Honey and mustard are ideal for pickling of meat. Thanks to these ingredients, pork turns out gentle and juicy, has amazing aroma, meat develops a pleasant sweetish flavor. This dish is perfectly combined with any garnish, and is preparing easily and simply.
It is required to you
- - 1.5 kg of pork gammon (without stone)
- - 150 g of a balyk
- - 1 orange
- - 2 tablespoons of mustard powder
- - 2 tablespoons of the liquid or kindled honey
- - 1 stick of cinnamon
- - 7-8 peas of a black pepper
- - salt to taste
- For marinade:
- - 4 l of boiled water
- - 120 g of salt
- - 120 g of sugar
- - 1 bulb
- - 2-3 zubochka of garlic
Instruction
1. Dissolve salt and sugar in 4 liters of water.
2. Small cut a bulb and garlic, break a stick of cinnamon on several parts, from orange remove a dried peel and squeeze out juice.
3. With salt and sugar add the cut bulb, garlic, cinnamon, pepper to a pan peas, orange juice.
4. Wash meat, put in the container with marinade and put in the fridge for 12 hours. Rinse the pickled meat water and draw a thread.
5. Inwrap pork in a foil and put in a form for roasting. Bake gammon an hour and a half at a temperature of 180-200 degrees.
6. In separate ware mix honey, mustard powder and a dried peel of orange.
7. After one and a half hours get meat from an oven, grease with the made sauce. Slice a balyk thin and put from above on meat.
8. Bake pork having removed a foil within 25-30 minutes at a temperature of 180 degrees. That meat wasn't dried periodically open an oven and water meat with the emitted juice.