Description
Very bright, tasty dish with an unusual flavor! What's so special about citrus, you ask?! The answer in the citrus fruits may be nothing. And this pork is fragrant not Mandarin, it smells like barbeque and campfire, the first spring outing. Isn't that an interesting Association when you sit at the festive table festive Christmas tree!? And the feeling of a double celebration the soul becomes more joyful!
Ingredients
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1 kg
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2 piece
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2 tsp
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1 tsp
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100 g
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Cooking
The required products in front of us. RUB the meat with salt, pepper. And in the package (seam of the package top, middle). Then beautiful finely shinkuem onion, pour a soy sauce, stir to evenly distribute sauce and set aside to marinate.
Since tangerines are an integral part of this dish, we choose them carefully. We need the sweet, fragrant fruit without the acid. Remember, I have a particularly large tangerines (170 g average weight). My 1 tangerine, cut into rings, peel on, round the meat in the package from all sides. The package put in a baking dish, make one hole, pour in a package of meat 100 grams of water, savethem the second edge, and into the oven for an hour. My "gas lady" successfully bakes the meat at a temperature of 200-220S TO the word, to wrap the meat itself is not necessary. I was experimenting if it will work on the meat appetizing "perevozki", that laced his silicon ribbons.
Now the sauce. Mix 2 teaspoons of honey, the juice and pulp of 1 tangerine, spoon mustard, 1 full tbsp of soy sauce.
Cook the sauce over low heat until the jam condition. If very thick, can be diluted with water. What is the sauce?! Very juicy, a little spicy. Ready for the meat of this piquancy will not stick out, all will be cautiously good. This portion of the sauce for 1 kg of meat to lubricate the surface of the piece. As a rule, for "dipping" I cook an extra portion.
After an hour take out of oven meat. Tearing the package along the seam. Remove the meat and tangerines in a different form. The remaining broth can be used for other purposes. Do on the surface of piece cuts.
Grease the meat with sauce. Spread on top pickled onions. And send the meat back into the oven for 20 minutes. Once formed a "crust", onions browned, it's ready. Assume that kebab meat spirit gives Union with soy-orange sauce and pickled onions!
By the way, I almost always prepare the meat the night to give it time to infuse. In the form with ready-made meat, I pour in a little broth (from first call). And cover with a double layer of foil. As cold, in the fridge. This is the only photo of the morning (and it is what is left from Breakfast)), basic photo all evening.
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