Pre-fermented pork roll
Ever thought of marinading your joint in Kombucha before roasting it? Try this delicious recipe. Use sweet Kombucha and not vinegar. If you use tart Kombucha vinegar your meat will be tart. For phase I be sure to use fresh herbs and spices
As we cook the meat after fermenting it there should be no microbes left in the finished product.
Ingredients
- Pork roll
- Sweet Kombucha to half cover the meat
- 1-2 dessert spoons of Black Strap Molasses
- 1 tsp of mixed herbs
- 1 tsp of mixed spices
- 1-2 dessert spoons of coconut oil
Method
- Place the pork roll in a bowl and half fill it with the Kombucha
- Add the herbs, spices and Black Strap molasses
- Leave to marinade for 4-12 hours, turning at the half way point.
- Drain off the liquid and place the meat in a roasting pan.
- Cover with coconut oil and roast in a moderate oven until cooked.
- Enjoy!