![]() But this recipe would probably be too sweet for chicken. If you don’t like sweet-savoury foods, this recipe isn’t for you.Īnd it needs to be paired with the right protein. ![]() THIS being the most incredible deeply golden, caramelised crust enclosed around juicy, tender pork, sitting in a buttery syrup that you want to drown the pork in. Simmer to dissolve the sugar, then pour it all over the pork. Here’s a photo of this Brown Sugar Garlic Butter Pork Roast made with scotch fillet roast cut in half lengthwise (see note 1 of recipe) That brown sugar braising sauce!įour ingredients – brown sugar, butter, vinegar (to balance out the sweet) and garlic, plus salt & pepper. I throw pork scotch fillet steaks on the barbie, and I slow cook it for things like this pork roast and Chinese BBQ Pork (Char Siu). It’s a brilliant pork cut widely available in Australia that’s suited to both fast and slow cooking. It also works brilliantly with pork scotch roast aka pork neck / collar butt. Ultra tender insides and golden caramelised outsides calls for a slow cooking cut of pork and for this one, I use pork shoulder aka pork butt. By using smaller pieces, we keep the roasting time under 2 hours!” “This roast pork is slow roasted so the flesh becomes tender and the outside is caramelised. No stirring, just pop it in the oven and set the timer. The same sweet-savoury flavour with incredible caramelised surfaces, but this doesn’t have the Vietnamese flavours.Īlso, this Roast Pork is also a bit more hands off because it’s roasted, rather than cooked on the stove. I freaked out, wondering if I had already published it….Īnd then it suddenly dawned on me. This recipe is almost like the baked non-Asian version of Vietnamese Coconut Caramelised Pork! Brilliant pork cut for both fast and slow cooking!Īs I was thinking what to say about this recipe, a feeling of deja vu swept over me. This is an ideal recipe for pork neck / collar butt – also known as pork scotch roast. You could totally make this using a whole roast, but using large pieces means more surface area = more golden sticky caramelised goodness! Slow roast pork that’s caramelised on the outside, ultra tender on the inside, with syrupy sweet-savoury-buttery juices. ![]()
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