Pot-roast pork (Enchaud périgourdin)



I bought a couple of jars of Enchaud périgourdin in Périgueux market. It’s pork loin that is studded with garlic and pot-roasted with a small amount of stock and pig’s trotters, then left to go cold before being bottled. It’s designed to be thinly sliced and served with other cold meats, pâtés and pickles. I decided to create a version in which I stud the pork with plenty of garlic in the same way, wrap it in the skin to keep in the moisture and pot-roast it with lots of root vegetables for a deep winter flavour.

Ingredients

For the pepper spice mix
1 chipotle chilli, seeds removed
1 pasilla chilli, seeds removed
2 tbsp black peppercorns
2 tbsp white peppercorns
2 tsp Szechuan peppercorns
1 tbsp salt
For the pork
1kg/2lb 4oz pork loin, bone in, skin removed but reserved, with 1cm/½in fat left on meat
2 garlic cloves, thinly sliced
50g/1¾oz salted butter
300g/10½oz swede, peeled and cut into 3cm/1¼in chunks
300g/10½oz carrot, peeled and cut into 3cm/1¼in chunks
300g/10½oz onion, cut into 3cm/1¼in pieces
500ml/18fl oz beef or chicken stock (see tip)
few fresh thyme sprigs
2 bay leaves
½ tsp pepper spice mix (see above)
salt

Recipe tips : https://www.168slotxo.com/review-game-burning-pearl/

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