Graisse de rôti is the Quebec breakfast spread that comes from the bottom of a pork roast: a layer of white fat over a dark, savoury jelly, spread on hot toast. It used to be the bonus of every Sunday roast. Here is how to make it on purpose, with lard for browning and a spoonful of gelatin so the brown layer always sets.
Ingredients (about 500 ml of spread, plus the roast)
- 1.5 to 2 kg (3 to 4 lb) bone-in pork shoulder roast
- 45 ml (3 tbsp) pure lard, plus 125 ml (1/2 cup) for the pan
- 2 onions, sliced
- 3 garlic cloves, crushed
- 2 ml (1/2 tsp) ground cloves or 2 whole cloves
- 500 ml (2 cups) water
- 5 ml (1 tsp) beef gelatin powder (optional, guarantees the brown jelly sets)
- Salt and pepper
Method
- Preheat the oven to 160 °C (325 °F). Pat the roast dry, season it generously with salt, pepper and the cloves.
- Melt 45 ml (3 tbsp) of lard in a Dutch oven over medium-high heat and brown the roast on all sides. Add the onions and garlic around it with the remaining lard and the water.
- Cover and roast 3 to 3 1/2 hours, basting once an hour, until the meat pulls apart. Lift out the roast and keep it for supper.
- Strain the pan juices and fat into a bowl, pressing the onions. If using gelatin, sprinkle it over 30 ml (2 tbsp) of cold water, let it bloom 5 minutes, then stir it into the hot juices until dissolved.
- Pour into a jar and refrigerate overnight. The fat rises and turns white, and the juices below set into the brown jelly. Spread both layers together on hot toast.
Notes
- Keeps 1 week in the fridge, or 3 months frozen in small jars.
- Scrape the browned bits from the pot into the juices: they are the flavour of the brown layer.
- No time for a roast? Use 1 kg pork shoulder in chunks and simmer covered 2 1/2 hours.
More from the Quebec kitchen: homemade cretons, tourtière and the cooking fats guide.
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