SPICE ROASTED PORK SHOULDER

Let’s Cook Some Delicious…


You might be thinking of cooking Spice roasted pork shoulder to get the delicious taste, right? According to your expectations, we are here with the best method to cook this dish. here we go.


Ingredients

Ingredients                                                     Qty

Pork shoulder

Carrots (diced)                                               200 g

Potato (diced)                                                200 g

Onion (diced)                                                 2 no

Tomato (cut in quarters)                             1 no

Curry leaves                                                  2 g

Green chilli                                                     3 no

Ginger garlic paste                                        20 g

Turmeric powder                                             5 g

Chilli powder                                                   20 g

Garam masala                                                 20 g

Fennel seed (toasted)                                     5 g

Cinnamon bark                                                 2 g

Oil

Water / plain stock                                        2 cups

Salt – to taste

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Method

  • In a bowl place, the pork shoulder put 50 g salt and rub on all sides of the pork.

50 gram salt rub in all side

  • Keep it aside to rest for an hour and then wash and pat dry.

Rest for 1 Hour Wash and Pat Dry

  • After this process takes an aluminium foil tray or oven tray, put the diced carrot, onion, tomato, potato, green chilli and ginger garlic paste.

Pork Shoulder is now dry

  • Now add turmeric powder, fennel seeds, chilli powder, salt, curry leaf, cinnamon bark and garam masala. Mix the spices with the diced vegetables and Pour water / plain stock.

  • Place the pork shoulder into the mixture of stock.

Place Pork Shoulder

  • Apply some oil on top of the pork shoulder and place it in the oven, Roast at 180 c for two hours and thirty minutes.

Apply Oil

1 Tomato Cut in Quaters

  • Pour shoulder is ready to carve and serve.

Cut The Roasting Thread and Pull It Off

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Fine Dining Indian Food Magazine 2017 : Fine dining Indian food magazine august 2017 issue 6

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