Description
Pokerice is the thick end of the peritoneum in the lumbar part of the pig; it contains more meat than the thin end closest to the hind legs. Pokerice used for roasting larger pieces of it can be salted and roll into a roulade for cooking. The meat of this part sell as bacon with streaks. It has more meat than fat, and skin below.
Ingredients
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Offal
700 g
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Garlic
1 piece
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Zucchini
3 piece
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Mineral water
2 cup
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Tomato
5 piece
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Vinegar
2 Tbsp
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Salt
-
Black pepper
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Garlic powder
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Green onions
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Dill
Cooking
1. Ocheretko and skoblin my skin. Cut each piece in half.
2. Salt, pepper and the force be with garlic.
3. In a container pour "Borjomi" 2 cups and mix with vinegar, vinegar - just 2 tablespoons. And marinade for 3 hours, you can leave for the night.
4. Spread on a foil, no grease (per serving) 2 slices of Pocerski, tomato cut in half and also squash. Of foil bags is formed, spread on a baking sheet and bake in the oven for 40-50 min. For 15 min. before the end is bent foil and allow to brown, sprinkle with flakes of garlic.
5. On a plate put our bags deployed, but do not spread the contents on a plate. Decorate with green onions and sprigs of dill. Pokerice juicy and the skin soft. I had pokerice from young pigs.
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