Glazed Macadamia Pork
From elgourmand2 8 years ago
- 4 hrs. to make
- Serves 6 - 8
We’ll be going up the mountain next week to shoot a pig so I can make Twill’s “Head Cheese”, get some hams, etc. Waiting for the Hidalgo to get back from Sydney. He loves going up the mountain and we’ll make a bit of a lark of it. Read more I think 60 – 70 lbs. (25 – 30 kg.) should do. I only put down two hams at a time so that leaves one foreleg for the Hidalgo, one for me, bacon and such, head cheese stuff and mince. My daughter scored some nice, fresh Macadamia nuts the other day. Very hard to find here. I got thinking Oriental. Glazed Pork. By Jove, I think you’ve got it. I can get two nice pork shoulder roasts out of a foreleg. Time to dive into my Peninsula Hotel cook book. They use Almonds but we’ll use Macadamias. Use whatever nuts you fancy. Oops, I can’t just go up the mountain and shoot a pig. Sorry, you can’t just go up the mountain and shoot a pig. I can. Well, twice a year anyway. Andrew owns 450 acres on top of the mountain and he keeps it as a nature reserve. It is basically un-developed. Pigs in the bush, ducks, tilapia and prawns in the pond, flying foxes (bats) here and there, hiking trails, etc. A really neat place. I helped him plan and stock Ululaloalale and now I go there when I want and hunt, if I let him know. Call it part of my retirement plan. See less
Ingredients
- • 3 cups light soy sauce. shopping list
- • 1 1/2 cups dry red wine. shopping list
- • 1 1/2 cups water. shopping list
- • 3/4 cup balsamic vinegar. shopping list
- • 1 pound dark brown (raw) sugar. shopping list
- • 6 scallions, white and light green parts cut into 2-inch lengths, dark green parts thinly sliced. shopping list
- • 3 small, dried red Thai chilies, Optional. shopping list
- • One 3-inch piece of fresh ginger, peeled and thinly sliced. shopping list
- • 1 head of garlic, halved crosswise. shopping list
- • 1 medium orange, quartered. shopping list
- • One 4-inch cinnamon stick. shopping list
- • One 4-pound piece of boneless pork shoulder, quartered. shopping list
- • Freshly ground pepper. shopping list
- • 1 cup chopped Macadamia nuts. shopping list
How to make it
- Directions:
- 1. In an 8-quart pot or stock pot, combine the soy sauce, wine, water, vinegar, sugar, scallion lengths, chilies, ginger, garlic, orange and cinnamon stick.
- 2. Cook over moderately high heat, stirring, until the sugar is dissolved.
- 3. Season the pork with pepper and add it to the pot. Cover the pot and bring to med simmer.
- 4. Cook for four hours or until the pork is very tender. Add water as needed.
- 5. Transfer the pork to a cutting board and cover with foil.
- 6. Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid.
- 7. Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it See Photo. Thinly slice the pork, sprinkle with Macadamia nuts and serve.
- You can do this in a pressure cooker and reduce the cooking time to one hour. You can also do this in a slow cooker, if you have one big enough.
- Serve with steamed broccoli See Photo. Maybe steamed rice See Photo. Pickled veggies for sure. See Photo
People Who Like This Dish 4
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- twill10 Cape Girardeau, MO
- NadineM Mississauga, Canada
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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