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Cooked porkmeat
This is good. |
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-a nice big piece of pork loin
-a string of garlic
-onions
-pissbeer
-peanut oil
-black pepper
-bacon grease
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Preheat your oven to about 450 or so.
Firstly you want to heat up your electric range. Get the big burner right hot and set the pork on it lean side down for a few seconds. If you haven't got an old style electric range you can use a brazing torch instead.
Next, cover the thing in peanut oil and sprinkle it quite generously on both sides with black pepper.
Stick it in a suitable pot and put it in the oven.
Peel your onions. Small white onions are best. If you've got to use large onions, quarter them. Ideally you want a few small white onions and one big yellow one. Don't use red onions. Red onions are for feeding the animals not people. Next peel your garlic. Put the garlic and onion in the fridge.
Remove the meat from the oven; turn the temp down to 300; then pour the pissbeer onto the meat. However high the meat is, one third of that should be the depth of the liquid. Sprinkle a little salt and (optionally) just a bit of any herbs you might typically use on chicken onto the top of the meat.
Put it back in the oven and wait about 20 minutes to a half hour depending on the size of the meat.
Take the meat out of the oven and turn the temp down to 250. Put the garlic and onions into the liquid and sprinkle the meat with more black pepper. Put a nice glob (maybe 2 tbsp.) of bacon grease on top of the meat. Cover the whole thing with foil and put it back into the oven.
About once every half hour you should ladel the juice on top of the meat, but this isn't really necessary. Cook until the meat shrinks down considerably. This takes a few hours.
Remove the meat from the water to cool a bit, then place it back into the water. Any white onions should be thrown out, but let yellow ones stay in the water as they should be pretty tasty at this point. Slice and serve in the water with potato and vegetable dishes. Cabbage also goes nicely.
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Preparation Time: better part of the day |
Serves: as you wish |
| Recipe Origin: United States |
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Submitted by: |
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Ghone
New Jersey
United States |
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| This recipe has been viewed 3474 times. |
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