- Pork neck (low fat) - 1.5 Kilogram (It is desirable to have very fresh meat, not frost.)
- Beer light unfiltered - 1.5 liters
- Apples are soaked - 6 pieces (Green, acidic, medium size)
- Onion white - 1 Piece
- Salt is large - 1 st. a spoon
- Bay Leaf - 3 Pieces
- garlic - 8 teeth
- Fragrant pepper - 1 Teaspoon (10 peas approximately)
- Mustard grains - 1 st. spoon (pre-heat on a dry frying pan)
Wash the pork, dry it. To put on meat punctures in which to enclose on 1/3 a clove of garlic. On the top part of meat to put cross-section incisions. Cut the soaked apples with lobules, peeling off the seeds and films. Spread the meat with a large salt. Bulb clean and cut into rings. Place the meat in a bowl, spread onion rings onions, bay leaves and sprinkle with fragrant peppercorns and burnt mustard grains. In the cuts on the meat, put in the apple slices and pour it all over the beer, so that the meat underneath it is hidden. Put under the load in a cold dark place for 3 hours. Take the meat out of the marinade and place it in the frying sleeve, fix the apples in slices, remove the spices from the marinade and sprinkle on the meat. Onion rings are arranged in the same place. Clog the sleeve on one side and gently add half the marinade to the bag. Seal the other side of the sleeve and place the structure on a baking tray. Puncture a few small holes in the sleeve and bake pork in the oven at a temperature of 180 degrees, 2 hours. Then take out, cut the sleeve and hold for another half hour, at a temperature of 200 degrees. Serve with a piece on a plate, decorating with lettuce sheets.
Servings: 6