Pork Shoulder Roast In A Bag Recipe
Pork Shoulder Roast In A Bag is an easy to prepare recipe which you will simply love. I bet, you will surely love to talk about this Pork Shoulder Roast In A Bag with us!
Ingredients
| Rosemary | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pork shoulder | 1 4 Pound | |
| 2 medium onions, cut in four | ||
| 1 carrot, peeled and cut in four | ||
| Parsley sprig | 3 | |
| 1 leek, cut in three | ||
| Vermouth | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
Directions
€¢ Mix together the rosemary or sage, salt and pepper. Brush over the meat.
€¢ Place it in a plastic cooking bag.
€¢ Add onions, carrot, parsley, leek and the white vermouth or consomme.
€¢ Tie the bag with a string, not too tightly.
€¢ With the point of a knife, make 2 or 3 cuts in the top of the bag.
€¢ Put in a 9 x 13-inch (23 x 33 cm) glass dish. Microwave 15 minutes at HIGH.
€¢ Move the bag while holding it with a cloth, so as to stir the juice inside. Microwave 15 minutes per pound (500 g) at MEDIUM.
€¢ Let the roast stand in the bag for 20 minutes.
€¢ Cut a corner of the bag with scissors to let the juice run into the baking dish. Place the roast on a platter without removing it from the bag. Keep in a warm place.
€¢ Dilute the cornstarch in the water and add it to the juice in the baking dish. Stir well, then cook 1 minute at HIGH. Stir and cook 1 minute more, if necessary, for a light, transparent gravy.
€¢ Place the roast and vegetables on a serving dish and serve hot with the hot gravy.
€¢ Place it in a plastic cooking bag.
€¢ Add onions, carrot, parsley, leek and the white vermouth or consomme.
€¢ Tie the bag with a string, not too tightly.
€¢ With the point of a knife, make 2 or 3 cuts in the top of the bag.
€¢ Put in a 9 x 13-inch (23 x 33 cm) glass dish. Microwave 15 minutes at HIGH.
€¢ Move the bag while holding it with a cloth, so as to stir the juice inside. Microwave 15 minutes per pound (500 g) at MEDIUM.
€¢ Let the roast stand in the bag for 20 minutes.
€¢ Cut a corner of the bag with scissors to let the juice run into the baking dish. Place the roast on a platter without removing it from the bag. Keep in a warm place.
€¢ Dilute the cornstarch in the water and add it to the juice in the baking dish. Stir well, then cook 1 minute at HIGH. Stir and cook 1 minute more, if necessary, for a light, transparent gravy.
€¢ Place the roast and vegetables on a serving dish and serve hot with the hot gravy.
Chef
