A piece of lean pork, put in a saucepan, pour the strained brine, place 1 tsp of salt ( taste the brine should be felt as clearly salty) and put on medium heat. Bring to the boil and reduce the heat to low. Slowly cook, you might say in the throes of the meat for 2 hours. About the brine: of course, it is best to get the brine from sauerkraut, but I'm not salting the cabbage, so I used pickle juice from home canned pickles. Brine is not too salty and a little sour, vinegar in it very little. Do not use industrial brine from pickled cucumbers or tomatoes! It is very sour! Take out the meat from the pan. Garlic passed through the press in a separate container, add 1 tsp salt and 3 tbsp vegetable oil, stir.

In a bowl add ground red pepper and mix well. If you don't like spicy, Cayenne pepper can be eliminated. Pour the mixture of peppers, in a flat wide plate.

Piece of hot meat on all sides generously coat with garlic mixture.

And thoroughly coat in the mixture of peppers from all sides. Convenient to roll in the pepper step by step: garlic smeared one way and immediately in a bowl with the peppers. Then coat the other side and roll in pepper. He peppers that do not voluntarily stuck to the meat and cowardly remained on the plate, pour on the meat forcibly.

Get this red meat bar. Wrap it in foil and put into the fridge for a few hours and preferably overnight.

Expandable, cut... and hum with pleasure! The meat is soft, but quite dense, well cut even thin slices. By the way, two pieces of this wonderful pork we ate hot... like this, and cucumber rassolka "put in" with use and caruncle received excellent. Help yourself!