Preparing a boiled pork. Analogues of this Russian dish exist not only in neighboring countries, but also in Scandinavian cuisine. Cold boiled pork is baked with a large piece of pork. Prepare this dish usually from the back or neck of the animal, where the meat is more tender. Sometimes they take lamb and even bear cub. The popularity of this dish is due to the simplicity of cooking and nutrition. Usually the meat is rubbed with spices and baked for about 1.5 hours. There are more refined recipes in which it is proposed to serve wine sauce for meat. But usually for a boiled pork is required a simple set of spices (bay leaves, black and red peppers, paprika) and necessarily garlic. You can bake both in foil and in open form, but then the meat must be rubbed with oil or poured with meat sauce so that it is not dry.
Ingredients:- Pork meat 1.2 kg
- Gorcic dry in beans 10 g
- Garlic 4 denticles
- Bay leaf 6 pcs.
- Pepper black ground 0.25 tsp.
- Pepper red ground 0.25 tsp.
- Paprika sweet ground 1 tsp.
- Salt 2 pinch
- Step 1 To cook the boiled pork, take: a piece of the fillet part of pork (here the so-called "apple"), garlic, black and red ground pepper, bay leaf, paprika, dried mustard grains for decoration, salt. Also need foil.
- Step 2 Peel the garlic and cut into large strips.
- Step 3 Wash and dry the meat with paper napkins. Knife the incisions in the fillet and put garlic in them.
- Step 4 Grate the meat with salt, paprika and pepper.
- Step 5 Fold the foil in 2 layers (crosswise) with the glossy side up. Put meat in the center.
- Step 6 Sprinkle the tops with mustard seeds, cover the meat with a bay leaf.
- Step 7 The meat is wrapped in foil, but not tightly. Transfer to a refractory container and pour a small amount of water into it. In this form, bake for 1 hour and 45 minutes at a temperature of 180 ° C. Make sure that the water does not evaporate completely.
- Step 8 Put the baked meat on a clean sheet of foil, wrap and cool.
- Step 9 Cut the meat into thin slices and serve to the table.