PORK ROAST WITH FIGS
Tender and hearty, this pork roast with figs brings together the sweetness of fruit and a sauce with rosemary and spices. Slowly simmered in the STAUB Chocolate casserole, it creates a warm, comforting dish, perfect for a shared meal.
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8 SERVINGS
15 MIN.
COOK TIME 60-120 MIN.
INGREDIENTS
- 1 pork roast, 1.6 kg, from the shoulder
- 20 g butter
- 3 tbsp sunflower oil
- 6 small fresh white onions
- 4 garlic cloves
- 10 figs
- 1 glass of water
- 2 to 3 sprigs rosemary
- 1 tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- Salt, pepper
HOW TO MAKE IT
- Peel the garlic cloves and cut them in half. Melt the butter with the sunflower oil in the oval STAUB Cocotte 31 cm.
- Season the roast, then brown it over high heat on all sides. Once nicely colored, set it aside on a plate.
- Sauté the onions in the cocotte. Add the garlic cloves, sweet paprika, coriander, and turmeric. Cook over high heat for 2 to 3 MIN, stirring regularly.
- Pour in the glass of water. Return the roast to the casserole with any juices from the plate.
- Add 8 figs and the rosemary sprigs. Season, then cover the casserole.
- Let it simmer over low heat for 1 to 2 H. Turn the roast during cooking.
- At the end of cooking, check the seasoning of the juices and add salt or pepper if needed. Cut the last 2 figs into slices and arrange them on the roast just before serving.
TIP
Serve the roast piping hot with homemade mash, then spoon over the cooking juices generously. The fresh figs added at the last minute bring a fruity, generous touch to the dish.
