Boil all the ingredients in a saucepan haudutusliemen properly. Add a whole pig

Farang restaurant, probably the most agitated dose of its existence, there has been karkkipossu, at least in terms of friends and blogistaniaa have been hearing and reading. I'm not surprised at all, because the words do not have enough to describe how good it is. I have been to the restaurant three times and luckily bank has included every time syömääni the menu, if it had not been, I would have ordered it separate doses. If you are not yet Farang visiteerannut and when you go there, you do not get to leave without having tasted the pork you! I bought a Farang cookbook science of cooking a couple of years ago as soon as it had appeared. The book has been my bedside table, I have the instructions kuolaillut before going to bed and seen piggy-dreams. But now the only time I cooked the book for the first time, of course, candy pork, which is keikkunut to cook, my list from the beginning. This Christmas Eve we ate ham instead. Most jänskätti father's world is shattered when the table does not appear in any of the ham and drawers. Not pillittänyt but liked it very much. Starters were the least traditional lovelies, fish, fish roe, etc. Help is a multi-stage, not hard, but takes time. And the ingredients for a flying visit etnokauppaan is in place. I went to Hakaniemen Vii-Voanista pick counterpart, and for once, I found there also a bundle of fresh coriander with thick roots, so I got them napsittua succulent root haudutusliemeen. If you can not find korianterinjuurta, science of cooking even herb bushes, or they are too thin, you can replace it with Kulinaarimurulan like coriander seeds. Cassiat science of cooking was Vii-Voanista the end but I replaced the cinnamon sticks. I checked the amount of cinnamon Salt & Honey. Ketjap Manis is a sweet soy sauce that my mouth tasted like a dark syrup. If it is found anywhere, it would be replaced perussiirapilla and, I would add a pinch of salt may mess. Kopsasin the instructions below directly Farang book. The number of machine instructions broth 800 g Kassler, the broth was enough to really well. Candy sauce I think that will help the volume too much so to halve it, even then it was over. Even if the bank now quite reach the level of Farang not, I was still the end result more than satisfied. The meat had a nice crispy and really tender, candy sweetness of the sauce broke a rice vinegar lurking coriander and chilli. Crispy pork and caramel science of cooking sauce
4 cup light soy sauce (less salt soy)
Day 1
Boil all the ingredients in a saucepan haudutusliemen properly. Add a whole pig's head broth and simmer in a saucepan science of cooking on the stove over low heat, or in the oven at 160 degrees for 3-4 hours until the meat is soft and overcooked.
Measure another pot of water and palm sugar and start to slowly boil the sugar melts. Heat until the sugar starts to caramelise, that is, when the sugar darkens and it begins with the smell of sun-baked.
Cut the pork into cubes and heat the vegetable oil to 170 degrees. Fry the pieces in oil until they are golden brown and crispy. Lift the pork pieces on a paper towel, that excess fat is sucked away.
In fact, I left out of the serving of roasted onions. The mixer chopped coriander, chili and rice vinegar in a separate kipossa, science of cooking from which each received sprinkle it on top of the pork at the table. This blend worked very well with the fresh pork and brought to a suitably acidity. Rice side dish was still.
This is awesome. I'm totally agree with karkkikastikkeesta, science of cooking it became quite ill-. I myself, at least cut in half the amount. Good thing dad tokeni Christmas science of cooking tradition of breaking ;-) Delete
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