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Schab

Schab

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Scab is a piece of meat derived from pork carcass, and is usually roasted, but can also be cooked through baking and smoking. Sausage products are obtained from scab. It is stored cold or frozen after cleaning and removing any moisture to avoid mold attack.
Pork is a source of many vital nutrients. It’s an excellent source of proteins and vitamins. It’s also good in zinc content. But it should be taken in moderation as it may lead to artery-clogging and heart diseases.
Below is a recipe for Schab, with a flavor of cloves and applesauce topping. So it’s a blend recipe of sweet applesauce covering the spicy pork. So let get tried.

Schab

Ingredients:

  • Boneless pork loin roast: 3lb
  • Cloves: 10 (Whole)
  • Salt: 1 teaspoon

Applesauce:

  • Apples: 5 (Peeled and diced)
  • Sugar: 1 cup
  • Cinnamon:1 (3-inch piece)
  • Lemon juice: 1 tablespoon
  • Water: 1 cup

Directions:

Roasted Pork:

  1. Preheat oven at 350F.
  2. Season the pork by rubbing salt and pepper onto the pork. Press cloves at equal intervals. With the fat side up on the roasting pan, roast the pork in the middle of the oven for about 1 1/5 hours.
  3. Keep turning the pork occasionally.

Applesauce:

  1. Combine apples, sugar, cinnamon stick, lemon juice, and water in a saucepan. Cook for 10 minutes over medium heat.
  2. Remove cinnamon sticks and puree mixture in a food processor or blender. Set aside to cool.
  3. Remove the pork from the oven and coat generously with applesauce. Return to the oven. Roast for about 30 minutes without turning. Applesauce form a glaze over the pork. Turn off the heat and let it remain in the oven for 10 minutes.

Serving:

  • Cut the pork into thick slices and drizzle with additional applesauce. Serve and enjoy.

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