We made this for Thanksgiving Dinner, mainly to do something different from other Thanksgivings and also since we are not big fans of turkey and usually do not know what to do with the leftovers.
About 3 lbs of pork shoulder.. leave the fat on
Marinade:
3-4 cloves garlic, thinly sliced
3 shallots, thinly sliced
1 tbsp maple syrup
2 tbsp soy sauce
2 tbsp balsamic vinegar
8-10 whole cloves,
2 sticks cinnamon
5-6 bay leaves
1/4 cup feni, a vodka-like alcohol from Goa
Marinate the pork overnight in the fridge
Heat a heavy pan with 1-2 tbsp of olive oil and add the meat to the pan leaving the marinade behind. Brown the meat turning so that it is evenly browned on all sides.
Towards the end, add the garlic and shallots from the marinade and let them brown for a couple of min. Remove the meat to a dish.
Deglaze the pan with the liquid from the marinade, add the meat back.
Cover pan and simmer 3-4 hrs on a lw flame, turning every 30-40 min and basting in between. Add water or broth if neccessary.
This could also be done in an over at 300-350C.
That's about it...slice and serve with some of the juice poured over.
We had it with some glazed carrots, coconut yam and balsamic Christmas beans... recipes to follow.
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