It's no secret that well-cooked meat is better than any expensive sausage! Pork baked in a spicy garlic-prune coat will appeal even to the most picky and capricious meat eaters! Juicy, rich, well, just a magical taste of spices and seasonings, makes this dish special, and their alluring aroma gives the meat a festive exclusivity! This dish is also great because it can be eaten 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 ready in just a few seconds! Put all the ingredients in the bowl of the food processor, except the meat, of course. Prunes should be pre-filled with warm water so that it softens. My powerful processor managed to cook the sauce in a matter of seconds, in just one, two, three! You ask, why starch, I will answer-it is necessary! Starch clogs the pores of meat, and the meat turns out juicy and tender!
- Grind, but not to fanaticism. You should get a granular mass.
- This photo shows how the fur coat turned out. Wash the pork, blot 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 off the skin. This will protect us from weaker roasting. Before you cut the peel on the table, you will need to remove it.
- And so, in pork, make punctures with a softener or a sharp needle.
- Brush the meat with the sauce, rubbing it well into the pulp. Then "dress" the meat in a fur coat. This means that the whole mass, that is, the sauce, will completely cover the pork. You can see how it will look in my photo.
- Carefully transfer the meat in the uniform to the baking sleeve so that it does not fit snugly to the top and sides of the sleeve. Tie it well and pierce it in several places with a toothpick. Lay the meat skin down. Refrigerate for 1.5 hours.
- Place 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 off 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 hot, you can immediately treat guests, and if as a snack, then cool it well and put it in the refrigerator.
- An extremely tasty, juicy snack is ready! Cut it into slices and serve it on the table! It's a pity that it's impossible to convey the taste and aroma, but believe me - it's incredibly delicious! Enjoy your meal!
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