The pork carré is tied with a thread so that it does not lose the shape.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to pork black sugar: |
| 2 kg of boneless pork carr 1 cup of black sugar 3 tablespoons of mustard 1 cup of orange juice |
Ingredients to pork black sugar:
2. It is splashing and puts it in an oven source with water halfway.
3. It cooks over high heat for 1.30 hours, turning it periodically.
4. While black sugar joins with mustard forming a paste.
5. When the carré is cooked, it passes to another source for oven, the orange juice is added and poured on the carré.
6. The mixture of black sugar with mustard, is taken back to the oven to melt the mixture.
7. Every so often the Carré is sprayed with the same cooking juice, 15 to 20 minutes.
