Cold pork with mustard: Difference between revisions
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|title=Cold pork with mustard, Chinese recipe | {{#seo: | ||
|title=Cold pork with mustard, Chinese recipe | |||
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|keywords= | |keywords=#mustard #coldporkwithmustard #foodprocessor #jaggery #springonions #porkloin #lightsoysauce #drysherry #fridge #tinfoil #beansprouts | ||
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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 | |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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|TotalCalories = 3126 | |||
|PortionCalories = 781 | |||
|DatePublished=31st January 2013 | |||
|Author=Chef | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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| 1 teaspoon sea [[salt]] | | 1 teaspoon sea [[salt]] | ||
| 2 tablespoons [[mustard]] powder | | 2 tablespoons [[mustard]] powder | ||
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===Method=== | ===Method=== | ||
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| Leave to marinate for 12 hours or more, basting and turning often. | | 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 | | Line a large [[roasting tin]] with [[tin foil]] and place the pork on a rack in the tray | ||
| Roast in a preheated oven at 200° C (400° F) for 10 minutes and then reduce the heat to 160° C (325° F) and cook for a | | Roast in a preheated oven at 200° C (400° F) for 10 minutes and then reduce the heat to 160° C (325° F) and cook for a further 1 ¾ hours | ||
| Remove and leave to cool, then chill in the [[fridge]] | | 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 | | Mix the [[mustard]] with enough water to make a creamy paste to serve with the pork | ||
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[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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Revision as of 16:06, 18 November 2015
This recipe needs advance preparation!
| Cold pork with mustard | |
|---|---|
 |
| Pork - bronzed and tasty | |
| Servings: | Serves 4 |
| Calories per serving: | 781 |
| Ready in: | 2 hours 10 minutes |
| Prep. time: | 10 minutes + overnight marinade |
| Cook time: | 2 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
A good way of preparing pork for a salad or picnic. It some lovely has Chinese flavours that work very well with mustard
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 preheated oven at 200° C (400° F) for 10 minutes and then reduce the heat to 160° C (325° F) and cook for a further 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
Chef's tip
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#mustard #coldporkwithmustard #foodprocessor #jaggery #springonions #porkloin #lightsoysauce #drysherry #fridge #tinfoil #beansprouts