Le rôti porc froid marie robert

Cooked pork loin served cold

Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Make sure the butcher gives you the bones and rind, and think ahead because you will need three days to achieve the best result.

Ingredients

  • 1 kg loin of pork, boned and rolled
  • 2-3 cloves garlic, chopped into pieces for spiking the meat
  • 1

Method

Day One

Spike the meat with the garlic, season well, cover and refrigerate overnight.

Day Two

Put the meat with its rind and bones into a tight-fitting cocotte with the vegetables and the bouquet garni, cover with the stock and (if need be) additional cold water. Cover with the lid, bring t