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Smothered Pork Roast over Rice

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car. This roast embodies the simple, not necessarily spicy, style of Cajun cooking (notice there is no cayenne). The stewing method for cooking meat is also used in several other Cajun dishes calling for venison, duck, rabbit, and chicken. Technically, the preparation is an étouffée, which means 'smothered,' but everyone in these parts favors the Southern term when used for larger cuts of meat swimming in onions and sauce."

List of Ingredients

â—¦  1 (6- to 7-pound) boneless pork roast (shoulder or butt)
â—¦  Kosher salt
â—¦  Ground black pepper
â—¦  2 large onions, thinly sliced
â—¦  8 cloves garlic, thinly sliced
â—¦  3 tablespoons fresh thyme leaves
â—¦  1 tablespoon dried rosemary, crumbled
â—¦  2 tablespoons vegetable oil
â—¦  8 tablespoons (1 stick) butter
â—¦  ½ cup all-purpose flour
â—¦  4 cups chicken broth
â—¦  Juice of ½ lemon (optional)
â—¦  Perfect Steamed Rice (recipe follows)


Recipe

Preheat the oven to 275° F. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to one hour at room temperature.

Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.

Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When the butter has melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.

Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.

At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings. Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.

Serves 8 to 10



Perfect Steamed Rice:

I have never been in a kitchen in southern Louisiana that doesn't have a rice cooker. You are as sure to see one on the counter as you are to find the trash under the sink. There are countless ways to cook rice, and various cultures have their own methods. In Cajun country, rice is almost always steamed. Some people like their rice somewhat sticky, because it soaks up rich and fragrant sauces better, while others like the individual rice grains to be a bit drier and separate. If you fall into the latter category, rinse the rice in cold water before cooking. (Another method for keeping rice grains separate is to cook them pilaf style by sautéing the rice briefly in butter or oil—and often minced onions—before adding the cooking liquid; the fat coats the grains and helps them remain separate during cooking.)

I generally like my rice steamed (and sticky) because steaming brings out its natural nutty flavor and aroma. The fragrance of steamed rice always reminds me of where I came from, and it makes me anticipate whatever it is I'm serving with the rice. This recipe can be doubled or tripled as needed, as long as the ratio of one part rice to 1 ½ parts water remains the same.

â—¦  1 cup long-grain rice
â—¦  1 ½ cups water
â—¦  2 bay leaves
â—¦  Pinch of salt

Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to very low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes.

Remove from the heat, and keep covered for an additional 5 minutes. Remove the lid, cool for a few minutes, and then fluff the rice with a fork.

Makes 3 cups