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The meat consists of slices of roasted cured pork shoulder which is served on bread. The sandwich is usually served with lemon juice. [2] There are variations of the bondiola sandwich. Occasionally the bondiola meat is braised in beer, and served with cheddar cheese and caramelized onions, and served on brioche bread.
In Franconia, the meat, the pork rind and the bone are roasted together as a whole. Before that, the pork rind is scratched in a criss-cross pattern, seasoned with salt, pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is doused with beer and roasted in the oven for about two or three hours.
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3. Open the pork roast, snipping off the strings if necessary, and set it on a work surface, fat side down. Season the inside of the roast with salt, black pepper and crushed red pepper. Arrange the garlic cloves and dried apricots in the center of the roast. Roll up the roast and tie at 1-inch intervals with kitchen string.
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 ...
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Pork being shredded with a fork Pulled pork, baked beans and macaroni and cheese from Peg Leg Porker in Nashville, Tennessee A pulled pork sandwich. Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor ...
Set the pork roast on top of the sauce, cover with aluminum foil and bake for 2 hours. Increase the oven temperature to 450°, remove the foil and bake for 45 minutes longer, basting occasionally ...