Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅ 👌 Meat dishes are very popular in the diet of most families - both on the regular menu and on the holiday. Many housewives have their own proven recipes.
Today I want to share with you a recipe for cooking a whole piece of pork in a "salt coat" - it is just the perfect dish on the festive table.
I had heard about this method of cooking meat for a long time, but I did not dare to try it. It seemed to me that with such a huge amount of salt, pork would be oversalted anyway. But, having tried to bake a pork neck according to this recipe, I admit that I was very wrong.
Meat it turns out juicy, moderately salty and seasoned - although I think even the tenderloin or chop will turn out to be no less juicy than the neck. Be sure to try this option for cooking meat: I'm sure you will definitely like it!
📕Ingredients for cooking meat in salt:
Pork (boneless neck) - 1-1.2 kg
Rock salt (coarse or medium grinding) - 0.8-1 kg
Bay leaf - 1-2 pcs.
Garlic - 3 cloves
Ground black pepper - to taste
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
We take a whole piece of meat, at least 1 kg, wash it well, if necessary, clean it from excess fat and films, dry it with paper towels. Then sprinkle the pork on all sides with freshly ground black pepper and rub it into the fibers with massaging movements.
Cut the garlic into thin slices, and break the bay leaf into small pieces by hand. Spread the spices evenly over the entire surface of the piece of meat.
We take a suitable baking dish, line it with parchment paper or foil, pour some salt on the bottom and level it. You should get about a centimeter layer, not thinner (you can thicker). We put the meat on top.
Pour the remaining salt into a bowl and add a little water to it. We pour in water gradually so as not to overdo it. You should get a viscous, rather thick mass that will keep its shape well.
We stick a salt mass around the meat from all sides, and surely!!! there should be no “bare” areas.
We send meat in a "salt coat" to bake in a preheated up to 220 degrees oven for 20-30 minutes. After that, lower the cooking temperature to 160 degrees and continue cooking for another 30-40 minutes. Then we leave the dish in the turned off oven for another 10 minutesso that the juices are dispersed along the fibers as evenly as possible. As a result of baking, the salt will turn into a "shell" and become quite hard. We remove carefully, breaking it off in parts.
And that's not all, read to the end ↓↓↓ 👇👇👇
We take out the meat from the "shell", remove the garlic with bay leaves and serve. The pork turns out to be very juicy, not at all oversalted and moderately seasoned with spices.
I have never met a more successful and reliable way of cooking in the oven. Cook, taste, Bon appetit!
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Sincerely, Oksana!