the outsides in cast iron on the stove. Put it in your crock pot. Fill to 2/3 full with coke or dr pepper. Cut up and onion and a couple bell peppers and add to the pot. Cook on low 6-8 hours keeping an eye on the liquid level. Drain, shred meat, mix with bbq sauce. Wa la pulled pork.

[Anonymous No.11910557]

>>11910152
Pork neck? Do you mean shoulder, or butt?
Thats a new one to me, obviously pigs have necks but they aren't commonly sold here. That picture makes it look boneless, why have I never seen this cut before?

[Anonymous No.11910580]

>>11910534
Dong have a crock pot unfortunately, been planning on buying a slow cooker for the longest time
>>11910557
Dunno, I'm an euro so that's how it's called in my country, i guess that cut has a different name in USA, although googling pork neck shows me the same type of meat I have.

Anyway, just came back from the store, got potatoes, carrots and celery, I put shitloads of sea salt on my meat and gonna let it warm up on room temp for an hour, gonna brown it in some olive oil and then make a mirepoix base before transferring it all in the pot. Thankfully, managed to find some fresh thyme and rosemary branches in the store, shits gonna be great, wish me luck

[Anonymous No.11910620]

>>11910557
>>11910580
It does look like shoulder, yes. It's called neck in some languages, which at least makes more sense than calling it butt.
Meat cuts in general translate very poorly.

[Anonymous No.11910793]

Here's my meat

[Anonymous No.11910827]

>>11910793
Made sum base

[Anonymous No.11910848]

>>11910827
Some fresh herbs and some chilli, gotta spice it up

[Anonymous No.11910870]

>>11910848
Fug

[Anonymous No.11910882]

>>11910870
Browned that nigga in some olive oil, doing the second chunk now

[Anonymous No.11910903]

>>11910882
Seriously need a lot more browning than that my dude.

[Anonymous No.11910906]

>>11910882
Well fuck, turns out my pot ain't as big as I thought, but gotta work it out somehow

[Anonymous No.11910924]

>>11910906
Smells like heaven

>>11910903
Yeah, I think I was too quick with that, should've kept it more

[Anonymous No.11910930]

>>11910906
You need to brown that meat a lot more. Next time you should dry it with a paper towel to ensure a quick strong brown color, which will give your stew a lot of flavor.

[Anonymous No.11911013]

>>11910930
Will have it in mind, definitely

And while on the subject of fucking up, I think I out too much liquid. Gonna bake it for a while without covering the top so some of the water evaporates and then I'm gonna add sliced carrots and potatoes

[Anonymous No.11911023]

>>11911013
In done for now, its gonna stay in the oven for the next hour or so, before I add those fuckers too and bake for another hour

[Anonymous No.11911030]

>>11911023
Meanwhile, I cut 2 tiny steaks from the meat before putting it in the pot and just fried them with some olive oil and soy sauce while waiting :-DDD

[Anonymous No.11911092]

based and potpilled

[Anonymous No.11911141]

>>11911013
Too greasy. It will also never not be liquid if you didn't put some thickener in there. Flour by itself would normally be added after browning the meat but the flour would take too long to cook if added near the end. You should just make a roux on the side and properly mix it into the still hot stew.

[Anonymous No.11911170]

>>11911141
I put some tomato paste which tends to thicken it a bit, also the starch from the potatoes and carrots should help, no?

[Anonymous No.11911207]

>>11911170
>tomato paste which tends to thicken it a bit
Not really unless you put so much in it it'll basically be a tomato stew.
>starch from the potatoes
Yes. But since you're adding them near the end, it'll take a while for it to happen. But if you put the stew on a rolling boil to try to make it go faster, it'll disintegrate the potatoes since, from what I understand, you sliced them. All the while overcooking everything else in it, and you'll end up with potato soup.
>starch from the carrots
Same as the tomato paste.

[Anonymous No.11911333]

>>11910152
>eating meat in 2019
yikes

[Anonymous No.11911982]

wa-la

[Anonymous No.11911998]

>>11911982
slop o' shit

[Anonymous No.11912010]

Money shot
Its so fucking good lads, literally faing apart in my mouth, I think I did alright

[Anonymous No.11912027]

>>11912010
nice plate, did your grandma give it to you?

[Anonymous No.11912085]

>>11912010
Looks good, but I would have strained the cooking liquid, added some wine, reduced and butter at the end, spoon over the top at plating because it just feels dry.

[Anonymous No.11912108]

>>11911982
>>11912010
Looks delicious. You could probably have cooked it less but it's not like that ruins it.
If you end up with surplus liquid you can thicken it with a little flour mixed with cold water and have it with whatever you cook next.

[Anonymous No.11912118]

>>11912027
no i fucking took it by force from that fat slut

[Anonymous No.11912595]

>>11912010
that actually looks fucking good. next time around try this with the pork, my buddys mom always made it for us growing up

pork butt cut into thick strips like boneless ribs

finely dice an onion and cook in a few tbsp oil until translucent

add pork and brown on all sides

add 2 tbsp of hoisin sauce and keep frying until it all absorbs into the meat

add 3 cups of coconut water and 1 tbsp of fish sauce or to taste

leave the pot half covered until it cooks down, add salt or sugar to taste

hard boil eggs in a diff pot, peel and add to the pot of pork the last 15 or so minutes

wala

i dont know what its called but she made this for us at least a few times a month and served it with a giant bowl of jasmine rice and maggi seasoning bottle on the side. when we were kids we swore it was beef but it was pork butt.

[Anonymous No.11912765]

There is one undisputed king of roasts. Hold tight kid, I'm gonna teach you one of the best kept Neapolitan secrets; carne alla genovese.

You take a nice, deep pot and put some good olive oil in it. Enough to seer that hunk of meat. And make sure to salt and pepper that meat. Put that oil on medium heat and seer that meat. Then put in some finely minced carrots and celery; I'd say 2:1 ratio in favor of celery. Then when the celery softens, dump in a shit ton of diced, white onions. Like a metric shit ton. Enough to cover the meat and then some. Then add in a good glug of a dry white wine, like a Falanghina, put a probe in the meat, put the heat on low, and cover the pot. Then just walk away until the meat is rare to medium rare. It might take a few hours, but it's worth it.

Carne alla genovese Is essentially a roast cooked in carmelized onions. It's amazing. Take those carmelized onions and toss them with a pasta of choice (the correct choice is tagliatelle). Serve to family and friends. Serve to your girlfriend before you fuck her. Your welcome.

[Anonymous No.11912978]

>>11910924
I brown cuts of pork butt for like 6-7 minutes a side on a medium flame.