Pork in a salted crust

[Cooking is not difficult, the main thing is to do it with love for your loved ones!]

Pork in a salted crust

Category: Meat dishes

Ingredients
pork pulp	1-1.2 kg
protein	1 PC.
garlic	2 tooth.
ground black pepper	1/2 tsp
mixture of five spices or any favorite	1 tsp
rosemary optional	2 vet.
thyme optional	2 vet.
coarse kitchen or sea salt	as needed

Cooking method

• Grate garlic or pass through a press. Add all the spices and protein.

• Stir well with a fork so that the protein changes its structure and goes from stringy to liquid.

• Wash the pork, dry it with a towel and grease on all sides with protein and spices.

• Pour salt into a baking dish. You need a lot of it, about 1.5-2 glasses.

• Roll the meat in salt on all sides. The salt should completely cover the meat.

• Add rosemary and thyme. Leave the meat for 30-40 minutes at room temperature.

• Insert a thermometer into the meat and send to bake in an oven preheated to 220-230 degrees. Bake until the temperature inside the meat reaches 72-73 degrees. If you do not have a thermometer, then the time is 45-55 minutes.

• Take out the meat, let it cool slightly and remove the salt crust. She moves very well. You can slice and enjoy.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven

Note

I cannot convey in words how delicious this meat is! Protein and salt prevented the loss of meat juices. The meat took just as much salt as it needed. The edges, of course, are slightly salted. Fragrant, delicate. Absolutely minuscule time and physical costs, and the result ... Very tasty with any side dish and for a sandwich. Recommend!

[ang-kay]

ang-kay, Angela, thanks. I like that simple and tasty. I will definitely cook.
This recipe is for a Lazy theme.

[Angela]

Angela, although I don't eat meat, the recipe is just wow !!!

Thank you very much for your work !!!

Is a pork neck good?

I bought it today ...

Or is the neck a little fat for this recipe?

[Sveta, Inna,]

Sveta, Inna, thanks for stopping by.

This recipe is for a Lazy theme.

Svetik, pull yourself, if that. I can rarely look somewhere and read something)

A pork neck is good

Innochka, if you like this with fat, then you can try.

work

Thank you for your kind words)

[Angela]

Oh, Angela, this recipe is right for me! I will definitely cook it!

[Angela]

Angela, thank you so much for the deliciousness !!!
You can ask / specify

in an oven preheated to 220-230 degrees

what mode? Top + bottom? Such a tem-ra - is it with convection? or if with convection, should it be reduced by 10 degrees?

[ang-kay]

ang-kay, wah !!!!! What a delicious and lazy recipe !!!!!!

[Svetlana]

Svetlana, Ludmilathanks for the praise. I hope you cook it and you will like it)

what mode? Top + bottom?

Oven mode. This means up and down without convection. I would write if I did it in a certain mode. Decrease or increase the temperature, I don't know. Each oven works differently. For example, I get this temperature if the display shows 260-270 degrees. Therefore, only be guided by yours. I always write exactly the real temperature at which I cook.



Sveta, Thank you. I would be glad if you use it.

[Angela]

Oven mode. This means up and down without convection.

Angela, thanks for explaining !!!
I was "ignorant darkness" did not even know what oven mode meant ...

[Luda,]

Luda, well, it's not scary. A person cannot know everything.

[Angela]

Angela, the recipe is just super, will definitely take root in our family! Thank you!!!

[Natasha,]

Natasha, Thank you. Cook for health)

[Angela,]

Angela, the recipe is super! Can a beef neck be cooked like that? Based on your experience, do you think it will work or not?

[Elena]

Elena, Thank you. Can.

Class, bookmarks, I'll come from the dacha, I'll do it.

Angela, thank you very much for the recipe. Already tried it for dinner. OOOOOO Very tasty. We will definitely cook. the only thing was taking the neck.

[Galina]

from the dacha, I'll do it.

Galina, Thank you. I'm waiting with impressions.

Already tried it for dinner

Olgita, that's what I understand speed! Yes, and there is no work in essence. Put it in the oven and free. I am glad that I liked the result and appreciated the taste. Any pulp will be good. The neck is no exception if you love fatter).

And I want to shakuuuu))))

[Angela]

Angela, low bow to you from me and from my eaters !!!

Prepared _{the day before yesterday} pork neck according to your recipe, liked by everyone, without exception !!!

Pork in a salted crust sentenced to multiple repetitions !!!

P.S. The salt shell is really removable at once !!!

P.P.S. There is a photo), ugly, I did not dare to "decorate" your theme with it ...

