Pork pork in the gate

Pork pork in the gate

Category: Meat dishes

Kitchen: Russian

Ingredients
Pork	1800 g
Nitrite salt	18 g
salt	10 g
Pepper	1.5 g
Rye dough

Cooking method

• Here is such a boiled pork ...
• 
• we ourselves, honestly, did not expect this. And the juiciness is simply prohibitive. Steak is straight with blood, but the meat is completely fried. Or steamed? … In general, absolutely ready, without a hint of those raw-blooded delights that this very piece of fried meat, which is full of blood, has.
• So, a piece of the back of a pig carcass was taken. If anyone is interested, then his weight was eight hundred grams.
• 
• The main components of salting will be three. Nitrite salt - eighteen grams (i.e. one percent by weight). Ordinary table salt - you also need to take one percent of the weight of the meat (we took a little less). Pepper. How much is taken - you can see in the picture, but it's a matter of taste. I leave the rest of the spices behind the scenes. It all depends on your tastes and preferences.
• 
• Dissolve salt in water and add pepper there. The pepper will not dissolve, no matter how hard you try. So - just shake well, trying to get such a uniform suspension.
• 
• Further, using such a special syringe - this is the most convenient tool, we introduce this solution into a piece of meat. Stick the syringe from all sides and at small intervals.
• If there is no such device, then you can use an ordinary syringe, with a thick needle, of course. It will take longer, but it is quite feasible.
• 
• First, massage the meat well, then place in the tray. At the bottom of the tray, put a few peppercorns, lavrushka, chop the garlic. Everything to your taste. Close the tray tightly and put it in the refrigerator. At night, at least a day - at most. Turn it over every four hours.
• This is how meat will look like.
• 
• When we get the meat out of the tray, then we need to dry it thoroughly. Paper towels are the best here.
• 
• While the meat is being ventilated, it is necessary to put together that very gate. Rye. Three components. Rye flour, salt, water. Mix in proportions so as not to oversalt, of course, and get such a dough. Soft but not fluid. Dough volume ... about two glasses.
• 
• And cover the meat with dough. So we enclose it, the meat, in the gate. First, on the one hand.
• 
• Then we transfer the meat to the tray.
• And we coat the meat with dough on the other side, carefully enclosing the whole piece in a dough cocoon.
• 
• It is necessary to check everything very carefully, to seal it. So that the meat is densely covered with dough and there are no violations of this wicket shell anywhere.
• 
• And then the meat goes to the oven. The oven temperature is one hundred degrees. Bake until the temperature inside the meat reaches seventy degrees.
• Do not forget to put a baking sheet of water in the oven.
• Well. After about four to five hours, the meat will be ready. But! The thermometer is more reliable.
• We hack. I will not say anything about the aromas. Here a lot will depend on the spices and seasonings that you add to the meat, but! ... the aroma of baked meat combined with the aroma of freshly baked rye bread is, I will tell you, colleagues, something ... !!!
• 
• We cut. Juice flows from under the knife. Such, you know ... meat !!!
• 
• This is the effect of this very rye gate. An interesting combination of color and perfect readiness. Juicy, saturated with meat, first of all, taste ..., in general, commenting on something is thankless. Here you have to try.
• Angela at the meal !!!
• 

Ivanych, thank you very much for the recipe! They reminded me of my childhood. The grandmother made a "fur coat" that made a "gate" from the pulp of black bread. I still remember the taste of that meat! How good, now I know how to cook it!

[Ivanych]

Ivanych, such a recipe is a fascinating story! And the meat looks very interesting.

[Ivanych]

IvanychThank you for the wonderful recipe! I will certainly prepare for the festive table.
But you will never find it in bookmarks. "Dairy and Egg Dishes". No milk, no eggs ... Maybe move it to a more appropriate section.

