Creamy White Bean Stew - Testing

https://www.thebeardedhiker.com/white-bean-stew/

https://thissillygirlskitchen.com/creamy-white-bean-pork-stew/#wprm-recipe-container-19302

1 - 6 lbs of beans seemed like a bit much so I reduced it to 4, which seemed to be the right ratio of meat to bean. The stew was surprisingly flavorful. I gave it a good pinch of pepper flakes to substitute for the jalapeno and I felt like it was a touch too much, so I'll try to standardize to ¼ tsp, to start. The green pepper was a surprisingly necessary element. I often feel like peppers in some meals are just fluff, but in this instance at least it added a really interesting dimension to the flavor. The meat, however, should be 1/2" instead of 1", to help distribute the morsels more throughout the stew. Surprisingly, 1 tsp of salt was enough to flavor the whole thing, which surprised me (again) because beans tend to mute that taste. Oh, and the crisp lardons is more than just a garnish, it adds a really nice variation to the textures and tastes. I'm keeping it at the Testing stage mainly to try to get the heat right. Also because I used a home made chicken stock made from the carcass of a Butter Roasted Chicken stuffed mainly with thyme, which may also have been a contributor to the good flavor.

Cooking time: 2:30hrs

6x15.5oz cans navy 3lbs cannellini beans, rinsed well an drained (reserve 8oz)

5oz/141g bacon cut into lardons, for fat and garnish

1 to 2 pounds pork steak, or pork roast, cut into ½ inch cubes

2 Tbsps. oil or butter

1 diced bell pepper

1 diced onion

1 diced jalapeno or 1/4 tsp red pepper flakes

2 diced carrots

5 cloves garlic, minced

4 cups chicken broth or stock (home made preferred? See note 1)

½ cup white wine 

1 tsp salt and pepper, to taste

Parsley

1. In a large pot, fry the lardons over medium heat. When crispy, set aside
2. Salt and pepper the pork cubes, then brown in the bacon grease in batches. Set aside.
3. In the same pot, add the pepper, jalapeno, onion and carrots. Add some oil or butter if the pot looks too dry.  
4. Cook until the veg starts to soften.  Add the garlic, cook for another 2 to 3 minutes.  
5. Deglaze the pan with the wine, scraping up any browned bits off the bottom.  
6. Add the broth, beans and browned pork, stirring to combine.  Simmer for 45 minutes with the lid on, stirring occasionally.
7. Adjust the seasoning.  Grind the remaining beans with a fork or your hands before adding to the pot. Stir to incorporate.  
8. Simmer for another hour with the lid on, stirring occasionally.  Check the pork for tenderness and return to a simmer for 30 minutes or until tender.  Top with the lardons and parsley to serve.

Mijoté d'haricots blanc - Untested

http://www.whitskitchen.com/2015/09/22/perfect-for-early-fall-french-pork-white-bean-stew/

0 - I reduced the amount of pork in favor for an increase in cooked beans. I also transformed the recipe from a slowly braised dish to a slow cooker dish using the Slow Cooked Leg of Pork recipe I've been working on so I could start with dry beans instead of cooked. I am very interested in the flavoring for this recipe. I hope these significant changes work.

Serves 4

Cooking time: 6 hours

2 Tbsp olive oil

1 to 2lbs pork shoulder, cut into 1.5″ cubes

salt & pepper

1 large onion, diced

6 garlic cloves, minced

1/4 cup flour

1 generous tsp dried thyme

1 tsp dried marjoram

1 tsp dried rosemary

1 cup dry white wine

2 bay leaves

1 small fennel bulb, cut into 1″ pieces (try fronds instead?)

