Cidrerie du Minot

Maple pork thigh and La Bolée

(serves 8)
Preparation time:  30 minutes
Marinate:  2 hours
Cooking:  3hours

Maple pork thigh and La Bolée

Ingredients:

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


marinade:

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

 

 

PREPARATION

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

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