In addition to vegetarians, I am sure that not a single person will refuse a juicy and alluring piece of meat with its appearance and smell, especially if it is baked with aromatic spices. Let's not torment ourselves with a real test and cook baked pork.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Baked pork is a festive classic as the highlight of the program. She will decorate any festive table, and any wealth. Housewives who know how to cook it deliciously enjoy great love among men, relatives and friends. However, some do not know how to bake pork in the oven so that it bakes well, is juicy on the inside and has an appetizing crust. To obtain all these qualities, you must choose the fresher meat and the more meaty part of it. The freshness of the product is easy to determine: on the cut, the fat should be white, not yellow, and when you press your finger on the meat, it quickly returns to its original position.
Potatoes and pasta will be an excellent addition when serving baked pork meat, and sauerkraut for satiety and as a supplier of vitamin C. Ascorbic acid (vitamin C) will help the body absorb iron, which is very rich in pork. Well, the main pork vitamin is vitamin B1, which is needed by lovers of carbohydrate foods. Having treated yourself to a modest portion of fine meat, you can provide the body with a daily need for it.
For the preparation of this dish, meat with veins and fat is ideal, which will be the main factor in the juiciness of the dish. A fat neck, back or ham will do. And of course, it will be better if the meat is not frozen.
- Caloric content per 100 g - 268 kcal.
- Servings - 1.5 kg
- Cooking time - 4 hours (of which 1, 5-2 hours for pickling)
Ingredients:
- Fatty part of pork - 1.5 kg
- Garlic - 5-7 cloves
- Mayonnaise - 3 tablespoons
- Mustard - 1 tablespoon
- Seasoning "Curry" - 0.5 tsp.
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking baked pork
1. Wash and dry the meat with a paper towel. Peel the garlic, wash and cut each clove in half. Use a sharp knife to make deep punctures in the meat, into which you put the garlic. Try to let the garlic penetrate deeper into the piece of meat, then it will also be saturated with aromas and taste inside. In addition, the marinade will penetrate deep into the meat through these holes, which will also make it much tastier.
2. Now prepare the marinade. To do this, combine mayonnaise, mustard, curry, black pepper and salt.
3. Stir the marinade well.
4. Liberally coat the stuffed meat with marinade.
5. Wrap the meat with culinary or regular sewing thread. This will allow it to retain more juice. Put it on a plate and send it to the refrigerator to marinate for 1, 5-2 hours.
6. Then wrap the pork in a baking sleeve and bake it in an oven preheated to 220 degrees. Bake it for about 1.5 hours, then release it from the sleeve and leave it for another 30 minutes.
Serve the cooked meat immediately after cooking, while it is hot, juicy and tender. But if it cools down, then you can use it in the form of boiled pork with a slice of bread.
See also the video recipe for baked pork from Julia Vysotskaya:
