Old-fashioned slow-cooked pork blade roast from Christian Bégin
Old-fashioned slow-cooked pork blade roast from Christian Bégin

Preparation time 30 minutes

Total time: 4 hours 30 minutes

Ingredients

  1. 2.5-3 kg (5½-6½ lb.) pork blade roast
  2. To taste, salt and pepper
  3. To taste, oil for cooking
  4. 2 onions, sliced
  5. 12 cloves of garlic, unpeeled
  6. 15 mL (1 tbsp.) coarsely chopped fresh thyme
  7. 15 mL (1 tbsp.) coarsely chopped fresh oregano
  8. 250 mL (1 cup) dry white wine
  9. 375 mL (1 ½ cups) chicken broth
  10. + 125 mL (½ cup) more broth if needed
  11. 30 mL (2 tbsp.) Dijon mustard
  12. 20-30 mini or ratte potatoes
  13. 4-6 carrots, chopped into 5-cm (2-in.) pieces
  14. 100 g (1/4 lb.) green beans, whole

Directions

  1. Preheat oven to 180°C (350°F).
  2. Season pork well with salt and pepper.
  3. Pour a little oil into a roasting pan over high heat, sear the blade roast about 90 seconds per side, and then set aside.
  4. Reduce heat. Sauté onions until caramelized and, if necessary, add a little oil. Add garlic cloves, thyme, and oregano. Deglaze pan with half the white wine
  5. being sure to pick up all the browned bits. Allow wine to almost completely evaporate.
  6. Add the broth, remaining wine, and mustard, and then stir to blend everything together.
  7. Place blade roast in centre of roasting pan and bake covered for 2 hours.
  8. Remove roasting pan from oven, turn the meat over, and scatter potatoes and carrots around it. Bake for another hour and 15 minutes.
  9. Add the beans and bake uncovered for 45 to 60 minutes more, basting regularly. Add more chicken broth if needed.
  10. Check the doneness of the vegetables and meat (they should be fork tender).
  11. Squeeze garlic out of the cloves and discard their skins.
  12. Serve directly from the roasting pan at the table.

Chef's secret:

Roasted garlic is cooked whole and unpeeled (only the papery outer layers are removed). Roasting produces a milder, sweeter, and less pungent flavour.

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