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  1. #1
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    Pork Pot Roast Dinner

    Well after working a six day week I decided to relax and cook today. I make an adaptation of my moms old pot roast here. Number one I use pork all the time instead of sometimes beef. The second major difference is that Foodland cuts their pork butt into steaks you cant get a roast of it.

    So I have devised a way to slow cook these in a nice stock with onions and garlic. You then use the juices it was braised in to make an onion garlic brown gravy. Its going to be served with mash and broccoli tonight. I braise the meat for about 2 and a half hours on a very low temperature of 140, by the time its done the pork is so tender you can easily serve without a knife.

    So the first thing we do is get all the ingredients together and clean them.





    Now its time to dust the pork with flour and brown it before roasting.



    Now we take the meat and put it in the pan, to this you add our onions and garlic to taste, remember with the stock added this is going to be the base of your gravy.



    Now we add the stock.



    If your parents grew up in the southern USA you make your gravy from a rich stock and a roux. The stock is boiled pork bones, onions garlic, a little seasoning salt and rather than pepper about 3 ounces of the Roza black pepper sauce.

    For your roux you just use the drippings from browning your pork plus a little bit more flour so the gravy is thicker and not so watery. The roux ready to add the stock to make a gravy. But hell thats three hours down the line. Could very well be time for a cold one.



    Stay tuned, ETA for dinner is about 6:30 pm.

    Oh Yeah I often add some garlic to the potatoes I am going to make mash with. Not to much, and you get just a really nice light taste of garlic. Here are potatoes for 5 with the garlic added.

    Last edited by aging one; 06-02-2011 at 04:02 PM.

  2. #2
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    I have a culinary hard on.
    Might hit that sauce with a splash of red.
    Just me.

  3. #3
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    Quote Originally Posted by the dogcatcher
    Might hit that sauce with a splash of red.
    Thats an idea that has been done before, I have also used beer for half the liquid of the stock. you only need about 16 or 18 ounces in total.
    Last edited by aging one; 06-02-2011 at 03:58 PM.

  4. #4
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    good inspiration for some Home cooking AO

  5. #5
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    thanks mate, thats just what it is. House sure does smell nice as it cooks as well.

  6. #6
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    I can only stunning by the quality of our cooks at Teakdoor. Great!!!!

  7. #7
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    Can you adopt me? My mum will gladly give me away.

  8. #8
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    So after two and a half hours we pull the meat out of the oven.



    Now we remove the onions and garlic and transfer to a dish to be covered with cling foil to keep the meat warm while we make the mash and gravy.



    So next we have to make the stock and roasted garlic and onions into a puree.

    Use the same masher as the spuds.

    Well it was time to serve.



    My plate



    Now with the gravy. It was a damn good meal.



    Now its time to kick back and relax. Have the Super Bowl tomorrow.


    No knife is necessary and my spoon is missing because I used it to serve veggies to the kids.

  9. #9
    splendid and tremendous
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    Quote Originally Posted by aging one
    So after two and a half hours we pull the meat out of the oven.
    Words my old women can only dream of..

    AO mate..3 syllables..REST AU RANT...open one, and lively...

  10. #10
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    Quote Originally Posted by aging one View Post
    The second major difference is that Foodland cuts their pork butt into steaks you cant get a roast of it.
    So why not just go to Lotus where you can have a piece of pork loin cut to the exact size you want? I suppose at least with the steaks you don't have to carve the joint - remember, Thais don't know how to use a knife when eating!

    Looked good though, although I'd prefer the gravy browner, UK-style. I bought some gravy browning powder back with me last time I was in Britland, just for that purpose.

    Looks like we need to have a cookery head to head, AO ...

    I did GREAT lasagne last Friday when the Thais adored and wanted again Saturday night. They had tuna, cheese and pasta bake instead. They liked that too, and the cheese and bacon pasta I did last night. They seem to have a thing for pasta round my place. I'll need to start taking pics too.
    Last edited by Mister Fixit; 07-02-2011 at 08:28 PM.
    Still a Pink Floyd space cadet

  11. #11
    Member neilandmeechai's Avatar
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    Quote Originally Posted by aging one
    Now with the gravy. It was a damn good meal.
    Ohhh! That looked good! .. and I really will have to try some garlic in the potatoes (?) Never tried that before.

    Keep the recipes coming please ... and enjoy your dinner!

  12. #12
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    Quote Originally Posted by Mister Fixit
    Looked good though, although I'd prefer the gravy browner, UK-style. I bought some gravy browning powder back with me last time I was in Britland, just for that purpose.
    I do as well, but this time I messed up a bit and the gravy was too thick and I had run out of stock, so I added some milk like a cream gravy. It did change the color, I could also brown the roux more to solve that. When I was a kid I would not eat white gravy. Kitchen Bouquet was the stuff my folks used to brown up gravy but I cant find it here.

  13. #13
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    Dear Aging One,

    Please stop posting these food threads, or I will find out where you live, invade your premises (around tea time) and eat your supper!

    Yours jealously, BB

  14. #14
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    I made a killer Mexican mac and cheese last night. No photos though. That make you feel better betty?

  15. #15
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    I like those cooking threads.

  16. #16
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    pork roast

    thats my subject 4slices just enough,next time add a sliced apple and some sage to the stock,last night had a plate of garlic mash home made corned beef oxo gravy,and yes couple of cans of cider goes well with pork.

  17. #17
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    Anyone know where I can get a pukka tater masha?

  18. #18
    Philippine Expat Davis Knowlton's Avatar
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    ^German army - circa 1944. Back when they still made the good stuff.

  19. #19
    Member porno frank's Avatar
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    Thumbs up

    Looks delicious the pork dinner.

  20. #20
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    Quote Originally Posted by chassamui
    Anyone know where I can get a pukka tater masha?
    we " aquired " one on our last caravan holiday ,

  21. #21
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    Quote Originally Posted by aging one View Post
    I made a killer Mexican mac and cheese last night. No photos though. That make you feel better betty?
    I had a cheese sandwich on 7/11 bread, so no, not really...

  22. #22
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    Going to try this this weekend, Looks great.

  23. #23
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    Looks good, but always thought a pot roast was made in one of those Le Creuset things like I used to have back in the UK. Wonder what happened to it. Bet my sister swiped it when I moved.


  24. #24
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    Correct you are but two factors came into place the correct one is I place a disclaimer

    The second major difference is that Foodland cuts their pork butt into steaks you cant get a roast of it.

    I would love to have that pot. But this is Thailand and I make do with what I have. I sure as hell dont attempt to cook gourmet food. Food is to be eaten not looked at. Sure there is presentation. But fuck the two prawn and two pea yin and yang shit.

  25. #25
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    Quote Originally Posted by chassamui
    Anyone know where I can get a pukka tater masha?
    Robinsons.

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