Description
Simple and delicious. 5 minutes for marinade + minute "packing" + hour and a half on the inhalation of the aromas from the oven.
Ingredients
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Pork
1 kg
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Sauce
50 ml
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Soy sauce
100 ml
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Garlic
3 tooth
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Ginger
-
Mustard
1 Tbsp
Cooking
The whole pickle series.
Meat wash, dry, poke a wooden skewer sparing, the salt from the marinade penetrated deep into the shoulder blade and not on top of a delicious and fresh inside).
Sauces pour into a bowl, add the mustard, squeeze through garlic press and a couple of cm of ginger (you can grate). Mix well.
Spatula to coat with marinade and put into the refrigerator overnight or for a day.
An hour and a half before dinner put the shoulder in the sleeve for baking and put in the oven at 200 degrees (I have both ready, but focus on your oven) and wait until the meat starts to fall off bone.
After 1 - 1.5 hours paddle ready! The crust on the meat is inside the sleeve, if desired, tear it open and return to the oven for 10-15 minutes.
If desired, the remaining sleeve juice add a clove of garlic and a spoon of sour cream with freshly ground black pepper, a wonderful sauce for any meat.
Bon appetit!
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