Juicy and fragrant meat can be made in a special roasting sleeve. Cooking in a sleeve unites in itself advantages of roasting and steam boiling. Seasonings and other ingredients in a sleeve especially intensively impregnate a main product. The dish at preparation in a sleeve can't be overdried, however the ruddy crust on it isn't formed. Therefore before the end of cooking it is necessary to make an incision a sleeve from above and to return a product to an oven for short-term roasting on naked flame.
It is required to you
- 1 kg pork (gammon)
- 2 bulbs
- 4-5 garlic gloves
- 2 tablespoons of a dried basil
- 1 h spoon of a black sprinkling pepper
- 5-7 peas of allspice
- 1 small lemon
- 3 tablespoons of olive oil
- 1 tablespoon of salt
- 2 bay leaves
- 2-2.5 glasses of water
Instruction
1. Meat needs to be washed out in cold water and to dry on a paper towel.
2. Make marinade. For this purpose onions need to be cleaned and cut thin half rings.
3. Clean garlic and crush a flat part of a knife blade.
4. Cut a lemon thin segments.
5. In olive oil pour in 2-3 boats of cold water, add salt and a sprinkling pepper and well shake up a nimbus.
6. Then, continuing to shake up, add the remained water.
7. Add to marinade a lemon, a basil, allspice, bay leaf, onions and garlic.
8. Place pork in marinade, it has to cover meat completely.
9. Pickle 12 hours in the fridge.
10. Before preparation, tie a sleeve in one parties.
11. Place in it meat and fill in a little marinade and tie on the other hand.
12. Place a sleeve in a form for roasting. The ends from a sleeve remove a baking plate meat to avoid contact with oven walls.
13. Bake at 180 degrees of 50 minutes.
14. Then get a dish and cut a sleeve.
15. Then place pork in an oven for 15 minutes for formation of a ruddy crust. Increase fire to 230 degrees.
16. Slightly cool ready meat and cut a la carte.