Baked "boar"
Votes: 2
Time: 2 hours 10 minutes
Complexity: average
Servings: 8 - 10
Complexity: average
Servings: 8 - 10
Baked "boar" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4.5 kg pork shoulder
- 4 habanero peppers
- Salt and ground black pepper
- 1/4 cup hot sauce
- 1/2 cup red wine vinegar
- 1/2 cup vegetable oil
- 6-8 bay leaves
We recommend
Recipes with similar ingredients: hot sauce, wine vinegar, chili pepper, bay leaf, pork
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Place the sliced pork on a sheet of heavy-duty aluminum foil on a baking sheet. Season the meat with salt and pepper. In a small bowl, combine the hot sauce, vinegar, and vegetable oil.
Rub this mixture over both sides of the pork. Use plastic or rubber gloves to handle the peppers, protecting your eyes and nose from the smell. Slice the peppers and place them and bay leaves on top of the pork slices. Wrap the pork in foil, sealing the seams tightly.
Bake in the oven over low heat until tender, about 2 hours (or over an open flame).
Categories:
recipe / Dinner / Main courses / Meat / Robert Irvine
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