3 carrots, peeled and cut into 1″ pieces

4 cups chicken broth

1lb dry white beans, such as cannellini

1/4 cup fresh parsley, finely chopped

1 1/2 Tbsp fresh lemon juice

2 tsp Dijon mustard

1. Boil the beans for 10 minutes, drain and dump in the slow cooker.
2. In a Dutch oven, heat the oil at medium heat. 
3. Meanwhile season the pork with salt & pepper.
4. When the oil is shimmering, add to the pan in 2 batches, browning thoroughly on all sides (about 5-6 minutes for each batch). As the meat is browned, set aside. 
5. In the same pan, sauté the onion until just translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. 
6. Add the flour, thyme, marjoram and rosemary, and cook 2 minutes more to cook the starch flavor out of the flour. 
7. Whisk in the white wine, add the bay leaves, deglaze the pan, then remove from heat. 
8. To the slow cooker combine the meat, fennel, carrots, and broth, and return the meat and any accumulated juices to the pot. 
9. Cover the slow cooker and cook on high for 6 to 8 hours, or until pork is tender and beans are cooked through. 
10. Transfer to a saucepan, add almost all the parsley (leave enough for garnish), then the lemon juice and mustard and stir until well blended. 
11. Simmer until sauce the sauce is slightly reduced, about 10 minutes. Taste and season with salt & pepper.

Mazzafegati, Italian liver sausage - Untested

https://honest-food.net/making-wild-boar-mazzafegati/

1 pound pork liver, partially frozen

1 pound pork fat

3 pounds pork shoulder

36 grams kosher salt, about 3 level tablespoons

55 grams pine nuts, about a half cup, toasted

30 grams sugar, about 2 level tablespoons

15 grams ground coriander seed, about 2 teaspoons

5 garlic cloves, chopped

5 grams black pepper, about 1 tablespoon

Zest from 3 tangerines or oranges

1/2 cup sweet white wine, such as Muscat

Hog casings

1. Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of warm water.
2. Chop meat and fat into 1 inch chunks. Combine all the spices with the meat (except the wine), mix well with your hands and let it rest in the fridge for about an hour.
3. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold.
4. Add the sweet wine and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. Mixing is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
5. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. (This video shows how I do it.) Or you could tie them off with butcher’s string.
6. Hang the sausages in a cool place for up to a day (the colder it is, the longer you can hang them). If it is warm out — warmer than 70F — hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
7. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

New England Boiled Dinner - Untested

https://www.bigoven.com/recipe/new-england-boiled-dinner/155490

Serves 8

8 medium potatoes

1 pork shoulder butt, smoked

6 lg carrots ; cut into chunks

2 Bay leaves ; (1 inch long)

1 lg Rutabaga ; (yellow turnip)

2 lg Garlic

8 sm White onions ; (about 1

1 Head green cabbage ; (about 2

4 qt Water

4 lg Parsnips ; peeled and cut

Preparation time: 15 minutes Cooking time: 1 hour 50 minutes. 

1. In an 8-quart pot, combine the pork, bay leaves, garlic, and water. Bring to a boil over high heat. Reduce the heat to medium-low. Partially cover and simmer for 1 hour. 
2. Add the potatoes, rutabaga, and onions. Cover and simmer for 30 minutes, or until the meat and vegetables are tender. 
3. Remove the meat to a cutting board and the vegetables to a large serving platter. Cover both tightly with foil to keep warm. 
4. Add the cabbage, carrots, and parsnips to the pot. Cover and simmer for 20 minutes, or until tender. 
5. Add the vegetables to the platter. Discard the bay leaves. Slice the pork and serve on the platter with the vegetables. 

Pork Stew with Rutabaga - Untested

https://eatsmarter.com/recipes/pork-stew-with-rutabaga

4 servings

500 grams pork (ready to cook, such as shoulder)

1 bunch soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)

½ stalk leeks

200 grams savoy cabbage

300 grams rutabaga

1 red bell pepper

2 onions

2 tbsps vegetable oil

1 l beef broth

2 bay leaves

3 allspice

3 peppercorns

salt 

freshly ground peppers

4 tbsps whipped cream

1. Rinse the meat, pat dry and cut into small, bite-sized pieces. Rinse, trim and chop the soup vegetables into small pieces. Cut the leek lengthwise, rinse, trim and cut into thin rings. Rinse cabbage, remove the tough ribs and cut the leaves into 2 cm (approximately 3/4-inch) wide strips. Peel rutabaga, rinse and cut into 1 x 1 cm (approximately 1/2 inch x 1/2 inch) cubes. Rinse the bell pepper, cut in half, remove seeds and white ribs and cut into tiny cubes.
2. Peel the onions and cut into wedges.
3. In a saucepan, heat the oil and brown the meat briefly on all sides. Add the onions and the broth and simmer for about 30 minutes over medium heat. Then mix in the vegetables and spices (in a spice bag), season with salt and pepper and simmer another 30 minutes.
4. Remove the whole spices and onion and season the soup. Stir in the sour cream and serve immediately.

