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 Pork Leg "Festive" Recipe
Why "Holiday"? I was just cooking for February 23. I love Tom and Jerry cartoons. There, the heroes often take away a piece of meat from each other with a bone in the middle, especially the dog is unlucky. So I went into the store - on the counter is almost the same cut as in the cartoon. I couldn't resist buying it. I decided to please myself and my family.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Romanian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Romanian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Here's the thing I bought.
    Here's the thing I bought.
  2. Cut the garlic lengthwise into small pieces, and the onion into half rings. Grate the cheese on a coarse grater. About the vinegar. I have rice. It's not very sour. I use it quite often. Gives a peculiar taste. It is not necessary to pour it as in a shish kebab, just to give a little sourness.
    Cut the garlic lengthwise into small pieces, and the onion into half rings. Grate the cheese on a coarse grater. About the vinegar. I have rice. It's not very sour. I use it quite often. Gives a peculiar taste. It is not necessary to pour it as in a shish kebab, just to give a little sourness.
  3. Just stuff the meat with garlic slices. A little advice. The meat is pierced with a knife not from top to bottom, but at an angle. The fibers are cut better, and it is more convenient to "stuff" a piece of garlic, it does not pop out.
    Just stuff the meat with garlic slices. A little advice. The meat is pierced with a knife not from top to bottom, but at an angle. The fibers are cut better, and it is more convenient to "stuff" a piece of garlic, it does not pop out.
  4. Season the meat with salt and pepper on all sides, those who like it can lubricate the meat with rice vinegar a little. At the bottom of the mold in which we will bake the meat, put the onion.
    Season the meat with salt and pepper on all sides, those who like it can lubricate the meat with rice vinegar a little. At the bottom of the mold in which we will bake the meat, put the onion.
  5. Put the meat on the onion. Cover the mold with foil or foil at once and refrigerate for an hour or two.
    Put the meat on the onion. Cover the mold with foil or foil at once and refrigerate for an hour or two.
  6. Preheat the oven to 180 degrees. Remove the meat from the refrigerator, remove the film, wrap the mold with foil and bake in the oven for 1-1.5 hours.
    Preheat the oven to 180 degrees. Remove the meat from the refrigerator, remove the film, wrap the mold with foil and bake in the oven for 1-1.5 hours.
  7. We take it out and check for readiness. A little cropped - looked. If the juice is light, without blood, it is almost ready. (Well, I don't need to teach you.) Where did so much juice come from, I don't know.
    We take it out and check for readiness. A little cropped - looked. If the juice is light, without blood, it is almost ready. (Well, I don't need to teach you.) Where did so much juice come from, I don't know.
  8. Sprinkle the meat with grated cheese and put it in the oven for another 20 minutes.
    Sprinkle the meat with grated cheese and put it in the oven for another 20 minutes.
  9. We get such delicious food.t
    We get such delicious food.t
  10. Bon appetit.
    Bon appetit.
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