Here's another version which was inspired by a Spanish dish of pork stewed in milk I saw on TV. I butterflied the pork joint, rolled it and cooked it in milk and asado seasonings. The resulting dish is tender, creamy, yet with the robust taste of the added herbs and seasonings. It goes equally well with rice or potatoes. Simple buttered vegetables are the perfect complement to this dish.
1 kg. of pork shoulder or butt
1/4 c. sherry
1/4 c. light soy sauce
2 tsp. balsamic vinegar
1 tsp. salt
3 tbsps. brown sugar
1/2 tsp. ground black pepper
3 cloves, crushed
1 onion, chopped
few sprigs each of fresh oregano and thyme, or 1/2 tsp. each of dried
1 c. of evaporated milk
2 tbsps. butter
1/2 c. water
Butterfly the pork joint. Place it in an oven proof dish and add the rest of the ingredients except for the last three. Leave to marinade for at least half an hour. Pre-heat the oven to 350º F/ 180º C.
Take the pork out of the marinade, Put some of the onion and seasoning bits on top of the sheet of pork and roll like a jelly roll. Tie with string. Sear the pork in butter until browned on all sides. Add the milk to the marinade and place the pork on top of it. Cover tightly with foil and roast for 1 1/2 hours or until tender (when tested with a fork, it should easily pierce the meat). When it's done, transfer the pork to a dish and let rest before slicing into 1 cm. thick rounds.
Add the water to the cooking juices, puree and strain. Transfer to a pan and cook the mushrooms in the sauce. When done, serve with the sliced pork.
All rights reserved ©Adora's Box Copyright 2011.
Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.
You might also like
|Crispy Adobo with Chinese Mushrooms and Chives|