Description
Very tasty and easy!!!
Ingredients
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Pork
-
Garlic
6 tooth
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Salt
3 cup
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Allspice
-
Husks onion
Cooking
Take a strip of potanini separated from its skins.
Take the garlic (if large, cut in half) and start to farce our potanino, making the punctures with a knife.
When the garlic is used, take allspice and lightly sprinkle. Begin to tighten the roll.
When wrapped in a roll, it is very hard to tie with thread. Very tightly, so when cooking unwound, and maintained their original shape.
Then put the saucepan on the fire with the addition of onion peel and water, when all is well boiled, add the salt to one liter - the full one-hundred-gram glass (3 liters - 3.) put in a pot of our roll and boil from the moment of boiling for 1 hour, making a few punctures in the roll.
Take out carefully and place on a baking tray, put in the oven for 40-60 minutes at a temperature of 200°C.
Take out and let cool. Carefully remove the skin and, cold, cut into rings and serve. Bon appetit!!!
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