I suggest you cook juicy, tender, fragrant meat with layers of ruddy dried fruits for the festive table. Prunes and dried apricots give a pleasant sweet and sour taste, figs - a rich sweet taste, so you can reduce its amount by half (if you don't like the sweetness in the meat!). We will bake the meat in a slow cooker, fast and delicious!
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 1 kg Meat pork carbonate or neck part of the carcass
- 4 pieces Figs large
- 12 pieces Dried plum
- 12 pieces Dried apricot
- 2 tablespoons Vegetable oil
- 1 tablespoon Honey
- 2 tablespoons Balsamic
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- When using carbonate in the finished form, the meat will be more "lean", when using the neck part - more juicy, but also more fatty! Choose according to your taste and preferences! Wash a piece of carbonate and dry it with a paper towel. In the cut, make 5 deep incisions along the piece, one in the center, two symmetrically along the edges (do not cut through to the end!). Sprinkle the meat with salt, pepper and spices to your taste.
- Pour the dried fruits with hot water for 5-10 minutes, then drain, rinse again, dry with a paper towel.
- Put figs in the central part (the amount of figs can be halved by cutting each fruit lengthwise, since figs give a rich sweetness), put dried apricots and prunes in the side parts (adjust the amount to your liking!).
- Tie the meat tightly with a cooking thread. It is better to cook the meat in the evening and send it to the refrigerator overnight, covered with cling film. Thus, the meat will be filled with the taste and aroma of dried fruits!
- Pour 1 tablespoon of vegetable oil on the bottom of the bowl of the slow cooker and put a piece of prepared meat. I use a slow cooker to bake meat. Set the Baking mode to 60 minutes. After 15 minutes, open the lid of the slow cooker to gently turn the meat over, and add 50 ml of water if there is not enough meat juice and the meat may burn! During an hour of cooking in the "Baking" mode, I turned the piece 4 times so that the meat was browned from all sides, if necessary, I added water if the meat juice was not enough. After the end of the program, install the additional "slow cooker" program for 15 minutes at a temperature of 140*With or program stewing until the meat is ready and pour the sauce (recipe below).
- For the sauce, mix liquid honey, balsamic vinegar, vegetable oil in proportions to your taste, if desired, you can add soy sauce, spices.
- On average, cooking takes an hour and a half, during which time the pork will be covered with a beautiful brown crust, and the meat will be juicy and soft inside. After the warning signal, the meat can be left in the slow cooker until it cools completely, then wrapped in plastic wrap or foil and sent to the refrigerator. Serve both hot and cold, cut into thin slices. Remove the threads from the slightly cooled meat so as not to break the integrity!
- Bon Appetit!
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