The recipe is amazing. The baking temperature is only 100 *, and the meat is so gorgeous in the end. I remember from my distant childhood, my Dad cooked such meat, smearing it with some kind of dough, apparently it was rye dough. It was the same color as yours. We children happily nibbled on this baked dough, although it was very salty. Dad baked it on a large baking sheet with wooden sticks under the meat in a Russian oven. And we children spun around him, waiting for Dad to take out a baking sheet with meat and we would watch and eat delicious things. We were not interested in meat at all. I remember an episode from my childhood, thanks to you! And I will definitely cook the boiled pork as I will buy a good piece of meat.

What a wonderful recipe! I'd like to cook! I'll bookmark it.

[Ivanych]

Ivanych, oh, what a great recipe! Still, the proportions for the test, I'm not friends with him at all

Thank you. I remembered my childhood. What delicious meat the grandmother made in the dough.

Girls and boys! Is it possible without nitrite?
It is unlikely that our grandmothers did with her

[Evgeniya]

Evgeniya, look, here without nitrite. Also very tasty.

Wellington ham with bread sauce (SvetaI)

[Svetlana]

Svetlana, Thank you!

[Kira_Sun]

Kira_Sun, this is actually not so dough as technical putty. Focus on the structure of clay or plasticine so that you can stick to the meat.
But on the question of salt, the author writes do not overdo it, in the memoirs of those who ate such "very salty". What is the significance of the salt concentration?

[Ivanych]

Hurrah! It's finished! This is the first recipe from Ivanychwhich I can dare to repeat and hope for an authentic result! Very interesting and unusual. And I think that, despite the simplicity, it will turn out magically delicious

The grandmother made a "fur coat" that made a "gate" from the pulp of black bread.

And I have malt and malt extract ... "And then Ostap suffered" ...

Ivanych, thanks for the recipe. Originality and execution, as always, are on top!

[Ivanych]

Ivanych, thanks for the interesting recipe!
Specify, please, the amount of water in which you dissolve the salt and then inject it into the meat.
Thank you in advance!

[Ivanych]

IvanychThank you for the wonderful recipe! I will certainly prepare for the festive table.
But you will never find it in bookmarks. "Dairy and Egg Dishes". No milk, no eggs ... Maybe move it to a more appropriate section.

And I didn't understand at all - how he got there ...

Ivanych, oh, what a great recipe! Still, the proportions for the test, I'm not friends with him at all

Determine exclusively organoleptically ...

Ivanych, thanks for the interesting recipe!
Specify, please, the amount of water in which you dissolve the salt and then inject it into the meat.
Thank you in advance!

A little more than half a glass ...

As always: bravo, Maestro!

When we get the meat out of the tray, then we need to dry it thoroughly. Paper towels are the best here.

I never understood it! No matter how much I tried to dry / blot the meat with a paper towel, paper remains on the meat from the towel, which must still be found and peeled off. Maybe we have different towels? Or are there paper towels for drying meat? Of course, the option remains about my crooked hands, but, to be honest, I don't think so ...

Maybe we have different towels?

These are your bad towels. A good towel is soaked in liquid but won't tear or stick to the meat. Well, of course, if the meat is wrapped and left for 15 minutes, then any will stick, but if you just get wet, everything will be fine. I once tried replacing the paper towel with toilet paper - and here everything stuck to death.
Buy something more expensive for a trial, maybe you will like it.

[Constantin]

Constantin, and you did not pay attention, in the show the master, especially professional, they use such non-woven napkins. These are sold everywhere - there are pink or blue in a white cage. Cooks usually leave meat or fish to rest on them, and soak them ... Nothing of them remains on the products.

Ivanych, sorry that I got into the off-top

in the show of the master, especially the professional ones, they use such non-woven napkins.

Buy something more expensive to try, maybe you will like it.

This will probably be the most correct decision!

I don't use paper ones, either non-woven or quite woven, that is, really a towel. It doesn't bother me that after washing it will again become a hand towel.

Maybe we have different towels?

You will laugh, but you are right! Towels are really different. Some, getting wet, take off easily, while others have to ...