Balik in the Oven
Description
Suitable for both holidays and everyday meals. To make balyk in the oven, you need a large piece of quality pork, vegetables, and spices. Baking it in tightly sealed foil makes the meat juicy, well-seasoned, and tender! Balyk has long been made from a fairly large amount of quality meat or fish. It keeps for a long time and can be eaten on the road without risk of food poisoning. Cooking without harmful fats also makes this dish healthy and diet-friendly.
Instructions
- 1
Step 1
Prepare the meat for further processing: trim away fat and membranes to obtain a clean fillet piece. Mix dry white wine with the spices. Place the meat in a dish, pour the marinade over it, and let it marinate for a couple of hours at room temperature.
- 2
Step 2
After marinating, thoroughly dry the meat with paper towels. Rub the balyk with salt and your favorite spices. To help the meat absorb the seasoning better, make shallow crosswise cuts on the top.
- 3
Step 3
Cut two large pieces of foil and lay them crosswise. In the center, arrange the sliced carrot and garlic; make sure the vegetables are the same size as the balyk.
- 4
Step 4
Place the meat on top of the vegetables and carefully wrap it in foil. Do this neatly so you can unfold the packet to check if the dish is done. Tip: first seal the side seams tightly, push the air out of the packet from bottom to top, then join and twist the top edges of the foil.
- 5
Step 5
Place the assembled item in an oven preheated to 200–220 degrees for about an hour. When the allotted time has passed, check the balyk. You can do this with a long knife. If the knife slides in easily and colorless juice runs to the surface, the balyk is ready. Enjoy!