The boiled pork made in the special way in a sleeve, juicy, gentle and soft, will become a desired dish on a holiday table and very necessary product for every day in your fridge.
It is required to you
- - pork (it is better a cervical part, a soft part - cutting without fat) - 1 kg
- - table salt - 1 tablespoon
- - a black pepper peas - 10-12 pieces.
- - the black pepper ground - 1 teaspoon
- - ground paprika - 1 teaspoon
- - garlic - several cloves
- - fat - a small piece for a shpigovka
- - water - 1 liter
- - bay leaf of 3-4 pieces.
- - herbs, spices - at the choice and taste
Instruction
1. MarinadNalit in a pan or in a stewpan water, fill up salt, bell pepper, bay leaf. It is possible to add a carnation, a coriander. Bring mix to the boil, boil on weak fire of 7-8 minutes, then switch off and leave to be cooled at the room temperature. Marinade is ready.
2. Pork an integral piece to wash, ship in marinade and to put during cold for day. Then to get meat from marinade, to drench with abrupt boiled water that a time was closed and juice remained inside. Then meat needs to be grated with mix of a red and black sprinkling pepper, herbs and spices to taste. Fill with small cut garlic and small pieces of fat. Place meat an integral piece in a roasting sleeve and put in warmed (190 °C) an oven.
3. Bake pork of 60 min. To make sure of readiness, to pierce ready boiled pork a wooden stick, a fork or a knife. If meat soft also doesn't allocate a transparent ichor - boiled pork can be considered ready. After that it is possible to take out it from a sleeve and to put in an oven again, for 15 min. that on it the pleasant golden crust was formed.
4. Ready boiled pork can be stored without prejudice to taste in the fridge up to 2 weeks. Boiled pork can't be stored in polyethylene, it is better to inwrap in parchment or to place in the enameled pan a baking plate a cover.