Real home-made pork is meat baked in the oven. I took her to the carbonate. By itself, this part of the pork carcass is not greasy, rather, even dryish. So I added unsalted lard. Buzhenina turned out to be truly festive-both in appearance and in content. Most place it on any solemn table.
Fat to cut the possible fine – it is easier to do if you had it frozen.
8 garlic cloves cut into not very thin plates.
Mix salt and pepper. In the meat to make deep and frequent cuts. In incisions invest pieces of bacon and pre-rolled in a mixture of salt and pepper plates of garlic. Thanks to this, pork will be salted, peppered and imbued with the taste of garlic not only from the outside, but also from the inside.
The remaining two cloves of garlic crush press.
Add crushed garlic, coriander seeds and mustard to the remaining mixture of salt and pepper.
The resulting mixture to coat the pork on all sides.
Place in a baking bag or sleeve and place in a preheated 180 degree oven for 50 minutes.
The finished pork cool slightly, cut into wide slices and serve on lettuce leaves, garnished with pomegranate seeds.