Bun Pork with Herbs



1 bun pork

5 cloves of garlic

3-4 sticks rosemary

3-4 sticks thyme

4 tablespoons olive oil

500ml black beer

1 tablespoon honey

1 tablespoon mustard


1 tablespoon granules pepper

For Gremolata:

2 cloves garlic

1/2 bunch parsley finely chopped

Grated lemon rind

4 tablespoons olive oil

1 tablespoon lemon juice

Salt, pepper


Do some holes across the surface of bun pork with a sharp knife. Cut 2 garlic cloves into slices and put them in the holes together with a little rosemary, salt and pepper. Season with salt and pepper the bun pork from all sides. Heat olive oil in a non-stick saucepan and fry the pork bun until golden brown on all sides. Add the remaining garlic powder, rosemary and thyme and after few minutes add mustard and honey. Pour the beer and wait to evaporate. Then put the bun pork with the sauce into a pot. Preheat the oven to 180°C. Bake the meat for 2 hours in the oven in air until tender. Meanwhile, prepare the gremolata. Mix garlic cut into slices, finely chopped parsley, grated lemon rind, lemon juice, olive oil, salt and pepper in a bowl. As soon as the bun pork roasted, take it out on a wooden serving platter, pour with the gremolata and serve.

Bon Appetit!

Pork Bun with Herbs

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