Today we have a men's kitchen - I cook a good piece of meat. Real pork, juicy, tender and delicious!
The secret is in the seasonings!
Ingredients:
1 kg pork carb
3 large cloves of garlic
5 juniper berries
6 pink peppercorns
1 tbsp. l. mixtures of dry herbs (basil, oregano, sage, you can use dry adjika, hops-suneli, utskho-suneli)
1 hour l. rosemary
1 hour l. coarse salt
1 tbsp. l. unrefined vegetable oil (olive or sunflower)
How to cook:
1. Rinse the meat thoroughly, dry with a paper towel. Then make notches and punctures on the surface of the piece with a long sharp knife.
2. Grind all the spices in a mortar. You can use a rolling pin or wooden pestle. Pour in the spices with salt and add oil. The mass should resemble a spicy pasta.
3. Lubricate the carbonate with the resulting aromatic mixture, in a dense layer, rubbing with your hands, as if doing a massage.
4. Peel the cloves of garlic and cut them into thin petal slices.
5. Insert garlic, pieces of bay leaf and a pinch of rosemary into the punctures in the meat.
6. Wrap a piece of meat with cling film and put in the refrigerator to marinate. 1 hour is enough, but if you leave the meat alone for a longer time, it will turn out even better and tastier.
7. Remove the pickled carbonate from the refrigerator and the foil and transfer to a roasting sleeve.
8. Tie or secure ends. Use a toothpick to make several punctures in the sleeve from above. Place the sleeve on a baking sheet or in a baking dish and place in a hot oven for 1.5 hours.
Bake at 180 ºC.
9. Cut the film from above with scissors, carefully open the edges and pour over the carbonate with the resulting juice.
10. Put the meat in the oven again and bake for about 30 minutes until golden brown.
12. Put the prepared carbonate on a dish and can be served immediately as hot with any side dishes.
Or wrap in parchment, refrigerate, chill, and use as cold cuts for cold sandwiches and snacks.
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Bon Appetit!
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Thanks for reading to the end!