My Mom’s Pork Roast (In Loving Memory of Lillian Pontiff Guidry) 1 – 4 - 5 lb. center cut pork roast 2 - 3 tbsp. salt 2 tsp. cayenne pepper 4 – 5 tbsp. chow-chow (see recipe below) 6 cloves of garlic, halved (if they are large cut them in quarters) ¼ cup vegetable oil 2 tsp. sugar 2 large onions, chopped 1 cup bell peppers, chopped Water 1 – 2 tbsp. cornstarch (mix with a little cold water) Mix together salt and cayenne pepper. Cut slits in roast, about 2 inches apart, put about ¼ tsp. of salt and pepper mixture into slits, followed by ¼ tsp. chow-chow, then insert a piece of garlic (you can use more or less of seasoning, depending on your taste). Pour oil in an 8 quart roaster and heat up on stove, add sugar. When sugar starts to caramelize, put roast in pot and brown well on all sides, adding water as needed (to prevent burning). When it is all browned, remove from pot and add onions and bell peppers, cook until browned and tender. Put roast back into pot and add water (about ¾ of the way up the sides of the roast, water will evaporate). Cover and cook on a medium-high heat for about an hour (check occasionally to see if more water is needed). Reduce heat to medium-low and cook an additional 2 – 3 hours. Check every 20 – 30 minutes adding water if need be (but you don’t usually have to). When done, remove roast from pot and add cornstarch mixture, a little at a time, to thicken gravy to your desired consistency. Pour gravy into a bowl and slice roast and serve with rice.
Posted on: Wed, 19 Nov 2014 04:12:59 +0000
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