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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 400 grams Pork butt (shoulder or roast) or thigh block
- 2 sprigs Rosemary leaves
- 1 tsp Natural salt
- 1 bit less than 1 tablespoon) (if using regular table salt
- 1 Black pepper
- 1 tbsp Olive oil
- 10 ml Red wine vinegar
- 30 ml Balsamic vinegar
- 1 1/2 tsp Honey
- 1/2 tsp Soy sauce
- 1 dash Butter
Method
- Rub the salt and black pepper evenly over the surface of the pork.
- Sprinkle with the rosemary leaves too.
- Put the seasoned pork and olive oil in a ziplock bag, and massage the meat well over the bag.
- Use a straw to eliminate as much air as possible from the bag, then seal it up tightly.
- Leave to marinate in the refrigerator for 2 to 3 hours if possible.
- If you don't have time, leave it in the refrigerator for at least 30 minutes.
- Take the pork out of the refrigerator, and leave it out for 30 minutes to an hour so that it can return to room temperature.
- Heat up some olive oil (not listed in the ingredients list) in a frying pan, and brown the pork over high heat.
- When the entire surface is browned, take the meat out onto a plate and let it rest.
- Bring a large pot of water to a boil in the meantime.
- Turn off the heat once the pot comes to a boil.
- Add the pork 5 to 10 minutes later.
- (See Hints.)
- Put the pork back in the Ziploc bag, push the air out of the bag and seal it tightly.
- Wait 5 minutes after the water comes to a boil, then put the pork in (bag and all).
- Simmer without a lid over very low heat for 15 minutes.
- Turn the heat off, cover with a lid and leave the pot for 15 minutes.
- Take out the pork.
- Leave the pork to cool down completely in the bag.
- Make the balsamic sauce.
- Put all the sauce ingredients except for the butter in a small pan, and simmer over low heat to reduce.
- When the sauce has reduced a little, add the butter and shake the pan around to gradually combine with the rest of it.
- When the butter has melted, the sauce is done.
- When the pork has cooled down completely, take it out of the ziplock bag and slice.
- Serve with the sauce!
- I used balsamic sauce in this recipe, but please use whatever sauce you like.
- Store-bought roast beef sauce for instance.
- "Absolutely Tender Poached Chicken with 2 Kinds of Sauce" -.
- This is a related recipe to this one.
- It's so tender, I highly recommend it.
- "Basil Sauce Pesto Genovese" -that I included with the Step 15 recipe also goes well with this pork!
