Boiled pork

Boiled pork

Category: Meat dishes

Ingredients
Pork neck	1 kg
Spices (I have a composition "For meat" bought by weight on the market)
Soy sauce	2-3 st. l

Cooking method

• Grate the meat with salt and spices, add soy sauce. Leave the meat to marinate in an airtight container in the refrigerator for at least 6 hours. If the meat takes longer to marinate, turn it over a couple of times so that the sauce is again well distributed over the piece.
• Place the meat on the lower rack of the airfryer. Turn on for 40 minutes at a temperature of 200 * C. Turn the piece of meat after 20 minutes. I check the readiness with a tkermoprost.
• P.S. I call boiled pork a piece of meat baked - either it is a brisket or it is an apple or a neck. In general, the kind of meat that I liked at the moment on the market

Ira
we bought piggy's leg
here at last I will make boiled pork !!!!!!!

I have a question-
a bit too big

can I pierce it with a knitting needle ??
and do not put the garlic?

I always made boiled pork according to my father's old prize recipe (1st place in the culinary competition among the Kavminvod sanatoriums): I took a piece of BEEF tenderloin, made a bunch of cuts with a long thin knife along the fibers and stuffed the cuts with carrots and garlic, you can also rotate parsley or parsnip roots, sometimes like a flower from the stuffing, then rubbed the piece with salt, pepper and spices (a good option for hops-suneli), left it to marinate (if not in the refrigerator, then for 1-2 hours, you can even leave it in the refrigerator overnight, you can not marinate in principle ). Then she heated a small amount of oil in a frying pan and, as it were, fry the meat in it, the point is not to fry it, but to get a light crust, then dipped it into water and cooked until tender. It turned out to be very tender and tasty meat. In the airfryer, I did it a little differently, the meat was piggy, stuffed it as usual and rubbed it with salt and spices and narsharab. Then she wrapped it in foil and sent it to the airfryer for 20 minutes at a temperature of 235 degrees at high speed, then another 20-30 minutes (depending on a piece of pig) at a temperature of 180 degrees at an average speed. In this case, you need to be careful with salt and spices, you can overdo it. It turned out very well!