Harold's pig and roots Recipe

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Harold's pig and roots

Artist:	_	Yield:	6
Categories:	Entrees, Meats, Vegetables	Rating:	0
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Ingredients:

1		Boned pork shoulder
1	tbsp	Minced fresh sage
3	tbsp	Lemon juice
1 1/4	lbs	Carrots, peeled/cut into 2"
1	lbs	Russet potatoes, peel/quarter
1	lbs	Turnips, peeled and quartered
1	lbs	Parsnips, peeled & quartered
1		Lg hd grn cabbage, core/quart
1 1/2	tbsp	Cornstarch
1/3	cup	Water
		Salt
		Pepper
		RICH PORK STOCK
		Pork bones
2		Large onion, chopped
2		Large carrots, cut in pieces
1/2	cup	Water
1	quart	Water
2		Celery stalks, cut in pieces
1/2	tsp	Dried thyme leaves

Procedures:

1	Have your market trim pork of fat, then bone, roll, and tie the meat, saving the bones (or do this yourself).?Place meat in a 5-6 quart ovenproof pan on medium-high heat.
2	Turn often until meat is well browned all over, about 10 minutes.
3	Add stock, sage, and lemon juice; stir to scrape browned bits from pan.
4	Cover very tightly and bake in a 325°F.
5	Oven for 1 hour.?Add carrots and potatoes to meat.
6	Cover and bake until vegetables are barely tender when pierced, about 20 minutes.
7	Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer.?When vegetables are done, place cabbage in a 10-12" frying pan with ? water.
8	Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes.?Transfer meat and vegetables to a large platter; keep warm.
9	Skim fat from pan juices; bring juices to a boil over high heat.
10	Add cornstar mixed with 1/3 cup water and bring to a second boil, stirring.
11	Pour into a small pitcher.
12	Slice meat and serve with vegetables; add gravy and salt and pepper to taste.??* rich pork stock *?Place reserved pork bones in a 10x15" pan with onions and carrots.
13	Roast in a 450°F.
14	Oven, mixing occasionally, until bones are well browned, 40-50 minutes.?Add ?cup water to pan; stir vigorously to free browned bits.
15	Scrape mixture into a 5-6 quart pan.
16	Add 1 quart water, celery, and thyme.
17	Bring to a boil over high heat, then cover and simmer for 1 ?hours.?Uncover pan and boil over high heat until liquid is reduced to 2 ?cups, about 10 minutes.
18	Pour mixture through a fine strainer into a bowl.
19	Discard bones and vegetables.
20	If stock is made ahead, cool, cover, and chill up to 2 days.
21	Skim or lift off fat and discard