A Tudor Christmas Classic: Roast Pork


While doing research on Christmas Dinners, I stumbled across this one and had to share.

The point to this is long slow cooking. Pork slices about 1 cm thick were used during the Tudor dynasty, as well as incorporating all the scrapes, shredded. I found out that this dish was served at Hampton Court and one was on Henry VIII’s favorites.

I would think that any tough meat or stewing meat would be good prepared this way.

14 oz roast pork
2 medium onions, finely chopped
1 pint gravy or a good beef stock with cracked pepper, cinnamon, cloves (only one), and mace for an additional Tudor touch. (This is the way Henry preferred it)
1 cup breadcrumbs – preferred is wheat bread
1 T Vinegar
Salt and Pepper to taste

Yields: 4 portions

Directions

1. Chop the onions and fry until golden brown
2. Thickly slice the roast pork. Put pork in stewing pot, add the stock and fried onions
3. Put it on the fire and bring to a boil, then reduce to a simmer.
4. Cook for about 1 hr or until the liquid reduces by half
5. Towards the end, thicken with bread crumbs, season with salt and pepper and add the 1 T vinegar
6. Serve piping hot

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