The festive table is not complete without delicious meat products. One of them is boiled pork - a great alternative to expensive sausage. Juicy, aromatic and without any chemical additives meat cooked according to an old recipe will please both guests and homemade ones.
It is necessary
-
- 2 kg of pork;
- 5 cloves of garlic;
- salt to taste;
- ground black pepper to taste;
- 5 pieces of bay leaves;
- foil or baking sleeve.
Instructions
Step 1
Take young lean pork - tenderloin, preferably the neck. Wash and dry with a tissue. Cut the garlic into slices. Make cuts in the meat with a knife, rub the inside with pepper and put the slices of garlic in them. Make at least 20 such cuts, the more you stuff the meat, the more aromatic the boiled pork will turn out. Rub a piece of meat prepared in this way with a mixture of salt and black pepper, put washed bay leaves on it.
Step 2
Place the meat in a closed, narrow container and marinate in the refrigerator for 8-10 hours. You can pickle it for 5 days or not pickle it at all - it's a matter of taste. Then wrap a piece of meat in foil or put in a roasting sleeve, then put in an oven at 150 degrees.
Step 3
Bake the meat for about 1, 5 hours, then add the temperature to 190 degrees and unfold the foil if you want to get a golden brown crust on the boiled pork. Bake for another 15 minutes. Check the readiness by piercing the meat with a knife to about the middle. If light meat juice flows out, the boiled pork is ready.
Step 4
Turn off the oven and leave the boiled pork in it to cool for 2 hours. Then remove it from the oven. You can chop it right away and eat it, but it is advisable to keep the boiled pork in a cold place for 12 hours so that its real amazing taste manifests itself. After that, thinly slice the pork and serve with mustard or horseradish.
