[Sca-cooks] Keeping pork moist in a recipe

[Linda Barta]

I would also use a shoulder roast and not trim the fat. Hogs then would have been fattier than today. They have been bred to be leaner, and therefore less tasty, than hogs from even the 1800s. Possibly a heritage breed would be better adapted to the recipe. 

Dagmar

Sent from my iPhone
Ours is not to rewrite history; but to learn from it to improve the future. 

> On Mar 3, 2016, at 10:59 AM, Guenievre de Monmarche <guenievre at erminespot.com> wrote:
> 
> I would do this with a pork shoulder or even pork ribs, and *don't* cut it
> up before searing it. Sear as dark as you dare, then cut up and simmer in
> sauce. I wouldn't take "boil" literally either, as if it's too hot the
> proteins in the meat will contract, forcing out the liquid and leading to
> dry pork.
> 
> Guenièvre
> 
>> On Thu, Mar 3, 2016 at 8:15 AM Johnna Holloway <johnnae at mac.com> wrote:
>> 
>> 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.
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