- Chili pepper - 2 teaspoons
- Pork neck - 1400 grams
- Butter - 30 Grams
- Creamy ghee - 50 Grams
- Bacon - 150 Grams
- Salt - 1 teaspoon
- Quince - 100 Grams
- Opyat - 150 Grams
- Salo - 70 Grams
- Lemon juice - 40 milliliters
- Vegetable oil - 40 milliliters
- Onion - 2 pieces
1. Cut the pork neck in half, (not to the end). Leave approximately one centimeter. Then mix the sharp chili in the flakes, vegetable oil, lemon juice, and from all sides carefully rub the meat. salt the sea with a large salt, put it in a plastic bag and clean it in the refrigerator until morning. In the morning the meat is ready for further cooking. 2. At first we toast the onion, add smoked bacon and fried it to it. It is necessary to pepper and salt the filling. 3. Fry in a cream butter quince plates and spread their neck. Then gently distribute the stuffing over the meat, clapping it with the palm of your hand, carefully fold the neck, correct the stuffing, and tie the thread. 4. We put it in the sleeve for baking, so that a few pieces of fat do not dry out on the top with a bed, we tie it, we make several punctures at the top of the sleeve, and we send it to the oven. Minutes at 26 at a temperature of 190 degrees. Then the temperature is reduced to 160 degrees. After 20 minutes we pull out, cut the sleeve, and send it back to the oven for 20 minutes. Constantly watered with juice. Turn off the oven and leave it to lie meat in the juice. 5. Cover the cooled meat with a film and keep the day under the yoke so that the meat is compressed and does not fall apart during cutting. 6. Then cut the thread cut into pieces and serve to the table.
Servings: 8