Monday, 24 January 2011

My 3 Countries Pork

Having tried food from everywhere I can and picking influences of every cuisine, I make things my way, but using these influences!
For my pork I used the inspiration of my mum serving pineapple with pork (influence from Brazil), English Sunday Roast (pork roast) and Japanese restaurants in Brazil serving shitake mushroom with pineapple in a parcel.
I thought that roasting a pork with my spices and adding these 2 other ingredients (pineapple and mushroom) would bring nice flavours for MY Sunday Roast!
What to use and how to do:
500 gr of pork loin 
150 gr of pineapple cut in cubes
150 gr of mushroom - I used oyster as well as button mushrooms
1/2 of a large onion
1 tsp full of garlic paste
1 glass of white wine - about 500 ml
6 tbsp of soy sauce
1/2 tsp of smoked paprika
1/4 tsp of mixed spices
1 tbsp of honey or golden syrup
1 tbsp of butter
A pinch of grated ginger
Salt and pepper to taste
A piece of a chili - it will really depend on your preference for the size of the piece and for the type of chili you will use here
Preheat the oven to 200 degrees Celsius (180 fan).
Season the pork with a little bit of salt and pepper on all its sides and seal it on a frying pan until golden brown. Score the pork to better absorb the sauce. The pork will release some of its fat. Put the pork in an ovenproof dish, reserve the frying pan with the pork fat to cook the mushrooms and pineapple.
In a mixer put the onion, garlic, half of the glass of white wine, 3 spoons of the soy sauce, all the paprika, mixed spices, grated ginger and the chili (if you decide to use it) and blend it until well mixed. Pour 2/3 of this mixture over the pork, cover well with a tin foil and put it in the oven to cook.
In the same frying pan that you sealed the pork, with the fat released, add a spoon of butter and fry the mushrooms until golden brown. Add the pineapple, cook it with the mushroom for about 3 minutes and add the rest of the wine, soy sauce, golden syrup (or honey) and the 1/3 of the onion mixture left.
Cook a little to reduce the juices, about 5 minutes.
Take the pork from the oven, turn the pork, pour the mushroom and pineapple sauce over it, cover back and back in the oven for 15 minutes until you turn it again and uncover it to finish cooking for another 15 to 20 minutes.
If you have a left over of rice in your fridge, I recommend to serve it with some almonds fried in butter as a side dish for the pork. I used the equivalent of:
4 servings of pre-prepared white rice 
2 tbsp full of flaked almonds 
1 tbsp of butter
Melt the butter in a frying pan, add the almonds and fry it until golden brown. Add the rice and serve with the pork.

It is totally worth it and might bring some compliments of who tries... My husband said it was the best pork he's ever eaten!!!

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