[Jeanne]

hunting shekuuu)

Jeanne, what do you need? A couple of movements and Usyo)

prescription pork neck

Inna, that's great! I am always so happy if it works out and I like it. Cook for health

Did you make a shish kebab and promised to tell or am I confusing?

What a cool recipe! Everything we love - simple and tasty!
Thank you!
Bookmark this weekend I'll try to cook it. Only there is no oven, I will cook in AG

Angela, thanks for the recipe.
I made meat for my husband on the road, so no spices for him at all.
It turned out super. : girl_dance: I first cooked in the oven (top-bottom) for a maximum of 15 minutes, then I smell it, it smells fried))) I reduced it to 220 for another 35 minutes and another 10 minutes by 180.
The crust came off well, but I had a piece with fat and a layer of salt was visible in the folds of fat, so without thinking for a long time, I washed the piece and put it in the oven for 10 minutes at 180 C.
The meat is baked, tasty, juicy. Usually when I baked meat, it turned out to be a little harsh, now everything turned out very well. At the edges, yes, the meat is indeed saltier, but not critical.

[Sveta]

Bookmark this weekend I'll try to cook it. Only there is no oven, I will cook in AG

Sveta, thanks for your attention to the recipe. I hope that everything will turn out well in the airfryer)

Inna, excellent meat. I'm glad it worked out. There was no need to set the maximum, at 220 everything is baked perfectly and nothing should be subtracted, there is no need to add nothing. I hope my husband will like the meat. Thanks for trusting the recipe)

[Angela]

Angela, please advise, at what stage of cooking can you postpone the process for a day: smear it with protein and spices - and in the refrigerator, and tomorrow add protein just to moisten and roll in salt?
I just want to come home from work, put it in the oven as soon as possible and not waste an hour for coating and aging.

[Tanyush,]

Tanyush, straight into a blunt drove! I think you can just grease with spices and then with protein before rolling with salt. It's just that this protein is not absorbed into the meat in a day. Will not protect sweat from juice leakage and excessive salting.

[Angela]

Angela, did everything according to the recipe, baked carbonate without bone and fat.
The meat turned out to be both juicy and dry, which was very surprising.
Hence the conclusion that the neck is better for baking due to the presence of "internal reserves")))
I am glad that I tried, and that I did not marinate in advance, but everything according to the recipe, right by the clock and degrees, the current without herbs.
Now we will try for breakfast for a sandwich, suddenly it will be softer cold, I really hope, otherwise half of it is left from dinner.

And if not, then, what do you think, is it worth stewing another half hour or hour in sour cream?

As a side dish, the potatoes were baked very well at this temperature during this time, I recommend.

[Tanya,]

Tanya, my meat was not dry. Maybe it depends on meat. Not so much from fat.This, as for sausages, the meat should not be very fresh, but lie down for 4-5 days. Although the presence of fat does not hurt.
Put out. It may not be ready

don't you think it's ready? thermometer 75.5 showed ...
most likely the meat is

Means overdried This is the same boiled pork, but juicier. Focus on this)))

[Angela]

Angela, thank you very much for the recipe!
The meat is gorgeous, I couldn't stand it, they cut it up hot, the juice just sprinkled
Surprisingly, the crust is absolutely dry, all the juice remained inside.
It's so easy to cook it))) For me it is relevant, because I am with meat for you.
Photos:

The meat was pork tenderloin. Spices - dried garlic, suneli hops, black pepper. There was no fresh rosemary, sprinkled with dried, there was no thyme at all, but still delicious
I make a note for myself - put parchment on the bottom of the form, so that it can be washed easier later.

I wonder if a turkey breast will work like that? Need to try. I'll write later.

Thank you!!!

[Galina]

Galina, thank you very much for such a detailed report. I am very glad that the meat turned out and liked it. Cook for health)

I cooked pork. I've been baking fish in salt for a long time, but somehow it didn't even occur to me to bake the meat like that, I thought it would be very salty. The result is delicious. But there is one thing ... For some reason, my salt crust burst and hung on the top of the meat with a hat, respectively, a lot of juice flowed out of the meat. Now I'm racking my head where I messed up. A lot / little salt or protein, the wrong temperature or it depends on the meat. I want to try again, but I don't know what to correct. Can anyone have any idea what I did wrong?

[Anna]

Anna, I think that I smeared it badly with protein and the salt stuck badly. I don’t know. Somewhere, of course, small pieces fly off, but basically everything holds. Perhaps the meat was very moist inside.

[Angela]

Angela, thank you! The meat is gorgeous! Very tasty and juicy. Getting ready is easy and fast, as I like. Thank you so much! I will cook more than once!

[Anna]

Anna, to your health! Pleasantly. I also love such meat)