This fragrant, tender and juicy pork is a great alternative to purchased sausages. It is delicious both freshly cooked hot and cold as a filling for sandwiches.
For the marinade, chop the remaining 4 garlic cloves through a press. Mix garlic, grainy mustard and vegetable oil. Mix well.
Pork ham or back is perfect for pork. If you like fatter, I advise you to take a neck. I usually take ham with a small amount of fat, because thanks to the fat, pork turns out juicier.
Rinse the meat with water and dry it with a paper towel. Sprinkle the meat with coarse salt and rub well. Sprinkle with pepper and rub just as well. Peel 4 cloves of garlic and cut each clove into 2-3 pieces. Break the bay leaf into several pieces with your hands. Pierce the meat with a knife in several places, insert a piece of garlic and a bay leaf into each puncture.
Pour the marinade over the meat and distribute.
We put the meat in a container, cover it with cling film and put it in the refrigerator for at least 8 hours, put it away overnight.
After pickling, remove excess marinade. Wrap the meat in several layers of foil. Then put the meat on a baking sheet, pour a glass of water on the bottom of the mold and put it in a preheated 180 degree oven for 2-2.5 hours.
Remove the foil, put the oven in the grill mode and bake until golden brown for about 20 minutes.
Then give the meat a little rest, 10-15 minutes, so the meat will become juicier. Only then cut.
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With all my respect, this is not a Tatar cuisine. Tatars are Muslims, so there are no pork dishes in traditional Tatar cuisine.
Thank you very much for the tip, You are right, there was an error....already fixed. Have a good day, stay with us.