材料

猪里脊肉1千克，带骨去皮，保留1厘米脂肪
蒜头2瓣，切薄片
加盐牛油50克
蕉青甘蓝300克，去皮切3厘米块状
胡萝卜300克，去皮切3厘米块状
洋葱300克，切3厘米块状
牛或鸡肉高汤500毫升
新鲜百里香少许
月桂叶2片
盐少许

胡椒香料

烟熏辣椒1条，去籽
干其拉卡辣椒，去籽
黑胡椒2大匙
白胡椒2大匙
四川麻椒2小匙
盐1大匙

做法

  1. 准备胡椒香料：把所有材料放进搅拌机搅打均匀。
  2. 把带脂肪一面朝下，用小刀尖在猪肉上均匀间隔地扎出小洞，插进蒜头片，卷起来并用系肉绳捆紧，保持形状，放进冰箱冷藏2小时以上。
  3. 预热烤箱至180°C，用中火把黄油在法式铁铸锅中融化，把猪肉卷每一面都均匀煎香上色，然后取出，加入蕉青甘蓝、胡萝卜和洋葱翻炒至变成淡褐色，然后把猪肉卷放在炒好的蔬菜上。
  4. 倒入高汤，加入百里香和月桂叶，用½小匙的胡椒香料和适量盐调味，盖紧铁铸锅的盖子，用烤箱或火炉的小火炖煮1½小时至熟软，可用竹签插入中心，汁液干净不带粉红色即可。
  5. 把肉放在案板上，去掉细绳和外层肉皮，用锡纸包裹保温。用中火预热烤架，把肉放在最下层烤盘上，撒上盐，烤至外皮酥脆。
  6. 把蔬菜盛盘，把留在锅内的肉汁中的脂肪去掉，加热至浓稠，然后过筛，适当调味。
  7. 把猪肉去骨后切片，搭配蔬菜和酱汁享用即可。

Pot-roast Pork (Enchaud périgourdin)

Ingredients

1kg pork loin, bone in, skin removed and leave 1cm of fat with meat
2 garlic cloves, thinly sliced
50g salted butter
300g swede, peeled and cut into 3cm chunks
300g carrot, peeled and cut into 3cm chunks
300g onion, cut into 3cm pieces
500ml beef or chicken stock
few fresh thyme sprigs
2 bay leaves
some salt

Pepper Spice Mix

1 chipotle chilli, seeds removed
1 pasilla chilli, seeds removed
2 tbsp black peppercorns
2 tbsp white peppercorns
2 tsp Szechuan peppercorns
1 tbsp salt

Method

  1. For pepper spice mix, place all ingredients in a spice grinder and blitz.
  2. Lay pork on the reserved fat, cut evenly spaced holes over pork loin with the tip of a small knife, insert a garlic sliver into each one. Roll up and tie with butchers’ string to hold it in place. Cover and chill in fridge for at least 2hrs.
  3. Preheat oven to 180°C. Melt butter in a flameproof casserole dish over a medium heat, add pork and brown well on all sides. Remove pork and add in swede, carrot and onion. Fry vegetables until lightly browned. Put pork back in the dish on top of vegetables.
  4. Pour stock over pork, add thyme and bay leaves. Season with ½ tsp of pepper spice mix and some salt. Cover with a tight-fitting lid and cook in oven or on hob over a low heat for 1¼hrs until fully cooked. Insert a skewer into the centre of pork, the juices should be clear with no traces of pink.
  5. Transfer meat to a board and remove string and skin. Cover with foil to keep it warm. Preheat a grill to medium heat and put the grill pan on the lowest rung. Sprinkle with salt and grill until crisp.
  6. Transfer vegetables to a serving dish. Spoon off any excess fat from the juices and reduce to thicken slightly, pass through a sieve, season to taste if necessary.
  7. Remove bone from pork and carve meat into thin slices, serve with the vegetables and juices.
食谱提供
Rick Stein's Secret France

TEXT 若昕 PHOTOS BBC Studios