Svinekam, urter fra haven - masser af urter - mørk farin, lidt alkohol, salt, peber, chili (syvpeber), laurbærblade (friske, af egen avl), enebær, rosenpeber. Nej, hverken løg eller gulerødder. Uglemor spiser med.
Det er også dekorativt, som man kan se her. Det får mindst 6 timer i ovnen med låg på ved 110 grader, hives fra hinanden med to gafler og kommer så retur i ovnen uden låg indtil ovnen er 200 grader og brødene skal ind. Så er det meste væde fordampet, og smagen derfra trængt ind i kødet.
Vi tilsætter hvidløgsdressing, sennep, ketchup, soya, salatblade, rød peber, kimchi, ... efter smag og lyst.
Alle bliver mætte og glade, og næste dag er der til restemad, "mandsggsteg", wok eller noget helt tredje.
Pork shoulder, herbs from the garden – lots of herbs - dark brown sugar, a little alcohol, salt, pepper, chilli (Japanese seven pepper), bay leaves (also from the garden), juniper berries, rose pepper. Notice the absence of anything oniony or carroty? That's my allergies speaking.
It's also decorative, as can be seen. It is cooked for at least 6 hours in the oven with the lid on at 110 degrees, pulled apart with two forks and then returned to the oven without the lid until the oven reaches 200 degrees and the temperature is right for the bread to go in. By then, most of the moisture has evaporated and the flavours therein has returned into the meat.
We add garlic dressing, mustard, ketchup, soy sauce, salad leaves, red pepper, kimchi, etc. to taste.
Everyone is full and happy, and the next day there are leftovers for ‘Monday roast’, wok or something else entirely.
This is how I cooked when I had a big family, make a big meal which mostly cooks itself in the crock pot or oven, all the leftovers go into another meal the next day. This sounds wonderful, even if I'd have to serve it to others, not myself.
SvarSletThat does look delicious!
SvarSlet