Pork Shoulder Roast In A Bag
|Rosemary/Sage||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Boneless pork shoulder||4 Pound (2 Kilogram, 1 Piece)|
|Onions||2 Medium, cut in four|
|Carrot||1 , peeled and cut in four|
|Leek||1 , cut in three|
|Chicken consomme/White vermouth||125 Milliliter (1/2 Cup)|
|Cornstarch||1 Tablespoon (15 Milliliter)|
|Cold water||125 Milliliter (1/2 Cup)|
€¢ Mix together the rosemary or sage, salt and pepper. Brush over the meat.
€¢ Place it in a plastic cooking bag.
€¢ Add onions, carrot, parsley, leek and the white vermouth or consomme.
€¢ Tie the bag with a string, not too tightly.
€¢ With the point of a knife, make 2 or 3 cuts in the top of the bag.
€¢ Put in a 9 x 13-inch (23 x 33 cm) glass dish. Microwave 15 minutes at HIGH.
€¢ Move the bag while holding it with a cloth, so as to stir the juice inside. Microwave 15 minutes per pound (500 g) at MEDIUM.
€¢ Let the roast stand in the bag for 20 minutes.
€¢ Cut a corner of the bag with scissors to let the juice run into the baking dish. Place the roast on a platter without removing it from the bag. Keep in a warm place.
€¢ Dilute the cornstarch in the water and add it to the juice in the baking dish. Stir well, then cook 1 minute at HIGH. Stir and cook 1 minute more, if necessary, for a light, transparent gravy.
€¢ Place the roast and vegetables on a serving dish and serve hot with the hot gravy.