Cold pork with mustard: Difference between revisions
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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 | ||
{{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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| 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 | | 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 futher 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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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve chilled with a salad or cold | Serve chilled with a salad or cold tossed [[beansprouts]] | ||
===Chef's tip=== | ===Chef's tip=== | ||
{{Template:ThinkPig}} | {{Template:ThinkPig}} | ||
{{RecipeLine}} | |||
[[Category:Recipes|Pork]] | [[Category:Recipes|Pork]] | ||
[[Category:Oriental cuisine|Pork]] | [[Category:Oriental cuisine|Pork]] | ||
Revision as of 08:14, 12 April 2015
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
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 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
Chef's tip
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