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Patricia's Pork Roast
Aug 19, 2018 19:52:18   #
pafret Loc: Northeast
 
Patricia's Pork Roast
From Chef Paul Prudhome’s Fiery Foods

The savory mixture that you cook, puree and spread on the roast gives the meat a slightly crunchy coating and a flavor that is probably unlike any you’ve ever experienced. It gets very dark during roasting but it is a sweet dark. In fact, the crust is so good that you will want to be sure that each serving contains some of it. Delicious actually seems inadequate to describe this dish; even people who say they don’t like pork said this roast was ‘to die for’. If you can’t find unsalted peanuts use salted ones, or if someone is allergic to them substitute cashews. Raisins can be substituted for prunes. Makes 8 servings.

Chili Mixture
Dried Ancho, Pasilla, Guajillo, Mullato chilies -amounts to taste, ground*

*Grind a variety of your favorite chilies together, save the excess chili mixture in a ziplock bag in the freezer for other uses.

Seasoning mix: Makes more than is needed
1 Tblsp salt
1 tsp ground cloves
1 tsp ground coriander
1 tsp garlic powder
1 tsp dry mustard
1 tsp onion powder
1 tsp black pepper
¾ tsp Cayenne pepper, to taste
½ tsp White pepper
2 tsp ground Chili Mixture*

Filling
1 Tblsp olive oil
½ cup no-salt pumpkin seeds, toasted
2 cups chopped onion
½ cup no-salt peanuts or cashews, toast
1 ripe Plantain, peeled & sliced
2 med or 3 small apples, peel & slice
½ cup chopped Pitted Prunes
2 Tblsp chopped fresh garlic, minced
¼ cup chopped fresh ginger
4 lb bone in Pork roast
2 Tblsp Seasoning Mix (from above)
3 Tblsp dark Molasses

Gravy (Optional)
3 Tblsp all purpose flour**
2 cups Heavy cream**
4 cups Chicken stock or broth**

**3 cups of the chicken stock, the flour and heavy cream are for a gravy or sauce. The roast tastes fine without it so it is your choice whether to make it or not.

Combine and mix the seasoning ingredients thoroughly, in a small bowl.
Toast the pumpkin seeds and the nuts separately in a small skillet over high heat, stirring constantly until they are lightly browned then immediately remove them from the hot skillet to stop toasting.

Heat the oil in a 10 inch skillet over high heat until the oil just begins to smoke (about 4 minutes). Add the onions, plantain, apple, prunes or raisins, garlic, ginger, pumpkin seeds and nuts. Cook stirring frequently until the onions begin to brown and the fruit becomes soft, about 10 minutes.

Stir in 2 Tblsp of the seasoning mix then spread the sauté` over the bottom of the pan evenly. Cook until the mixture begins to brown and stick, about 4 minutes.

Stir in 1 cup of chicken stock and scrape the bottom of the pan to loosen any brown bits. Remove from the heat and add the molasses.

Puree the mixture in a food processor (Preferred) or a blender. If you use a blender you may have to add some liquid.

Preheat the oven to 350 F.
Make 15 to 20 pockets an inch apart in the roast by inserting a small sharp knife into the top of the meat and straight down almost through the meat. Without enlarging the openings move the knife back and forth slightly to increase the size of the pockets.

Sprinkle the roast evenly with the remaining seasoning mix and rub it on all surfaces of the meat and inside the cut pockets (wear thin vinyl gloves to protect your hands from the peppers). Fill the pockets and coat the top and sides of the roast with a little more than half the paste mixture. Reserve the rest for the sauce if you are making it.

Place the seasoned roast in a roasting pan without a rack, fat side up so that the meat rests on the bone side. Insert a meat thermometer so it doesn’t touch either fat or bone. Roast uncovered until the thermometer registers 165 F, about 2 hours.
Remove the roast from the pan and keep it warm. The aroma becomes even more intense once the roast is out of the oven.

If you are going to make the sauce to go with this pour off all the fat from the pan except for 3 Tblsp. Whisk the flour with the reserved fat in the pan and whisk in the remaining 3 cups of chicken stock. Scrape thoroughly to loosen the brown particles in the bottom of the pan – they add additional flavor to the sauce. Place the pan over high heat on the top of the stove and bring to a boil. Whisk in the heavy cream and the remaining filling paste and continue to whisk vigorously until all the ingredients are combined. If the sauce seems too thick at this point, add more stock. Return just to a boil, whisking constantly then remove from the heat.
To serve, slice the roast between the bones and drizzle with some of the sauce. Serve the remaining sauce separately. This goes well with a sweet and sour Kraut and or roasted small potatoes.

Notes:
This recipe works well with Lamb also.
I used a Lodge 15 inch cast iron skillet for everything including the roaster pan.
Chef Prudhome recommended that the chilis be a blend of several (5 or 6) different chilis to get a more even flavor palette as well as heat spectrum. The mixture of four above are my favorites but feel free to add or subtract to your taste.

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