Long-term Fried Roast Pork/Loin (Long Frying)

Ingredients for Long-term Fried Roast Pork/Loin (Long Frying)

Instructions for Long-term Fried Roast Pork/Loin (Long Frying)

To prepare the Long-term Fried Roast Pork/Loin (Long Frying) recipe, please follow these instructions:

RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. Have the butcher scratched flesh, the goose after. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Plug a few Bay leaves down between swords or put them under the meat.

Put the roast on a rack in the roasting pan, so the rind is as straight as possible. Put crumpled tinfoil or a piece of peeled potato under the roast to get the rind to lie completely horizontal. Pour ½ l water in the roasting pan and set the roast in the middle of a cold oven.

Plug a thermometer into the middle of the meat. The style in the middle of a cold oven. Turn on the oven at 100 degrees C. alm. oven. When the Center temperature is 50 degrees C, turn the oven up at 250 degrees c. alm. oven until the Center temperature reaches 65 degrees c. keep an eye on the rind doesn't get too dark

Time approx. 2 ½ hours.