Caloua stewed pork – a detailed recipe for cooking. with friends: 
Food Photography: Sam Choi Time: 4 hours. Difficulty: Easy Portions: 4 – 6 The recipes use volumetric containers with a volume of: 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 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3.5 kg bottom edge of pork shoulder
- 4 tbsp. l salt (portioned)
- 4 tbsp. l plus a few drops of liquid smoke (portioned)
- 8-12 cordilina leaves or cabbage leaves (remove streaks)
- 2 tbsp. boiling water
Recipes with similar ingredients: pork, liquid smoke, cabbage white-headed
Recipe preparation:
- Preheat the oven to 180 ° C. Make cuts on a piece of meat 0.5 cm deep on all sides, approximately 2.5 cm apart. apart from each other. Rub it 3 tbsp. l salt, then liquid smoke. Wrap pork in cordilina leaves completely, tie with thread, then wrap in foil. Put the meat in a shallow shape for baking, pour 2 tbsp. water and bake for 4 hours. In 2 tbsp. boiling water dissolve a tablespoon of salt and add a few drops of liquid smoke. Cut the finished pork into fibers and place before serving for a few minutes in this solution.
