Pig in the Sabbath way. Everything is very simple and insanely delicious.

Pig in the Sabbath way. Everything is very simple and insanely delicious.

Category: Meat dishes

Ingredients
Pork (the neck is best, but almost everything will do, including with bone, I usually have it somewhere around 1.5 kg)
Quince or apples
Mustard
Honey
Garlic
Salt, spices	taste

Cooking method

• Pork baked in foil.
• We take a piece of meat, wash it, dry it and stuff it with garlic. After that, thickly coat with mustard, honey (this is for an amateur, but I recommend it - it turns out such a caramel crust, it gives a piquant sweetness to our meat!) Salt, if desired, sprinkle with your favorite spices (I do not always do this!) And put on pre-prepared foil.
• How to prepare it? To do this, we cut the already washed fruits into slices 1 cm thick and spread them in a layer on foil. Put the meat on top and wrap the whole thing well with foil. Fruit is needed so that the lower part of the meat does not burn or dry out, and for additional piquancy too!
• Now we need to put our piece in the refrigerator for marinating for at least 2-3 hours, I usually put it overnight.
• And now the X hour has come - it's time to cook! Preheat the oven to the maximum, for me it is 240 degrees, put the meat in a thick-walled pan and put it in the oven. A piece weighing 1.5 kg is cooked for about 1.5 hours. As soon as the meat is browned and the juice becomes transparent, we take it out, let it cool and quickly use it as directed! It can be served both hot and as a cold appetizer, as you like.

Note

Bon Appetit!!!

P.S. To anyone interested, I can share how I cook game - duck, wild boar, hare. Everything is also very simple and tasty.

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And now the X hour has come - it's time to cook! Preheat the oven to the maximum, for me it is 240 degrees, put the meat in a thick-walled pan and put it in the oven.

Do we put it directly in foil, or unfold?

Do we put it directly in foil, or unfold?

We put everything as it is, right in the foil, otherwise the effect will not be the same!

Then how

As soon as the meat is browned and the juice becomes transparent, ....

etc....? You won't see the same in the foil. And not very much it turns red in the foil ...

You won't see the same in the foil. And not very much it turns red in the foil ...

Uh-huh ... the same question arose ... I sometimes bake meat in foil too, only at the very end I unfold the foil so that the meat is browned ...

Then how and so on ....? You won't see the same in the foil. And not very much it turns red in the foil ...

I answer to all skeptics.
In order to see and check the readiness of the meat, you need to take it out of the oven, slightly unfold it and then carry out all the necessary manipulations for this.
About browning. If you need a golden brown crust, then please carefully read the comment of the Raisin (see above). And if your aesthetic taste can do without it, then what you get under the foil is quite enough!

[pork "Book"]

a similar recipe, very beloved by our family:
pork "Book"
600 ~ 800g pork (better than neck or ribs on the bone), 2 tablespoons of mustard, 1 teaspoon of salt, 2 ~ 3 tablespoons of mayonnaise, 10 ~ 15 prunes

Cut a piece of pork so that you get a "book" - leaves on the cover. The thickness of the "sheets" must be at least 1 cm.
Steam the prunes and cut the seeds. Place the prunes between the "pages".
Make a mass for coating: mix mustard, mayonnaise, salt.
Massage a piece of pork on all sides, pouring a little and between the "pages".
Wrap in several layers of foil and put in the refrigerator to marinate (optimally overnight).
Bake in the oven without removing it from the foil at t = 200 ° C for about 1 hour.
Shortly before the end of baking, open the foil to get a golden brown crust.