The holiday table doesn't do without delicious meat products. One of them is boiled pork - a fine alternative to expensive sausage. Juicy, fragrant and without any chemical additives the meat made according to the ancient recipe will be to the taste both to guests, and house.
It is required to you
- 2 kg of pork;
- 5 garlic gloves;
- salt to taste;
- black sprinkling pepper to taste;
- 5 pieces of bay leaf;
- foil or roasting sleeve.
Instruction
1. Take young low-fat pork - cutting, it is better a neck. Wash and dry wipe a napkin. Cut garlic with plates. Make a knife cuts in meat, rub with pepper from within and put in them garlic plates. Such cuts make not less than 20, than more you will stuff meat - the more fragrant boiled pork will turn out. Rub the steak prepared thus with mix of salt and a black pepper, on it put the washed laurel leaflets.
2. Place meat in the closed rather narrow ware and put to be pickled in the fridge for 8-10 hours. It is possible to pickle it and 5 days or not to pickle at all is a matter of taste. Then inwrap a steak in a foil or put in a roasting sleeve, then put in an oven with a temperature of 150 degrees.
3. Bake meat about 1.5 hours, then add temperature to 190 degrees and develop a foil if you want to receive a ruddy crust on boiled pork. Bake 15 more minutes. Check readiness, having pierced meat a knife approximately to the middle. If the light meat fluid follows - boiled pork is ready.
4. Switch off an oven and leave boiled pork in it to cool down for 2 hours. Then get it from an oven. You can cut at once and eat, but it is desirable to mature boiled pork in a cold spot of 12 hours that its true amazing taste was shown. After that thinly cut boiled pork and give on a table with mustard or horse-radish.