Marinated diced pork with all of the rest ingredients for overnight.
Place a 16?round azalea terra cotta planter into a cold oven.
Invert the planter to become a lid over a pizza stone or the bottom of the planter.
The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 deg. F.
Remove the roast from the refrigerator and rub with canola oil.
Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone.
Next, rub with freshly ground pepper to coat the
surface.
Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce.
Finally, place a probe thermometer into the center of the roast and set for 118 deg. F. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven.
Turn the oven down to 200 deg.F. and roast until internal temperature is achieved.
Remove the roast and turn oven up to 500 deg. F.
Remove the terra cotta lid and recover with heavy-duty foil.
Allow the roast to rest until an internal temperature of 130 deg. F. is reached.
Place the roast back into the preheated 500 deg. F. oven for about 10 minutes or until you have achieved your desired crust.
Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.
Degrease the juices in the glass pan.
Place the pan over low heat and deglaze with 1 cup of water.
Add the wine and reduce by half.
Roll the sage leaves in between your fingers to release the flavors and aroma.
Add to the sauce and cook for 1 minute.
Strain and serve on the side.
Yield: 10 servings
Prep time: 35 minutes
Cook time: 4 hours
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Cut meat to 1-in cube, rub it in with 2 TSP oil, add in
1/2 tsp salt, and 2 tsp sugar, and roll it in corn starch
Cut onion into small wedges
Cut celery, onion in 1-in long pieces
Cut mushrooms in wedge or slice
Peel and cut potatoes into quad sections
Oil pan, brown meat on all sides, it need not be cooked Brown or stir-fried the onion until soft and sweet. Put meat, onion, potatoes, in a large pot, add 2 cans of chicken or beef broth and fill water to cover materials; Stir in the tomato paste, 1 cup soy sauce, 1/4.cup sugar. Bring to a boil, for at least 15 minutes. Add carrots, celery, and mushroom.
When it boils again, reduce heat to simmer at med-low or low for about 45 minutes or until meat is tender and delicious. Add more soy sauce and /or sugar to your taste. You like a nice gravy- and corn starch solution until desired gravy.
NOTE: stir occasionally, and add water as needed to prevent dry up.
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Cut meat to about 1-inch long slices, and
Marinate it with 1/4 tsp salt, 2 tsp sugar, 1 tsp corn starch
Cut onion into small wedges (e.g . 45_deg from center)
Cut tomato is wedges
Cut bell peppers into half-inch squares
Cut mushrooms into thin slices
Peel garlic and smash with cleaver or press
Wash and chop cilantro in half inch lengh
Oil pan, stir fry onion until aromatic and desired texture- set aside
Oil pan, stir fry mushroom & bell peppers- don’t over cook, set aside
Oil pan generously, stir fry tomato for 1 min.- don’t break up; aside
Oil pan, brown the garlic, stir fry and cook meat in high heat
Add in 4 T sp Ketchup, 2Tsp sugar, 1Tsp Oyster Sauce (stir in veges)
Add in 1T sp corn starch and half cup water to make gravy
Taste check: add more above to suit taste or dilute with water/starch
NOTE: stir frequently, use corn starch solution to create a nice gravy; after
setting everything on a dish put and garnish the cilantro on top.
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