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Receta Slow Cooked Pork In Stout And Brown Sugar
by Global Cookbook

Slow Cooked Pork In Stout And Brown Sugar
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Ingredientes

  • 1 kg Loin of pork, (2lb 4oz)
  • 2 Tbsp. Crushed black peppercorns
  • 2 tsp Sea salt
  • 3 tsp Dry oregano
  • 1 tsp Soft thyme leaves
  • 7 x Cloves garlic, peeled
  • 175 gm Soft dark muscavodo sugar, (6oz)
  • 3 tsp Extra virgin olive oil
  • 55 gm Unsalted butter, (2oz)
  • 2 x Onions, peeled and roughly minced
  • 13 x Stoned prunes
  • 1 can Guinness

Direcciones

  1. In a food processor, blend together the first 8 ingredients except the pork till you have a fine paste. If it appears too dry, add in a little water.
  2. Remove the rind from the pork and set aside. Rub the pork all over with the paste, cover and chill overnight turning the pork from time to time.
  3. Preheat the oven to 150 C/300 F/gas mark 2. In a heavy casserole dish heat the butter till foaming, add in the onions and fry them till they take on a little colour. Remove the onions and set aside. In the same casserole dish, add in the pork and any marinade and fry on all sides till brown.
  4. Return the onions to the pan together with the sage, prunes and Guinness.
  5. Bring to the boil, cover and place in the oven for 3 hrs.
  6. Remove the meat to a serving dish carefully. You may remove the bone if you wish, as the meat should fall off the bone. Boil the remaining cooking juices till they have attained a coating consistency. Pour over the pork and serve immediately.