Meat
Périgord Roast Pork (Enchaud périgourdin)
Garlic-studded rolled pork slowly confited in its juices: served hot with Sarlat-style potatoes, or cold in slices.
Ingredients
Ingredients
Spices & seasoning
On the side
Nutrition facts
464 kcal per serving
- Protein
- 36.3 g
- Carbohydrates
- 1.7 g
- of which sugars
- 0.1 g
- Fat
- 32.3 g
- of which saturated fat
- 12.2 g
- Fiber
- 0.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Stud the meat with slivers of garlic, season with salt and pepper, and rub with thyme.
- Roll it up and tie it tightly with kitchen twine.
- Brown it in the duck fat in a Dutch oven, then add the white wine and a glass of water.
- Cover and bake for 2 hours at 320°F (160°C), basting from time to time.
- Serve hot, or let it cool in its jelly and eat it cold in thin slices.
More ideas
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Original Ecomely recipe.