4 more posts in this thread. [Missing image file: ]
I just made a lovely recipe for some pork that I had last night. It was delicious so I thought I should share.
Balsam-glazed Double Cooked Pork
500 gram pork loin (preferably a single piece)
1 small onion
3 cloves garlic
½ tablespoon olive oil
1 tablespoon oil (doesn’t matter what kind, just not olive oil)
1 teaspoon sesame oil (preferably black)
2 teaspoon white sugar
3 tablespoons balsamic vinegar
1 teaspoon Chinese cooking wine
1 teaspoon salt (for brine)
½ teaspoon salt
½ teaspoon pepper
1. Add the salt for brining and 2 cups of cold water to a large bowl. Place pork in the bowl and set aside for between 15 minutes and 2 hours
2. Finely dice the onion and carrot. Add olive oil to a very small pan or pot and bring to a medium temperature. Place onions in the pot and cook for approximately 3 minutes. Whilst cooking the onions, proceed to finely cut the garlic. When finished cutting the garlic it should be time to put the garlic with the onions. Add sugar, sesame oil, pepper and cooking wine.
3. After 5 minutes add the carrot, salt and balsamic vinegar. Reduce temperature to as low as possible and occasionally stir. If small bubbles are not appearing after 5 minutes, add 1 more teaspoon of sugar. Cook for 5 more minutes then turn off the heat.
4. Get a large pan. Add cooking oil to the pan and bring to a very high heat. Once pan is hot add the pork. Sear all sides until quite dark brown (3-5 minutes per side). Once the entire surface of the pork is thoroughly browned remove the pork to rest for 3 minutes or so.
5. Bring oven to 180 degrees Celsius. Oil a baking dish very lightly and place the pork in the oven. Cook pork for 15 minutes, flip and cook for another 15 minutes.
6. In the last 5 minutes of baking the pork bring the sauce to a low heat.
7. Remove pork and rest for 10 minutes.
8. Serve by adding sauce to the top of the pork. Goes well with creamy mashed potatoes and roasted garlic.