A piece of baked aromatic, spicy meat that melts in your mouth – this is the main characteristic of boiled pork. Boiled pork is usually prepared for a festive table, because it looks so impressive, but for every day, for sandwiches, it is a great option. How not to spoil the meat and cook the perfect boiled pork:
1. Perfect meat. This is a piece of pork up to 3 kg, without veins and bones, a small presence of fat is desirable. A ham and shoulder blade are ideal. The meat should be fresh, but not steamed.
2. Spices and herbs. For the preparation of boiled pork, use: salt, black ground pepper, bay leaf and garlic. But you can add something to your taste, for example, oregano, coriander, thyme … Mix all the spices and rub them well over the whole piece of meat. Peel the garlic and stuff it with meat;
3. Marinade. For marinating boiled pork, you can use the dry method, when after you rub the meat with spices, just send it to the refrigerator for several hours. Or, put a piece of meat grated with spices in a container and fill it with marinade, it can be: beer, wine, a mixture of lemon juice and vegetable oil … Thus, marinated meat is best left for several hours or overnight;
4. Baking. Pork pork is baked in foil or in a baking sleeve, preferably during baking, pour the pork with the resulting juice;
5. Appetizing crust… If you like a golden crust on meat, before baking, fry the pork on all sides in a well-heated pan for literally 1-2 minutes;
6. Slicing. Cut the boiled pork into pieces after it has cooled completely. So the meat will not fall apart and will be cut into beautiful slices.