Enchaud de porc périgourdin

Name: Enchaud de porc périgourdin
Total time: 150 min
Yield: Serves 6
Cuisine: Périgord
Ingredients: 1.5 kg (3.3 lb) pork loin from the shoulder end, tied as a roast; 6 cloves pink Lautrec garlic, cut into slivers; 300 ml (1¼ cups) chicken stock; 3 tablespoons duck fat; 2 bay leaves; 1 sprig of fresh thyme; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Périgord garlic-studded pork roast

⏱ 150 minServes 6Medium580 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.5 kg (3.3 lb)pork loin from the shoulder endtied as a roast
6 clovespink Lautrec garlic, cut into slivers
300 ml (1¼ cups)chicken stock
3 tbspduck fat
2 leavesbay leaf
1 sprigfresh thyme
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

1.5 kg (3.3 lb) pork loin from the shoulder end tied as a roast
6 cloves pink Lautrec garlic, cut into slivers
300 ml (1¼ cups) chicken stock
3 tbsp duck fat
2 leaves bay leaf
1 sprig fresh thyme
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in) with lid

1 paring knife (9 cm / 3½ in blade) to pierce the meat

kitchen twine

1 cutting board (35 × 25 cm / 14 × 10 in)

03 — Method

Pierce the pork roast all over with the tip of a paring knife, then slip a sliver of garlic into each cut to flavor the meat right through.
Rub the roast with fleur de sel and freshly ground pepper, then let it rest for 30 minutes at room temperature so the seasoning sinks in.
Melt the duck fat in the Dutch oven over medium heat, then brown the roast on all sides for 10 minutes until it has an even golden crust.
Pour the hot chicken stock into the pot, add the thyme and bay leaf, then cover and simmer over very low heat for 2 hours, turning the roast halfway.
Check for doneness by piercing the meat: the juices should run clear and the meat should pull apart easily. If not, cook 20 minutes more, covered.
Take out the roast and let it rest for 10 minutes under foil, then reduce the cooking juices over high heat until syrupy.
Cut the enchaud into thick 1.5 cm (½ in) slices, spoon the reduced juices over and serve hot with Sarlat-style potatoes — or cold the next day in its jelly.