Juicy and aromatic meat can be cooked in a special roasting sleeve. Sleeve cooking combines the benefits of baking and steaming. Condiments and other ingredients in the bag soak up the main product especially intensively. When cooking in the sleeve, the dish cannot be overdried, however, a golden brown crust does not form on it. Therefore, before the end of cooking, you need to cut the sleeve from above and return the product to the oven for a short baking over an open fire.
It is necessary
-
- 1kg pork (ham)
- 2 onions
- 4-5 cloves of garlic
- 2 tbsp. tablespoons of dried basil
- 1 teaspoon ground black pepper
- 5-7 peas of allspice
- 1 small lemon
- 3 tbsp. tablespoons of olive oil
- 1 tbsp. spoon of salt
- 2 bay leaves
- 2-2.5 cups water
Instructions
Step 1
The meat must be rinsed in cold water and dried on a paper towel.
Step 2
Prepare the marinade. To do this, the onion must be peeled and cut into thin half rings.
Step 3
Peel and crush the garlic with the flat part of a knife blade.
Step 4
Cut the lemon into thin slices.
Step 5
Pour 2-3 boats of cold water into olive oil, add salt and ground pepper and whisk well.
Step 6
Then, while whisking, add the remaining water.
Step 7
Add lemon, basil, allspice, bay leaf, onion and garlic to the marinade.
Step 8
Place the pork in the marinade; it should completely cover the meat.
Step 9
Marinate for 12 hours in the refrigerator.
Step 10
Tie a sleeve on one side before cooking.
Step 11
Place the meat in it and pour a little marinade and tie on the other side.
Step 12
Place the sleeve in a baking dish. Put the ends of the sleeve under the meat to avoid contact with the walls of the oven.
Step 13
Bake at 180 degrees for 50 minutes.
Step 14
Then take out the dish and cut the sleeve.
Step 15
Then place the pork in the oven for another 15 minutes to brown. Increase heat to 230 degrees.
Step 16
Cool the cooked meat slightly and cut into portions.
