Pot Roast With Pancetta

Preheat oven to 400 f. Return pork to skillet. 10 slices of pancetta or not too smoky bacon 2 onions 3 cloves of garlic 4 carrots 1 celery stalk 2 tbsp tomato paste ltr beef stock 1 glass of red wine salt 10 pepper corns fresh rosmary and thyme peel of orange and lemon.

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Use toothpicks to secure pancetta if necessary.

Pot roast with pancetta.

2 slices of soft doughy white bread crusts removed. Toss in the 130g pack of pancetta and fry for 2 3 minutes until slightly frazzled. Season the chicken all over and sprinkle with the finely chopped thyme. Roast the pork until a meat thermometer inserted into the center registers 145 degrees f for medium rare about 1 hour.

Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork tender about 3 1 2 hours. Slice pot roast in 1 2 inch thick slices and return them to casserole in the sauce. Heat the remaining oil in a large frying pan over a medium heat.

Allow the pork to rest for 30 minutes in the liquid. 4 large apples i used granny smith 2 small lemons. Transfer the cubes to a large casserole big enough to take the pork using a slotted spoon so the fat drains back into the pan. Wrap with pancetta overlapping strips slightly.

The recipe can be prepared a day in advance through step 4 and refrigerated overnight. Tie pork with kitchen twine and remove toothpicks. Scatter onions and rosemary sprigs around pork. 3 4 of sprigs of fresh thyme.

Place a rosemary sprig on top. Transfer the pork to a cutting board. Tent with aluminum foil and let stand. 18 rashers of pancetta or streaky bacon 500ml white wine.

Preparation wrap the beef in pancetta and roast it in a little olive oil in a pot on the stove until golden brown. Scatter olives reserved pancetta and parsley over meat and serve. Rub pork with chopped rosemary. Season both sides generously with salt and pepper.

Remove from the dish using a slotted spoon and set aside. Add onion carrot and celery and sauté stirring. Heat a large casserole dish over a medium heat and fry the pancetta for 5 minutes stirring occasionally until golden. In a dutch oven heat olive oil over medium high heat.

Add pancetta to oil in pot and sauté over moderately high heat stirring frequently until browned and fat is rendered about 3 minutes.

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