Roast pork in FRY bag

Ingredients for Roast pork in FRY bag

Instructions for Roast pork in FRY bag

To prepare the Roast pork in FRY bag recipe, please follow these instructions:

RIDs the rind down to meat with ½ cm. intervals-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 in a large frying bag and close with a clip. Clip now sometimes in the bag over the pork roast so the steam can escape, this is very important otherwise you will get a perfectly cooked swordfish. Put roast and bag in a roasting pan and place in the oven at 200 degrees, most bags does not tolerate higher temperatures than this. Let the roast stand for about 2 hours.

Tips:
We have tested this recipe at the request of a user, and think that the idea is to avoid swearing at the furnace, but sværden will not be particularly good at roast bag, so in order to get the crisp sword is you actually have to give the roast grill for about 20 minutes, but then it goes a bit to the idea after all.