Sunday, 31st May 2020

This Month's Magazine
This Month's Recipe: Peppercorn Roasted Pork in Vermouth Sauce

This Month's Recipe: Peppercorn Roasted Pork in Vermouth Sauce

Friends for dinner? Try this recipe. While the peppercorns and the garlic enhance the superb flavour of the pork shoulder, the vermouth sauce adds that masterful, one ingredient touch that makes this dish into a super delicious meal that is not easily forgotten.

Ingredients (Served 8):

• 6 tablespoons pink peppercorns, divided.
• 2 tablespoons black peppercorns.
• 1½ tablespoons fennel seeds.
• 7 garlic cloves, minced.
• 3 tablespoons vegetable oil.
• 1 (5 -lb or 2½ Kgs. ) boneless pork shoulder roast (rear end).
• ½ cup dry vermouth.
• 2 cups reduced-sodium chicken broth.
• 1 tablespoon unsalted butter, softened.
• 1 tablespoon all-purpose flour.



  1. Grind ¼ cup pink peppercorns with black peppercorns and fennel seeds in grinder, and then stir together with garlic, oil, and 1 Ttbsp salt.
  2. Pat pork dry and use a paring knife to make about 16 - 2½ cms deep (1-inch) slits all over roast. Stuff slits with all but 1 Tbsp garlic-peppercorn paste, then rub the remaining all over roast. Put in a small (0- by 20 cms.) flameproof roasting pan and marinate, and chill, for 8 to 24 hours.
  3. Let the pork stand at room temperature for 1 hour. Preheat oven to 177ºCc (35 0°F) with rack in middle.
  4. Roast pork, fat side up, until an instant-read thermometer inserted into centre of meat registers 66 ºCc (15 0°F), 1½ to 2 hours. Transfer pork to a cutting board and let it rest for 0 minutes.
  5. Meanwhile, pour off all but about 1 Tbsp. fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 Tbsp pink peppercorns and boil until reduced to about 1½ cups, about minutes.
  6. Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
  7. Serve pork with sauce.

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