Barley'd Pork Stew - Untested

 https://www.deliciousmagazine.co.uk/recipes/pork-shoulder-and-pearl-barley-stew/

1/3 cup (75g) of lard or butter
3 carrots (180gr), quartered lengthways and chopped
3 celery sticks (50gr), finely sliced
2 onions (200gr), finely diced

1/4 tsp black pepper
3 Tbsps finely chopped fresh parsley
1 tsp finely chopped fresh thyme leaves, plus extra sprigs, chopped
2 bay leaves
3 oz bacon, cut into lardons
4 cloves, crowns pinched to release flavor
A pinch of nutmeg
1 Tbsp tomato paste, rounded
1 lb 5oz (600g) pork shoulder, diced
1/2 cup (125ml) red wine
3-4oz (100g) pearl barley
Salt

1. In a large oven-ready pot with a lid, heat your fat of choice over medium heat and fry the veg, herbs, bacon, cloves, nutmeg and black pepper. Before any real browning occurs, add the tomato paste. Cook, stirring constantly, for another minute or so, then add the pork shoulder and stir to combine.
2. Stir in the wine and allow to simmer for a minute or so. Add enough water to come up to the level of the mixture – no higher (you'll have to eyeball this). 
3. Cook, covered, in a very gentle simmer for 1 hour 45 minutes to 2 hours or until the pork is tender – add a little water if it’s starts to look too dry). 
4. NOTE: Forty five minutes before the end of the cooking time, stir the pearl barley into the stew.
5. When cooked, the stew should appear moist rather than wet or dry. Season to taste with salt , then stir through the extra thyme sprigs to serve.

Palette de porc Sacha (Sacha Guitry's Shoulder of Pork) - Untested

From Monet's Kitchen by Claire Joyes, pg 140

 
Serves 8 - 10

5lb shoulder of pork

1 Tbsp coarse salt

1 tsp plack pepper

1 bouquet garni

1 cabbage, trimmed, leaves separated

8 potatoes, peeled and cut into quarters

1lb garlic-flavoured smoked (boiling) sausage 

1. Put the pork into a deep pot and add water to cover with the salt, pepper and bouquet garni.
2. Bring the water to a boil and when it boils add the cabbage and potatoes. Cover and simmer for 2 hours. 
3. Add the sausage and cook another 30 minutes. 

Épaule de mouton (ou de porc) farcie - Untested

From Monet's Kitchen by Claire Joyes, pg 140

Serves 6

4 Tbsps fresh breadcrumbs soaked in milk

1 slice bacon cut into lardons

2 Tbsps parsley, minced

3 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

3lb boned shoulder of lamb or mutton or pork

1/2+1/2 tsp salt

1/2+1/2 tsp pepper

4 Tbsps fat (oil or lard or butter)

8 medium onions (about 3lbs), thinly sliced

3/4 cup small beans

4 potatoes (about 1 1/2 lbs), thickly sliced

1. Soak the breadcrumbs in milk until soft. Squeeze them dry.
2. In a medium bowl combine the stuffing ingredients: the breadcrumbs, chopped bacon, parsley, garlic, salt and pepper until uniform. Set aside.
3. Lay the deboned shoulder flat on a cutting board. Season with the first half of the salt and pepper, then spread the stuffing over it.
4. Roll up the meat and, using cotton butcher's twine or a strip of cheesecloth tie it firmly.
5. Melt the fat in a large pot with a lid, and brown the meat on all sides.
6. Add the onions, beans and potatoes. Season with the remaining salt and pepper. Add hot water to cover.
7. Pre-heat the oven to 350F. On the stovetop, put the lid on and bring to a boil.
8. Transfer to the hot oven and continue cooking for 2 hours.

Slow Cooker Pork Loin Instructions

https://www.recipetineats.com/slow-cooker-pork-loin-roast/

SLOW COOK:
Pork loin - Cook on LOW for 4 to 5 hours,
Pork Shoulder - Cook on LOW for 10 hours (Note 6 for oven, IP and pressure cooker).
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest).

