Text 30090, 79 rader
Skriven 2009-10-19 07:02:22 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Uh...
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SD> I think it's a rump roast?  

Okay, boneless pork rump roast is usually a pork shoulder - 5 to 6 
pounds is still a fairly normal size for that cut.

It's also pretty versatile.  You don't have to oven-roast it, 
though it will come out fine if you do.  Roast pork is 
awesome, and thinly-sliced leftover pork roast on white bread
with mayo is, quite simply, the Sandwich of the Gods.

But that would leave you with a lot of roast pork and you might
not be able to eat that much before it goes bad.  So here's 
a bunch of suggestions.

Start by cutting the roast in half.  Take one 2 1/2 or 3-pound
section for your pork roast.  Depending on what it looks like
after you halve it, you might have to roll and tie the roast
to give it a roughly cylindrical shape.  Sliver a couple of
cloves of garlic, then use the point of a knife to slide the
slivers into the meat.  Season the outside with rosemary, thyme,
salt, and pepper, and roast it in a 325 to 350 F oven until a
meat thermometer says 155 F or so.  (That's close enough to 
well done for pork - it will be thoroughly cooked and still be
nice and juicy.)

That amount of pork should give you and the missus a good roast
pork dinner with enough left over to slice for sandwiches for
lunch the next day.  And if there's still a little bit left
after that, cut it in small dice and use it with leftover
rice to make pork fried rice as a side dish.

The rest of the pork:  take the other half and use it to make
pulled pork.  You can do it in the crock pot; that should give
you another couple of meals.

Or you can cut the remainder of the roast into cubes.  Use 
half of them to make porkolt, a delicious Hungarian pork stew,
and the other half to make chili verde. Here's my porkolt 
recipe - it calls for 2 pounds of meat, but you can cut it in
half.

Pörkölt (Hungarian Stew) made with Pork

4 - 5 tablespoons fat
1½ to 2 cups finely chopped onion
2 cloves garlic, minced fine
3 - 4 tablespoons good paprika
2 pounds pork, cubed
1 large bell pepper
1 cup chopped tomato
Water
Salt and pepper to taste

Heat fat in a heavy Dutch oven. Add onion and garlic; cook until onion is
translucent and amber. Turn off heat and stir in paprika, then return pot
to the fire and add pork. Cook over medium heat while stirring to coat pork
completely. Simmer a few minutes, stirring constantly to avoid scorching.

Add bell pepper and tomato to the pot and just enough water to cover the
bottom of the kettle and "float" the bell pepper. Cover and bring to a
simmer, then cook for fifteen or twenty minutes.

Finally, uncover and continue to simmer for 90 minutes or so to reduce the
broth into a gravy. Adjust seasonings as necessary. When pork is tender and
broth has thickened, the pörkölt is ready. Serve with dumplings, noodles,
or rice.



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