Meat with Orange Recipe
Dear friends, I want to offer you a juicy, fragrant, appetizing dish that will undoubtedly decorate your table for New Year, Christmas and family celebrations! Cooking is not difficult at all, but the result is excellent!!!
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. My pork shoulder was one long piece, I cut it in half. You can take two smaller pieces, or you can leave the whole one – it’s up to you. Now our meat should be cut horizontally along the length, but not cut through to the end, open the book.
  2. With a slight overlap, put one piece on the second to get one solid large canvas. Cover with cling film, whisk, but without fanaticism. Our task is not to dilute the meat, but to soften it a little for better folding and “gluing” the joint.
  3. Sprinkle the meat with salt (at your discretion), take an orange, be sure to scald, rub the zest without the white part on the smallest grater into a mush, apply to the meat. We completely peel the orange, close our eyes with pleasure and eat it (you can skip this step)… Grate 5-6 cloves of garlic, sprinkle with two teaspoons of paprika, fragrant herbs-ants and pour 50 ml of vegetable oil. All this should be well grated on top of the meat.
  4. Gently roll the meat into a roll, sprinkle with salt, spices (without garlic), pour oil and rub well.
  5. Next, we write it down in the “circle-crazy pens”: we take a molding grid, cut the length of the roll with a margin, tie one end tightly. We take a 1.5 liter bottle of mineral water, cut off the neck and bottom, put the roll into the resulting cylinder, put the mesh on top and shove our blank inside. Roll out into a well-packed mesh, rolling back and forth on the work surface, and tie the second end tightly. Leave him alone for an hour. If someone does not have time to enroll in a circle, then just take a gauze or bandage and wrap it tightly – this only affects the appearance.
  6. After an hour, put the meat in a dry baking dish, put it in the oven, preheated to 230 degrees, for twenty minutes, then reduce the temperature to 120 degrees and stand for one hour. Then we take out the mold, cover it with foil and put it on for another ten minutes. The high temperature seals the meat and prevents the juice from leaking out. at low temperature, the meat reaches readiness and remains very juicy, and under the foil, the meat acquires a very beautiful color under the influence of vapors and is saturated with a festive aroma. In the photo, the meat is twenty hours later, in front of the foil – as you can see, very little juice was released for such a piece, everything remained inside…
  7. After standing for the last ten minutes – take out, remove the foil, pour the meat with the released juice, remove the grill or gauze, slice it and serve it hot on the festive table to the enthusiastic shouts of the guests from the spreading aroma!!!
  8. It is delicious both hot and cold…
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