Pork
( Honungsglaserad kotlettrad )
Serves 4
3/4 kg (1 lb 8 oz) loin of porkwater, salt
5 white peppercorns
1 bay leaf
2 whole cloves
Glaze:
1/2 dl (scant 1/4 cup) honey
1/2 dl (scant 1/4 cup) fresh lemon juice
dash ground cloves
1 tbs Chinese soy sauce
1/2 tsp salt
Put the meat with the fatty side up in a pot. Pour on water enough to cover
half the meat and add 1 tsp salt per liter (4 cups) of water. Bring to a
boil, skim well and add the spices. Cover and let boil slowly for about 30
minutes. Take up the meat and transfer to a roasting pan. Save approx 3 dl
(1 1/4 cups) of the cooking liquid.
Mix the ingredients for the honey glaze and brush the meat with this. Heat
the oven to 150C/300F, put in the meat and fry in the oven for about 2 hours
or until the meat feels tender. Baste with the glaze, which will pour down
in the roasting pan while the meat is frying. If the gravy gets too dark,
dilute with some more of the cooking liquid.
Take out the meat, cover with aluminum foil and leave for about 10 minutes
before cutting it up. Serve with boiled, riced (pressed) potatoes.