Recipe(tried): French Honey-Roasted Pork

French Honey-Roasted Pork
From Joel Robuchon's Cuisine des Quatre Saisons
Serves 6

3 lb/1.5 kg lion of pork, with broken bones
3 cloves garlic, cut into slivers
12 sage leaves
salt and pepper 2 sprigs thyme
2 Tbsp. groundnut (peanut) oil
2 medium onions
1 bouquet garni
1 large carrot, sliced crosswise
2 Tbsp. honey
2 spoonful red wine vinegar

Prepare the pork the night before. Insert sliver of garlic all over the joint. Roll the sage leaves between your palms and then season them with slat and pepper. With the point of a small knife, make small slits between the ribs and insert the sage leaves.

Rub the roast with salt and thyme. Wrap it in Clingfilm and place it in the refrigerator. The salt will have the effect of ageing the meat and brining out the flavours of the herbs and garlic.

The next day, take the roast out of the refrigerator, wipe it and let it come back to room temperature.

Heat the oil in a casserole over a medium heat. When it is hot, place the lion of pork and the broken bones in the casserole. Let the meat brown, turning it from time to time. Add the onions and the bouquet garni. Cook for 3-4 minutes.

Cover the casserole and put it in the oven, which has been preheated to 200C/400F/gas mark 6. Let it roast for 1 1/2 hours, turning it often. Take the meat out and season with pepper. Deglaze the pot with 300ml/ 1/2 pint of water and let it boil lightly for 12-15 minutes until it has reduced by half.

Turn the thermostat up to 240C/475F/gas mark 9. Dissolve the honey with the vinegar. Take the roast and baste the roast, put it back in the oven for 12-16 minutes, basting it often. Let the meat sit for 15 -30 minutes before caring.

To serve, cave the roast and arrange the slices on a warm serving place. Pass the juice through a sieve and serve it in a gravy boat.