Cajun pork roast

Ingredients for Cajun pork roast

Instructions for Cajun pork roast

To prepare the Cajun pork roast recipe, please follow these instructions:

Obstacles and greases are cut away from the meat, but you should leave 1/2 cm of fat left. In the fat the taste is tied.

Cajun Blackened Beef Mixed with Mustard Powder. The butter is melted over medium heat into a large skillet and the spices are mixed in. The vegetables except the chopped salmon are sautéed for 2-3 minutes. Add garlic and stir well on the forehead. Mix the mixture in a bowl (do not leave it on the forehead, then the grits lose their crispness).

Then cut about 10 smaller cuts down the ladder. Each cut should be about 5 cm. Far and so deep that it does not go through on the other side. The incisions should be 2 cm apart and work on pockets. Each slice is filled with vegetable mix. Lay the steps on a layer of the vegetable mixture and cover it with a layer. Let the ladder stand and pull the spices for a day in the refrigerator for a taste. Stir in oven at 150 degrees approx. 1 hour per. kilo. Let the steps rest a block before cutting it out.

The vegetable mix is ​​an excellent accessory for the steps.

For example, it is served. Roasted Cajun Potatoes with Creole Seasoning and Garlic or Maquechoux (Indian May Stoving).