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Quebec pork blade roast with stewed onions and honey
2017-09-28
https://www.metro.ca/userfiles/image/recipes/roti_palette_oignons_miel_10635.jpg
PT15M
PT07M
PT22M
In a large pan on high heat, brown the pork blade roast in cooking fat of
your choice. Let it braise 2 to 3 minutes on each side. Remove from oven,
and place in a slow cooker.Add onions, garlic, thyme, lemon, honey, vegetable stock, salt, and pepper.
Cover, and simmer for 6 hours.Add cornstarch and mushrooms, and simmer 1 hour longer.Check from time to time during cooking to make sure there is enough liquid.
Taste for seasoning, and let gravy reduce as required.When blade roast is done, serve with mashed potatoes
1
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0
0
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2,6 lbs (1,2 kg) Quebec pork blade roast
4 Tbsp. (60 ml) butter or oil
24 Cipollini onion or 8 small yellow onions
1 Tbsp. (15 ml) cornstach diluted in a small amount of water
2 cups (500 ml) white button mushrooms, sliced
2 cloves garlic, chopped
2 sprigs of fresh thyme (strip and discard stems)
1 Lemon, peeled and cut in half
1/2 cup (125 ml) honey
4 cups (1 L) vegetable stock
salt & pepper to taste
Quebec pork blade roast with stewed onions and honey
1
Serving
0:15
Preparation
0:07
COOKING
0:22
TOTAL TIME
Ingredients
-
2,6 lbs
(1,2 kg)Quebec pork blade roast
-
4 Tbsp.
(60 ml)butter or oil
-
24
Cipollini onion or 8 small yellow onions
-
1 Tbsp.
(15 ml)cornstach diluted in a small amount of water
-
2 cups
(500 ml)white button mushrooms, sliced
-
2
cloves garlic, chopped
-
2
sprigs of fresh thyme (strip and discard stems)
-
1
Lemon, peeled and cut in half
-
1/2 cup
(125 ml)honey
-
4 cups
(1 L)vegetable stock
-
salt & pepper to taste
Preparation
In a large pan on high heat, brown the pork blade roast in cooking fat of your choice. Let it braise 2 to 3 minutes on each side. Remove from oven, and place in a slow cooker.
Add onions, garlic, thyme, lemon, honey, vegetable stock, salt, and pepper. Cover, and simmer for 6 hours.
Add cornstarch and mushrooms, and simmer 1 hour longer.
Check from time to time during cooking to make sure there is enough liquid. Taste for seasoning, and let gravy reduce as required.
When blade roast is done, serve with mashed potatoes
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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