Roast Pork Clod

27/09/2017
Topatofrom Topato
"Summer or winter, it matters not, as long as there`s pork clod on the table."
Preparation40 min.
Cooking200 min.
Тotal240 min.
Servings12
Cook
Be the first to cook this recipe
  • Views6
  • Views per month2
  • Views per week0
  • Rating5 out of 5

Ingredients

  • pork clod - 1, 5.5 lb (2.5 kg)
  • garlic - 4 cloves, chopped
  • chili - 1/2 tsp, powdered
  • red onions - 1 head, chopped
  • thyme - 3 bunches fresh or 1 tsp dried
  • allspice - 1 tsp, ground
  • marmalade - 2 tbsp, apricot
  • soy sauce - 2 tbsp
  • sunflower oil - 2/5 cup (100 ml)

Preparation

Pick out a clod with a layer of fat on top, use a knife to make rhomboidal cuts on it.

Mash the garlic, chili, onions, thyme, allspice in a mortal and pestle, add the marmalade and soy sauce. While mashing nonstop, pour in the oil.

Rub the clod well with the aromatic mixture. Cover the meat with aluminum foil on top and leave it to marinate overnight.

The next day, leave the meat at room temperature and put it in a preheated 428°F (220 °C) oven for 1/2 an hour.

Lower the oven to 302°F (150 °C) and bake another 150-180 min.

Take the cooked meat out, wrap it with aluminum foil and after 1/2 an hour, cut it into portions.

You can serve the pork clod with mashed potatoes, cabbage, blueberry jam or salad, pickle of your choice.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment