Cold boiled pork is the most delicious appetizer

The prototype of this delicious meal in the man's diet appeared a very long time, even at the time when our ancestors learned to bake meat at the stake. Cold boiled pork is a Russian cold snack. There is nothing like this in any country in the world. According to historians, the secret of its cooking in our country was known already in the sixteenth century. The dish is prepared usually from pork meat, from the back of the animal or neck. There the meat is much more tender.

It is advisable when choosing to stay on a young pork, the sex of the animal does not matter. But on the fat layers necessarily pay your attention. They should have a thickness of not more than one centimeter. Since boiled pork is baked meat, then fat layers should be necessary, otherwise the product will turn out to be dry and the taste will not be the best. Therefore, it is recommended that the above conditions be met when choosing meat.

There are a lot of recipes for cooking. Consider how baked pork roast from pork in the oven. First, about the necessary ingredients. We need: one kilogram of pork meat, 300 grams of granular mustard, 100 grams of olives and olives, half a liter of mineral water, one head of garlic and one Bulgarian pepper.

Due to the fact that the boiled pork is just a piece of meat, you need to make it tasty. To do this, you first need to make a pickle. Take the garlic, put it in a deep bowl and sprinkle with salt. Then rub it to the smallest possible state using a crush. In the second turn, carefully rub the pork with the mixture obtained. We do this very carefully, do not skip a single crease, not a single hole. We try to make sure that garlic has penetrated into all possible places. In the third turn, we add a small amount of ground pepper to the meat and also carefully rub it.

The next stage - we will stuff meat with olives and olives. The sharp blade of the knife will help us to do this work. We cut the meat and put the olives and olives into it as deep as possible, not forgetting to extract the bones from them. We repeat this operation with Bulgarian pepper, pre-cut it into pieces.

Further, granular mustard enters the process. At the bottom of the deep dishes we impose a small amount of it, from above we put the cold boiled pork and grease with the remains of mustard. To be afraid of its or her considerable quantity or amount it is not necessary, as meat is fat, and it does not pass in itself bitterness. And the big benefit is a gorgeous crust and prevention of burning.

Do you know how to cook a boiled pork next? Fill it with mineral, preferably carbonated, water, so that it is completely covered. Cover with a film and put in the refrigerator at night, you can - for five hours. Carbonated water, firstly, It is used for better penetration of marinade into meat, and secondly, thanks to it it becomes airy and gentle.

After the necessary time, we take the cold boiled pork out of the refrigerator, put it on food foil, pre-unwrapped and laid on the table. A piece of foil should be large, you do not need to save. We lay out meat on it, wrap it around and do not forget to turn the edges so that the juice does not flow out. We put it on a baking tray, pour water, cover the bottom, and put it in the oven, preheated to 180 degrees beforehand. After an hour and a half turn over and leave another hour for baking. Everything, in an hour, the dish is ready, and you will be convinced that the boiled pork is that delicious product that you need to include more often in your menu. Do not forget only that it is recommended to serve it on the table in a cold form, pre-cut into thin pieces.