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Brush the pork again with the remaining glaze and roast for about 10 minutes longer, until the pork is nicely lacquered and an instant-read thermometer inserted into the thickest part of the roast registers 165° to 170°. 5. Transfer the pork to a carving board and let rest for 15 minutes. Stir 1/4 cup of water into the pan juices.
1. Preheat the oven to 275°. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 ...
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Martha Stewart's beer-braised pork ribs is a hearty, comfort food recipe to fill the whole house with delicious flavors. Throwing the ribs in the slow cooker (after an overnight soak in a few ...
Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. [1] The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and much chopped parsley and other ingredients are stuffed into the cuts.
In addition to stuffing the body cavities of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Recipes include stuffed chicken legs, [10] stuffed pork chops, [11] stuffed breast of veal, [12] as well as the traditional holiday stuffed turkey or goose.
Make the stuffing: put the pork or veal, mortadella, bread crumbs, and salt into a medium bowl and mix together thoroughly. Cover the bowl with plastic wrap and pop it into the freezer until the top layer goes a bit crunchy, about 1 hour.
It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage meat. Other ingredients may include cabbage , onions , and spices . It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis , but it can also be baked or broiled until browned or split, then it is often ...