Pork is nothing more than a way of roasting meat and you can cook pork not only from pork, as is commonly thought. For a long time, for example, in the Caucasus, lamb was baked in this way, and the northern Slavs even baked bear and wild boar meat. You can even use beef for roasting meat, but you must initially remember that it is much tougher than pork meat. The best marinade for soaking meat is wine.
It is necessary
- Products for the marinade:
- • Pork - 2, 0-2, 5 kg
- • White or red table wine - 1.5 l
- • 0.5 heads of garlic
- • 3, 5-4 st. l. salt
- • Black and allspice beans
- • Bay leaf
- • Carnation
- Meat products:
- • 0.5 heads of garlic
- • Shpig (lard). It is added if the meat is lean.
Instructions
Step 1
Prepare the marinade. To do this, peel the greens, disassemble the garlic into cloves, free them from the film. Prepare the spices: grind the peppercorns, break the bay leaf. Pour wine into a spacious bowl or saucepan, add salt, spices and seasonings (bay leaf, chopped garlic) there. As soon as the salt dissolves, place a piece of meat, previously washed and dried with a paper towel, into the prepared marinade. Make sure the marinating liquid almost completely covers the piece of meat. The workpiece is removed to a cold place for 1-2 days.
Step 2
On the day of baking, the meat must be allowed to dry. To do this, take it out of the marinade, peel it of parts of the bay leaf, wipe it dry with a paper towel and put it on a wire rack to dry the meat on top. Marinade from wine and spices is not poured, but used during baking boiled pork. The oven should be preheated to 200 degrees.
Step 3
While it is warming up, the meat should be stuffed with garlic and pieces of bacon, if the meat is initially too lean. They make "pockets" in the meat with a sharp knife and put garlic or bacon there. You can also rub the meat a little with black, red or allspice pepper, pour a little wine marinade on the bottom of the baking sheet and send the boiled pork to the oven. After 15-20 minutes, the temperature in the oven is reduced to 170 degrees.
Step 4
The total cooking time depends on the size of the meat; on average, a 2 kg piece will take 1 hour and 50 minutes. A larger piece will have to take at least 2.5 hours. The readiness of the meat is checked traditionally - by piercing a piece through and through. The boiled pork is ready if the juice is released without blood, light and transparent. Pork pork is served with hot sauces such as horseradish, mustard, adjika, served with pickled vegetables and fresh herbs.
