Baked pork shoulder in sugar with garlic
– pork shoulder on bone weighing 800g;
– 3 tbsp sugar;
– 4 slices of garlic;
– 100ml soy sauce;
– 15 g cilantro or parsley greens;
– vegetable oil;
Also you will need:
– Teflon pan or wok;
– medical syringe.
Thanks to the use of sugar when frying meat, all its juices are sealed inside, and after baking it remains very juicy and soft. Garlic partially neutralizes the sweet taste and is a wonderful addition.
Wash the scapula and discuss it with a paper towel. Rub it with sugar and roast in a red-hot dry pan or in a wok until blush a minute on each side, then transfer to a plate and allow to cool. Fill the syringe with soy sauce and drink it pork. Insert the liquid slowly so that it has time to impregnate the meat fibers.
Make a few cuts in the pork piece with a long sharp knife. Peel and cut into 2-3 pieces each slice of garlic and feed them meat. Grease a small heat-resistant shape with vegetable oil, place a prepared spade on it and put in a preheated to 160oC oven. Bake the dish 1-1.5 hours, then cut into 2 pieces, pour with the resulting juice, sprinkle each serving with crushed greens and serve on the table.
Pork in caramel glaze
– 600 g bone-free pork shoulder;
– 4 tbsp sugar
– 3 garlic slices; – half lemon;
– 1 tsp liquid smoke;
– 2 tsp spice mixture (thyme, oregano, basil, marjoram);
– 1 tbsp vegetable oil;
– 1/3 tsp salt.
Liquid smoke gives pork a smoked taste, effectively harmonizing with sweet glaze.
Rinse the meat and rinse with a napkin. Cut it in slices across the fibers 1.5-2cm thick and lay in a container or bowl. Mix the vegetable oil, liquid smoke, the juice of the quarter lemon, pressed garlic and a dry spice mixture. Pour the medallions from the shoulder with the resulting marinade, cover with a lid or food film and survive in a cool place, but not in the fridge for 3-4 hours.
Preheat the oven to 220oC. Pour the sugar into the pan, spread it with 2 tbsp water, the remaining lemon juice and put on a heavy heat. Heat the mixture, stirring, until it turns into a tractive caramel. Once that happens, lower the slices of meat into it and hold 1.5 minutes on each side, but no more. Next, get them with tongs, spread them on a baking tray and place them in the oven. Close the door tightly, zero in on the temperature and leave the meat until the cooker has fully cooled.