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Pork Roast with Balsamic Vinegar

pork shoulder roast by The Culinary ChaseDo you recall your Sunday suppers growing up?  These are our fondest food memories we all carry with us.  It’s a dialogue we rehash every so often where we chat about what it was that made those meals special even if at the time we didn’t know that later on they would hold amazing memories for us.

  John’s Sunday meal with his parents was always at lunchtime and would be a joint (aka roast, he’s English) of some kind, be it pork, beef, or lamb.  There were a minimum of 8 around the table (6 siblings) and John said his parents always made anyone outside the family welcome even if that meant taking a bit off each other’s plate.  Pork roast can be an economical cut of meat and goes a long way on a budget.  Add balsamic vinegar and fresh herbs and you’ve got a winning roast that will perfume your kitchen making all who enter hungry.

inspired by Jamie Oliver
pork shoulder roast
handful fresh thyme and rosemary, chopped
1 cup balsamic vinegar
olive oil

pork roast by The Culinary Chase

  1. Preheat oven to 350f (180c).
  2. Smear herbs onto surface of pork and season with sea salt and freshly ground pepper. Add a splash of olive oil and rub all over pork. Heat a frying pan with olive oil over medium-high heat and add pork.  Sear both sides until light brown – about 5 minutes per side. Pour balsamic vinegar over roast and let it sizzle for a minute or so before turning meat over.
  3. Remove pork from pan and place in an oven-proof dish along with balsamic vinegar. Bake 70 minutes. Remove and let rest 10 minutes before carving.

roast pork collage by The Culinary ChaseThe Culinary Chase’s Note: As it’s cooking, the balsamic vinegar reduces and becomes this amazing, slightly sweet, sauce. The pork is just as tasty the next day so enjoy in a sandwich. Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. Inserting a thermometer into the thickest part of the cut should reach a temperature of 145f.  Enjoy!

The post Pork Roast with Balsamic Vinegar appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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