Pork Pork (pork) With Chef's Secret + Photo
Pork Pork with Pepper and Onion Sauce Accompaniment + Decoration Rectified
Ingredients:
1 whole pig shank at least 3 to 5 pounds
Spices:
1 chopped onion
10 cloves of crushed garlic if it is old remove the crumb
2 very small branches of rosemary, do not put too much
6 leaves of sage
1 whole pepper finger of seeded minced seed
1 glass of wine vinegar
2 cups (200 ml) dry white wine
½ teaspoon of bay leaf powder or
2 to 3 bay leaves
1 bunch of parsley with whole chives washed
Chilli Sauce:
4 large onions cut into thin slices
6 two green peppers, two red, and two seedless yellow cut into 1-centimeter strips.
4 to 6 stalks of celery cut into strips of 5 centimeters cooked
1 cup (sour) parsley with chopped stem
½ cup (tea) green onions, finely chopped
1 cup (tea) corn oil.
1 glass of vinegar
½ cup water or dry white wine
How to prepare the shank:
Do not remove fat from the shank.
Put all the ingredients of the seasoning put inside a large bag of plastic suitable for cooking.
Leave in the seasoning for 12 to 24 hours the process of putting in the plastic bag is (optional).
Before baking the shank, remove all seasonings.
Arrange the shank in a baking sheet lined with aluminum foil, greased with oil.
Cover with foil, not too close that can stick to the meat.
Bake at 160 º C for approximately 4 hours, or 30 minutes for each pound of meat.
Always checking the color of the shank.
CAUTION
Do not let it get past the point that gets hard dry.
Chef's Secret:
To Know if the Ham is Roasted:
Make sure it is roasted by putting a thin knife deep enough, if it leaves a pink liquid is still raw, return to the oven again for one (1) hour.
If it has not left nothing is roasted.
When to Remove the Foil:
One hour before removing the shank from the oven, remove the aluminum foil, set the temperature to 180 ° C, leave until slightly colored.
Let it cool inside the Oven.
Use gloves to remove the still hot shank and then go to a bench.
If you want you can slice.
How to prepare the sauce:
Put the oil in a large pot, add the onion the celery, let the fire until wilting, stirring with a spoon of high handle.
Add the peppers, sauté well until they are cooked, stirring constantly if you need to drip a drop of hot water slowly and slowly.
Then add a glass of vinegar and half a glass of water, leave on the fire without stirring, until reduce appeals half.
Serving Mode.
Put the roasted shank on a platter of clay or stainless steel.
Serve the sauce separately.
Another option is to put the sauce on top
Can serve cold or hot shank.
The sauce is served cold.
Do not forget to make the decoration
Slice the pork well thin, put 2 to 3 slices in each dish and the sauce on top.
Note:
Leftover shank is for snacks.
Slice the finely chopped ham between the slices the wet serve with snack type bread.
Farofa With Sausage or Chicken Kids:
½ cup of tea
2 cups (tea) of cornmeal or
half of corn and half of cassava flour
1 cup chopped green olives
1 cup chopped parsley ½ cup (tea) green onions, cut into thin slices.
l grated onion
50 grs. chopped bacon
100 grs. cooked and ground sausage, or cooked and ground chicken, salt and pepper to taste.
4 boiled eggs and chopped very small, or raw fried scrambled.
Way of preparing:
Fry in the oil the bacon with the sausage then add the onion let it dry, add the flour, boiled eggs, olives the parsley, salt and pepper.
Serving separately;
Decoration:
Make a "cup of milk" flower using turnip and center in the fine carrot and fresh celery sprigs with the leaves.
Pork Pork with Pepper and Onion Sauce Accompaniment + Decoration Rectified
Ingredients:
1 whole pig shank at least 3 to 5 pounds
Spices:
1 chopped onion
10 cloves of crushed garlic if it is old remove the crumb
2 very small branches of rosemary, do not put too much
6 leaves of sage
1 whole pepper finger of seeded minced seed
1 glass of wine vinegar
2 cups (200 ml) dry white wine
½ teaspoon of bay leaf powder or
2 to 3 bay leaves
1 bunch of parsley with whole chives washed
Chilli Sauce:
4 large onions cut into thin slices
6 two green peppers, two red, and two seedless yellow cut into 1-centimeter strips.
4 to 6 stalks of celery cut into strips of 5 centimeters cooked
1 cup (sour) parsley with chopped stem
½ cup (tea) green onions, finely chopped
1 cup (tea) corn oil.
1 glass of vinegar
½ cup water or dry white wine
How to prepare the shank:
Do not remove fat from the shank.
Put all the ingredients of the seasoning put inside a large bag of plastic suitable for cooking.
Leave in the seasoning for 12 to 24 hours the process of putting in the plastic bag is (optional).
Before baking the shank, remove all seasonings.
Arrange the shank in a baking sheet lined with aluminum foil, greased with oil.
Cover with foil, not too close that can stick to the meat.
Bake at 160 º C for approximately 4 hours, or 30 minutes for each pound of meat.
Always checking the color of the shank.
CAUTION
Do not let it get past the point that gets hard dry.
Chef's Secret:
To Know if the Ham is Roasted:
Make sure it is roasted by putting a thin knife deep enough, if it leaves a pink liquid is still raw, return to the oven again for one (1) hour.
If it has not left nothing is roasted.
When to Remove the Foil:
One hour before removing the shank from the oven, remove the aluminum foil, set the temperature to 180 ° C, leave until slightly colored.
Let it cool inside the Oven.
Use gloves to remove the still hot shank and then go to a bench.
If you want you can slice.
How to prepare the sauce:
Put the oil in a large pot, add the onion the celery, let the fire until wilting, stirring with a spoon of high handle.
Add the peppers, sauté well until they are cooked, stirring constantly if you need to drip a drop of hot water slowly and slowly.
Then add a glass of vinegar and half a glass of water, leave on the fire without stirring, until reduce appeals half.
Serving Mode.
Put the roasted shank on a platter of clay or stainless steel.
Serve the sauce separately.
Another option is to put the sauce on top
Can serve cold or hot shank.
The sauce is served cold.
Do not forget to make the decoration
Slice the pork well thin, put 2 to 3 slices in each dish and the sauce on top.
Note:
Leftover shank is for snacks.
Slice the finely chopped ham between the slices the wet serve with snack type bread.
Farofa With Sausage or Chicken Kids:
½ cup of tea
2 cups (tea) of cornmeal or
half of corn and half of cassava flour
1 cup chopped green olives
1 cup chopped parsley ½ cup (tea) green onions, cut into thin slices.
l grated onion
50 grs. chopped bacon
100 grs. cooked and ground sausage, or cooked and ground chicken, salt and pepper to taste.
4 boiled eggs and chopped very small, or raw fried scrambled.
Way of preparing:
Fry in the oil the bacon with the sausage then add the onion let it dry, add the flour, boiled eggs, olives the parsley, salt and pepper.
Serving separately;
Decoration:
Make a "cup of milk" flower using turnip and center in the fine carrot and fresh celery sprigs with the leaves.
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