1. Pork cuts: recipe is ideal made with pork loin, shoulder / Boston butt (boneless) or scotch fillet/neck, these are the 3 cuts I've make this recipe with. This is a highly flexible recipe that is ideal for any roast-size cut of pork, lean or well marbled.
Needs to be made with skinless pork, trimmed of excess fat (don't want loads of surface fat melting into braising liquid which becomes the sauce).
Pork Tenderloin - see directions here.
4. Different pork sizes:
1 kg / 2lb - Pork Loin 3.5 hours on low, Shoulder 8 hours on low
1.5 - 2.5kg / 3 - 5lb: Per recipe
3kg / 6lb: Pork Loin 6 hours on low, Shoulder 11 - 12 hours on low
Use times closest to your pork size.
5. Other cook methods:
* Pressure Cooker - Pork shoulder 1 hour 20 minutes on HIGH. To save time, this is how I did the pork in the 2nd photo in post. Have not tried pork loin so am unsure of required time.
* Instant Pot - Brown pork in IP, remove, melt butter and make Sauce in IP, then add pork back in, spoon over sauce. Then either cook using Pressure Cooker time for shoulder, or Slow Cooker time for pork loin or shoulder . Remove pork and make Sauce using sauté function
7. Pork Doneness - Loin is a lean cut of pork so it's cooked for a short period of time than shoulder. Pork shoulder needs to be cooked for longer to let the tough fibres break down. Shoulder is more prone to falling apart (ie semi shredding) when slicing.

Mijoté of Pork short ribs with White Bean - Test 1

https://www.kilometre-0.fr/recette/echine-de-porc-aux-haricots-blancs
http://www.lesgourmandisesdisa.com/2007/11/mijot-de-porc-aux-haricots-blancs-et.html
http://www.ledevoir.com/plaisirs/alimentation/368177/recette-de-la-semaine-mijotee-de-cochon-et-haricots-blancs

1 - Made it for Ben and Diane but with some not insignificant and happy changes. Instead of using 2lbs pork shoulder or clear plate cut up in 1" chunks, I used pork side ribs cut into sections of 3 ribs. Why such a change, you ask? Well, we bought a side of pork and the butcher was overly enthusiastic about size - everything is over-sized and the packages are generically labeled. There are 2 packages of pork loin of over 5 lbs each. Way too big. And I still needed to defrost it in a microwave (which I hate doing) because I hadn't thought ahead and wanted it ready in time for dinner since I'd invited Diane. The ribs were about 2 lbs so I thought, hey, Ben and I aren't overly fussy about ribs in general, this might be my chance to find another way of preparing them and continue to respect our snout-to-tail ethos. And it worked great! There are enough beans to be the main part of the stew, and the ribs are a bit of meat where the bone has infused its delectable flavour into the broth. And the broth is flavorful without being overpowering. I made it on the wood stove so once the beans were cooked, I let them sit on the coolest part of the stove-top to continue to very gently stay hot - the carrots became very soft but essentially became part of the broth. Served with some boiled potatoes, it's excellent.

2 - Made with pork spare ribs and I was not a fan. I wonder if I hadn't made them with beef short ribs the last time? Or were the short ribs freezer burned?

Beans 
2 cups white beans, soaked overnight
1 bouquet garni (2 sprig thymes, branch parsley, bay leaf, 11 peppercorns)
4 garlic cloves, minced
4 carrots in chunks
1 tsp salt
Ribs
1 1/2 oz lard or duck fat
1 1/2 oz lardons
2 lbs pork (or beef?) short ribs, cut into sections of 3 bones
2 onions, fine dice
2 tomatoes, crushed
1 bay leaf
4 1/2 cups chicken stock
2 Tbsps fresh parsley, chopped
1 potato per diner, cut up and boiled

1. Soak beans overnight.
2. Rince well, then add enough water to cover with 1/2" of water. Tuck in the bouquet garni, the garlic, the carrot and a tsp. of salt. Simmer for 45 minutes or until the beans are very tender (if cooking on a wood stove, leave on the coolest part of the stove top.
3. Meanwhile, in your main dutch oven or heavy-bottomed pot, cook the lardons and onion in the lard or duck fat. When the lardons turn golden, add the pork pieces to brown (should take 3-4 minutes). Sprinkle liberally with salt and pepper.
4. Add the tomatoes, bay leaf and stock and cook at a low boil for about 30 minutes.
5. Drain and add the beans. Put the lid on and simmer, adding more stock, if needed to keep covered, for about an hour.
6. Remove the lid to allow evaporation up to your desired broth consistency.
7. Add the chopped parsley, adjust the seasoning and serve.

