Pork Pot Roast With Dried Figs and Herbs
- Ready In:
- 5hrs 15mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 2 cups dry white wine (Pinot Grigio)
- 7 ounces dried calimyrna figs
- 1 1⁄2 teaspoons salt, plus more to taste
- 1 1⁄2 teaspoons dried rosemary
- 1 1⁄2 teaspoons dried sage
- 1⁄2 teaspoon ground fennel (grind in a spice grinder or in a mortar and pestle)
- 3⁄4 teaspoon fresh ground black pepper, plus more to taste
- 1 (7 lb) bone-in pork butt, skin trimmed
- 2 tablespoons extra-virgin olive oil, as needed
- 1 large onion, chopped
- 3 medium carrots, chopped
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
directions
- Bring the wine to a simmer in a small nonreactive saucepan over high heat.
- Remove from the heat and add the figs.
- Let stand until cooled, about 1 hour.
- Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
- Using the tip of a knife, poke about a dozen slits in the pork.
- Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
- Heat the oil in a large Dutch oven over med-high heat.
- Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
- Add more oil to the pot, if needed.
- Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Return the pork to the pot, and add the figs and their wine.
- Bring to a boil over high heat.
- Decrease the heat to low and cover.
- Simmer until the pork is fork-tender, about 4 hours.
- Transfer the pork to a deep serving platter.
- Using a slotted spoon, transfer about half of the figs to the platter.
- Cover with foil to keep warm.
- Remove the pot from the heat and let stand for 5 minutes.
- Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
- Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
- In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
- Whisk each batch of puree into the flour paste.
- Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
- Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
- Season with salt and pepper.
- Carve the pork.
- Pour the sauce over the pork and serve hot, with the figs.
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