Ingredients
3 - 3 1/2 lbs boneless pork loin roast
2 -3 cups Guinness stout
1 cup chopped onion
2 teaspoons lemon rind, grated
2 teaspoons sugar
1 teaspoon tarragon
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon clove
1/4 teaspoon ginger
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Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast). Marinade: Place meat in a deep dish just large enough to hold it. Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat. Add a little more Guinness, if needed, to just cover meat. Marinate in refrigerator 1-2 days, turning occasionally. Roast: Strain marinade, reserving solids and liquid. Place solids, carrot, and celery in bottom of a roasting pan. Place meat on top. Add a little liquid. Roast in a 180°C (350°F) oven for 1 hour. Pour one quarter of remaining marinade liquid over meat. Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F. (Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat). Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste. Remove added carrots and potatoes to serving dishes and keep warm. Place roast on a platter and keep warm. Skim fat from cooking liquid. Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid. Cook in roasting pan or a saucepan, stirring constantly, until thickened. Serve sauce over meat slices.
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Foundational understanding of the four elements of good cooking
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters