[Sca-cooks] Keeping pork moist in a recipe

[Johnna Holloway]

I wonder what would happen if you used a larger piece of pork, like a picnic or shoulder roast.

Johnna


Sent from my iPad

> Source: Battus, Carolus.  Cocboeck.  1593. English translation by me:
> 
> 110 How to make sauce on a pig's-hotchpotch
> Take raw pork, broil very black on a roaster and then remove.  Cut in
> pieces as large as it pleases you and then take flesh-broth or clean
> water and put therewith vinegar, some salt, red wine, pepper, cinnamon,
> cloves.  Leave together to boil, then add your broiled flesh and leave
> together to stew until it is enough and serve.
> 
> Redaction:
> I stayed fairly closely to the recipe.  I had butterflied loin chops,
> rather than a roast.  Instead of broiling the pork "very black", which I
> wasn't going to interpret literally, I broiled it to about a medium or
> medium-dark brown.
>