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Wednesday, February 16, 2011

Pork in spice crust

If you're a fan of lean meat (and pork muscle) but also of spices you'll enjoy this easy way to prepare it. Also, the method makes it keep flavor for a lot of time if you want to enjoy only two-three slices at a time. It's a basic and simple recipe of preparing the meat and from here you can take it anywhere you want by mixing the spicy-crust meat slices with any side dish or salad combination you prefer. 
We've had this with a lovely and creamy side dish of Potato puree with caramelized shallots and Parmesan. Enjoy yours as you'd like :)

Ingredients (makes 1 big piece that yields 4-6 servings):
  • one big piece of pork muscle (boneless, about 700 g was ours, but it's safe to push it up to 1 kg)
  • 1 teaspoon of each of the following dry spices: cumin, cardamom, curry, nutmeg, chilli, thyme, basil, marjoram, parsley, mixed pepper, salt
  • 2-3 tablespoons of mustard paste
  • 1 big teaspoon of tikka masala curry paste (or any other of your choosing)
  • 1/2-2/3 glass of white wine (yes, usually red wine is used for red meat, but here it would overpower the spices)
  • 1 tablespoon olive oil

Put all the spices on a large plate:

Mix them well. Prepare the meat, draining any liquid and patting it with paper towels:

Rub and coat the meat all over with the mustard:

Then drive the meat through the mixed spices so the mustard's stickiness coats the meat with the spice layer:

Heat a little oil in a pan and fry the meat for 3 minutes on each side (including laterals), careful not to remove the crust:

The frying should seal the crust in place before the baking process which is about to begin. While the meat fries, mix the wine with the curry paste:

Put the pork in a bread-shaped baking tray:

Pour the wine and curry combo next to the meat, gently and careful not to touch the meat with the stream so you don't wash away the crust:

Put in the oven and bake for 1 hour or until the liquid is absorbed. Then, take it out, allow to cool and dig in:

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