Pork shoulder with mushrooms, prunes and nuts

Description

I recently sat on a diet! — So how...? — Both!, how!!!... Fig pieces! Continue flipping through an old notebook...

Ingredients

Pork

3 kg
Prunes

200 g
Nuts

300 g
Mushrooms

400 g
Spices

Cooking

To prepare this dish is spent exactly twenty minutes. Then the meat is brewing in the oven, and you can still go about their business. The taste of the meat right meat. But with a nice mushroom shade with a hint of slightly prokopchenko prunes, which helps to reveal the full taste of the meat. And if not too lazy to make the sauce, the dish can be served finicky guests at the festive table.

Is required in the process of cooking: 1 kg~2.5 kg of pulp of pork (shoulder), 300-400g mushrooms, ~2/3 h spoon salt, ~1/4 h spoon of pepper, 2-3 onions, 3-4 cloves of garlic 2-3 cm ginger root, cumin, rosemary, coriander, 150-200 gr of cashew nuts. A piece of pork to uncover as the owner,

Repel, salt and pepper on all sides.

First fry the onion until Golden brown,

for a taste, then added some sliced ginger root and 2 cloves of garlic.

Fry for two minutes and put coarsely chopped mushrooms. The mushrooms I used Portobello with a small addition of mushrooms (we in the super mushroom was the year) they have a more pronounced flavor, the smell was such that even a well-fed man's appetite is awakened. The sauce turned out — no tale to tell, nor pen to describe... But I think if you cook only with hydroponic plants domesticated mushrooms, you get an order of magnitude worse.

Once the mushrooms start to cry tears of mushroom, add washed and chopped prunes, pre-fried nuts.

Prepared meat is better to put on a suitable piece of aluminum foil. The toppings are evenly distributed over the entire surface of the prepared meat.

Helping foil roll roll, would be nice to cover the meat on top of a thin layer of olive or vegetable oil,

And wrap in foil. Place on the pan was rather long piece that took the entire space of the baking sheet diagonally.

Preheat the oven to t=230°C and put the meat on the first 15-20 minutes, then remove the temperature up to 180-170 degrees, about 1.5 hours ( depends on weight of meat).

Then a tray of meat to get it out of the oven. The temperature immediately be set at a maximum; if the oven is a function "top heat" (grill) — enable it. Foil carefully bend one side to make a chute. To drain through it all the juice released during roasting. Meat fully deploy, lightly grease the top with butter or meat juice and put back in the oven for 10-15 minutes until light brown.

Allow the meat to blow off some steam, take a break from the hot, loving embrace of the oven.

BONUS or how to make the sauce. In a small saucepan or frying pan pour the flour and fry it with continuous stirring until lightly pokharichauri. Pour the meat juice. Heat with constant stirring before boiling until light and thick. The process to remove just don't have time, already was once.

Comments and reviews

Leave a comment or a recipe review