Roasting pork in one piece is one of the most enjoyable ways to get a juicy and tasty meat meal for the whole family or guests. The time to prepare for the process is minimum. Then in the oven and you can safely start preparing salads, side dishes or other dishes.
"Secret" in the marinade
Any part of the pork is good for baking. You can use the neck, ham, shoulder blade, shank, carbonate, boiled pork, sirloin. The “secret” of the juiciness of whole baked meat is in the marinade. The better the meat is marinated, the more tender and tender the finished dish will be.
Any marinade can be used. The pork spices are as follows:
- black peppers, allspice and paprika, - basil, - thyme, - coriander, - mint, - lavrushka, - thyme, - garlic, - marjoram, - hops-suneli.
Process
When cooking whole pork, you first need to preheat the oven to 220 ° C. And start cooking at this temperature. After half an hour, reduce to 180 ° C. Further, depending on the mass of a piece of meat, the time of baking it takes from 1, 5 to 2, 5 hours. Meat for baking is usually taken in a piece from 1 to 2, 5 kg in weight. It is not recommended to bake a larger piece. Ideal - 1.5 kg. On average, marinated meat is baked one kilogram - one hour. That is, if you have a piece of pork 1.5 kg, you need to bake it for 1.5 hours.
Readiness can be checked by piercing the piece with a long sharp knife to the middle. If dark juice is released, then it is not ready, and if light juice comes out, you can get it out.
You can wrap the meat in foil before placing it in the oven or put it in a roasting sleeve. To get a crust, half an hour before it is ready, the coating must be removed.
Recipe
Pork pork with pineapple and avocado
Ingredients: A piece of pork meat weighing one and a half kilograms. Garlic, pineapple, avocado, herbs for serving.
For the marinade: 20 g of aromatic herbs (basil, thyme, mint, lavrushka), half a teaspoon of paprika, black and allspice in powder, water, salt.
Cooking. Rinse pork meat dry well, set aside. Pour water into a saucepan, add aromatic herbs, pepper, salt (the marinade should be noticeably salty). Boil the marinade and cool. Immerse the meat in it so that it covers the whole piece with liquid and leave it cool overnight (the bottom shelf of the refrigerator will do).
In the morning, remove the meat from the marinade, rub with black pepper and make punctures with a knife. Put garlic in slices and lavrushka in whole sheets into the resulting slots. Place the meat on a baking sheet (sleeve, foil or open). Put the baking sheet in the oven and keep for an hour. Then remove the cover and leave to fry for another half hour, so that the boiled pork gets a golden brown crust. Serve with pineapple slices, herbs and avocado.
