INGREDIENTS:
- 2 kg porkchop with bone
- 10 g pepper
- 160 g soy sauce
- 20 g salt
- 150 ml orange juice
- 7 cloves garlic
- 30 g brown sugar
- 10 g paprika
- 1 bunch tarragon
- 1 bunch lemongrass
- 20 ml oil
- 100-300 g water
- 125 g calamansi juice
INSTRUCTIONS:
- Prepare marinade mix by combining all the ingredients except the porkchop and calamansi juice.
- Add porkchop and fill container with water until the meat is covered.
- Marinate for 4-12 hours overnight.
- Remove meat and dry for 15 minutes by tapping the skin with a paper towel.
- Score the skin and rub sea salt through.
- Place the pork on a wire rack on top of a pan filled with the marinade and roast in the oven for 2.5 hours on 250 F. Make sure no liquid touches the pork.
- Baste the pork with the marinade every 30 minutes.
- Remove the marinade by putting it aside and leave the meat on the wire rack. Crank up the heat to 375 F until the porkchop’s skin turns crisp.
- In a separate pan, combine the marinade with the calamansi juice.
- Reduce the liquid to half to create the calamansi reduction glaze.
- Remove the meat from the oven and let it rest for 15 minutes.
- Slice the meat and glaze with the calamansi reduction.
- Serve immediately.
Source: Pepper
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