Ingredients
- 1 kg pork loin or pork belly
- 2 tbsp chili and anchovy flakes
- 1 tsp smoked paprika
- 2 tablespoons honey
- 1 dl of broth from cooking the meat
- 2 tablespoons Japanese soy sauce
- 2 tsp crushed ginger
- 1 tsp crushed garlic
- 1 kg fläskkarré eller fläsksida
- 2 msk chili anchoflakes
- 1 tsk paprikapulver rökt
- 2 msk honung
- 1 dl spad från köttkoket
- 2 msk japansk soja
- 2 tsk ingefära krossad
- 1 tsk vitlök krossad
Instructions
Cooking Mode
- Cook the pork loin with 2 tablespoons of salt in a sous vide at 69 degrees for 24 hours. If you don't have time or a sous vide, you can dice the raw pork loin and fry it in oil until it's cooked through.
- Bring all the ingredients for the glaze to a boil and cook until it thickens, about 5 minutes.
- Brush the meat with the glaze and bake in the oven at 225 degrees until the meat develops a nice, sticky surface, about 15 minutes.
- Serve with rice, vegetables, and a delicious salsa or your favorite sauce.
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