Spicy Rolled Pork
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
- Ingredients
- 2 red chili peppers (chopped)
- 2 tsps freshly grated ginger
- 3 Tbsps light soy sauce
- 1 Tbsp honey
- 2 Tbsps Orange juice
- 53 ozs rolled Pork (e. g. leg)
- 18 ozs onions
- 1 carrot
- 3 Tbsps Oil
- 2 ½ cups hot Beef stock
- 1 Tbsp Corn starch
- salt
- freshly ground peppers
Product recommendation
Cannot be frozen
Preparation
Kitchen utensils
1 Pot, 1 Small skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Immersion blender, 1 Citrus juicer
Preparation steps
1.
Wash, deseed and finely dice the chillies and mix with the ginger, soy sauce, honey and orange juice.
2.
Brush the meat on all sides with the marinade, then put into a freezer bag and put into the refrigerator overnight.
3.
Peel the onions and cut into quarters or eighths. Wash and chop the carrot. Take the meat out of the freezer bag and pat dry. Catch and strain the marinade. Heat the oil in a frying pan and brown the meat on all sides. Add the onions and carrot and fry for 1 minute, then transfer the meat and vegetables to a glass dish. Put into a preheated oven (180°C) and cook for about 60 minutes, gradually adding and basting the meat with the hot stock. Increase the oven temperature to 225°C, brush the meat with the reserved marinade and cook for a further 15 minutes, until done. Take out of the oven and keep the meat and vegetables warm.
4.
Thicken the gravy with a little cornflour mixed with water, season with salt and pepper and sieve if necessary.
5.
Serve the roast pork with the gravy, onions and a green salad.
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