*You need:
° Smoked pork: 1/2 (bone-free)
° Honey: 1 cup
° Butter: 1/2 cup
° Brown sugar: 1/2 cup
° Excellent virgin olive oil: 1 tbsp
*How to make it:
- To start the recipe, cover the aluminum paper with the deep tray where the pork will go. The trick is that honey doesn't cause us problems when it sticks.
- To cook, you have to start with the sauce. For this part, heat half a cup of butter over medium heat in a saucepan with a teaspoon of olive oil. Finally, stir with a spoon until it dissolves and forms a liquid and yes this sauce will be.
- You can then add about 100g of brown sugar and 1 cup of honey in the sauce, stirring until everything is well standardized. It is recommended to allow it to heat on low heat while preparing the rest of the recipe.
- At this point, be sure to slice the pork into thin slices that do not reach the end. Let me explain, until the sauce is pollinated and cooked in the oven everywhere, you should make thin parts on the piece. (Always remember that it must not lose the unique form of pork). All that needs to be done now is to put pork on the Chinese that I covered with aluminum paper.
- Now comes the most artistic part, which means you have to paint all the pork with the sauce you previously made using the brush. Leave no pit unpainted. For this purpose, you should review it several times. Always save the sauce for subsequent steps.
- Keep in mind that pork should be covered with more aluminum foil to prevent it from burning too much in the oven and exiting perfectly.
- Bake immediately in just under 200s' for about 2 hours. It is wise to calculate that for every kilo you should cook for 30 minutes. Accordingly, it must be removed from the oven, every 20 or 25 minutes, and given a new permit with honey sauce.
- I always put the oven in the barbecue position, in the last 10 minutes of bread, to completely brown the pork surface.
- Now this is brown, get the pork out of the oven
Enjoy !
