Quebec pork chuck roast with capers and lemon

QUEBEC PORK CHUCK ROAST WITH C PRES AND LEMON

Portions : 6 - Preparation time : 10 minutes - Cooking time : 4 hours

Ingredients

• 1 kg (2.2 lbs) Québec pork chuck roast
• 30 ml (2 tablespoons) fat of your choice (butter, olive oil or Mycryo cocoa butter)
• 6 lemons, halved
• 2 onions, chopped
• 3 garlic cloves, chopped
• 250 ml (1 cup) vegetable stock
• 125 ml (1/2 cup) dry white wine
• 2 sprigs thyme, leaves removed
• 1 sprig rosemary, leaves removed
• 45 ml (3 tbsp.) capers
• 90 ml (6 tbsp) maple syrup
• 2 pinches cayenne pepper
• 5 ml (1 tsp.) salt
• 5 ml (1 tsp.) pepper
• 15 ml (1 tbsp) cornstarch
• 90 ml (6 tbsp) 35% cream

Preparation

1. Preheat oven, rack in center, to 160° C (325° F).
2. In a hot skillet, sear the chuck roast for 2 minutes on each side, in the fat of your choice.
3. Place in an ovenproof dish.
4. In the same pan, brown the lemons on the flesh side. Add them around the meat in the dish.
5. Add the onion, garlic, stock, white wine, thyme, rosemary, capers, maple syrup, cayenne pepper, salt and pepper.
6. Cover with aluminum foil and bake for 4 hours.
7. Collect the cooking juices in a saucepan.
8. In a bowl, dilute the cornstarch with a little water.
9. Add the diluted cornstarch and cream to the cooking juices, bring to the boil and boil for 1 minute. Check the seasoning.
10. Pour the sauce over the meat and serve with pasta or rice.