Kalua pork – a detailed recipe for cooking. Share with друзьями: 
Time: 4 час.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 – 2.3 kg. pork tenderloin from the bottom of the shoulder blade
- 2.5 tbsp. l salt
- 2 tbsp. l liquid smoke
- 1 banana leaf (can be replaced with 4-5 whole unpeeled bananas)
- 4 – 6 leaves of cordilina (can be replaced with aluminum foil)
Recipes with similar ingredients: pork, liquid smoke, bananas
Recipe preparation:
- Preheat the oven to 160-180 ° C. Cut off excess fat from meat. Make a few shallow, long incisions along a piece or many punctures with a fork. (Due to this, salt and liquid smoke infiltrate the meat.) Rub the pork with salt and liquid smoke. meat in a banana leaf, or, for lack of it, put whole bananas from above.
- Cut the veins from the leaves of the cordilina and wrap the meat on top of them banana leaf. If you do not have leaves, replace them with aluminum foil. (Cordilina leaves can be purchased from local florists). Tie tightly with a thread. Bake for about 45 minutes. on 500 gr. When the meat is ready, remove the cordilina leaves, leaf banana (or bananas) and divide the meat into fibers.
