Le Rôti de Porc Froid Marie Robert

Cold Roast Pork Marie Robert

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The virtue of this method of cooking is that the pork does not shrink in the cooking as it does with dry roasting. It also remains moist. Make sure the butcher gives you the bones and rind. Note that you have to start two days ahead and that the joint is served cold, finely sliced, with a salad.


  • 1.25 kg loin of pork, boned
  • 2 or 3 cloves garlic
  • salt, pepper


Begin two days ahead by removing the rind from the pork and putting it aside. Spike the pork with the garlic and season it well. Roll it up and tie it round at intervals to form a large sausage shape. Leave overnight.

Next day put the meat with its rind and bones into a large casserole with the vegetables and bouquet garni, cover with the stock and water. Bring to the boil, cover and si