It is worth noting that pickling time is an important factor. The longer the meat is in the marinade, the juicier and more flavorful it will be. If you decide to try the meat immediately after baking, then it may appear pink on the cut, as if it is not ready. But as soon as the boiled pork lies down and chills well, the color will change. You can choose spices for the marinade to your taste, but I would not recommend giving up coriander.
Prepare the required ingredients.
Take a spacious bowl. Grate the onion and chopped garlic into it on a coarse grater. Add hot red pepper, suneli hops, coriander, black peppercorns. Stir.
Dissolve the salt in the wine.
Wash the meat, pat dry with a paper towel. Transfer it to a bowl with onions and spices. Rub the meat thoroughly on all sides. Leave at room temperature for 1 hour.
Pour the wine and salt over the meat. Flip it over in the bowl several times. Tighten with cling film. Remove the bowl of marinated meat in the refrigerator. Marinating times can vary from 12 hours to 2 days.
After the time has passed, prepare the baking dish. Place wooden sticks on the bottom.
Place the meat in the mold. Pour in the marinade. Pour a couple of spoons to grease the boiled pork. Place the dish with meat in an oven preheated to 200 degrees for 20 minutes.
Strain the remaining marinade and combine with honey.
After 20 minutes, remove the meat from the oven and top with the marinade and wine. Return to oven, set temperature to 170 degrees. Bake for another 40 minutes.
After the time has passed, remove the pork from the oven. Transfer to a dish while still hot and refrigerate at room temperature first.
Then wrap in foil and put in the refrigerator for a day.
Cut the cooked pork into thin slices and serve. Bon Appetit!
Categories: Diet recipes