Cold pork with mustard: Difference between revisions
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|description=A good way of preparing pork for a salad or picnic. It some lovely has Chinese flavours that work very well with mustard | |||
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[[Image:Chinese pork marinade.jpg|thumb|right|300px|In the marinade]] | |||
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A good way of preparing pork for a salad or picnic. It some lovely has Chinese flavours that work very well with mustard | A good way of preparing pork for a salad or picnic. It some lovely has Chinese flavours that work very well with mustard | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 kg (2lb) boned roasting pork ([[Pork loin|loin]] is good) | | 1 kg (2lb) boned roasting pork ([[Pork loin|loin]] is good) | ||
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[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 17:25, 18 March 2014
This recipe needs advance preparation!
| Cold pork with mustard | |
|---|---|
 |
| Pork - bronzed and tasty | |
| Servings: | Serves 4 |
| Ready in: | 2 hours 10 minutes |
| Prep. time: | 10 minutes + overnight marinade |
| Cook time: | 2 hours |
| Difficulty: | 
|
A good way of preparing pork for a salad or picnic. It some lovely has Chinese flavours that work very well with mustard
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg (2lb) boned roasting pork (loin is good)
- 250 ml (8 fl oz) light soy sauce
- 120 ml (4 fl oz) rice wine or dry sherry
- 100g (4 oz) brown sugar or jaggery
- 3 large spring onions (scallions)
- 1 teaspoon sea salt
- 2 tablespoons mustard powder
Method
- In a large bowl, or even in a food processor, mix all ingredients together except for the mustard and pour over the pork
- Leave to marinate for 12 hours or more, basting and turning often.
- Line a large roasting tin with tin foil and place the pork on a rack in the tray
- Roast in a pre-heated oven at 200° C (400° F) for 10 minutes and then reduce the heat to 160° C (325° F) and cook for a futher 1 ¾ hours
- Remove and leave to cool, then chill in the fridge
- Mix the mustard with enough water to make a creamy paste to serve with the pork
- Slice the pork thinly, arrange on a platter and serve
Serving suggestions
Serve chilled with a salad or cold-tossed beansprouts