Roast pork 02

Ingredients for Roast pork 02

Instructions for Roast pork 02

To prepare the Roast pork 02 recipe, please follow these instructions:

Equipment is used for this purpose, comb or shoulders with severe. The meat is done, and the rind scraped and scratched. Bay leaves and peppercorns tied up into ridserne, and the rind is rubbed with salt, before the roast placed on the grate over the saucepan. You will be sure to get the rind crisp, you can put the roast with the rind side down in the baking pan and boil it about 15 minutes in so much water that it stands a small piece up on the rind. Saucepan can either be laid in the bottom of the oven at under heat or over a gas stove. The water poured off when the roast to be Brown, and used to pour in the meat after Brown No. Pork roast be then on the grate over the saucepan and FRY in oven. Common frying or long-term frying can be used. Oven temperature: 200-250 degrees to 170 degrees for Browning and frying. Time: 2-2 1/4 hour (including Browning) depending on the thickness of the meat, by ordinary frying and approximately double over long-term frying. When the roast is done pour the cloud from, and while soven is made, after Brown the roast with open valve and stronger over heat, so are crackling crisp. Cloud sis, creamed off possibly too fat, measured and smoothed over. Add possibly suit, and the sauce tilsmages with salt and pepper. Gravy for pork roast should be neither too dark nor too thick. By no cut the rind from the roast before this knock out in not too thick slices, garnish with strips of crispy pork rind. Boiled red cabbage or rødkålsalat, cooked apples and prunes and white and/or roasted potatoes are served.

Tips:
Long-term frying: By lagtids frying calculates to approximately twice as long as in a normal frying time. At this slow mørning of the meat you get a juicier Roast with less shrinkage than in a normal frying. The roast placed on the grate in the baking pan and put in a cold oven at small blus, 150-170 degrees and eventual valve closed. After about 1 hour of roasting poured possibly rendered fat from roasting pan, before approximately ½ liter of water poured in. The roast should not onto, but FRY further by small burner. The last half hour of frying time after Brown the roast, with the cloud is poured off, the valve is opened, and the thermostat is made at 200-250 degrees. Cook times for ordinary frying is calculated for all kinds of meat approximately 20 minutes for Browning and then sautéed pork roast about 50 minutes per kilo. possible after your tanning session is not counted.