Left Bank Bistro
Left Bank Bistro
George Botich
Buy This at Allposters.com





WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Frederic Anton's Four-Hour Roast Pork
(Le Rôti de Porc de Quatre Heures de Frédéric Anton)



Sur La Table_Brand_468x60
Free Shipping on over 450 products. Check them out now!

“…I have learned that nothing can equal the universal appeal
of the food of one’s childhood and early youth.”

~ Craig Claiborne

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Art Print

Longo, Michael
Buy at AllPosters.com









Shop igourmet.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Arc de Triomphe
Arc de Triomphe
Art Print

Buy at AllPosters.com


La Belle Cuisine


Frederic Anton’s Four-Hour Roast Pork

Le Rôti de Porc de Quatre Heures de Frédéric Anton

The Paris Cookbook

by Patricia Wells, 2001, HarperCollins

“Over the past several years, braised meats have become increasingly
popular among Parisian chefs: Rare lamb, rosy pork, duck with a
touch of pink all have their place, but the homey, wholesome flavors of
meat and poultry cooked until meltingly tender and falling off the bone
are once again in vogue. Here Frédéric Anton, chef at the romantic
restaurant Pré Catelan in the Bois de Boulogne, offers universally
appealing roasted pork loin, flavored simply with thyme. This is
delicious accompanied by sautéed mushrooms or a potato gratin.”

8 to 10 servings

One 4-pound pork loin roast, bone in
(do not trim off fat)
Sea salt to taste
Freshly ground white pepper to taste
2 teaspoons fresh or dried thyme leaves
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 carrots, peeled and finely chopped
2 onions, peeled and finely chopped
6 plump, fresh cloves garlic,
peeled and minced
2 ribs celery, finely chopped
2 cups homemade chicken stock
2 large bunches of fresh thyme sprigs

1. Preheat the oven to 275 degrees F.
2. Season the pork all over with sea salt, white pepper, and the 2 tea-
spoons thyme. In a large heavy-duty casserole that will hold the pork
snugly, heat the oil over moderate heat until hot but not smoking. Add
the pork and sear well on all sides, about 10 minutes total. Transfer the
pork to a platter and discard the fat in the casserole. Wipe the casserole
clean with paper towels. Return the pork to the casserole, bone side
down. Set it aside.
3. In a large, heavy skillet, combine the butter, carrots, onion, garlic,
celery, and sea salt to taste. Sweat-cook, covered, over low heat
without coloring - until the vegetables are soft and cooked through,
about 10 minutes. Spoon the vegetables around and on top of the
pork. Add the chicken stock to the casserole. Add the bunches of
thyme, and cover.
4. Place the casserole in the center of the oven and braise, basting every
30 minutes, for about  4 hours, or until the pork is just about falling
off the bone. Remove the casserole from the oven. Carefully transfer
the meat to a carving board and season it generously with sea salt and
white pepper. Cover loosely with foil and set aside to rest for about
15 minutes.
5. While the pork is resting, strain the cooking juices through a fine-
mesh sieve into a gravy boat, pouring off the fat that rises to the
top. Discard the vegetables and herbs.
6. The pork will be very soft and falling off the bone, so you may not actually be able to slice it. Rather, use a fork and spoon to tear the
meat into serving pieces, and place them on warmed dinner plates
or a warmed platter. Spoon the juices over the meat and serve.
Transfer any remaining juices to a gravy boat and pass at the table.

Good wines with this pork include a fairly light red or a rich white:
Try a good Beaujolais or a good selection from the Médoc, or a white
Roussanne-Marsanne blend from the Coteaux du Languedoc
Faugères house of Domaine Alquier.

Le Pre Catelan
Route de Suresnes
Bois de Boulogne
Paris 16
Telephone: 01 44 14 41 14
Fax: 01 45 24 43 25
Métro: Porte-Dauphine

Featured Archive Recipes:
Braised Pork Chops with Sage and
Tomatoes (Marcella Hazan)

Braised Pork Shoulder with Endives
and Green Lentils (Daniel Boulud)

Braised Pork with White Beans,
Smoked Bacon and Kale

Drunken Pork Shoulder with
Cabbage and Pears

Pork Loin with Apples, Cider
and Calvados

Sweet and Tender Pork Roast
Twelve-Hour Pork Roast

Index - Pork Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 09, 2012.