Preparation. Traditional pork
Incredibly juicy and tender pork decorate any holiday table.
- Pork ham in one piece – 1.5 kg
- Mustard beans – 3 tbsp
- Ginger root – 50 g
- Garlic – 6 pieces
- Bay Leaf – 6 pieces
Tip: To take pork pork: 80% meat and 20% fat. Quality meat has a neutral smell. The fat of fresh pork – pale pink or white.
Meat wash, dry, smooth out from the film. Liberally rub the meat and pepper resin. Garlic clean to cut lengthwise into two parts. Make small incisions in the meat across the surface and nashpiguyte bay leaf and garlic. If a large piece of meat, nashpiguyte on both sides.
Tip: the better to remove the film from the meat, a second dip in the salt fingers. To the meat was tender, the salt should cover every millimeter of it. Marinate the meat in a glass, ceramic or enamel pot.
Marinade. Peel the ginger and finely chop. Garlic crush in a mortar and mix with ginger. Add the mustard and mix. All these ingredients have antiseptic effect. Well absorbed into the pork and give boiled pork spicy flavor.
Prepared boiled pork marinade cover on all sides. Tighten with cling film and leave to marinate in a cool place for 10-12 hours.
Tip: Do not marinate the meat in vinegar, it erodes the meat fibers.
Good heat the pan with high sides. With meat, remove excess marinade. Fry on all sides for 20 seconds on a dry frying pan. Thus, the sealed inner juices, and baked ham is tender and juicy inside. Fried meat wrap in foil 4 balls and place on baking sheet. Pour a little water and put bake at 180 degrees for 1.5 hours. Give the finished boiled pork to cool at least 30 minutes.
Tip: The sleeve or boiled pork baked in pastry can be used instead of foil. Baking time depends on the weight of pork meat. Each kilogram bake for 1 hour. Baked ham in the refrigerator for about 2 weeks, wrapped in aluminum foil.