Soft Roasted Pork Filet - salt

Method

• Roughly chop the onion and carrot marked .
• Peel the garlic and ginger, slice in fairly large pieces and set aside.
• Pierce the meat with a fork on all sides to absorb the flavor.
• Tie up the pork with kitchen twine.
• Rub it with salt, pepper and garlic, marked .
• Brown the sides of the meat in a frying pan.
• Put all of the ingredients in a deep pot and bring to a boil over high heat.
• Reduce the heat and simmer for 3 minutes to burn off the alcohol and vinegar.
• Add the browned meat, raise the heat and bring it to a boil again.
• Cover the meat with a paper towel to keep it from drying out, and simmer over very low heat for 40 minutes.
• Baste occasionally with the pan juices.
• Turn off the stove and let cool slowly, as is, for at least 3 hours, or overnight.
• In the warmer months, cool slightly and put in the refrigerator.
• When it has cooled completely,remove and discard the vegetables and solidified fat.
• Cover with a new paper towel and simmer over low heat until the liquid is reduced by half.
• Baste occasionally with the pan juices.
• Cover and let cool slightly.
• When it is cool enough to touch, put the meat and juices in a strong plastic bag, seal to remove any air pockets, and marinate in the refrigerator for 2 to 4 days.
• Remove the kitchen twine and slice into easy to eat pieces.
• Lightly fry in a frying pan, and it's done.
• Strain the leftover sauce and use for things like fried rice or rice bowls.
• It could also be a salad dressing.
• Try putting boiled eggs in with the pork when you marinate it to make flavored eggs.