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Frederic Anton's Four-Hour Roast Pork
(Le Rôti de Porc de Quatre Heures de Frédéric Anton)

“…I have learned that nothing can equal the universal appeal
of the food of one’s childhood and early youth.”
~ Craig Claiborne

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Frederic Anton’s Four-Hour Roast Pork
Le Rôti de Porc de Quatre Heures de Frédéric Anton


The Paris Cookbook
by Patricia Wells, 2001, HarperCollins

“Over the past several years, braised meats have become increasingly
popular among Parisian chefs: Rare lamb, rosy pork, duck with a
touch of pink all have their place, but the homey, wholesome flavors of
meat and poultry cooked until meltingly tender and falling off the bone
are once again in vogue. Here Frédéric Anton, chef at the romantic
restaurant Pré Catelan in the Bois de Boulogne, offers universally
appealing roasted pork loin, flavored simply with thyme. This is
delicious accompanied by sautéed mushrooms or a potato gratin.”

8 to 10 servings

One 4-pound pork loin roast, bone in
(do not trim off fat)
Sea salt to taste
Freshly ground white pepper to taste
2 teaspoons fresh or dried thyme leaves
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 carrots, peeled and finely chopped
2 onions, peeled and finely chopped
6 plump, fresh cloves garlic, peeled and minced
2 ribs celery, finely chopped
2 cups homemade chicken stock
2 large bunches of fresh thyme sprigs

1. Preheat the oven to 275 degrees F.
2. Season the pork all over with sea salt, white pepper, and the 2 tea-
spoons thyme. In a large heavy-duty casserole that will hold the pork
snugly, heat the oil over moderate heat until hot but not smoking. Add
the pork and sear well on all sides, about 10 minutes total. Transfer the
pork to a platter and discard the fat in the casserole. Wipe the casserole
clean with paper towels. Return the pork to the casserole, bone side
down. Set it aside.
3. In a large, heavy skillet, combine the butter, carrots, onion, garlic,
celery, and sea salt to taste. Sweat-cook, covered, over low heat
without coloring - until the vegetables are soft and cooked through,
about 10 minutes. Spoon the vegetables around and on top of the
pork. Add the chicken stock to the casserole. Add the bunches of
thyme, and cover.
4. Place the casserole in the center of the oven and braise, basting every
30 minutes, for about  4 hours, or until the pork is just about falling
off the bone. Remove the casserole from the oven. Carefully transfer
the meat to a carving board and season it generously with sea salt and
white pepper. Cover loosely with foil and set aside to rest for about
15 minutes.
5. While the pork is resting, strain the cooking juices through a fine-
mesh sieve into a gravy boat, pouring off the fat that rises to the
top. Discard the vegetables and herbs.
6. The pork will be very soft and falling off the bone, so you may not actually be able to slice it. Rather, use a fork and spoon to tear the
meat into serving pieces, and place them on warmed dinner plates
or a warmed platter. Spoon the juices over the meat and serve.
Transfer any remaining juices to a gravy boat and pass at the table.

Good wines with this pork include a fairly light red or a rich white:
Try a good Beaujolais or a good selection from the Médoc, or a white
Roussanne-Marsanne blend from the Coteaux du Languedoc
Faugères house of Domaine Alquier.

Le Pre Catelan
Route de Suresnes
Bois de Boulogne
Paris 16
Telephone: 01 44 14 41 14
Fax: 01 45 24 43 25
Métro: Porte-Dauphine