Meat
Description
It works for both holidays and everyday meals. "Jubilee" meat will be a true centerpiece of the festive table. Pork with layers of fat is best, ideally the neck. It is best to lard the meat along the length of the piece — then, when sliced, the carrot will look like bright peas. The salt in the marinade should be clearly noticeable, as the flavor of the finished meat depends on it. But the longer you keep the piece in the marinade, the less salty it should be. And conversely, the less time it spends in the marinade, the saltier it should be. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making "Jubilee" meat.
- 2
Step 2
Add salt and spices to cold water and mix until the salt dissolves. Wash the piece of pork and place it in the prepared marinade. Cover the bowl and refrigerate to marinate for 12 to 36 hours.
- 3
Step 3
Remove the meat from the marinade, place it on a paper towel, and let it dry for 20 minutes. Peel the carrot and garlic, rinse, and cut into matchsticks. Using a thin, long knife, make slits in the meat and stuff with the carrot and garlic.
- 4
Step 4
Wrap the pork in two layers of foil so the juices cannot escape during baking. Place the wrapped meat on a baking sheet or metal pan. Put everything in a hot oven and bake at 180°C for 4.5 hours.
- 5
Step 5
Increase the temperature to maximum. Open up the meat and bake for another 15–30 minutes, until the desired crust forms. Remove the finished "Yubileynoye" meat from the oven, cover with foil, and let it cool completely.
- 6
Step 6
Serve immediately or slightly chilled.