Pork cooked in a special way, in a sleeve, juicy, tender and soft, will become a welcome dish on the festive table and a very necessary product for every day in your refrigerator.
It is necessary
- - pork meat (the neck part is better, the soft part is tenderloin without fat) - 1 kg
- - table salt - 1 tbsp. the spoon
- - black peppercorns - 10-12 pcs.
- - ground black pepper - 1 teaspoon
- - ground red pepper - 1 teaspoon
- - garlic - a few cloves
- - lard - a small piece for stuffing
- - water - 1 liter
- - 3-4 bay leaves
- - herbs, spices - of choice and taste
Instructions
Step 1
Marinade
Pour water into a saucepan or stewpan, add salt, peppercorns, bay leaf. You can add cloves, coriander. Bring the mixture to a boil, simmer over low heat for 7-8 minutes, then turn off and leave to cool at room temperature. The marinade is ready.
Step 2
Wash the pork in one piece, immerse it in the marinade and put in the cold for a day. Then remove the meat from the marinade, pour over with boiling water so that the pores close and the juice remains inside. Then the meat should be grated with a mixture of red and black ground pepper, herbs and spices to taste. Lash with finely chopped garlic and small pieces of bacon. Place the meat in one piece in a roasting sleeve and place in a preheated (190 ° C) oven.
Step 3
Roast pork for 60 minutes. To make sure it is ready, pierce the cooked pork with a wooden stick, fork or knife. If the meat is soft and does not emit a transparent ichor, the boiled pork can be considered ready. After that, you can take it out of the sleeve and put it in the oven again, for 15 minutes, so that a pleasant golden crust forms on it.
Step 4
Ready-made boiled pork can be stored in the refrigerator for up to 2 weeks without affecting its taste.
Pork pork should not be stored in polyethylene; it is better to wrap it in parchment or place it in an enamel pan under a lid.
