As far back as I can remember, this particular dish has always been on all festive tables in many familiar families. Of course, this is because it is very easy to prepare, always tasty and convenient in that it can be served both cold and hot. In addition, if the pork baked in this way remains the next day, you can easily prepare a bunch of types of sandwiches, snacks and even salads from it. I always cook meat in foil for all home holidays and I advise you.
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Ingredients:
Pork (back) - 1 kg
Tomato sauce - 1 tbsp
Soy sauce - 1 tablespoon
Red vinegar - 1 tablespoon
Lean oil - 1 tablespoon
Salt to taste
Ground pepper - to taste
Dried garlic - 0.5 tsp
Seasoning for meat - 1 tsp
How to cook:
Prepare foods from the list. Wash the meat under running water, pat dry with paper towels. The back part, shoulder blade or "nut" are best - they are all with a small amount of fat, which allows the pork to remain juicy after long cooking.
In a deep bowl, combine all the liquid ingredients, add your favorite meat seasoning and granulated garlic. By the way, if you don't like the aroma, but the garlic taste, you can stuff the meat with fresh cloves, making deep punctures with a long knife blade.
Spread the cooked marinade over a piece of meat on all sides.
Line a baking dish with a long piece of food foil folded in half. Place the pickled pork on top of it.
Cover the meat tightly on all sides with foil and leave to marinate for at least 1 hour. After a while, put the pork in a hot oven at 200 degrees for 30 minutes. Then lower the temperature to 170 and continue baking for another 1.5 hours.
Serve the baked pork hot or cold, slicing thinly with a sharp knife.
Enjoy!
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