How To Tie A Pork Roast

3

As I mentioned yesterday, I made a pork roast over the weekend. The recipe called for cutting it in half and spreading the inside with an herb-garlic paste. Tying a pork roast back together isn’t hard at all. Three simple steps, after the jump.

So this here is my cut pork roast. This is a mixture of sage, garlic, rosemary, salt, pepper and olive oil. But you could really do anything: thyme would be great, for example, or parsley.

Cut yourself a string several times longer than the roast is lengthwise. It will be a little unmanageable but you’ll be glad to have extra rather than not enough.

Hold the roast perpendicular toward you and tie the string around it, about an inch from the top. Secure it with a knot. (The first ring at the top.) Now hold the string toward you as I’m doing in this photo.

Place your thumb where you want the next “notch” to go:

See how the string is hanging off to the right? Pull it under the pork roast and wrap it all the way around to meet back with the vertical line:

See how there’s an L where my thumb was in the photo two above? Take your string and put it there, and then pull it toward you again.

Voila. Now straighten the vertical line and start again. Keep going until you’re all the way to the bottom, then secure it with another knot.

I also pulled the vertical string around the back to meet the first tied know, but that’s probably overkill. Do it if you like, but it’s not necessary.

Easy, huh? Questions?

Share.

About Author

Liz Johnson is the food editor of The Journal News and LoHud.com, for which she's won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

3 Comments

  1. Liz,
    Where did you get this recipe? The idea of ‘cutting in half’ is not standard. Usually, when stuffing a roast of any sort, you butterfly the meat. Then you roll it up so that the stuffing stays inside. This is what butchers and chefs do too.

Leave A Reply