Pork Roast (Pieczeń Wieprzowa) in the Polish Style

Name: How to cook Pork Roast (Pieczeń Wieprzowa) in the Polish Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 people with leftovers
Cuisine: Us

Introduce

Chef :

Adam Janowski

Pork Roast (Pieczeń Wieprzowa) in the Polish Style

I love a pork roast (pieczeń wieprzowa in Polish) and this is one of my best recipes. I call it "In the Polish style" as it is heavy on the garlic. Don't cut back on the garlic, though, because, as the roast bakes, the garlic cloves caramelize and become sweet bits of goodness within the roast. This was a common roast served at our kitchen table when we were growing up in Michigan.

Ingredient

Food ration :

6 to 8 people with leftovers

Cooking time :

1 hr. 30 min.

1 package

Lipton Mushroom Onion Soup mix

1 cup

water

3-to-4 pound boneless Boston Butt Roast

large onion, halved

3 stalks

celery, coarsely chopped

4 cloves

garlic, halved

1 teaspoon

garlic powder

medium potatoes, cut into chunks

carrots, peeled and cut into 1-inch chunks

2 tablespoons

fresh rosemary, finely chopped

2 teaspoon

fresh thyme, finely chopped

2 tablespoons

olive oil

2 tablespoons

corn starch dissolved in 1/2 cup water

Cooking instructions

* Step 1

Heat oven to 350 degrees.

* Step 2

Mix Lipton Mushroom Onion Soup mix with 1 cup water and set aside.

* Step 3

Spray a Dutch oven with olive oil spray or coat with olive oil.

* Step 4

Coarsely chop 1/2 of the onion. Put onion and celery in bottom of Dutch oven. Place roast on top. Make 8 1-inch slits about 1-inch deep in top of roast and place a half clove of garlic in each slit.

* Step 5

Pour soup mix over roast. Sprinkle with 1/2 teaspoon each of salt and coarse black pepper. Sprinkle 1 teaspoon garlic powder on top of roast.

* Step 6

Cover Dutch oven and place on top of stove and heat just until it just comes to a boil. Remove from heat and place Dutch oven into oven and bake for 90 minutes. Remove from oven.

* Step 7

Combine potatoes, carrots, and 1/2 onion coarsely chopped in a large bowl. Add rosemary, thyme, and salt and pepper to taste, and stir to combine. Add to pork roast.

* Step 8

Return pork roast to the oven and bake covered for an additional 60 minutes. Remove from oven and allow to cool for about 15 minutes. Place pork on cutting board and remove strings. Cut pork into 1/2 inch slices. Removed vegetables from Dutch oven and place in serving bowl.

* Step 9

Add corn starch slurry to Dutch oven, stir to combine with drippings in the pan and bring to a boil on top of stove. Reduce heat and simmer for about 5 minutes or until gravy thickens. Plate pork roast and vegetables. Top with gravy if desired or serve on the side.