Pot-roast pork with Chianti jus | Jamie Oliver recipes (2024)

FAQs

Does Chianti go with roast pork? ›

Wine for pork (or wild boar): Chianti Classico

Aim for light-bodied red or white wines that won't overpower the subtle natural flavours of the pork.

Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.

Boneless pork loin roast is best slow-roasted. Cooking times vary because width and length of these roasts vary greatly.

And the lower fat content makes pork loin more susceptible to drying out and turning tough. So, why is this? 1. One of the main factors contributing to a dry pork roast is overcooking, which causes the muscle fibers to contract and release their natural juices — even if it's cooked just a couple of minutes too long.

Chianti is best for tomato sauce, pasta dishes and pan sauces rather than hearty stews. Even higher-quality Chianti that's more tannic and fuller-bodied isn't bold or dense enough to do a Cab's job.

This red goes very well with red meat dishes, such as roasts, steaks and braised meats. Even game dishes, such as wild boar and rabbit. You can enjoy Chianti even with a nice cheese platter, especially aged ones such as Pecorino and Parmigiano.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

It's not easy, but yes, you can overcook pork shoulder! It becomes tough, chewy and dry when it's cooked for too long or at too high a temperature.

But the old method of cooking pork to the well-done stage, offered an excessive margin of safety. And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .

Pork Roast in the Oven:

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Does pork get more tender the longer you cook it? ›

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

Chefs also recommend introducing some fat into the mix, such as bacon or lard, to increase the fat content in the cooking process. You can also try the method many cooks swear by, of patting dry and then salting the meat, keeping it uncovered in the fridge overnight before cooking.

Shred your leftover pork roast and wrap it up with onions, Cheddar cheese, and BBQ sauce in flour tortillas. Christine gives this recipe 5 stars: "I used the very dry pork roast I made in the crock pot," she says. "I rolled up the tortilla and stuck it in the microwave for 45 seconds, and it came out hot and yummy."

Roast pork is extremely versatile and goes with either red or white. Fruity, spicy whites are good and the lovely appley freshness of German riesling is a winner. Avoid overly tannic reds and opt for subtly spicy fruit here too.

The bold, rich flavor of barbequed pork ribs goes well with a bold medium-bodied or full-bodied wine such as Zinfandel or Grenache. Barbequed pork is also complemented by the fresh fruity flavor of pinot noir and Merlot.

Crown roast with Pinot Noir is a classic pairing for good reason. Leaner meats call for less tannic wines, and, when coupled with pork's affinity for fruit, Pinot's cherry-berry notes can have the effect of a sauce.

The big flavour of roast beef really begs for red wine – and a beefy one at that. 'Great Bordeauxs match beef perfectly,' say the experts, 'as do rich Italian reds such as Brunello from Tuscany of Barolo from Piedmont.