Kumquat is a great tasting fruit that not everyone knows about . It is a fruit native to China and related to citrus varieties. Also called kumquats, they are characterized by their ovoid shape, with four segments and their ability to hybridize with other species. The oldest records of this cultivation date back to the 17th century and it is usually consumed naturally.
The paradox of this natural product is that its most consumable part is the skin that covers it . In fact, this coating is very sweet and it is also quite soft. In practice, there are several variables and some are usually extremely acidic in their pulp. Perhaps this is why many recipes that incorporate kumquat are not known, however there are. Some of these are quite exotic and compatible with the bittersweet taste of Asian cuisine.
Kumquat has biological properties similar to those of other citrus fruits . Its contribution in vitamin C, folic acid, potassium and magnesium stands out. It also has some very positive antioxidant substances for the body. Next, you will see a recipe in which this fruit is implemented… Keep reading!
Slow-Roasted Pork with Kumquats
Ingredients:
How to make slow-roasted pork with kumquats:
- Combine the sugar, grated ginger, cloves, mustard, and a little salt in a small bowl .
- Score the pork with a knife forming grids .
- Rub the dressing mixture against the meat trying to get it between the grates marked with the knife.
- Cover the meat with plastic wrap and refrigerate for twelve hours. Place in a fountain.
- Take the meat out of the refrigerator and let it rest for about two hours.
- Preheat the oven to 160 degrees Celsius .
- Dry the pork shoulder and place in a deep baking dish.
- Add a good point of salt and ground pepper to the meat.
- Pour the beer, 300 grams of water and cover everything with aluminum .
- Bake the pork for about three hours and remove when the meat is soft.
- Cut the kumquats and mix with the honey .
- Add the kumquats to the baking sheet and return to the oven for 30 minutes .
- Increase the heat of the oven to about 180 degrees and leave the pork for 10 more minutes.
- Remove the pork and let it rest for about 40 minutes outside the oven .
Fruit salads can also be made using the skin of the kumquat . Another of its best known uses is syrup.
