When ever we have slow-cooked pork roast, the next day the meat is always a bit dry. We tend to have any left-over meat with sandwiches until used up.
So, I decided to improve my roast, and do a quasi-Wellington roast by frying a generous amount of finely chopped Portobello mushrooms and button mushrooms in a pan with butter and dry-roasted black pepper. No puff pastry needed here.
Whilst the mushrooms were cooking, I parboiled potatoes, and my son was kind enough to prepare a mix of EVOO, black pepper, lovage salt and garlic to be combined with parboiled tatties. This went to the oven first. Oven temperature 180°C with the fan on.
Then I pan-fried the pork thoroughly, after which my son coated it with the mushroom mix and bacon. The pork joined the tatties in the oven. 🥔
In the end, i decided to make a French classic egg yolk and cream sauce by enhancing it with liquids from the roast and Spanish saffron. (I have ran out of Iranian saffron.).
It was really a tasty dinner. Everyone had seconds.
Hoping the meat will be super-moist for tomorrow's lunch sandwiches!!!
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