Pork Basturma in the Oven
Description
Perfect for the table and with drinks. Sharing a simple recipe for oven-baked pork basturma. The dish cooks much faster than if it were dried in fresh air. The taste is amazing—moderately spicy and moderately tangy. This kind of meat absorbs all the spices well, so I recommend using mild vinegar and salt without a strong pronounced flavor. Can be served warm or chilled.
Instructions
- 1
Step 1
1. Cut the meat into large pieces and lightly pound with a mallet. This helps the meat cook faster, but it will turn out somewhat dry. Spray with apple cider vinegar and rub with a mixture of all the spices.
- 2
Step 2
2. Store the meat under a press in the refrigerator for 24 hours. Then make a solution of apple cider vinegar and water in a 1:5 ratio. Rinse each piece in the solution and squeeze by hand until almost dry.
- 3
Step 3
3. Preheat the oven and place the meat on a baking sheet lined with paper. Put the baking sheet in the oven and set the heat to the lowest setting. Leave the oven door slightly ajar—we are not baking the meat, but drying it. Let it dry until it reaches the consistency you like.
- 4
Step 4
4. That's it! You can cut thicker slices, like sausage, and serve them. Serve the thin dry pieces with sauce as an appetizer.