Doris Spacer's Portuguese Pork Roast

Recipe courtesy Doris Spacer
Show: My Grandmother's Ravioli Episode: Doris Spacer - Crispy Pork, Donuts and a Waltz
TOTAL TIME: 27 hr 30 min
Prep: 1 hr
Inactive Prep: 24 hr
Cook: 2 hr 30 min
 
YIELD: 10 servings
LEVEL: Intermediate

ingredients

  • 1 tablespoon ground cumin
  • 1 cup balsamic vinegar
  • 1 cup red wine
  • 1 to 2 pounds carrots, peeled
  • 3 to 5 pounds whole potatoes, peeled
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Directions

Place the roast in a large roasting pan. Pour in cold water until the meat is totally under water, and then remove the meat to make the brine.

Place the potato into the pan of water and slowly add kosher salt as you constantly stir. Once the potato starts to rise off the bottom of the pan, you have enough salt. Remove the potato. Then add the peppercorns, garlic, bay leaves, cumin, vinegar and wine and stir. Return the meat to the pan with the skin side up. Marinate in the refrigerator for 24 hours or up to 3 to 4 weeks.

Preheat the oven to 350 degrees F.

Remove the pork from the brine and place in a 6-inch-high roasting pan. Strain the brine and set aside. Add the carrots and potatoes to the pan. Pour 2 to 3 cups brine over the meat and cover the pan with aluminum foil. Roast for 2 hours, basting every 30 minutes.

When the skin starts to separate from the pork, turn the oven to 450 degrees F and roast until the skin is crispy, another 30 minutes.

Pull the pork from the oven and let rest for 15 minutes. Slice and serve with the carrots, potatoes and crispy skin.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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  • on January 19, 2014

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    This recipe was delicious, and just as Mo said, the skin was the best part - well, the skin and the potatoes that soaked up all of those delicious juices.

    I had an issue getting the pork up to the correct temperature. Maybe I should have let is acclimate to room temperature for longer, but you definitely want to give this at least an hour longer than what the recipe calls for.

    As for the potatoes, we used medium yukon golds, sliced in half and placed face down in the pan. The flat face carmelized very nicely, and got a nice crunch to it.

    This is definitely not a difficult recipe, but it does take some time.

    people found this review Helpful.
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