You have probably heard that pork is “the other white meat”, but you might not have discovered many ways of cooking this delicious meat. Pork is a great alternative to chicken as a way of getting nutrients that your body needs, and you should try to eat pork at least a couple of times a week.
However I know that sometimes it can be boring eating the same meals every night, so here you will find a great way of serving pork that should keep the interest of your family, as well as help get those vital nutrients into them.
I just came across this recipe, and it sounded so good I felt I had to share it with you straight away! Make sure you have a really good butcher who will bone and roll the pork leg for you, to make it a lot easier to prepare.
Give it a go if you get a chance, and let me know what you think!
Recipe Preparation: boil
Recipe Serves: 8
Ingredients for Drunken Pork Recipe
2 -(up to) 3 lb Pork leg
2 Cloves garlic
1 Spring onion stalk
4 -(up to) 6 c Water
1 tb Salt
1 ds Pepper
Drunken Pork Preparation
1. Have pork boned and rolled. Crush garlic. Cut spring onion stalk in 1/2-inch sections.
2. Bring water to a boil. Add the pork, garlic, spring onions, salt and pepper. Bring to a boil again, then simmer, covered, for 30 minutes.
3. Drain, reserving liquid for stock, and let meat cool, then refrigerate overnight.
4. Cut pork in large chunks. Place in a jar or crock and add enough sherry to fill. Cover the jar tightly and refrigerate for 1 week.
5. Drain pork, slice thin and serve cold.
Another really different type of pork recipe you could try is right here:
Pork braised in milk
Ask your butcher to chine and skin the pork loin. (Chining means removing the backbone from the rack of ribs so that you can carve between the ribs). The milk and lemon sauce will appear lumpy and curdled, but tastes delicious and you can strain it if you want.
1 x 2.25kg pork loin
50ml olive oil
4 garlic cloves, cut in half lengthways
15g sage or rosemary leaves
Grated zest of 2 lemons
Juice of 1 lemon
Preheat the oven to 200C (400F). Prepare the pork by trimming the fat to leave just a thin layer. The bone and fat keeps the pork moist. Heat the olive oil in a large roasting tin. Add the pork and brown the meat on all sides. Remove the pork and pour away the fat from the roasting tin.
Add the garlic and sage to the tin and place the pork on top of them. Season with salt and pepper and pour the milk over the pork. Return to the heat and bring just to the boil. Remove the tin from the heat again, add the lemon zest and drizzle with the lemon juice.
Put in the oven and roast for about 20 minutes. Reduce the temperature to 150C (300F) and cook for another 1-1.25 hours, depending on the meats thickness. If necessary add a little more milk every so often to keep the meat roasting in liquid. Baste the meat with the juices every 30 minutes. Do not cover, so that the juices reduce and the fat on the pork becomes crisp.
To test if the pork is cooked, poke a skewer into the middle of the meat, count to ten and pull it out. Touch it on the inside of your wrist, and if it feels hot the meat is cooked through. Leave the meat to rest for 10 minutes before carving. Strain the sauce if you like, and serve with the meat.
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