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Slow-Cooked Pork with Sage, Mustard, and Tomatoes
- Serves
3 to 4
- Difficulty
Medium
Published 2009
Here is a Provençal recipe for an aromatic slow-roasted pork butt cooked in an open clay dish under a layer of charred caramelized tomatoes. The qualities of sweetness and meatiness contrast nicely with pungent mustard and the special combination of sage, thyme, and garlic that lends the sauce an aroma emblematic of the region.
Ingredients
1 1½ pounds 3
Method
- About 3½ hours before serving, remove the pork from the refrigerator and let stand for 30 minutes. At the same time, peel the potatoes, cut them into quarters, and place in a medium bowl. Add
2 tablespoons 1
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