@ -21,9 +21,9 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
- diced smoked bacon: 250g | 1/2lb (optional)
- mustard
- butter
- vegetable oil
- olive oil
- thyme
- cloves(not garlic cloves, just cloves): 5
- cloves(not garlic cloves, just cloves): 5
- juniper berries: 5
- bay leaves: 2
@ -31,7 +31,7 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
1. Cut meat into big chunks
2. Dice onions
3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using vegetable oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using olive oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
4. Set meat aside, deglaze the pot with a bit of beer, put in the onions, bacons and the brown sugar.
5. Once the sugar is melted and the pot is deglazed properly, put the meat back in.
@ -27,5 +27,5 @@ Simple chinese inspired sticky porkchops.
3. Place your porkchops in the dish, then flip them.
4. Cover the dish with clingfilm, then chill in the fridge for 1h 30mins.
5. Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins.
6. Heat some olive oil (vegetable oil should be fine too) in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through.
6. Heat some olive oil in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through.
7. Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving.
@ -39,7 +39,7 @@ Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA)
6. Salt and pepper both sides of the roast before placing the roast fat side down and spreading the paste over the roast leaving about a 2 inch gap on one side.
7. Roll tightly towards the 2 inch gap and use butchers twine to secure the roll. Place a knot every inch or so.
8. Bake at 275°F (135°C) for 2 hours or until internal temperature reads 135°F (57°C) in the thickest part.
9. Add vegetable oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs.
9. Add olive oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs.
10. Juice the lemon into the remaining oil from the garlic/rosemary herb spread. Add freshly chopped parsley. Whisk with fork until emulsified. Season with salt and pepper.
11. Slice roast into ½ inch thick slices and top with lemon herb vinaigrette.