Description
Gorgeous, delicious appetizer for the holiday table with your own hands! Very gentle, extruded soy sauce - pork with a bouquet of aromas from spices, cooked in low-temperature processing, additionally served with roasted peppers and mushrooms! This dish will not leave anyone indifferent!
Ingredients
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Pork neck
800 g
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Soy sauce
0.5 cup
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A mixture of spices
1.5 cup
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Mushrooms
1 handful
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Pepper
2 piece
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Salt
Cooking
Pork neck rinse, to prepare the syringe with the bread. If no special, suitable pharmacy with the thick needle and a large hole.
To gaspricewatch meat sauce, alkalima it from all sides.
Roll the meat in the spilled sauce and leave for 6 hours, sometimes Peremena meat in the sauce.
To prepare the coating, I have it - dried garlic coarse ground, paprika mixed dried, coarse ground, mustard (seeds), cumin, carrots and onions dried coarsely ground, black pepper and ground allspice, and salt. All is put to taste, such as cumin less, so its flavor should be easy, basic is paprika, carrot, onion and garlic. You can collect and their any mixture.
The meat is a little wet paper towel so it didn't flow, quite dry not necessary, and the sprinkles will not stick. Good job with the piece into the coating from all sides.
The temperature of ready pork neck - 85 degrees inside, you can cook with a meat thermometer. But not to pierce the piece and to preserve the beauty, it is possible to manage and without it - to keep it at 85-95 degrees for 15 minutes on a 1 cm diameter, so is guaranteed to be the inside temperature of the finished meat. Prepared meat wrapped in paper or foil and chill in refrigerator at least 8 hours.
Before serving the meat, cut the mushrooms into 2 parts, fry until soft.
We add coarsely sliced peppers, season with salt to taste, add pepper as desired, I sprinkled a little sweet paprika powder. Fry until tender, stirring occasionally.
On a plate put the meat (it can be all at once cut into slices), add zazharku and serve!
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