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Pork in lager - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Pork in lager

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  • Pork in lager

    Times are hard in Greece (can't afford electric)- decided to make gemista (stuffed tomatoes - Greek style) went to switch the oven on ..... then remembered the wood oven outside!
    Lit oven - prepared the tomatoes (I've done them before - there's a photo on one of my posts) phoned hubby to tell him the oven's lit - he bought a kilo of pork on the bone. In a casserole ceramic bowl I bought in Bulgaria - I threw in

    Pork (2 large pieces)
    can of lager (amstel)
    cup of boiling water with half a chicken stock cube (dissolved)
    onion chopped
    garlic chopped
    tbsp honey
    seasoning
    oregano
    left till time to cook

    after the gemista had finished I cooked three frozen tyropitas (cheese pies - puff pastry)
    then I made saganaki (baked feta with spices and tomato)
    and finally put the meat in and closed the door for the night till 6am.
    Took it out at 6am - FANTASTIC!

  • #2
    Re: Pork in lager

    No, no, no.....wheres the pics....
    The English language was invented by people who couldnt spell.

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