Untested - Damson-glazed roast pork

http://www.geniuskitchen.com/recipe/plum-glazed-pork-tenderloin-161736
https://www.allrecipes.com/recipe/9253/roast-pork-with-maple-and-mustard-glaze/
http://chefdruck.com/2012/09/brown-sugar-balsamic-glazed-roast-pork/
https://cookthestory.com/how-to-roast-pork-perfectly/

Ok, this is a whole experiment! Here's my rationale. I want to use the damson jam I made with pork, but I don't want to slow-roast it. From what I can see, glazed roasts are first roasted, then glazed and roasted another 30 minutes. High temp roasting means the roast is first cooked, then put back in the oven for 12-15 minutes. It seems to me that this latter method should work with glaze just as well since it's half the time. So here's my version.

3 lb bone in pork butt or pork shoulder (or calculate for 40 minutes x lb)
1 clove garlic, cut into slivers
1 tsp salt
1/2 tsp pepper
1 Tbsp vegetable oil
1 cup ? chicken stock
1 cup damson jam
1⁄2 cup dry white wine
2 tsps minced fresh rosemary
2 tsps brown sugar
1⁄2 tsp salt

30 minutes before baking, take the pork roast out of the fridge and let it sit at room temperature.
Preheat oven to 300°F.
With the tip of a knife jab slits over the roast and slip in the slivers of garlic.
Slather the roast with oil and sprinkle with the salt and pepper.
Put the roast in a large roasting pan, fat-side-up. Add about half an inch of chicken stock (how many cups is this? to the bottom of the pan. Add more if it completely evaporates, a half-inch at a time.
Put it into the oven, uncovered for 2 hours (or about 40 minutes x lb). NOTE - the ideal internal temperature is 180F for meat that is properly cooked but not so tender that it pulls when you try to slice it.
Take the roast out of the oven and transfer it to a plate. (You can save the juices for gravy on potatoes or in a meat pie in another recipe). Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Don’t skip this step. Use this time to make the glaze and to finish off the other side dishes and set the table.
For the glaze, combine the jam, wine, rosemary, sugar and salt in a saucepan. Slowly bring to a boil and cook until it's lightly thickened, about 8 minutes. Stir often to prevent burning. If it's ready before the pork has finished resting, remove from heat and cover to keep warm.
Re-heat the oven to 475F.
Once the roast has rested, the oven has preheated and you have everything else for your dinner just about ready, apply 1/4 cup of the glaze to the roast.
Put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes or until the outside gets nice and brown.
Take the roast out of the oven and immediately carve it and serve it. Do not let it rest now since it has already rested.
Serve with the remaining damson sauce (What would the sauce be like if I somehow used some of the cooking juices from the pork?)

Mexican Pork Carnitas - PUBLISHED

https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/
https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/
https://www.simplyrecipes.com/recipes/slow_cooker_mexican_pulled_pork/

1 - Served it to a group and it was much appreciated. No suggestions for improvement. Served with refried beans, Mexican rice, sour cream, cilantro, cabbage and red salsa.
2 - It seems like my Frankenstein still holds. Good!

3 - Made it with pork chops, which we're not a fan of, so I just laid them on top of each other with rub in between them, and they pulled apart just fine and the texture was very good. If ever I get stuck with a bunch of pork chops, I'll know what to do with them.

4 - I have not been using all the rub. It seems like so much! But Ben thinks it could use the extra flavor, so next time I will.

5 - I can likely post this, but I'll leave it for one more go. I served it to some first-time guests (Alina and Cam) and they were profuse in their compliments.

