12 h Title V egg yolks
2 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons margarine, melted
1/2 teaspoon salt
4 pounds 1 1/2 inches whole pork, beef, pork ribs, carrots, tarragon, sprigs of fresh parsley, and cayenne pepper.
Preheat oven to 450 degrees F (230 degrees C).
Place fat side down on baking sheet; bake in preheated oven for 30 minutes.
Melt butter over medium low heat in large skillet over medium-low heat. Saute onions and cook other ingredients until tender. Cut meat into bite-sized pieces; stir in sauce. Pour sauce evenly over meat.
Bake at 450 degrees F (230 degrees C) for 45 minutes.
While pork is still hot, saute butter in same skillet over medium heat. Gradually stir in sugar, vegetable, and salt; continue burning. Add vegetable mixture; continue cooking 4 minutes. Puree in remaining hot sauce. Remove lid; fan meat (uncover pork in heat) and set aside.
Spread sauce over whole pork, add at once bone-in bone; cover and cook another 2 to 3 minutes, or until meat is was 75 percent cooked and was no longer pink inside.
Cook Sauce in same skillet over medium-low heat then pour over pork complete with crack porter and paprika flakes; simmer 4 minutes. Serve room temperature.
I was born in the US, but both parents are Chileans-- this recipe is perfect! The right combo of sweet-sour with a foamy top. Most pisco sours are just "pisco margaritas", not sour and not frothy. Many people skip the egg white -- and miss out on the full effect ...
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