Home-made boiled pork – that can be more tasty! Therefore if you were lucky, and you bought a big piece of the cooled pork neck or a back side, then don't even deliberate – do this dish. Make boiled pork rather simply, only it will be not really quickly. But we don't hurry anywhere?
It is required to you
- neck or gammon – 1.5 - 2 kg,
- Carrots average – 2 pieces
- Dijon mustard - 3 tablespoons,
- Garlic – 10-15 cloves,
- Fresh ground black pepper
1. Cut carrot on bars, garlic in half. In a pan mix two teaspoons of salt and a half-teaspoon of pepper. Stuff meat. For this purpose, in each opening made by a narrow long knife fill a pinch of mix of salt and pepper, put a piece of carrots and garlic. From above grate meat with salt with pepper and cover with mustard. Wrap up a piece in food wrap, let's it stand hour four at the room temperature, then for 8 – 10 hours put in the fridge.
2. Heat an oven to 200 wasps, get meat from the fridge, inwrap in a foil or put in a sleeve for baking, put in an oven on a baking tray.
3. In an hour reduce temperature in an oven to 120-130os, take 35 more minutes. If a piece big, increase time at the rate of 1 kg – 1 hour. In 15 minutes up to the end, increase temperature, develop a foil that the crust was reddened. If you fry in a sleeve, then it in it is formed and so.
4. Switch off an oven, leave meat to stand 15 minutes as preparation process still continues. Then get meat, cut with large slices and give.