3 to 5 lb pork shoulder, bone in (also pork chops in a pinch, so probably pork loin roast)
The Rub
3 tsps salt
1 tsp pepper
1 Tbsp dried oregano
2 tsps ground cumin
1\2 tsp cayenne pepper
2 Tbsps chilli powder
1/4 tsp cinnamon
Scant pinch of ground cloves
Aromatics
1 large onion, cut into wedges
5 cloves garlic, smashed
2 limes, juiced
2 Tbsps brown sugar
2 bay leaves

Serve with any of the following:

Sliced avocado
Sliced radishes
Thinly sliced cabbage
Warm tortillas, corn or flour
Fresh squeezed lime juice
Salsa
Refried beans
Mexican-style rice

1. Rinse and dry the pork shoulder, rub in the salt and pepper.
2. Combine the rub ingredients then rub all over the pork as much as possible; use ALL of it. 
3. Place the pork in a slow cooker with the fat cap up. Surround it with the onion, crushed garlic and lime juice, tucking the bay leaves at either end.
4. Cook on low for 8 to 10 hours or on high for 6 hours.
5. The meat should be tender and falling off the bone. Remove from the slow cooker and set aside only long enough to finish the next step.
6. Pour juices in the slow cooker into a glass measuring cup and skim off and discard the fat. If more than 1 1/2 to 2 cups of juice is left, reduce it in a wide pan until you have less than 2 cups. The liquid will be SALTY, and should only be used as indicated in the following steps.
7. Shred the pork using a couple of forks.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat, then reduce to medium high. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, and the tender juicy bits get lost.
2. Repeat in batches (takes me a couple of batches) - don't crowd the pan.
3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Untested - Confit de porc (potted pork)

From The Country Cooking of France by Anne Willan, pg 120

Preserving meats as a source of protein on days after the slaughter has happened to extend the availability of the food has long been of interest to people. According to Anne Willan, this is a variation of the canard confit recipe which makes for preserved duck meat that can be canned and kept for a long period of time without refrigeration, but she does not specify if this carries through for pork meat. I will continue researching the question and post here my findings (of course).

3lbs boneless lean pork shoulder cut into 6 pieces of 8oz each
3 Tbsps coarse salt
1 tsp peppercorns
3 sprigs thyme
3 dried bay leaves, broken in pieces
3 lbs lard, melted

1. Bundle the pieces of meat with twine.
2. Please in a shallow dish and sprinkle with salt and herbs.
3. Cover and keep in the refrigerator for 24-36 hours, turning occasionally.
4. Before cooking, rinse off the salt. 
5. Preheat the oven to 300F.
6. Sear the pork pieces on all 6 sides for about 3-4 minutes per side (about 20+ minutes).
7. Place the seared pieces in a casserole dish, cover them with the melted lard, and cover with a tight-fitting lid.
8. Cook in the oven for about 3 hours.
9. To preserve the pork, place the meat in a preserving jar and pour the fat from the casserole on top.
10. IMPORTANT - be sure there are no air bubbles.
11. INSTRUCTIONS FOR DUCK: "To preserve the duck, pour a layer of the preserved fat from the casserole into the base of a preserving jar or small terrine. Pack the duck pieces on top and pour over enough fat to cover and seal them completely, adding more melted fat if necessary. Be sure there are no air bubbles. Cover and refrigerate for at least 1 week to allow the flavor to mellow. If you seal the jar with a cloth sprinkled with salt and then tightly cover it, the confit will keep for several months in a cool place. The longer it is left to mature, the better it will be.
12. HOW TO COOK THE PORK CONFIT: Heat the oven to 400F. In a water bath lined with a cloth, place the jar to melt the fat. Lift out the pieces of meat and wipe off the excess fat.
13. In a frying pan heat the pieces, pour off any rendered fat, then fry the meat over low heat until very hot and brown on all sides, 10 to 12 minutes.

Testing - Shredded pork with beans

https://www.bettycrocker.com/recipes/slow-cooker-pork-shoulder-with-white-beans/67dd837a-fadb-4918-9864-a65fb7bc553f

1 - This was good and a bit finicky. I tasted the pork before doing the sauce, and it seemed very good. I suspect that, with the addition of the cheese in the beans, that may be enough variation to ignore the honey sauce. If not, would maple work just as well? How about molasses?

1.1 - I have discovered another recipe for pork and beans where it can all be put in the slow cooker on the same day without soaking the beans overnight. I've included these instructions underlined below.

