Homemade-style roast pork

Description

The dish is prepared without unnecessary complications. The quality of the finished pork roast depends entirely on the quality of the meat, so choose meat with a small layer of fat, but without veins or bones. Do not use frozen meat—only fresh, chilled meat. Serve the pork roast only after it has cooled, sliced into thin pieces. Pork roast makes an excellent substitute for sausage slices—just as tasty, but clearly healthier. The finished dish is now ready to be served.

Instructions

1. 1

   Step 1

   Pour water into a saucepan and place it over heat. After it comes to a boil, add sugar and salt, stir until completely dissolved, then add bay leaf, coriander, cloves, and paprika.

2. 2

   Step 2

   Remove the saucepan from the heat and pour in the vinegar, set aside to cool completely.

3. 3

   Step 3

   Wash and clean the meat, then place it into the chilled marinade and cover with plastic wrap. Make sure the meat is completely submerged in the marinade. Refrigerate for 8–10 hours.

4. 4

   Step 4

   After the required time has passed, remove the meat from the marinade, wipe it with paper towels, and season with salt and pepper.

5. 5

   Step 5

   Peel the garlic cloves and cut them into small pieces. Make deep cuts in the meat and insert garlic into each cut.

6. 6

   Step 6

   Place the meat in a roasting bag and add the bay leaf from the marinade.

7. 7

   Step 7

   Bake the meat in a preheated oven at 190 degrees for 1 hour, then carefully cut the pouch and place the meat back in for a few more minutes to form a nice crust.

8. 8

   Step 8

   Let the ready-made boiled pork cool, then refrigerate for several hours; serve only chilled.