Such meat can be served hot, but it is better cold instead of sausage. Simply cut into thin, beautiful slices and place on a flat dish.
It turns out a very tender, juicy and aromatic meat - homemade Easter boiled pork.
Ingredients:
1.5-2 kg boneless pork in one piece (ham, neck, loin with fat on top)
1 large head of garlic
2 carrots
5 bay leaves
1.5-2 tbsp. l. salt
1 tbsp. l. black peppercorns or pepper mix
Preparation:
1. Prepare the meat before cooking. It must be thoroughly wiped off with a damp cloth or rinsed under running water.
Then dry thoroughly with paper towels or napkins.
2. Wash the carrots, scrape and cut into long cubes.
3. Divide the head of garlic into cloves. Cut half of them into thin slices, leave the other whole for now.
4. Break 2 bay leaves into pieces.
5. Make deep cuts in a piece of meat and stuff them with pieces of carrot, garlic and bay leaf.
6. Pass the remaining garlic through a press or finely grate in mashed potatoes.
And crush bay leaves and pepper with a rolling pin or grind with salt in a mortar.
7. Mix the prepared salt, garlic, bay leaf and pepper.
8. Grate the meat thoroughly with the resulting mixture. Then wrap it in several layers of foil and put it in the refrigerator for 2 hours (or better overnight).
9. Preheat the oven to 180 degrees.
10. Put the roll of meat in a baking sheet and put in a hot oven.
11. Bake the meat for 2 hours, then open the foil, increase the temperature by 220 degrees and cook for another 15 minutes - to form a beautiful crust.
12. Remove the pork from the oven, let the meat rise for half an hour under a large bowl or saucepan, and serve.
Good boiled pork hot and chilled. Enjoy your meal!
Enjoy your meal!
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