3 lb boneless pork shoulder roast, trimmed of visible fat
2 Tbsps lard or mild oil
2 tsps salt
1 tsp black pepper

1 lb dry white beans

1 onion, quartered
Bouquet garni of 3 sprigs of parsley, 1 sprig of thyme, 1 small bay leaf
6 cloves garlic, coarsely chopped
2 sprigs fresh sage, minced
1/2 4 cups mild meat broth (chicken or pork)
1/2 cup grated Parmesan cheese (2 oz)
1/4 cup chopped fresh parsley
1/4 cup honey
2 tablespoons balsamic vinegar

1. The night before, bring the beans to boil in plenty of water. Turn off the burner, cover, and let them soak. Next day, drain, rinse, replace the water and add the onion and bouquet garni of parsley, thyme and bay leaf and  bring to a boil. Lower the heat and simmer the beans until tender. When the beans are soft, remove from the heat.
2. Boil the beans for 10 minutes. Let sit in the hot water for an hour.
3. Rub the pork with the oil, then sprinkle over the salt and pepper. Brown each side of the roast in a hot skillet, about 2 to 3 minutes per side. Transfer to the slow cooker.
4. Pour the beans in around the pork including the onion and bouquet garni, then add the garlic and minced sage. Pour in the broth, cover and cook on Low heat setting for 7 to 8 hours; the meat should have an internal temperature of 160F.
5. Turn off slow cooker. Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage.
6. Meanwhile, drain bean mixture in colander set over large bowl; reserve cooking liquid. Return beans to slow cooker. Mash beans with wooden spoon or potato masher, adding 3 to 6 tablespoons reserved liquid to desired consistency. Stir in cheese and 2 tablespoons of the parsley leaves.
7. In a large bowl, beat the honey and vinegar with a whisk. Stir in the pork. Serve the bean mixture topped by the shredded pork and sprinkled with some of the remaining parsley leaves.

Hunter's pork roast - Test 3

http://vindepissenlit.blogspot.ca/2009/07/tcheque-parmi-les-tcheques-roti-de-porc.html
https://www.thekitchn.com/recipe-southern-cabbage-with-bacon-240518
https://www.thespruce.com/roasted-boneless-pork-loin-recipe-995289

1 - The boneless loin roast I used for this first attempt has quite a thick rind of fat, which I left on. Put it in for 40 minutes, then added 20 minutes. That seemed to be enough.
2 - Used a leg roast, bone in, to great effect - very little fat. I didn't have a mortar and pestle so used a rolling pin, a cutting board and a bit of parchment paper, which sufficed. The cabbage was the most challenging - I cut it in slices instead of wedges, which wasn't a bit deal, but there was too much to fit in a reasonably wide high-lipped pan - I ended up working in two batches for the initial browning and then putting everything in together. I'll try it next time in wedges to see if I can get 2lbs of cabbage in at once.

3 - I used a pork loin (pork chops tied together to form a roast), bone-in. It worked really quite nicely! I'm graduating it to Test 1. I just need to do it again! 

4 - This seems to be working just fine. One more time, with feeling!

5 - Everything is great, the flavour is really good, except for the cooking time. I strung together another batch of pork chops, and when I checked at the end of the 1 1/4 hrs, it was at 180F! I'm adding a bit about starting to check the internal temperature earlier.

For 4 people.

1 - THE ROAST (2 hrs)
1 onion, minced
1 bay leaf
1/4 cup chicken broth
2 garlic cloves, pressed
11 juniper berries, crushed
9 allspice berries, crushed
1 tsp ground cumin 

1 tsp salt 

1/2 tsp pepper

3lb pork roast (loin, leg, shoulder, bone in or boneless - will affect cooking time, 25 min. x lb)

1 Tbsp butter
1/2 cup white wine

1. Preheat the oven to 400F.
2. In a roasting pan, pile the minced onion in the middle with the bay leaf on top. Pour in the broth.
3. In a small bowl combine the garlic, juniper berries, allspice and cumin and mix together, using the moist garlic to create a kind of dry paste. Rub all of it over the roast, then place it on top of the little mound of onion.
4. Plop the knob of butter on top of the roast, cover and put in the oven. 
5. Reduce the temperature to 350F after 20 minutes.
6. Continue roasting. Whether or not meat is boned is very important to factor in to avoid overcooking. For boneless, it's about 1 1/4 hours but start checking at 1 hour. For bone-in, it should be about, 1 hour but start checking at 45 minutes. The internal temperature should get up to 150F. (should be about 25 mins per lb)
7. Once cooked, remove the roast and tent it to keep it warm - let it settle for about 10 minutes before carving.
8. Meanwhile, put the roasting pan on a burner and pour in the wine to deglaze the pan. Let the liquid reduce a bit, then pour over the roast as a sauce.

