Pork is one of the most popular types of meat not only in Russia, but all over the world. Pigs have been bred for a long time. In the Middle Ages, the meat of this animal was the main meat dish on the table of European peasants. The oldest recipe for cooking this meat came to us from China. According to this recipe, the pig is stuffed with dates, coated with clay and baked on charcoal. Today, a huge number of dishes can be prepared from pork. Pork can be baked, fried, boiled, stewed, etc.
It is necessary
-
- Pork neck (or shoulder
- or brisket)
- pork broth. For the marinade: olive oil
- eggs
- spice
- garlic
- juniper berries. For the filling: eggs
- trimming meat
- spice
- ground crackers.
Instructions
Step 1
A whole piece of pork can be baked in the oven, or you can stew it over low heat. The latter cooking method will make even a large piece of meat tender and tender. Use the shoulder, brisket, or neck to stew. Before you put the meat to cook, it must be pre-processed. Rinse a piece of pork well, then peel off excess skin and fat, if you do not like too fatty meat. To make it easier to remove the skin, place the meat on the cutting board with the side where the skin is. Insert the knife gently between the meat and skin. Cut off an area of skin large enough for you to grab onto. Then, while holding the skin, cut off the meat from it.
Step 2
After you have separated the meat from the skin, you need to marinate it. This will give the pork a soft, special flavor. Any marinade can be prepared. But, for example, you can use this: mix olive oil with white wine, seasonings, add juniper berries, which will then give a wonderful aroma. You can add garlic. Pour this mixture over a piece of pork and leave it for 4 hours or until morning if you started cooking in the evening.
Step 3
If your piece of meat is long and thin, then you can stuff it. In this case, you need to make the filling. It can be anything. For example, mix together finely chopped eggs, meat trimmings, spices, and crackers. Place the filling in the middle of the meat. Wrap the filling on three sides, tie the piece of meat tightly with threads.
Step 4
Place the meat in a baking dish and place in an oven preheated to 200 - 220 ° for 40 minutes so that the surface of the pork piece is browned and covered with a crust. Then take it out and put it in a deep bowl. There should be a layer of fat at the bottom so that the meat does not burn. Pour the marinade over the meat, pour the broth in half. Cover the dish with a lid and place in the oven. The temperature in it should be 170 °. The time for stewing is calculated as follows: 20 minutes for every half a kilogram of meat. For the last 20 minutes, increase the temperature to 200 °, remove the lid, and water the meat often with the resulting juice. The meat is ready. You can prepare a sauce for it, or you can serve it like that.
