Pick up a piece of the flesh of pork (ham, neck, etc.) weighing 1-1. 5 kg

Peel the garlic, press with a knife

Prepare the marinade of water, sour cream, soy sauce, mustard, sugar, salt. Mix well, add the garlic, Bay leaf, pepper peas. The view from the marinade, of course, terribly unpresentable, but the meat will be tasty. I advise you not to neglect the addition of sour cream, despite the fact that it is in the marinade is absolutely not attractive. But the fact is that many aromatic substances from spices (e.g. pepper) do not dissolve in water, but dissolve in fats and alcohol. And dairy products, but fat, still contain acid, which is good for marinating any meat. It was the sour cream adds a meat flavor, the taste of spice and softness.

Marinade bring to a boil. Lowered into the boiling marinade the meat, cook for 15-20 minutes depending on the size of the piece. Due to the fact that the meat is lowered into the boiling marinade on its surface immediately formed like a "crust" (if you can call it that) that will keep the meat the most flavor.

Cool the meat in the marinade.

Send the meat in the marinade for a day in the fridge.

Through the day bring again to a boil, cook for 10 minutes, let cool.

Take out of the marinade, dry with paper towels.

Wrap in parchment and put into the fridge until after 2 hours from the start of cooking.

Slice thinly and serve. Bon appetit!