Description
Decided to make your holiday and treat your home the pork salted. But neither the foil or sleeve for baking was not. And I remembered how my grandma used to do it in the oven, coat the meat dough with rye bread. I was not very big and I was like that is not up to questioning the exact recipe. I just remember she made the paste for the meat, because grandma trusted her to me. Taking as a basis this is the option I have turned out very juicy and tender pork, better than any store-bought.
Ingredients
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Pork
1 kg
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Garlic
4 tooth
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Chili
1 piece
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Ginger
1 slice
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Soy sauce
2 Tbsp
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Brown sugar
1 tsp
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Bay leaf
3 piece
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Salt
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Bread
1 piece
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Flour
0.5 cup
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Water
2 cup
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Greens
1 tsp
Cooking
Pork, I took the tenderloin, and season with salt. Garlic, ginger and chilli finely chop. Bay leaves to smash all the ingredients. Add sugar, sauce, stir and coat the meat. Leave to marinate for 12 hours, turning a couple of times.
Bread to clean away crusts, and cut into large wedges.
Bread pour hot water, wait a bit and grind it into a homogeneous mass. Add the flour, herbs and knead homogeneous dough. Coat them meat, so that would not have any slits. The dough should be not less than 1 cm in thickness. It's a must. Otherwise, the dough will crack sooner and the meat will be either raw or dry.
Put on baking tray paper for baking, put the sealed meat and bake first 10 mins in the oven at t=220 to ensure that the crust hardened. Then decreases up to t=160 and bake for 1.5 hours. The crust on top should start to burst. This is a sign that the meat is ready. But this is assuming that there was not a single hole.
Allow to cool completely and slice.
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