If you are a lover of meat dishes, and especially those that can be quickly and easily cooked at home, then boiled pork stuffed with carrots and garlic will definitely suit your taste.
A meat dish, like boiled pork, is very common in Russian cooking. It is cooked by baking it in a large piece, most often pork meat, less often lamb. It can also be made from poultry. The main thing is that the meat is fresh, since even properly thawed meat is significantly inferior in softness and aroma to fresh. In general, we can conclude that boiled pork is a method of preparing a meat product.
Pork is considered to be pork meat baked in one large piece. To cook boiled pork, you should have enough time. You can even devote a day off to this dish. Since it is important here not to rush anywhere, and to cook with pleasure. And our some secrets will help you prepare a dish juicy and aromatic.
- A piece of meat should be whole, weighing from 1 to 2-3 kg. Perfect meat without veins and bones with a little fat, which will make the dish juicy. A ham, back or neck is great.
- An important nuance is the preparatory stage. The meat is stuffed, rubbed, spices and seasonings, soaked, pickled, etc. There are many options, the main thing is to let it brew afterwards so that it is saturated with a smell.
- Use a roasting sleeve to make sure the meat is juicy. In it, all the juice remains inside, and the boiled pork will be especially tender. You can also wrap the meat in several layers of foil to keep it juicy. But the mirror side of the foil should be on top.
- After baking, press down with a small weight and leave to cool. This secret allows you to cut into pieces so that they do not crumble.
- Caloric content per 100 g - 233 kcal.
- Servings - 6
- Cooking time - 4 hours
Ingredients:
- Pork (whole piece) - 1.5-2.5 kg
- Carrots - 2 pcs.
- Garlic - 5-6 cloves
- Ground nutmeg - 1 tsp
- Ground sweet paprika - 1 tsp
- Freshly ground pepper mixture - to taste
- Freshly ground black pepper - to taste
- Salt to taste
Cooking boiled pork stuffed with carrots and garlic
1. Wash the meat under running water and dry with a paper towel. Cut off excess veins and film from the meat. Peel, wash and dry the carrots and garlic.
2. Make deep punctures in the meat on all sides with a knife.
3. Cut the carrots and garlic into pieces, about 1–1.5 cm in size, with which stuff the boiled pork.
4. Prepare the spices. Put ground paprika and nutmeg, salt and freshly ground peppers in a container.
5. Stir the spices well to distribute them evenly.
6. Spread the spices well on all sides of the meat.
7. To preserve the juice in the meat as much as possible, tie it with a spiral thread, which can be used, both food and sewing.
8. Leave the meat to lie in the refrigerator for about 1, 5-2 hours, so that it is saturated with spices. Then wrap it in a baking sleeve or foil. If you use foil, then roll it up in several layers so that it does not break and place the mirror side of it on top.
9. Heat the oven to 200 degrees and bake the meat for about 2 hours. The exact cooking time depends on the size of the piece and the type of meat. Since beef takes about 2.5 hours to cook, pork takes 2 hours and chicken takes 1.5 hours.
10. Let the cooked boiled pork cool, then unfold, remove the threads and cut into pieces that serve the table. Such meat can be served both hot and cold, and can also be used in various salads or to complement sandwiches.
And here is a video recipe for making boiled pork in a slow cooker (simple and tasty):
