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Solomillo al whisky recipe for cough

Solomillo al whisky recipe for cough

A well known dish in Andalusia includes pork sirloin chops inside a whiskey sauce.

I have attempted to recreate this in your own home by marinading for a short while after which frying, however the meat winds up rather tough, nothing such as the tender melt-in-your-mouth variety From the from The country. (The marinade known as for whiskey, lemon, and mustard, with crushed whole garlic clove cloves.)

Does anybody have tips about how to correctly prepare pork sirloin to that particular effect?

requested November 5 '12 at 8:25

OK, with chops you've got a some factors, the first is the caliber of the main harbour, next is when thick they're, last is when lengthy you prepare it. First, obtain the best quality you are able to. Get friendly having a butcher is my suggestion, as supermarket quality could be spotty. Next, get thicker chops. Your pork is most likely tough since it is overcooked, and you can easily overcook thin chops, so thicker chops stay juicier and much more tender. Attempt to have them a minimum of 1 " or 2.5cm thick. You would like your pork pink in the centre, not cooked through.

Third is when lengthy you fry them. For very thin chops a maximum of 3 minutes a side, however for 2.5cm ones do 6 minutes around the first side, and 4 alternatively. Scale individuals occasions up for bigger chops. I personally use an application known as BB Meat Master in my cooking occasions, but you will find websites in the kitchen area occasions too.

Alternatively you can braise them, fry them off rapidly, then pour within the marinade, cover, and prepare for around twenty minutes based on thickness.

clarified November 5 '12 at 11:56

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