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Grilled pork side

Receptet kommer från boken "Mikrorebeller".

Whole pork side preferably with rind - approximately 1.5 kg

Marinade

  • 1 bottle of Oppigårds Golden Ale
  • 1 dl fluid honey
  • 0.5 dl salt
  • 2 tbsp coarsely ground black pepper
  • 2 tbsp Chinese soy sauce
  • 2 tbsp finely chopped fresh ginger
  • 1 chopped hot pepper
  • A third of a pot of fresh thyme

Dissolve the salt in beer and honey, mix together the remaining ingredients for the marinade. Please tick the rind with a sharp knife, but not down in the flesh! Allow the meat to be in a bag in the refrigerator for 3-6 hours, this makes the meat will tenderize a bit and give the meat a light curing.

Glaze

  • 1 bottle Oppigårds Single Hop Ale
  • 0.5 dl honey
  • 0.5 dl brown raw sugar
  • 2 cloves of garlic, finely chopped or pressed
  • 2 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1 tbsp chopped ginger
  • 1 red chilli pepper
  • Fresh thyme
  • Fresh rosemary
  • Salt and pepper

Boil everything except the ginger, chilli and spices, reduce until half the amount remains. Let ginger and chili cook with way at the end, and when the pan is taken off the plate, season with fresh herbs and salt and pepper. This glaze can be made far in advance, and doing its best to get stand for something days.

Grilling

Place the charcoals to one side of the grill and light the fire. Wait until it has become hot. Place the meat in a foil tray on the side without charcoals where there is less heat. Put the lid on and cook on low heat. Regulate the heat with the top and bottom air vents. If there is a thermometer in the grill it should read about 100-120 °C. Baste the meat every now and then. This will take about 1.5 hours. Apply glaze during the last half hour of cooking. If you have a large piece of meat you may need to add some charcoals in the meantime. You can also cook the meat in the oven at 150 °C. When the meat has reached 70 °C, it is ready, take it out of the heat and let it rest under tin foil for 15 minutes. Apply glaze one last time and carve it up. Serve with grilled or oven roasted potatoes. Season with chopped fresh herbs and sea salt. Use the remaining glaze as a sauce. Oppigårds Indian Tribute suits this dish perfectly!

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Skicka epost till: Oppigårds Bryggeri AB

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