THRIFTY PORK ROASTS

 

Thrifty Pork Roasts

           Roasted meat is one of the easiest dishes to prepare, since the oven and time do most of the work. Unless you are partial to standing rib roast, most roasts are a thrifty source of meat and provide the basis for more than one meal.

Time is usually the limiting factor as we are busy at work or just attending to many outside appointments and activities. However, most of us are more housebound these days even while working remotely, so your dinner may roast quietly while you process papers on the computer. And your co-workers won’t be able to smell those delicious and appetizing odors wafting from your kitchen while you make your presentation at a zoom conference.

Roast chicken, probably the most thrifty multi-meal source, was thus chosen for  this column’s logo, but a pork-but roast comes close second. Like most inexpensive cuts of meat, it requires long cooking, but once you place it in the oven, it takes care of itself for hours. It also has the advantage, that a Dutch oven is large enough to allow inclusion of carrots and potatoes in the same pot, thus cooking the entire meal in one pot.

                                            Pork-but roast with vegetables

Select a 4.5 lean pork-but, wipe it and rub overall with salt and pepper. Insert slivers from 2 large cloves of garlic in slits in the roast. Preheat oven to 350 degrees.

1)    Heat a Dutch oven on stovetop and sear the meat for 2-3 minutes on all sides.

2)    Slice 2 large onions. Slip some onion slices under the roast and layer the rest on top. Pour 1 cup water plus 1 tblsp. apple cider vinegar in the bottom of the pot and ¼ cup Worcestershire sauce on top of the roast.

3)    Cover tightly with the lid and place in the oven to bake for 3 ½ hours.

4)     Peel and cut 2 large potatoes and 3 carrots in 2 inch pieces. After 3 ½ hours, add the vegetables to the pot, cover and continue to bake for an additional hour.

5)    Remove from oven and place roast on a serving dish surrounded with the vegetables. Cut against the grain and remove extra fat before serving. Serve with the rich sauce from the bottom of the pan.

Unless you have a large family, there will be enough leftovers for another reheated meal. The meat is also tender enough to shred with a fork for sandwiches or other dishes combined with rice or pasta. Part of my pork-but roast resulted in the following farfalle (bow-tie noodle) pie.

                                                               Farfalle pie

Cook ½ lb. farfalle in salted water for 12 minutes and drain.  Preheat oven to 375 degrees.

1)    In a bowl mix 2 cups cut shredded cooked pork-but with ½ cup flavorful spaghetti sauce.

2)    In another bowl blend 1 ½ cups cottage cheese with 1 egg, ½ tsp. salt, ½  tsp. oregano, 2 tbslp. chopped parsley (optional), ¼ cup parmesan cheese.

3)    Spray a 10 inch pie plate with baking spray and spread with 2-3 tablespoons spaghetti sauce.

4)    Spread out ½ of the cooked pasta in the plate, cover with the meat sauce and then spread the rest on the pasta on top. Cover all with the cottage cheese blend and sprinkle with another ¼ cup parmesan cheese.

5)    Bake at 375 degrees for 35 minutes. Remove from oven and allow to set for 10 minutes before cutting in wedges to serve.

Our cold February had been conducive to slow roasts that warm the house and yield satisfying hearty meals. These and hearty raisin oatmeal cookies are bound to get us to spring once more.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)