The rich taste of meat and the sweetness of caramel glaze is a rather unusual combination, but at the same time attractive. The taste and aroma of such a dish simultaneously evoke thoughts of oriental exotic cuisine and European sophisticated cuisine. Cook a garlic-and-sugar baked pork shoulder and you won't regret it when you taste the tender and incredibly juicy meat.
Baked pork shoulder in sugar with garlic
Ingredients:
- pork shoulder on the bone weighing 800 g;
- 3 tbsp. Sahara;
- 4 cloves of garlic;
- 100 ml of soy sauce;
- 15 g of greens of cilantro or parsley;
- vegetable oil;
You will also need:
- Teflon pan or wok;
- medical syringe.
Thanks to the use of sugar in frying meat, all its juices are sealed inside, and after baking it remains very juicy and soft. Garlic neutralizes some of the sweetness and is a wonderful addition.
Wash the spatula and pat dry with a paper towel. Rub it with sugar and fry in a hot dry frying pan or in a wok until golden brown for a minute on each side, then transfer to a plate and let cool. Fill the syringe with soy sauce and feed the pork. Introduce the liquid slowly so that it has time to saturate the meat fibers.
Use a long, sharp knife to make several cuts in the piece of pork. Peel and cut into 2-3 pieces each garlic clove and sprinkle the meat with them. Grease a small heat-resistant dish with vegetable oil, place the prepared spatula on it and place in the oven preheated to 160oC. Bake the dish for 1-1.5 hours, then cut it into 2 parts, pour over the resulting juice, sprinkle each portion with chopped herbs and serve.
Pork in caramel glaze
Ingredients:
- 600 g boneless pork shoulder;
- 4 tablespoons Sahara;
- 3 cloves of garlic;
- half a lemon;
- 1 tsp liquid smoke;
- 2 tsp spice mixtures (thyme, oregano, basil, marjoram);
- 1 tbsp. vegetable oil;
- 1/3 tsp salt.
The liquid smoke gives the pork a smoky flavor that harmonizes effectively with the sweet glaze.
Rinse the meat and blot with a napkin. Cut it into 1.5-2 cm thick slices across the grain and place in a container or bowl. Combine vegetable oil, liquid smoke, lemon quarter juice, crushed garlic, and dry spice mixture. Pour the spatula medallions with the resulting marinade, cover loosely with a lid or cling film and keep in a cool place, but not in the refrigerator for 3-4 hours.
Preheat oven to 220oC. Pour sugar into the pan, dilute it with 2 tablespoons. water, the remaining lemon juice and put on high heat. Heat the mixture, stirring occasionally, until it turns into a stringy caramel. As soon as this happens, dip the chunks of meat into it and hold for 1.5 minutes on each side, but not more. Next, remove them with tongs, lay them on a baking sheet and place in the oven. Close the door tightly, reset the temperature and leave the meat until the stove cools completely.
