Description
This recipe I found in the latest issue of the journal "BREAD and SALT". Decided to cook for yourself and if you like the result, to share with you. You can be assured that the pork in this marinade I really liked it, despite the fact that the original was orange marinade, but in my presence were only tangerines. the meat turned out with a very rich taste due to the spices and delicate citrus hue!!! One word - meat for gourmets. Be sure to try to cook it at least once! Not everyone can buy this magazine in different circumstances, and we do get a lot of people, someone come in handy...
Ingredients
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Pork
1 kg
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Garlic
4 tooth
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Mandarin
2 piece
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Orange zest
1 handful
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Salt
60 g
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Thyme
4 piece
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Bay leaf
3 piece
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Allspice
8 piece
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Paprika sweet
1 tsp
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Pepper white
1 tsp
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Mustard
1 tsp
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Coriander
1 tsp
Cooking
Prepare the products you see in this picture.
Prepare a brine of 1 litre of water, salt, thyme, Bay leaf and allspice, pre-crushed.
Add in pickle juice 1 tangerine, cut coarsely the rest of the parts. boil and then cool.
In cold brine will lower the piece of pork neck and leave in refrigerator overnight.
The next day prepare the marinade in which to bake our meat. First italcem in a mortar spices, which you have not been milled.
In a bowl mix ground coriander, sweet paprika, mix peppers, mustard seeds, 3 cloves of garlic passed through the press. I also found finely grated orange zest in your fridge and added to the marinade. Added the juice of 1 Mandarin. Mix it all together.
To get the meat from the brine, dry it with a towel and lard and chopped garlic.
Smear brush the meat with marinade on both sides. The original recipe suggested to wrap the entire piece of meat with strip of bacon, but as I have thereof, were not available, I decided to do without it. And you really, what you want... Lay on top of each other, three sheets of foil, dull side inside, put the meat on foil.
Pork neck wrap in foil, tightly Saipov region. bake in a preheated 160 gr. With the oven for 2 hours. The pork is ready, leave to rest for 40 min., then expand it and refrigerate.
To serve the pork, cut into slices with mustard or favorite sauce.
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