This dish can be pleasant to those that when roasting meat, thanks to a mayonnaise layer, it isn't necessary to watch its state. It won't burn and won't dry up. Juice doesn't require to water meat during frying also.
It is required to you
- - pepper;
- - salt;
- - mayonnaise;
- - pork.
Instruction
1. Choose a pork back for roasting - it is the sarcocarp which is above a knee joint. If you don't love fat, cut off it at the edges, having left on centimeter for juiciness.
2. If the piece turned out too thick, then make strong saline solution and the disposable medical syringe inject a brine into meat.
3. It is possible to bake refrigerated meat, even without defreezing a piece — the juiciness and taste as a result will be same remarkable.
4. Flay with meat, wash it. At will cut out the central bone. Smayzhte frying pan bottom mayonnaise. Salt and pepper meat to taste. Put a piece on a frying pan, smear from above with mayonnaise a layer in 0.7 centimeters. Don't cover fat.
5. Warm an oven to 220oC. Place inside meat and bake, checking readiness a knife. If the knife enters meat easily, and in a puncture transparent liquid is emitted or it isn't emitted at all — meat means prepared.
6. At once take out the meat baked under mayonnaise from an oven. That didn't dry up, remove from a baking sheet, otherwise it will absorb excess fat. Clean off mayonnaise from meat, cover with a big plate and cool. Meat at the same time will become even more gentle and softer.