Most of the times when I cook a pork roast I go for the traditional Bavarian "Krustenbraten". This recipe has some similarties but it uses a liquid you would not normally associate with pork: dry vermouth. But it works.
Earlier this year I made cholent, a traditional Jewish dish that is braised overnight to avoid kitchen work on shabbat. Now low-temperature braised beef is a wonderful thing, and so I decided to take this concept and use it for a more generic approach that does require some work the next day.
The classic Gratin Dauphinois is a very popular side dish in French cooking. With some bacon and cheese it can be transformed into a simple yet delicious main dish.
For my recent weisswurst making session I needed pig skin which I took off a small piece of pork belly. I pondered several possibilites to take care of the remaining meat and decided to try something I have never done before: "braising" without liquid.
Ox or beef cheeks are quite a tough cut, they are the heavily used muscles the cows use for chewing. Their high content of connective tissue makes them a prime candidate for slow braising. Clasically, ox cheeks are braised in red wine or port, this recipe uses sweet red vermouth instead.