Break out your favorite roasting dish for Jacques Pépin’s pork roast with ratatouille recipe. Jacques pushes whole garlic wedges into the pork shoulder before browning. Big chunks of vegetables and the natural liquid from the vegetables and meat make this a moist and satisfying meal.
What you’ll need:
2 lbs pork shoulder, 3 garlic cloves, 1 onion, 1 eggplant, 1 zucchini, 1 tomato, 1/2 tsp herb de Provence (or Italian seasoning), salt and pepper, chives or parsley
Jacques Pépin Cooking At Home
Episode 141: Pork roast with ratatouille
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
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– Hi, I’m Jacques Pepin and I’m Cooking at Home. I love a slow roasted or slow baked roast of pork. And for that, ideally, this is the pork butt, pork shoulder. As you see there’s a fair amount of fat in it but it’s very moist and tender and so forth.
And what I want to do here to start with you put salt and pepper on top of it, and we rub on it. And… (plastic rubbing) What I put here, little wedge of garlic, like this. The little wedge of garlic, about five or six of those
And what you do, they’re pointed as you can see here. You make a hole in there to push them into that hole, to stab them like this. Okay. Give test. There. Five or six. You can do that with a leg of lamb or with other thing too, you know? That’s it.
And that I’m gonna put that to brown here. I don’t need any fat in there and it should brown a good 15 20 minutes until it’s nicely roasted all around. And after that around I put what we call like a ratatouille in France. The ratatouille’s a stew from the South of France.
I’m gonna cut those very coarsely. Garlic, onion. Okay. Okay. I have an eggplant, close to 12 ounce. And a zucchini about the same weight, too. All right. And you can be pretty coarse with that. One large tomato here. Okay. Cover. Okay. This is nicely brown all around as you can see. Okay. That’s it. I’m gonna put like 1/2 teaspoon of herbs de Provence, or Italian seasoning, about the same thing. And all of my garnish there. And beautiful, all of those vegetables there. And that’s basically it. 275 degree in the oven, an hour and a half, two hours I’ll check it out. And that’s it. Now you can see it very tender. And right here are your roast. Now you have all of those vegetable around the ratatouille.
And remember, we didn’t put any liquid in. Just the natural liquid of the vegetable and the meat. Okay. I could cut my roast in the middle here. Feels quite hot. We put it in my vegetables here, and the end. A sprinkling of herb on top of it.
And here it is, the shoulder of pork braised slowly, with the ratatouille around. Happy cooking.
44 Comments
Looks delicious 😋 and probably taste delicious, thank you!
I Love these elegant videos.
Tasty 😋 👌✅✅✅
Love this guy
Wonderful, he makes me want to run to the kitchen and start cooking. As always, it is a joy to watch him cook.
Very good 👍 and easy I do it today thank you chef 👨🍳
Love these videos from the pre-cross contamination, pre-COVID era 👩🍳🙂. Jacques makes its best everytime and somehow manages to minimize your stress during the day.
We make this once every couple weeks. Excellent dish. The garlic inside the shoulder is gimmicky and ineffective. Makes no difference at all if you just put garlic in with all your other vegetables. Add mushrooms it’s really good.
Viva la France 🇫🇷 ✝️❤️💯
He is going full round to good basic
not enough commenting or likes on Jacques videos! c'mon people lets go. this man is one in a trillion!
I love how you can tell that it’s a point of pride that he has leather hands so when the heat actually gets to him he refuses to lose 😂
For the home chef this is just brilliant. Coarsely chopping and serving the vegetables under the meat gives the impression and all the flavor of a ratatouille without the headache/expenditure of time having to layer the vegetables as such. I do note that the vegetables were quite exhausted there, so I think I would personally give the roast quite a head-start, and then at some point through add them, but I think that would require adding a bit of liquid? Anyone have any thoughts on how to keep this simple but not also giving a bit of life back to the veggies?
I made one of his ratatouille recipes the other day and it has only veg and some salt & pepper in it, tiny touch of water. No stock. And my god the flavour was gorgeous, really amazed me how much depth it had
What a delightful person you are. The best of the best. Please never change. Be safe and happy.
Had a choice. The Jacques Pepin Today's Gourmet Pork roast from 1990. Or This one from 2020. Old Jacques versus young Jacques. I chose this one because of the ratatouille. It didn't didn't disappoint. It was delicious. I upped the ingredients as I did a massive size Pork Roast.
Whether it's pre internet copying recipes from a TV screen, or now with an easier copy/paste, he is still the best out of all the chefs both then or now, with all the thousands of cooks on the internet.
Pure treasure
My next Sunday dinner!
Interesting, he didn't salt and sweat the eggplant beforehand. I was told that helps reduce the acidity of the taste. Am I wrong?
I believe this was the start of ASMR for me in the 90s as a kid watching this on a saturday morning. I was bored out of my mind but had this playing on the TV for background noise.. I always fell asleep on the couch again until my mom came over to yell at me lol
Thank you M. Pepin! Good to see you.
I'm excited to try this 🤙
Simple and delicious! I'd love a baguette to mop up the pot with too!
Beautiful simplicity!
One of my favorite recipes. So simple, and so delicious!!
I've made this several times. Everyone likes it.
Stick Around Jaques Pepin. ❤❤❤❤❤❤❤❤❤
"ok"
This recipe looks amazing and so easy, Definitely trying this soon 🔥🔥🔥
Just enough for me! (sorry folks)
The incomparable Pepin ! Always a pleasure to see and learn.
😛
Jack makes a lot of peasant food. This is it. Not that difficult, and so much better than paying three prices for something not-so-good out.
WHERE DID THE BONE GO ? WATCH THE VIDEO
simple recipes with simple ingredients, and the essentials of treating them right!
Terrific, Jacques..! 👍🏻
Bob Ross
Jaques Pepin
Larry Haun
Only just found these videos. I’ve learnt more about home cooking in that time than years of looking at others, which always seem so complicated for a fella like me who hasn’t done much cooking. The simplicity of this dish caused me to spontaneously clap at the end!
Made this last night! it was great
Yum
I made this recipe last Christmas, but I had to substitute the zucchini for a local vegetable. It tasted heavenly. The only thing I changed is did this with tenderloin and added way more vegetables.
Jack keeps it simple. No ego. That's what makes him so special
I just know that food is bland… but its still interesting to watch him cook tho 👀🤷🏾♀️
yo soy bien en boil