Ahh
the taste of slow roasted pig as the leaves turn color and fall! Now
to many, the pigs in Autumn usually refers to football games.
However, to slave it brings back memories of learning to roast whole
pigs over an open fire. Getting to watch them slowly twist over a
bed of hardwoods overnight is an experience that delights the senses.
While this is a great tradition, it just is not practical for the
overwhelming majority of us.
The
simple Crock Pot offers a user friendly way to cook “low and slow”.
It also allows us to do most of the “work” ahead of time and is
not very picky on the time when things are done. Most of the meal is
cooked in one pot and clean up is fairly easy.
Ingredients:
2
lbs. pork loin (approx)
1
butternut squash peeled and cubed
1
medium onion sliced
1
baking apple peeled, cored and sliced
½
cup dried cranberries
¾
cup unsweetened pineapple juice (juice from 20oz can of pineapple)
¼
cup soy sauce
¼
cup brown sugar
1
tbs balsamic vinegar
1
tsp ground ginger
¼
tsp garlic powder
2
tbs cornstarch
¼
cup cold water
Directions:
Night
before:
Slice
the onion, put in zipper bag or just wrap tightly. Peel and dice the
squash. Cover tightly with plastic wrap. Both go in the refrigerator
overnight.
In
a medium bowl mix the pineapple juice, soy sauce, brown sugar,
balsamic vinegar, garlic and ginger. Stir this together well. This is
your basic teriyaki sauce. Cover tightly and refrigerate overnight to
blend the flavors.
In
the Morning: (count the time
backwards. This takes 8 hours.
So if your meal is planed for 6PM,
everything will have to be in the pot and covered by 10AM)
Heat
2 tbs of oil in large frying pan over medium high heat. Brown the
outsides of roast about 3 minutes per side. While that is browning,
wipe out and spray the crock pot. Turn it on to low heat.
When
roast is a golden color on both sides, remove from heat.
Pour
about ½ cup of your teriyaki sauce into a bowl large enough to hold
the roast. Place the roast in and turn it around to completely coat
with sauce.
Put
all of the diced squash into the crock pot, then a layer of half of
the onions.
Sit
the roast on top of that and cover with the rest of the onions.
Pour
what is left of the bowl you turned the roast in, over everything and
cover.
Plan
on this cooking for a total of 8 hours.
However:
After 6 hours:
Peel,
core and slice the apple. Mix in the dried cranberries.
Uncover
the crock pot and spread this mixture over the roast. Pour the rest
of the teriyaki sauce over that, re-cover and continue to cook for
the last 2 hours.
Remove
the roast to a platter and cover with a piece of foil. Using a
slotted spoon dish out the veggie – apple mix to a large serving
bowl.
Pour
out the liquid from the crock pot into a sauce pan. Mix cornstarch
with cold water and stir this into the liquids. Heat on stove top,
stirring, until this thickens, about 2 minutes.
Remove
the foil and serve the roast on a platter.
Next,
a bowl of beautiful colors and aromas: the squash – apple mix with
a small bowl of the thickened sauce on the side.
For
an additional vegetable slave choose to roast asparagus with no
sauce.
This
makes a hearty table of bright harvest colors and a balance of tastes
that will please your Master!
This
is especially pleasing to slave to be allowed to serve this meal in
honor of my Master Indy.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
read slave's column for Saint Louis LGBT History Project:
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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