Glazed Pork Shoulder – Glazed Pork Shoulder

Rinse, clean and coarsely chop the carrots, leeks and tomatoes. Peel and halve the garlic. Bring 2 1/2 to 3 liters of cold water to a boil, add in the bay leaf ginger, coriander, slice and pepper corns, whole chili peppers, sesame oil, and the pork shoulder with the vegetables and onions, and simmer for 30 minutes. Remove the shoulder and pour the stock through a sieve into another saucepan.

2. caramelize the sugar in a hot saucepan until golden brown and extinguish with the plum wine. Boil a little and add 500 ml of cooking stock. Add the ground star anise and the chili and cook until thick.

Score the rind of the pork shoulder crosswise with a sharp kitchen knife, season the meat all around with salt and season with pepper. Heat the clarified butter in a roasting pan, brown the pork shoulder in it on all sides and extinguish with the remaining cooking stock.

Cook in the heated oven on the second rack from the bottom at 180 degrees (gas 2-3, convection oven 160 degrees) for 1 1/2 hours. Brush the pork shoulder every 10 minutes with the cooked stock. 4.

At the end of the cooking time, remove the pork shoulder from the roaster and keep warm. Strain the sauce and season with salt and pepper. Pork shoulder in slices with sauce and Powidlkartoffeln bring to the table.

Tip: Instead of clarified butter, you can also use butter in most cases.

Related Recipes:

Stewed Veal Shoulder with Tender Wheat RisottoPeel carrots, cut lengthwise into sticks. Score the trimmed veal shoulder parallel to the grain with a narrow... Braised Veal Shoulder in Barolo with Braised VegetablesHave fun preparing this mushroom dish! For the veal shoulder, preheat the oven to 150 °C. Sear the veal... Boiled Schäufele with Root Vegetables – And Cabbage SaladFor those who love strawberries: In a large saucepan, brown the Schäufelestuecke in the oil over medium heat... Nuremberg Schäufele with Savoy Cabbage Vegetables(*) Pork shoulder blade with bone and pork rind Season meat with cumin, salt, pepper and roast in a roasting... Magatello Di Vitello Ai Borlotti – Veal Shoulder with Quail BeansHeat the olive oil in a frying pan and sear the veal shoulder on all sides. Turn with the help of two kitchen... Cassoulet StewSoak the beans in cold water for four to six hours. String the onion with bay leaf and cloves. Tie greens with... Pork Medallions with Cranberry SauceFor the pork medallions with cranberry sauce, wash the ready-to-cook pork medallions under running water, dab... Larded Shoulder of Venison with VanillaLard the venison shoulder with the sliced vanilla sticks (1), season with salt and pepper, dust with a tiny... Braised Shoulder of Lamb with Red WinePeel and halve the shallots. Pellet the garlic cloves. Preheat the oven to 160 degrees (gas 1-2, convection... Roast Wild BoarTo marinate the boar shoulder, rinse it 48 hours before roasting, dry it and place it in a large baking dish...