by Chef's Classics
Summer is here! Don't you think this sunny weather is the perfect time to heat things up in the kitchen? Here's a recipe that will be a hit among the kids and the grownups! Easy as a-b-c yet oh so delicious!
- ½ kilo pork, shoulder
- 1 pinch curing salt
- ½ cup brown sugar
- 1 tbsp rum
1. Mix the salt, sugar and rum together.
2. Lightly press both sides of the meat into the mixture.
3. Place in a clean container, and chill in refrigerator for at least two days.
4. In a Chefs' Classics Hibiscus Frypan, fry the meat until cooked to your liking.
2. Lightly press both sides of the meat into the mixture.
3. Place in a clean container, and chill in refrigerator for at least two days.
4. In a Chefs' Classics Hibiscus Frypan, fry the meat until cooked to your liking.
6 bottle wine case My husband and I love wine. We drink it at least once a week. Most of them we buy at the grocery store and if we don't finish the bottle, which is usually the case, it gets stale and it is a waste of money. Then, we decided to look at wine clubs. Unfortunately they were very expensive, but one offered a very attractive six bottle wine case.
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