|The Little Book of Lager|
|by Rod Green|
The Little Book of Lager is as satisfying as the first pint of the weekend, as funny as your mate after five and cheaper than a round.
Tip: Try pork loin for more results.
1 - 6 of 6 for overnight pork loin
Trim fat off ... while cooking. Remove pork when tender and ... low until lunch or dinner. Takes no watching and smells so yummy when you come home to it.
Drain and rinse ... sausage, lamb and pork. Add remaining ... over low heat (1 1/2 hours). Before serving sprinkle with bread crumbs and brown in hot oven.
Combine all ingredients and simmer for 5 to 6 hours, uncover and cook 1/2 hour longer until thickened. Serve with tomatoes, lettuce, onions, avocados ...
Mix together all ... over roast. Marinate overnight if possible. Roast at ... basting occasionally until 185 degrees for approximately 3 hours. Serves 6.
In a heavy ... simmer the salt pork and optional pork ... to be kept overnight, cool, cover ... Serve directly from the casserole, sprinkled with parsley.
Mix salt, spices; ... of roast. Refrigerate overnight. Combine the ... 6 servings. (Garnish platter with whole red crabapples and watercress or parsley.)
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