It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Saturday, December 17, 2016
Per-feck Pork for a Danish Prince
secret to this fruit glazed pork is that it is not overly sweet. It
relies on the natural tastes of preserved peaches to enhance the
melt-in-your-mouth texture. It makes a great variation to your
is hardly any work to this dish. Clean-up is easy and the resulting
meal will bring a holiday magic to light up your table tonight.
lbs pork butt cut into thick pieces
cup peach preserves 2 tablespoons ketchup 1 tablespoon plus 1
teaspoon Worcestershire sauce 2 tablespoons apple cider vinegar
cup Triple Sec Orange 2 tablespoons cold unsalted butter, cut
into small pieces
cup caned sliced peaches
heat the oven to 250
(this is low and slow)
a pan with foil and spray a rack to set inside.
in oven for about 50
to 55 minutes
or until a thermometer reads 110
the preserves, ketchup, 1 tablespoon Worcestershire sauce and 3
tablespoons water in a large bowl and transfer to a sauce pan. Cook
over medium-high heat, whisking, until thickened, about
in the vinegar, Triple Sec, then the butter, a few pieces at a time;
(add a few tablespoons water if the sauce is too thick.) Remove from
the heat and cover.
time is up and meat has reached 110
switch the oven to broil.
the meat with the sauce.
carefully as you broil the meat to get a nice crust, turning to brown
both sides. About
6 minutes per
side. You can add the peach slices when you have just 2
to go on the final side, to heat. Be sure the meat reaches 160
your rice and a side green vegetable while this finishes! Serve along
with sliced peaches on the platter.
really unexpected fruit richness in the winter makes this a go to
meal even when snow piles up outside!