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Spicy Pork "Holiday Exclusive" Recipe
It's no secret that well-cooked meat is better than any expensive sausage! Pork baked in a spicy garlic-prune coat will appeal to even the most picky and capricious meat eaters! Juicy, rich, well, just a magical taste of spices and spices makes this dish special, and their alluring aroma gives the meat a festive exclusivity! This dish is also great because you can eat it both hot and cold!
Cook Time 180 minutes
Servings
Ingredients
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. First, prepare the future fur coat, and it is prepared in just a few seconds! In the bowl of a food processor put all ingredients except meat, of course. Prunes should be pre-filled with warm water to soften. My powerful processor managed to prepare the sauce in a matter of seconds, just one, two, three! You ask, and why starch, answer-need to! Starch clogs the pores of the meat and the meat turns out juicy and tender!
    First, prepare the future fur coat, and it is prepared in just a few seconds! In the bowl of a food processor put all ingredients except meat, of course. Prunes should be pre-filled with warm water to soften. My powerful processor managed to prepare the sauce in a matter of seconds, just one, two, three!
You ask, and why starch, answer-need to! Starch clogs the pores of the meat and the meat turns out juicy and tender!
  2. Grind, but not to fanaticism. You should get a granular mass.
    Grind, but not to fanaticism. You should get a granular mass.
  3. This photo shows what a fur coat turned out to be. Wash the pork, dip the excess moisture with a napkin. Take a piece of pork to your taste, but I advise with a small layer of fat and do not cut the skin. It will serve us as a protection from lower frying. Before cutting the skin on the table, you will need to remove it.
    This photo shows what a fur coat turned out to be. Wash the pork, dip the excess moisture with a napkin.
Take a piece of pork to your taste, but I advise with a small layer of fat and do not cut the skin. It will serve us as a protection from lower frying. Before cutting the skin on the table, you will need to remove it.
  4. And so, in pork, make punctures with a tenderizer or a sharp needle.
    And so, in pork, make punctures with a tenderizer or a sharp needle.
  5. Brush the meat with the sauce, rubbing it well into the flesh. Then "dress" the meat in a fur coat. This means-the whole mass, that is, the sauce, completely cover the pork. You can see how it will look in my photo.
    Brush the meat with the sauce, rubbing it well into the flesh. Then "dress" the meat in a fur coat. This means-the whole mass, that is, the sauce, completely cover the pork. You can see how it will look in my photo.
  6. Carefully transfer the meat in the coat to the baking sleeve so that it is not tight to the top and sides of the sleeve. Tie it well and pierce it in several places with a toothpick. Lay the meat with the skin down. Put in the refrigerator for 1.5 hours.
    Carefully transfer the meat in the coat to the baking sleeve so that it is not tight to the top and sides of the sleeve. Tie it well and pierce it in several places with a toothpick.
Lay the meat with the skin down.
Put in the refrigerator for 1.5 hours.
  7. Put the sleeve with the meat on a baking sheet or any other form. Place in a preheated oven and bake at 180 degrees for about an hour. After an hour, cut the top of the sleeve with a knife and push the edges apart. Put it back in the oven for another 15 minutes. If you serve pork as hot, you can immediately treat guests, and if, as an appetizer, then cool well and cool in the refrigerator.
    Put the sleeve with the meat on a baking sheet or any other form. Place in a preheated oven and bake at 180 degrees for about an hour.
After an hour, cut the top of the sleeve with a knife and push the edges apart. Put it back in the oven for another 15 minutes.
If you serve pork as hot, you can immediately treat guests, and if, as an appetizer, then cool well and cool in the refrigerator.
  8. An extremely tasty, juicy snack is ready! Cut it into slices and set the table! It is a pity that the taste and aroma can not be transferred, but believe me - it is incredibly delicious! Bon Appetit!
    An extremely tasty, juicy snack is ready! Cut it into slices and set the table!
It is a pity that the taste and aroma can not be transferred, but believe me - it is incredibly delicious!
Bon Appetit!

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