Porc noir de Bigorre is certainly one of the finest meats: its texture is deliciously melt-in-the-mouth and flavorful. In this recipe, the meat is simmered for a long time in the oven - at a low temperature - with onions, ketchup and barbecue sauce for a delicately smoky result. With sautéed potatoes, you're in for a real treat!
Temps de préparation
15 min
Ingrédients Pour
-
-
x 2
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100 ml
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200 ml
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1 kg
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10 cl
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-
Préparation
1
Peel and quarter onions.
2
Brush the pork roast with half the olive oil and season with salt and pepper. Place in a cast-iron casserole with the onions.
3
Brown on all sides.
4
Place the ketchup and barbecue sauce on the meat. Add 2 tablespoons of water. Place the lid on the casserole and cook for 4 hours 30 minutes in an oven preheated to 150 degrees. Turn the roast halfway through cooking and baste regularly.
5
Cut potatoes in half. Heat sunflower oil over high heat and sauté potatoes until lightly browned. Drain on paper towels, season with salt and pepper. Add a little thyme.
6
Fluff the meat and serve with the potatoes.
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