If you have to cook for many – or may want to fill the freezer with delicious servings easy meals – this is one of the answers. The bow is used as the long piece of fried pig neck most here in DK know as pulled pork. Kødet her er bare en smule mere magert – and is in general a super beautiful piece of meat with very little waste. We use the model with bones and severe – uhm.
Ca 5 kg svinebov med svær og skaft – jeg bruger kød fra John Memorial.
maybe some. a large bunch of rosemary to stab the roast (see notes)
maybe some. herbs for cooking – rosemary, sage, thyme ea. which can withstand long cooking
Ca 2 – 4 dl god marinade, barbecue- eller chilisauce eller chipotle i sauce (chipotlerne notch into small pieces). Feel free to use more to taste. Copy. 4-5 dåser chipotle.
Minimum 5 – 7½ dl vand, beer or wine
A little coarse salt
Scratch the rind into cubes, if this is not already done. Make sure to get scratched through and blew out the sides. If the butcher has made it, you may just go the following.
Rub coarse salt and between sværene.
Man kan vælge at fylde marinaden i en marinadesprøjte og stikke stegen med marinaden 30-40 steder – all with needle hole in the flesh in opvendt direction, so the marinade does not run out. There will probably run a bit out aligevel – it does not matter. Alternatively, the marinade is poured in the bottom brapanden together with the second liquid.
If you use rosemary do the following: with a tip, skarp kniv stikkes der en masse huller i stegen på ca 3-4 cm dybde. They filled the road with small 'bundles’ of rosemary needles – or whatever you choose to use.
Fill marinade / barbecue / chipotle at the bottom of the frying pan, If you have further back (Maybe you filled it all the roast with marinade syringe). Chop the herbs and sprinkle on if you use them. Læg stegen i bradepanden og tilsæt væsken. Dæk stegen først med bagepapir og derefter staniol som krammes fast om kanterne på bradepanden.
Sæt stegen i ovnen ved 110 grader i 24 timer. Hvis du har mulihed for at være hjemme og holde øje med den de sidste 6- 8 timer, so bring aluminum foil and wax paper and let some of the liquid evaporate. There should still be about ½ to 1 inch at the bottom of the roasting pan when the roast is ready. If it is drying out along the way (this can only happen without aluminum foil and wax paper) – so come any. en smule vand i bunden af bradepanden hvis nødvendigt og dæk den til igen resten af stegetiden. It can also easily take care of themselves – then boil the liquid into subsequent.
Efter ca 24 timer tages stegen ud. If there is too much liquid in the bottom of the pan, then sieve it into a saucepan (frasiet filling came back to roast) og kog det ind indtil der er 3-5 dl tilbage. Cut the rind of roast and set it aside. Now pull the roast from each other in larger or smaller pieces with two forks, pour the liquid over and turned around well with the meat. Cover the meat again with wax paper and aluminum foil and let it soak for at least half an hour. You can easily keep it warm in the oven while. This allows the marinade draws great in the flesh.
Bred sværen ud på bagepapir på en bageplade og steg den til flæskesvær i ovnen ved 225 grader. Keep a close eye on it so it does not burn. maybe some. severe have not been brittle can be cut into cubes and fry until crisp rind in a pan over medium heat.
Server example. in good buns with coleslaw or other salad – or serve it with just the accessories that you want to – we use it often as pulled pork burgers a few days and then as an accompaniment to different vegetables and salad.
Notes and Tips:
As a marinade I use the example. Dragon Blood (will be translated upon request) – which of course has a taste close to a hot and spicy sauce English. Use whatever you prefer. If you use a dark sauce which dragon, the rind can see very dark – almost black – on the way out. There is no need to panic – it is not wasted, but keep an extra eye during preparation of the rind, so it does not get it because it's hard to tell when it has had enough when it's dark already.
Along with or instead of rosemary to stab the roast you can use the bay leaves, lime leaves, ginger slices, chili pieces, cloves, garlic slices, lemon peel, thyme sprigs or whatever else you might want to.
If roast is frozen when you buy it, skal den tø op 2 døgn i kølskabet inden tilberedning.
The roast can be made so that it is ready before the day it will be used – it will not become less of, On the contrary,. Cook it until the rind should be cooked – so that the meat is pulled and tossed with marinade and can soak in it overnight. Opvarm stegen tildækket 1½ time ved ca 100 grader lige inden brug. The rind fried when needed.
If you think that at first glance is a slightly spicy price for a piece of meat, then thought about it of course is huge. How many servings you get out of it comes naturally depends on the size of these, men vi får ca 18 – 20 gode portioner kød.
Model 1 – stuck with rosemary:
Model 2 – with lots of chipotle and red wine: