Maple pork thigh and La Bolée
Preparation time: 30 minutes
Marinate: 2 hours
1 pork thigh of 1,5 to 2kg (3 to 4 lb) (with or without skin) or shoulder roast
6 garlic cloves cut lengthwise
2 onions thinly sliced
500ml (2 cups) La Bolée du Minot cider
250 ml (1 cup) of Maple syrup
Juice of 1 orange
45 ml (3 tbsp.) of HP sauce
45 ml (3 tbsp.) Ketchup
15 ml (1 tbsp.) Lemon juice
10 ml (2 tsp.) Lemon zest
5 ml (1 tsp.) Rosemary
5 ml (1 tsp.) Thyme
Salt and pepper, to taste
Cut diamonds shpaes (score) meat with a sharp knife. Insert garlic slivers.
Mix together marinade ingredients and spread over all surfaces.
Let stand in marinade for 2 hours in refrigerator (or overnight if desired)
Preheat oven to 200ºC (400ºF). Place onions in bottom or roasting pan, place thigh on the pan's grill over top of onions and cook 25 minutes.
Reduce heat to 160ºC (325ºF) and continue cooking for 2 hours or more until meat is weel done. Baste with marinade several times while cooking. Pour cider over onions when they become golden brown.
Note: if using an outdoor rotisserie grill, attach the thigh securely above burning coals. Let roast cook for 3 to 4 hours basting regularly with marinade until the crust is a nice golden and caramel colour.
Serve with chilled La Bolée du Minot cider.
Recipe: Richard Bizier
Food styling &Photography: Roch Nadeau