4 medium-sized peeled garlic cloves, 2 medium-sized carrots, scraped and
2 cut crosswise into 1/8-inch-thick sliced into ¼-inch-thick rounds
slices and 2 left whole ½ c coarsely chopped celery leaves
A 5- to 6-pound pork loin in one 2 tsp salt
piece, with the excess fat ½ tsp freshly ground black pepper
removed, finely chopped and 2 c water
reserved, and with the backbone 8 medium-sized boiling potatoes,
(chine) sawed through at ½-inch peeled and dropped into a bowl
intervals, but left attached and of cold water to prevent dis-
tied to the loin in 2 or 3 places coloration
3 medium-sized onions, peeled and
sliced into ¼-inch-thick rounds
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With the tip of a small, sharp knife, make as many slits as you have
garlic slices, each about 1 inch long and 1 inch deep, and evenly spaced,
in the fatty side of the loin. Insert a garlic slice into each slit.In a heavy 6- to 8-quart casserole, fry the reserved pork fat over moderate heat, turning the bits about frequently with a slotted spoon until they are crisp and have rendered all their fat. Remove and discard the bits. Brown the pork loin in the fat, turning it over frequently and regulating the heat so that it colors richly and evenly without burning.
Add the onions, carrots, celery leaves, 2 whole garlic cloves, salt and pepper to the casserole. Pour in the water and bring to a boil over high heat. Reduce the heat to the lowest possible setting, cover tightly and simmer for 1½ hours. Add the potatoes and turn them about in the cooking liquid until they are evenly coated. Continue to simmer for 45 minutes to 1 hour longer, turning the potatoes occasionally until they show no resistance when pierced deeply with the point of a small, sharp knife.
To serve, transfer the pork loin to a heated platter and arrange the potatoes around it. Skim as much fat as possible from the sauce in the casserole, then rub the liquid and the vegetables (including the garlic) through a fine sieve into a bowl with the back of a spoon. Moisten the pork with a little of the sauce, pour the rest into a sauceboat and serve. Serves 6.
