We have delicious and aromatic veal pork on our table. It sounds delicious, it turns out tenderly, and cooking at home is not difficult. You just need to have a good piece of veal and a proven step-by-step recipe with a photo. Video recipe.
Traditionally, boiled pork is made from pork, it is the juiciest and fattest. But today we will make it from veal pulp in the oven in the sleeve. The whole secret of a delicious snack lies in the marinade. It is advisable to marinate meat for boiled pork for a long time, you can even marinate all night. Then it will turn out to be especially juicy and soft. Any food can be used as a marinade: soy sauce, red wine, olive oil, mustard, apple or wine vinegar … The range of spices is also unlimited. It can be rosemary, basil, coriander, nutmeg, ginger, suneli hops, paprika, etc. Such a combination of products will give the meat a divine delicate taste. As you can see, marinades and a variety of sauces are suitable for the dish, from which the meat will have a different taste.
Optionally, veal can be stuffed with lard, prunes, carrots and other ingredients. But garlic should be a must-have product for stuffing in all recipes. It gives a special piquancy. Veal boiled pork is prepared simply and quickly. No store sausage can be compared with homemade boiled pork. A slice of baked meat is delicious as cold on a piece of toast, also hot - with fresh vegetable salad, stewed vegetables or any other side dish.
- Caloric content per 100 g - 160 kcal.
- Servings - 800 g
- Cooking time - 15 minutes of active work, 45 minutes for baking, plus time for marinating from 1 hour to a day
Ingredients:
- Veal - 1 kg
- Ground black pepper - a pinch
- Mustard - 0.5 tsp
- Spices, herbs and herbs to taste
- Garlic - 4-6 cloves
- Salt - 0.5 tsp or to taste
- Soy sauce - 2 tablespoons
Step-by-step cooking of veal pork, recipe with photo:
1. In a small deep bowl combine soy sauce, mustard, salt, black pepper and all your favorite spices with spices. If desired, you can add a little mayonnaise or dry red wine to the marinade. Then the meat will be even more tender and softer.
2. Stir the sauce well so that all the herbs and spices are combined into a homogeneous mixture.
3. Peel the garlic cloves, wash, dry and cut into 2-3 pieces.
4. Wash the veal, cut off the film with veins and excess fat, if there is a lot of it. Otherwise, if a piece of meat is lean, then stuff it with bacon so that it becomes softer and juicier when finished. Use a knife to make deep cuts in the veal and fill in the garlic pieces.
5. Spread the marinade on the meat and let it marinate for at least 1 hour at room temperature. If you keep it overnight, then cover it with cling film and send it to the refrigerator.
6. Tie the meat with threads (cooking or sewing) to give the piece a cylindrical, beautiful, even shape.
7. Place the meat in the roasting sleeve.
8. Send it to a preheated oven to 180 degrees for 45 minutes. If you want the meat to have a golden brown crust, then open the sleeve 10 minutes before cooking.
Serve the cooked veal pork hot with any side dish. Do not pour out the melted juice, it is delicious to season salads with it or pour over mashed potatoes. If you are preparing boiled pork for slicing, then cool it to room temperature and send it to the refrigerator until it is completely cooled. Then remove the threads, cut the meat into thin slices and serve as slices on a plate.
See also a video recipe on how to cook veal pork.
