Slow cooked pork thigh, rosemary garlic sauce, in oven
Thanks to a grocery store nearby, I am able to fetch more “western” ingredients at a reasonable price to cook more variety of dishes, given my home in the “far” New Territories in Hong Kong. And it is not easy for me to buy good herbs, luckily I got some at home today, thus I decided to make herb-marinated meat instead of mere seasoning with salt and pepper.
What’s even better is I have been using Breville oven. Using its slow cook function, I simply marinate the thighs in advance, press buttons and enjoy the tender, juicy pork meat after 3 hours.
Preparation time：
2 hours
Cooking time：
3.5 hours
Ingredients：
Spanish pork thigh 2 pcs
Garlic half, minced
Rosemary 2 sprigs, chopped
Salt 5g
Black pepper
Olive oil 10ml
How-to-make：
1. Unfreeze pork thighs, wash them and pat dry with kitchen towels, season with salt and black pepper
2. Add minced garlic, chopped rosemary and olive oil in a bowl, mix well
3. Smear the marinade on the thighs thoroughly, then put them in the fridge for two hours
4. Fold an envelope with an aluminium foil, with marinated thighs inside, bake at 120°C for 3 hours. If you are using Breville oven, opt for “Slow Cook” function, at “Low” heat, and adjust the time to 3 hours.
