# new year The meat is extremely juicy and aromatic. Delicious, both hot and cold Wine makes meat tender and soft. Wine in a marinade should not be expensive, but it should have a flavor that is pleasant to you. Better dry or semi-dry. There will be no alcohol at all in the finished boiled pork, although you can take measurements with a breathalyzer, but the meat acquires a unique aroma.
Ingredients: Pork (neck or any piece for baking to taste) - 1-1.5 kg, Semi-dry red wine, Garlic (by taste, about 5 good cloves), Spices for meat, allspice peas, bay leaf, salt, black pepper, Mayonnaise
Cooking method:
Cut the garlic into strips. We make many small but deep cuts on the meat and fill them with garlic. Rub the meat on all sides with salt, black pepper and meat spices. Place the meat in a deep container and fill it with wine. Add peppercorns and a couple of bay leaves. We cover with a lid and send to the refrigerator for the night, it is possible for a day. We take out the meat from the marinade and coat it thoroughly with mayonnaise.
Fry the meat in a frying pan in vegetable oil on all sides until crusty. Now you need to carefully wrap the meat in foil, in 2-3 layers, so that the juice, God forbid, does not flow out of nowhere. We put it in a baking dish and send it to an oven preheated to 180 degrees. Bake for 2 hours. 15 minutes before being ready to take out the meat, cut the foil on top and return it to brown. Very tasty as a second course. Cold meat is cut much smoother. The boiled pork is incomparable! Recommend!