In my profession, I am an engineer-technologist in the processing of agricultural products. In general, the work is mainly related to meat, milk, crop products and everything related to agriculture. Thanks to my profession, I began to understand food, especially meat. I was very surprised when I found out what pork roast pork was. It turns out that this meat dish can be cooked at home. Cold boiled pork is a piece of meat fillet flavored with various spices and baked in the oven. Ideally, cold boiled pork is prepared from special meat cuts of carcases or carcases. Usually, the pork ham is used (this is the area between the sacrum and the thigh), because it has the most flesh in it. Therefore, today we will have pork ham pork. I will try to describe the whole process of cooking this delicacy in detail and more clearly.
For cooking, we need 1.5 kilograms of pork pulp, 8 cloves of garlic, black pepper, mayonnaise, a little bit of mustard and salt to taste. It should be noted that cooking pork noodles from pork takes a long time, as the meat before baking should be marinated properly. Prepare the marinade: let the garlic through a fine grater, sprinkle with salt, pepper and mix everything. Meat should not be frozen, so if you have frozen pork - wait until it completely disappears. Then we make deep cuts in the meat, if desired. Next, in these sections, lay the garlic mixture with pepper, as it should blot out the whole piece of meat. In this state, we leave the meat for the whole night, so it will be better soaked and will be fragrant.
The next morning we prepare the mayonnaise sauce: we take 100 ml of mayonnaise, a teaspoon of the prepared mustard, mix everything and smear a piece of meat from all sides. Boiled pork will be baked for a long time, so be patient. Preheat the oven to 300 ° C and bake for half an hour. Then the temperature should be lowered to 200 ° C and baked for an hour and a half. Such meat is well served on the table with a side dish, although my boys like it to eat so. In general, pork pork is sold in almost all butcher shops, but it is not as tasty as home-made, believe me.
By the way, from pork are obtained not only delicious second courses, but also the first. The recipe was shared by my friend, she traveled to the Caucasus Mountains last summer , where she lived in the same family, where she was taught to cook shulum. This is such a rich soup, it is prepared from the meat of a young lamb. But we will cook shulum from pork, since lamb in our area is rare.
So, we need 400 grams of pork with a bone (the broth is so rich), two medium potatoes, medium-sized beets, a large bulb, coriander greens, salt and pepper fragrant. First, cook the meat, cook for a long time - about 3 hours, so that the broth turned out rich. Do not forget to salt the broth. Then potatoes are mine, cleaned and cut into cubes. Beets are also mine, peeled and cut into small cubes. All this is laid out in a meat broth, cook until the beet is soft. Then we shinch the onion and send it to shulum. We give the cook another 20 minutes. When the dish is ready, spread out on plates and sprinkle with celery greens. In the Caucasus, shulum is eaten with coriander. This dish is very similar to our borscht, but still slightly different. And they say that it is better to cook shulum on fire outdoors. It is necessary to try to cook it in this way, especially the season of picnics and hikes with spending the night just started. In my opinion, in shulum you can add a little more cereals, for example, wheat or oat, so it will become even more nutritious. Well, the recipes dismantled, now it remains to buy meat and gather in the campaign. Bon appetit and good rest to you!