Soft Roasted Pork Filet
I wanted to make pork leg, which tends to be dry, into something juicy.
Please think of the waiting time as part of the seasoning and take your time.
I recommend topping it with the broth and some mayonnaise. Recipe by Otometeo
Open in Cookpad AppCooking Instructions
- 1
Roughly chop the onion and carrot marked ★. Peel the garlic and ginger, slice in fairly large pieces and set aside.
- 2
Pierce the meat with a fork on all sides to absorb the flavor.
- 3
Tie up the pork with kitchen twine. Rub it with salt, pepper and garlic, marked ☆.
- 4
Brown the sides of the meat in a frying pan.
- 5
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.
- 6
Add the browned meat, raise the heat and bring it to a boil again.
- 7
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.
- 8
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.
- 9
When it has cooled completely,remove and discard the vegetables and solidified fat.
- 10
Cover with a new paper towel and simmer over low heat until the liquid is reduced by half. Baste occasionally with the pan juices.
- 11
Cover and let cool slightly.
- 12
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.
- 13
Remove the kitchen twine and slice into easy to eat pieces. Lightly fry in a frying pan, and it's done.
- 14
Strain the leftover sauce and use for things like fried rice or rice bowls. It could also be a salad dressing.
- 15
Try putting boiled eggs in with the pork when you marinate it to make flavored eggs.
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