Hi everybody !
Finally my first try with a real (I hope) pulled pork...
The "5 herbs" is because I'll be using these herbs in the brine :
For the brine I used :
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- 1 onion
- 4 cloves garlic
- 2 cups chinese selery
- 3 tbs. PAE – LO POWDER (5 chinese herbs).
- 2 laurel leaves
- thym
- a shot of pine apple vinegar
- black pepper corns
- brown sugar
- 4 coriander roots
- 4 tbs salt
Chopped the onions , garlic and selery and a mild fry in a bit oil.
Add all the other stuff and water , boiled for 10 minutes and cool down.
Brining for 36 hours in the fridge.
The pork :
A bone-in boston but = here ---> NO FIND !
So I ended up with this pork shoulder accident :
After some time and cursing came up with this :
Now the real stuff...
Primary wrapping , straight from the tree :
Wrappings :
Being a bit lazy today and wanting a steady temperature (125 degrees C.) for 5 hours I used an hot air oven (I hope it isn't a mortal sin here).
5 hours later took out the experiment , put some holes in the bottom and let the juices out :
Curious to see...
Didn't look so dashy...
But... MOIST AND TASTY !
After the pulling :
On the table it looked like this :
Served with rice , the cooking juice to sprinkle the rice and a sour topping for the pork.
The sour topping is typical Thai = (pineapple) vinegar with garlic , sweet pepper , some bird chilis and a dash of salt and sugar.
The left-over I put tightly in a bowl and poured the cooking juice over it.
And into the fridge , hoping for some kind of terrine tomorrow.
As usual : I would be happy with extra tips (also about my English).
Cheers to you all !
Finally my first try with a real (I hope) pulled pork...
The "5 herbs" is because I'll be using these herbs in the brine :
For the brine I used :
[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]
- 1 onion
- 4 cloves garlic
- 2 cups chinese selery
- 3 tbs. PAE – LO POWDER (5 chinese herbs).
- 2 laurel leaves
- thym
- a shot of pine apple vinegar
- black pepper corns
- brown sugar
- 4 coriander roots
- 4 tbs salt
Chopped the onions , garlic and selery and a mild fry in a bit oil.
Add all the other stuff and water , boiled for 10 minutes and cool down.
Brining for 36 hours in the fridge.
The pork :
A bone-in boston but = here ---> NO FIND !
So I ended up with this pork shoulder accident :
After some time and cursing came up with this :
Now the real stuff...
Primary wrapping , straight from the tree :
Wrappings :
Being a bit lazy today and wanting a steady temperature (125 degrees C.) for 5 hours I used an hot air oven (I hope it isn't a mortal sin here).
5 hours later took out the experiment , put some holes in the bottom and let the juices out :
Curious to see...
Didn't look so dashy...
But... MOIST AND TASTY !
After the pulling :
On the table it looked like this :
Served with rice , the cooking juice to sprinkle the rice and a sour topping for the pork.
The sour topping is typical Thai = (pineapple) vinegar with garlic , sweet pepper , some bird chilis and a dash of salt and sugar.
The left-over I put tightly in a bowl and poured the cooking juice over it.
And into the fridge , hoping for some kind of terrine tomorrow.
As usual : I would be happy with extra tips (also about my English).
Cheers to you all !
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