Enjoy a pork recipe from Europe
This week, we are preparing my favorite pork recipe. It is a very European dish that I really enjoy cooking, and I hope you will like it, too.
EUROPEAN PORK
Ingredients
2 tablespoons toasted fennel seeds
2 tablespoons toasted cumin seeds
2 tablespoons toasted coriander seeds
2 tablespoons olive oil
1 tablespoon salt
1⁄2 tablespoon black pepper
Pork shoulder, about 4 pounds
1 pound turnips
1 pound parsnips
1 pound beets
1 pound celery root
1 pound fennel bulbs
2 pounds red potatoes
1 cup garlic cloves
1 cup chopped celery
1 cup chopped onion
Putting it together
Grind the fennel, cumin and coriander seeds and mix with the olive oil. Add salt and pepper and rub the mixture on the meat until is covered all over. Bake the meat in a 350-degree oven for about 1-1⁄2 hours.
While the meat cooks, cut the turnips, parsnips, beets, celery root, fennel, garlic and potatoes into large pieces and set aside. Once the meat is done, remove it from the oven. In a large bowl, mix the root vegetables with the meat drippings and toss until well coated. Add the vegetables to the bottom of the baking pan, place the meat on top and return the pan to the oven for another hour, or until the vegetables are tender.
Remove the pan from the oven and let it rest on the counter for about 20 minutes. Adjust the seasoning, if needed, by adding salt and pepper. Serve and enjoy.
Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His website is cilantros.us .
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Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce. A version of this recipe appeared in print on August 3, 2011, on page D5 of the New York edition with the
we are preparing my favorite pork recipe. It is a very European dish that I really enjoy cooking, and I hope you will like it, too. Grind the fennel, cumin and coriander seeds and mix with the olive oil. Add salt and pepper and rub the mixture on
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