Boiled pork is not that other as a way of roasting of meat and can be prepared boiled pork not only from pork as it is accepted to think. Long since, for example, in the Caucasus baked in such a way mutton, and northern Slavs even bear's flesh and boar meat. For roasting of meat it is possible even to use beef, but it is necessary to remember initially that it is much more rigid, than pork. The best marinade for treatment of meat is a wine.
It is required to you
- Products for marinade:
- Pork – 2.0-2.5 kg
- A white or red table wine - 1.5 l
- 0.5 heads of garlic
- 3.5-4 tablespoons of salt
- Black and allspice in grains
- Bay leaf
- Carnation
- Products for meat:
- 0.5 heads of garlic
- Шпиг (lard). It is added if meat is chosen fast.
Instruction
1. Make marinade. For this purpose peel greens, sort garlic on cloves, exempt from a film. Make spices: crush peppercorns, break bay leaf. Pour out wine in a spacious bowl or a pan, add salt, spice and seasoning (bay leaf, the chopped garlic) there. As soon as salt is dissolved, put a steak, in advance washed out and dried by a paper towel in the prepared marinade. Make sure that liquid for pickling almost completely covers a steak. Preparation is removed in a cold spot for 1-2 days
2. In day of roasting, meat should allow to dry. For this purpose it is got from marinade, cleaned from parts of bay leaf, wiped dry with a paper towel and stacked on a lattice that from above meat dried. Marinade of wine and spices isn't poured out, and used during baking of boiled pork. The oven has to be warmed up to 200 degrees.
3. While it is warmed, meat needs to be stuffed with garlic and pieces of fat if initially meat too fast. By a sharp knife do "pockets" in meat and push garlic or fat there. Meat still can be grated a little from above with pepper black, red or fragrant, on a bottom of a baking sheet to pour a little wine marinade and to send boiled pork to an oven. In 15-20 minutes temperature in an oven is reduced to 170 degrees.
4. The general preparation time depends on the meat sizes, on average on 2 kg the piece is required 1 hour 50 minutes. On a bigger piece it is necessary to take away not less than 2.5 hours. Readiness of meat is checked traditionally - puncturing through a piece. Boiled pork is ready if juice without blood, light and transparent is emitted. Serve boiled pork with hot sauces like damn thing, mustard, adjika, serve pickled vegetables and fresh greens.