Mother's pork ladder

Ingredients for Mother's pork ladder

Instructions for Mother's pork ladder

To prepare the Mother's pork ladder recipe, please follow these instructions:

Lay the ladder with the sword down in a frying pan and add as much water as it covers the sword.

Use as little a frying pan as possible, so the cloud will be the best. Let the steps stand in the oven at 175 degrees ½ hour.

Take the steps out of the oven and rip the swell all the way down to the meat at ½ cm intervals. Avoid scratching in the meat itself.

Sprinkle the sword with coarse salt. Be careful to get salt down between each hard. Pour laurel leaves between the corners.

Put the frying pan with the ladder in the lower part of the oven, with the swarm upwards. Put any pieces of carrot, onions and celery down the steps. It gives an extra good cloud

Continue at 175 degrees and leave the steps 1½ to 2 hours. If the steering thermometer is used, the center temperature must be 75 degrees.

Pour the cloud from the ladder so that it can be used for sauce. Pile the bay leaves of the ladder and put it back in the oven at 275 degrees or grill.

Keep in mind that the hard of the lad will be crisp but not black. The salt is getting swollen and bubbling up.

Put the rose in a bowl and leave it for a moment. Foam so the surface is free of grease or use a grease separator.

The cloud is poured into a saucepan, add a serving, boil and smooth, add sugar, salt and pepper.

The steps are served with sauce and red cabbage together with browned and white potatoes as well as sour (possibly asier) and French potatoes.