Pork is meat baked in a whole large piece. Pork is usually used to make boiled pork. The natural fat coating and layers of pork allow keeping the juiciness and softness of the meat during prolonged heat treatment in the oven. Each housewife has her own recipe for boiled pork; the differences mainly relate to the method of preliminary preparation of the meat. How to fry pork so as not to dry out the meat and leave it raw in the middle? To do this, you can use our proven recipe.
It is necessary
-
- Pork meat 1 - 1.5 kg (whole piece
- better - the neck
- ham)
- 1 carrot,
- 6-7 cloves of garlic
- mustard - Dijon or ordinary table,
- salt
- red and black pepper
Instructions
Step 1
Cut the carrots into small cubes, the garlic cloves in half. Put a couple of teaspoons of salt in a separate cup and add black and red pepper to it on the tip of a knife. If your household is not afraid of spicy, then you can pour more pepper. Lash the meat with garlic and carrots, making holes in it with a knife and first pouring a mixture of salt and pepper into them.
Step 2
Mix two or three teaspoons of mustard with a spoonful of salt and pepper, you can add your favorite spices, thoroughly grind the mixture and coat the surface of the piece with it. Wrap the meat tightly in cling film and leave to stand at room temperature for three to four hours, during which time the meat will be saturated with the aroma of spices and salted.
Step 3
Preheat oven to 200 - 220aboutC. Wrap the meat in foil or a baking sleeve and place in the oven.
Step 4
After an hour, lower the oven temperature to 150 aboutC. To obtain a golden brown crust, the foil can be unrolled, the meat in the sleeve can be browned in any case.
Step 5
After 45 - 60 minutes, the oven can be turned off. Let the meat stand for another 10-15 minutes inside, as the cooking process is still in progress. After that, take out the meat - your boiled pork is ready!
