Cooking The Roast

      A photo-essay, told in reverse order.  (All photos by Tamara Keel.)

Ready to plate!  The apple and turnip has cooked down into a thick, dark, partially caramelized sauce, savory with a hint of sweet and a hint of heat.

Shitake mushrooms added for the last hour of cooking.  They had a little truffle salt on them.

Onion, carrot, celery and potato got about ninety minutes of cooking time.

Turnip, peeled, diced and sprinkled with dukkah spice mix and some smoked paprika.  Added about a half hour after starting the meat.

Started with a peeled tart apple, cut into rings and chunks, and put in the bottom of the pan before adding the pork, which had been soaking in a mixture of white and balsamic vinegar and soy sauce with garlic, ginger, za'atar and black pepper for a few hours.  I poured the remaining marinade over it before putting the pan on indirect heat -- no coals directly underneath -- for three hours.