The prototype of this delicious food in the human diet appeared a very long time ago, even at a time when our ancestors learned to bake meat at the stake. Boiled pork is a Russian cold appetizer. There is nothing like this in any country in the world. According to historians, the secret of its preparation in our country was already known in the sixteenth century. The dish is usually prepared from pork meat, from the back of the animal or neck. There, the meat is noticeably more tender.
It is advisable to choose young pork when choosing, the sex of the animal does not matter. But on the fatty layer, be sure to pay attention. They should have a thickness of not more than one centimeter. Since boiled pork is
baked meat, layers of fat must be necessary, otherwise the product will turn out dry and the taste will not be the best. Therefore, it is recommended that the above conditions be observed when choosing meat.
There are a lot of recipes. Consider how baked pork baked pork in the oven. To get started on the necessary ingredients. We will need: one kilogram of pork meat, 300 grams of grain mustard, 100 grams of olives and olives, half a liter of mineral water, one head of garlic and one bell pepper.
Due to the fact that boiled pork is just a piece of meat, you need to make it tasty. To do this, first of all, you need to make a marinade. Take the garlic, put it in a deep bowl and sprinkle with salt. Then grind to the smallest state, using a crush. Secondly, carefully rub the pork with the mixture. We do this very carefully, do not miss a single fold, not a single hole. We try to make garlic penetrate into all possible places. In the third turn, add a small amount of ground pepper to the meat and also rub it thoroughly.
The next stage - we will stuff the meat with olives and olives. A sharp knife blade will help us do this work. We cut the meat and put the olives and olives in it as deep as possible with our hands, not forgetting to extract the bones from them. We repeat a similar operation with bell pepper, after cutting it into pieces.
Next, granular mustard enters the process. We put a small amount on the bottom of the deep dish, put the boiled pork on top and grease with the remnants of mustard. It is not necessary to be afraid of its large quantity, since the meat is fatty, and it will not miss the bitterness. And the benefit is great - a great crust and the prevention of burning.
Do you know how to cook boiled pork further? Fill it with mineral, preferably carbonated, water, so that it is completely covered with it. We cover with foil and put in the refrigerator for the night, you can - for five hours. Sparkling water firstly
used to better penetrate the marinade into the meat, and secondly, thanks to it, it becomes airy and tender.
After the necessary time has passed, we take the boiled pork from the refrigerator, put it on food foil, previously unwound and laid on the table. A piece of foil should be large, no need to save. We spread the meat on it, wrap it up and do not forget to twist the edges so that the juice does not leak. We put on a baking sheet, pour water, covering the bottom, and put in the oven, preheated to 180 degrees. After an hour and a half, turn over and leave for another hour for baking. That's it, in an hour the dish is ready, and you will see that boiled pork is that delicious product that you need to often include in your menu. Do not forget only that it is recommended to serve it on the table in a cold form, having previously cut into thin pieces.