Kalboz has added a photo to the pool:
Yesterday I cooked my little pork roast (2 lbs) with charred tomatillo sauce, potatoes, eggplants, green onions, shallots, and garlic.
- Seared the pork with olive oil over high heat on all sides in a cast iron skillet for about 5 minutes. Removed.
- Added the shallots, green onions and garlic to the skillet and cooked for 3 minutes.
- Placed the pork back in the skillet and added pealed boiled potatoes, 2 Anaheim chilis and placed uncovered in preheated 450F oven
- Cooked uncovered for 30 minutes. Then covered to cook covered for additional 1.5 hours.
- Added the sliced eggplant disks on top one hour before ending.
- Final product was subliminal but the pork was too soft to slice.
- Ended up eating the potatoes, delicious carnalized edges, and drippings with bread for dinner.
- The beautiful pork formed a shape and I sliced it this morning.
via Recipes to Share Pool https://www.flickr.com/photos/kalboz/51180907353/in/pool-34955636712@N01
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