The juicy, gentle, melting in the mouth meat - ideal option both for just family dinner, and for a holiday in the company of acquaintances. Serving the dish on a table, meat needs to be cut plasticity 1-2 cm wide. As a garnish the boiled or baked potato will be ideal. Lay out everything on a plate and decorate with parsley greens.
It is required to you
- - pork gammon or pork neck (700-1000 g)
- - garlic
- - bay leaf
- - salt
- - pepper
Instruction
1. Carefully to wash out and dry up meat. Cut the peeled garlic on thin plates. In a steak a wide sharp knife to make openings and to rub them with mix of salt and pepper. Then to insert a knife into the same cut. On the one hand from a knife to insert a garlic slice, and with another carrots and such piece of bay leaf which after baking will be convenient to be got from meat pulp. Do this procedure for all surface of meat, and the cuts will be more often, the meat will be more juicy, but be not overzealous.
2. We prepare spicy mix. Crush garlic by means of a garlic press. Crush bay leaf to consistence of powder. Mix mix of garlic, bay leaf, salt, pepper. Carefully to rub with the received structure all surface of meat, to put it in a pan and to leave for the night to be pickled.
3. After meat was pickled, inwrap it in a foil and put in an oven. Bake at a temperature ~ 170-180 degrees ~ 60-90 minutes. It is possible to give as in cold, and hot.