Pork Soc

PORK SOC

Portions : 6 - Preparation and marinating : 20 minutes - Cooking : 80 minutes

Ingredients

• 1 Québec pork ploughshare
• 250 ml (1 cup) white vinegar
• 125 ml (1/2 cup) sugar
• 250 ml (1 cup) beet juice
• 250 ml (1 cup) flour
• salt and pepper to taste

Preparation

1. Using a knife, score the meat. Season with salt and pepper.
2. Place meat in a steamer on the steam strainer and steam for 1 hour.
3. On the work surface, cut the meat into ¼" thick slices.
4. Place the slices in a dish, cover with vinegar, sugar and beet juice and marinate for 15 minutes.
5. Remove the slices of meat and, using a cloth or paper towel, pat dry. Season with salt and pepper and roll each slice in flour.
6. Preheat deep fryer to 190°C (375°F).
7. Dip meat slices in oil and cook for 4 to 5 minutes, until crisp.