Pork Bow Tip Slowly Braised in BBQ Sauce Until Meat Falls Off Bone – Super Rich Finger Licking Pork
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 hrs |
| Total Time | 1 hr 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- Take approximately 2 ½ kg pork, bow tip and thick rib 1: 1
- 3 tablespoon spice mixture, (grill spice paprika or gyros or pan roast)
- 2 onion (s), cut into rings
- 1 clove garlic, peeled and crushed with the back the knife
- 1 bottle sauce, 300 ml, BBQ
- 1 cup sugar
- 1 teaspoon smoked salt, or salt and a few drops liquid smoke
- 1 glass mango chutney, mild
- 0.5 ½ glass hot mango chutney
- 1 cup soy sauce sweet, (Ketjap manis)
- 0.5 ½ cup soy sauce
Print Recipe
Pin Recipe Instructions
- Rub the meat well with the grill spice the day before and let it rest in the refrigerator.
- Then the next day:
- Mix all ingredients together except onion, garlic, meat and grill spices (that`s already gone - namely on the meat). If you do it by hand with a fork, the pieces from the chutneys are retained - it is faster in the blender, becomes more homogeneous, but afterwards you have no more pieces, everyone has to know for themselves what they prefer.
- Place the onion and garlic in the bottom of the saucepan, then pour a sip of the mixed sauce, then the meat and then the rest of the sauce evenly on top. Either put it in the oven at 80 degrees or put it in the slow cooker on high - at least always covered and 6 hours, in between you should rearrange so that the pieces that were not completely covered then lie nicely in the sauce at the bottom. After 6 hours the bones stick out a lot and you can just pull them out, but the meat itself won`t crumble.
- If necessary, you can cook the dish with spare ribs, but it will be fatter and different in taste. This meat here can be removed from the fat layers and then you have relatively lean meat, very tender and with a lot of taste - you can remove it, but you don`t have to.
- Very tasty with just fresh bread and a salad.
- Note on the amount: for good, hungry (meat) eaters, the recipe is more suitable for 4 people, because the bone content is relatively high and part of it is already in the sauce as fat during cooking. The pieces shrink as a result. When calculating here it is around 200-250 g of meat per person for 2.5 kg and 5 people - just for information and for the calculation.
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