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
- 650 gram Pork
- 100 gram Dried plum
- 4 cloves garlic
- 1 teaspoon Mustard
- 3 tablespoons Soy sauce
- 1 teaspoon Coriander ground
- 1 teaspoon Basil (dried)
- 1 teaspoon Curry
- 1 teaspoon Paprika sweet
- 2 tablespoons Potato starch
- 2 teaspoons Salt
- 1 tablespoon Lemon juice
- 3 tablespoons Water hot
- Black pepper to taste
Ingredients
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Instructions
- 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!
- 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.
- 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.
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