Pork in ginger glaze
Each hostess usually has a recipe for a signature dish, to which she invites guests. If you don't already have one, check out this pork. It is enough to correctly calculate the cooking time - and in front of you is the most tender meat with a fragrant crust.
Ingredients
Servings 12 servings- 1 pork leg weighing 3-4 kg
- 100 g fresh kumquats
- piece of ginger root 5 cm long
- onion - 1 onion
- 2 tbsp. l. carnation buds
- 3 sprigs of mint
- salt
- piece of ginger root 2.5 cm long
- 175 g sugar
Cooking
Step 1
Wash pork thoroughly and pat dry. Make a deep incision along the bone and, parting the meat, remove it. Rub the meat with salt and pepper, roll up and tie in several places with twine.
Step 2
Preheat oven to 160°C. Peel the onion, thinly slice. Peel the ginger, grate on a coarse grater. Wash and dry the mint. Place the onion, ginger and mint in the bottom of a deep dish. Place pork on top. Pour in water so that it covers the meat with a layer of 5 cm. Cover the form with 3 layers of foil, put in the oven for 1.5 hours, then reduce the temperature to 140 ° C and cook for another 1.5 hours.
Step 3
While the pork is baking, prepare the glaze. Pour sugar into a saucepan, pour 150 ml of water, put it on a small fire and cook until the sugar is completely dissolved. Add finely chopped ginger and cook, stirring, for another 5 minutes.
Step 4
Add thinly sliced kumquats, cook 2 minutes. Transfer the kumquats to a platter with a slotted spoon. Heat the glaze for another 5 minutes until it thickens. Remove from fire and set aside.
Step 5
Cover a clean baking dish with a sheet of foil, grease with vegetable oil, put the pork into it. Cut off the skin, leaving a thin layer of subcutaneous fat. With a sharp knife, cut a layer of fat in the form of a lattice. Insert a clove bud into each of the resulting rhombuses.
Step 6
Raise the oven temperature to 200°C. Brush pork with glaze, reserving 3 tbsp. l. Bake another 20 minutes. Mix the remaining glaze with kumquats and serve with the finished pork.