This was the pork before it was cooked in the oven. I was doing roast pork for dinner and had all the ingredients in the casserole ready for baking. I had already seared the pork to close the pores and now it was just a matter of slow cooking for 2-3 hours until lunch time. My pork already had a sun tan at the beginning of its journey, partially also from the mustard with which I coat it before searing it in the pan..
I also threw a few bones in for a good saucce and the rosemary twig and sage was from my garden, which I managed to uncover from the snow masses. This was two weeks ago for Sunday lunch. Before roasting I add some white wine. When finished I thicken the sauce and serve usually with noodles, or some sort of pasta, although fried potatoes are also OK.
Some dogs are tan and some are not – taken on the local monthly market day.
Leaving the motorway tunnel – Connection Solothurn-Biel/Bienne, Switzerland
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