Practical Method to Cooking Extraordinary Pork shoulder pear cider
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To prepare an extraordinary Pork shoulder pear cider, here are the materials needed:
- Get 500 grams of Pork shoulder.
- Use 1 can of Pear cider (I used kopperberg).
- Prepare 1 tsp of Corriander seed powder.
- Take 1/2 tsp of Salt.
- Use 1/2 tsp of black pepper.
- Prepare 1 tbsp of Liquid seasonning (I used macci).
- Get 1/4 tsp of garlic powder.
After readying the materials, next you are good to prepare your tasty Pork shoulder pear cider by following the procedures below:
- Slice pork fat in cris-cross 2cm. Mix everythings in a bowl and pour over pork. Make sure juice cover a top of pork. Leave in frige for over night..
- Use gas mark 4. Warm for 10 minutes. Get the pork out of juice and keep the juice. Put in tray and rab 1/2 tablespoon and 1tablespoon of olive oli all over the pork. Bake for 2 hours. Sometime pork is too thick might need more time. Just check in the middle..
- Left over juice, put in the pan. Heat in middiem heat. Put 2 tablespoons of ketchop and soya sauce. Then 1 tablespoon of corn flour per 2 tablespoons of water. Mixed it and pour in a pan. Stir it well. Bring to boil and enjoy :D.
Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. Story. "It's a technique more than a recipe." The keys to that technique: cooking the meat in cider with one set of seasonings, straining and reducing the liquid, and then adding fresh vegetables toward the end. Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash, from BBC Good Food. Add the cider and stock so that the meat and vegetables are covered. This delicious winter casserole recipe revitalises the marriage of pork and apples.
Recipe : Pork shoulder pear cider
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