You may like this dish because when baking meat, thanks to the layer of mayonnaise, you do not need to monitor its condition. It will not burn or dry out. It is also not required to water the meat with juice during frying.
It is necessary
- - pepper;
- - salt;
- - mayonnaise;
- - pork.
Instructions
Step 1
Choose the pork rind for baking - this is the meatiest part, located above the knee joint. If you don't like lard, cut it off along the edges, leaving one centimeter for juiciness.
Step 2
If the piece is too thick, make a strong salt solution and inject the brine into the meat with a disposable medical syringe.
Step 3
You can bake frozen meat without even defrosting a piece - the juiciness and taste will be just as wonderful in the end.
Step 4
Remove the skin from the meat, wash it. Cut out the center bone if desired. Coat the bottom of the skillet with mayonnaise. Season the meat with salt and pepper to taste. Put a piece in a frying pan, spread the top with mayonnaise in a layer of 0.7 centimeters. Do not coat lard.
Step 5
Preheat oven to 220oC. Place the meat inside and bake, checking the doneness with a knife. If the knife enters the meat easily, and a clear liquid is released in the puncture or does not come out at all, then the meat is cooked.
Step 6
Immediately remove the mayonnaise-baked meat from the oven. To avoid dryness, remove from the baking sheet, otherwise it will absorb excess fat. Peel the mayonnaise off the meat, cover with a large plate and cool. This will make the meat even softer and softer.
