The appetizing savor of dishes reaching from kitchen is capable to bring together guests at a Sunday table in a flash. Pleasantly to surprise the family, try to make the pork pickled in lemon juice and fried to a golden crust on a stone.
It is required to you
- pork on a stone - 4 flank steaks;
- onions - 2 pieces;
- juice 0.5 lemons;
- allspice peas;
- olive or vegetable oil for marinade - 1-2 tablespoons;
- salt;
- sprinkling pepper;
- cooking oil;
Instruction
1. Pork needs to be cut on portion pieces, to wash up and remove residues of moisture, using a paper towel.
2. Happens that on a chump end of loin there is very thick layer of fat. It needs to be cut off, having left a layer thickness in a finger (one cm) on meat.
3. Fat needs to be pierced a knife, without damaging meat.
4. Beat off a few pieces of meat, previously having wrapped up them in food wrap. After that meat needs to be prisolit and grated with spices for pork, or just black sprinkling pepper.
5. Onions need to be peeled and, dipping periodically a knife in cold water (it will save you from tears during cutting of onions), to cut with rings. Allspice needs to be pounded in a mortar.
6. Lay out meat in deep ware, add onions, allspice to meat and water all this with lemon juice and olive oil (olive oil can be replaced refined sunflower).
7. Close ware with meat a cover and properly stir up that all ingredients mixed up with each other.
8. Remove meat to be pickled in a cold spot for a couple of hours though it is better if at your disposal on pickling of meat there is a night.
9. When meat well is kept waiting, it is necessary to pull out it from ware, to remove onions.
10. Warm vegetable oil in a frying pan or fry pieces of the fat which is cut off earlier from brisket. Later in hot fat fry pork to a ruddy crust with one and on the other hand.
11. If meat isn't brought to readiness during frying, then it can be corrected, having covered a frying pan with a cover and having reduced a baking plate to it fire. It is even better if you place meat in the warmed oven for ten minutes. Pork will become more juicy and is more gentle stewed under a cover.
12. Lay out ready pork on a stone before giving on a plate, strew it with small cut greens, decorate with leaves of parsley or a coriander.