Untested - Porc braised with red cabbage and apple

http://gourmand.viepratique.fr/dossiers/legumes/tendances-cuisine-2015-les-choux/roti-de-porc-au-chou-rouge-et-aux-pommes-23624.html

0 - I made this but tried to modify it which didn't work - I tried making it in the slow cooker with only 1/2 cup apple cider vinegar, no broth and no apples. It was icky. I will try this one again but stove-top braised and with the recommended ingredients.

2 Tbsps of butter
2 Tbsps of oil (ex grapeseed)
1 bone-in porc roast (leg or shoulder) of about 3 - 4 lbs
Salt and pepper
2 onions (preferably red, just for the colour), fine slice
2lbs red cabbage, shredded
1 bouquet garni (fresh parsley stalks, thyme sprigs, bay leaves and whole peppercorns)
1/3 cup red wine vinegar
3 Tbsps fine sugar
2 cups meat broth
6-8 sweet apples

1. Heat the oil and butter together in a large deep pot. When quite hot, brown the roast on all sides to add lovely browning flavour. Sprinkle the roast with a good pinch of salt and pepper and set aside.
2. In the remaining oil, cook the onion until it begins to soften.
3. Return the roast to the pot and add the cabbage, bouquet garni, sugar, vinegar and meat broth.
4. Bring to a boil, then lower to a simmer and braise for 45 minutes.
5. Meanwhile, peel and core the apples and cut them in quarters.
6. When the 45 minutes has elapsed, add the apples to the roast, adding more water if too much of the broth has evaporated.
7. Cook, covered, for another 10 minutes or until the internal temperature of the roast is 160F.

Untested - Prebonata de Porc

The Country Cooking of France, Anne Willan, p. 169

I don't know if I've mentioned it, but I'm trying to go as seasonal as possible. Pigs are slaughtered in the fall, therefore I would think this recipe would be ideal for the last hurrah from tomatoes and peppers and, well, of the pig, as well. However, with the advent of freezing technology, I can continue to experiment with this recipe during the winter with the frozen tomatoes and peppers preserved this way because this year, short on help on the farm, I had no time during the height of the season to do any canning.

Pork
2 lbs boneless pork shoulder, cut into cubes
Salt and pepper
2 Tbsps olive oil
2 Tbsps flour
1 1/2 cups coarse red wine
1 1/2 cups veal broth

Sauce (apparently can be used with other meats to equally good effect)
2 Tbsps +  2 Tbsps olive oil
1 onion, chopped
4 garlic cloves, chopped
3 lbs tomatoes, peeled, seeded, cut into strips
1 bouquet garni of Mediterranean herbs
2 red sweet peppers, in narrow strips
4 juniper berries, finely crushed
1 cup coarse red wine

1. Preheat the oven to 350F.
2. Season the pork cubes with salt and pepper.
3. Heat the oil in an oven-ready pot or casserole. Brown the meat on all sides and set aside.
4. To the remaining fat, add the flour and stir until browned. Continue to stir to incorporate the wine. When it begins to boil whisk in the broth and add the meat and bring to a boil before covering and transferring to the oven.
5. Bake, stirring occasionally and adding broth if it looks like it's drying out, until the pork is very tender, about 75 minutes to 1.5 hours.
6. While the pork is stewing, make the sauce by heating 2 Tbsps to fry the onion until it starts to brown. Stir in the garlic and cook until fragrant, then add the tomatoes and the bouquet garni, seasoning with salt and pepper.
7. Simmer over low heat until it cooks and begins to reduce, about 20 minutes. Set aside.
8. Wipe the fry pan and add 2 Tbsps olive oil to fry the peppers with the juniper berries and salt until the peppers wilt. Add the wine and bring to a rapid boil until reduced by at least half. 
9. Incorporate the tomato sauce and continue cooking at a low simmer, uncovered, until the sauce has thickened.
10. When the pork is done, stir in the sauce and simmer another 10-15 minutes to allow the flavours to blend.
11. Serve with a side of pasta or polenta.
12. The dish improves with age.