Hi guys! Let's leave the markets behind for a day - time for my weekend food experiment. This time i prepare some slow-cooked oven-baked pork infused in whiskey and mustard sauce.
By Thursday, my cravings for a delicious slow-cooked pork have hit the ceiling, so i run to the store, grab a 1 Kg piece and hit the kitchen.
First you need a really-really sharp knife. Doing this with a dull knife will destroy the rind, so heed my words. Slice the rind into cube-shaped sectors, so it cooks better, looks better and takes more taste in. Rub it with salt, pepper, lots of strong mustard and and throw it in a bowl. Top it off with a half a glass of good whiskey, throw in a clove or garlic, if you want and put it away in the fridge for the day.
Next morning my hunger is up again, so i get up early and set my oven on low heat, throw in the pork (smells delicious). I use a regular glass bowl, pour in a minimum amount of water on the bottom, so that it wouldn't burn and cover it with a sheet of tinfoil. I used to have glass lid for it, but someone broke it.
There's nothing else to do. If you put in enough water fo the food to not burn, you can check back in a couple of hours. Just remove the lid/tinfoil, pour some sauce over it and stuff it back in the oven. After a couple of hrs it will start looking good. If it starts looking like it's almost ready, throw in some peeled and pre-boiled potatoes for good measure. Here's it after 5 hrs of cooking:
The rind is crispy and superdelicious, but the inside is soft like butter, one would almost have no need for a knife, you can cut it with your fork. The whiskey has given the meat a delicious sweetness.
Throwing up quickly some ingredients for the salad - rucola, cherry tomatoes, an orange and a red onion, some salad dressing with walnut oil.
Dinner is served! Unfortunately it was mid-workday, so i forgot to take the mandatory shot of vodka with the plate. But the dish goes well with a light cold beer and on a workday, this is an easy one to prepare, that basically cookes itself.
Love it? Let me know your recipes with whiskey. This was the first time using whiskey in my food, but i'm looking to use it more in my future experiments.
Cheers!
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