Pork Shoulder Roasted In A Bag
|Boneless pork shoulder||4 Pound|
|Onions||2 Medium, cut in four|
|Carrot||1 , peeled and cut in four|
|Leek||1 , cut in three|
|White vermouth/Chicken consomme||125 Milliliter|
|Cold water||125 Milliliter|
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.