Pork stew with crisp heavy and traditional accessories

Ingredients for Pork stew with crisp heavy and traditional accessories

Instructions for Pork stew with crisp heavy and traditional accessories

To prepare the Pork stew with crisp heavy and traditional accessories recipe, please follow these instructions:

Rip the sword all the way down to the meat at ½ cms intervals - but avoid scratching in the meat itself. Has the butcher scratched the steps, then go after it. Sometimes scratching is not deep enough - especially not in the pages.

Be careful to get salt down between all the thighs.

Slice laurel leaves between the hoofs or place them under the meat.

Lay the ladder on a grate in a small frying pan, so the broom is as straight as possible. Put crushed stanniol or a piece of peeled potato underneath the steps where it is thinest to make the swallow completely horizontal.

Pour ½ l of water into the pan and place the ladder in the middle of a cold oven. Turn on the oven at 200 degrees C. alm. Oven and let the steps stand for approx. 1½ hours.

How to make the meat juicy and hard crisp: Insert a stew meter into the middle of the meat.

Notice if the swarm is crisp when the center temperature is 55 degrees.

If the head is crisp:
Continue the frying at 200 degrees C. alm. Oven until the center temperature is 65 degrees.

If the head is not crisp:
Turn the oven up to 250 degrees C. Alm. Oven until the center temperature is 65 degrees. Keep in mind that the swarm does not get too dark.

Take the steps out of the oven.

Roast pork Sauce
Put the cloud in a saucepan, let it stand for a moment and foam the surface free of grease. Supplement if necessary. The sky with broth, fond or wine. Shake water and wheat flour free of lumps in a melster or stirme corn starch in water.

Boil the cloud and add the leveling to a thin jet with constant stirring. The sauce must then boil approx. 5 minutes if flour and 3 minutes have been used if corn starch is used.

Season with salt and pepper and add. color.

Caramelized potatoes
Boil the potatoes and pil them down. The day in advance. Pour hot water over cold potatoes and let them stand for 5-10 minutes. Pour the water off.

Melt the sugar on the forehead until it is light brown. Add butter and then potatoes. Screw if necessary. Down for the heat so the caramel does not get too dark. If too much is turned down, the caramel becomes stiff and will not sit on the potatoes.

Gently flip the potatoes all the time until they are nicely light brown all over the place.

Old fashioned red cabbage
Cut the cabbage well and put it in butter in a saucepan. Add vinegar when the cabbage has fallen a little. Boil on high heat for a few minutes without lid. Add the ribs and salt and put on the pot. Boil the cabbage at low heat for approx. 1 hour. Taste with sugar and possibly More salt.