Pork comb with rosemary and pear mushroom mix

Ingredients for Pork comb with rosemary and pear mushroom mix

Instructions for Pork comb with rosemary and pear mushroom mix

To prepare the Pork comb with rosemary and pear mushroom mix recipe, please follow these instructions:

Sprinkle juniper and pepper into a mortar and mix it with a good handful of finely chopped rosemary. Distribute the mixture to the meat and flip the sword back into place. Bring salt down between each hard. Lay the ladder on a grate over a small frying pan so the broom is as close as possible. Put crushed stanniol or a piece of peeled potato underneath the steps where it is thinner, to make the head lie horizontally. Bring ½ l of water into the pan and place it in the middle of a cold oven. Turn on 200 degrees and let it rise for 1¼-1½ 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 corn is crisp: Continue the frying at 200 degrees until the center temperature is 65 degrees. If the swarm is not crisp: Turn the oven up to 250 degrees until the center temperature is 65 degrees. Keep in mind that the swarm does not get too dark.

Cut the mushrooms in quarters and brown them in butter in a saucepan. Sprinkle with salt and pepper and add pears cut into both. Let it stir while stirring until the bulbs are tender - approx. 10 minutes. Turn the slices in. Put the cloud in a pan and foam the surface free of grease. Even with corn starch, stir in a little cold water and cook the sauce through. Season with salt, pepper and a little freshly chopped rosemary.