Cold boiled pork is a very popular dish of Russian cuisine. As a rule, this is a large piece of meat (pork), stuffed with spices and well-marinated.
Marinate meat can be garlic and herbs, beer or dry wine.
To ensure that your boiled pork is a real delicacy, you need to choose a quality piece of meat. Ideally fit ham without bone, clean cut or neck. It is desirable that the meat be without veins and with a small amount of fat. Bake roast pork from a pork can be in the oven in many ways: in the sleeve or in foil - a recipe equally worthy! After all, when using all kinds of seasonings and different methods of preparation, the result will be soft, juicy and very fragrant meat.
Preparation of boiled pork will take a lot of time. The dish should be cooked at least one day before the festive event. But, believe me, waiting is worth it!
Boiled pork in the oven
Ingredients:
- pork (neck) - 2.5 kg;
- a large salt - 20 g;
- a mixture of peppers - 1 teaspoon;
- garlic - 8 teeth;
- vegetable oil - 30 g.
Preparation
In order to cook a boiled pork, it is necessary to choose a beautiful, not very fatty piece of meat. Further it needs to be washed and dried with a dry towel. Garlic is cut into slices so that not too thin slabs turn out. With a thin sharp knife, we make grooves in our future boiled pork and stuff it with garlic. Then rub the pork with salt and a mixture of peppers.
After the meat is seasoned with meat, it is necessary to shift it into a clean bowl, cover with a film and leave to marinate in a cool place for 12 hours. Then we take meat and once again we dip it with paper towels.
Frying pan heated with oil, on a strong fire from all sides for 1 minute fry pork to golden
In order to check the readiness of the dish, you need to pierce the meat - if pale pink or light gray broth is allocated, it is ready. If a reddish juice flows out during piercing, then you need to lie down in the oven. After the boiled pork is ready, it needs to be allowed to cool down.
Cut the meat must necessarily be cold to thin pieces.