The recipe is so simple that it is, in General, and all that we need. Meat taken from the loin of the pork chop. Please do not be mistaken - loin-cut edges - that's not... Necessary "clean" pork chop, well, or the cue ball, salmon, filet, pork chops - who calls...

A mixture of peppers, salt and crushed garlic, combine in a mortar and thoroughly triturated.

Washed, cleaned and dried the meat put into a bowl and RUB the mess of garlic and spices.

Pot wrap it in cling film and put in the fridge for 1-2 days.

After a time, take out the meat from the fridge, wrap in 2 layers of baking paper. ATTENTION! One edge of this "convolution" you must do this yourself with a pocket that can quickly open and back to close.

Send the bundle in a pre-heated to 200 oven for 1.5 hours (maybe 1 hour and 15 minutes, and maybe more than half to look at Your oven). It is important that the meat is cooked with fat up.

Get the bundle from the oven, open the "pocket", drain the liquid and immediately sent the meat to the press. With the press I came up with a small hitch: usually use something round - whether a jar, or bottle, poured the water... and then the cruet-stand, and a rectangular piece of meat! I remembered that in the yard is a stack of bricks. Why not? Looks not very photogenic - but "cheap, reliable and practical". After complete cooling are sent for 12-14 hours in the refrigerator. With the same unhappy bricks, probably got there the first time.

Here is the breakdown...

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