- 19, Jun 2020
- #1
Structure:
0.6 kg of pork
0.6 liter bread kvass
1 onion
1 clove of garlic
150 grams butter cream leaf bay black pepper (peas) clove salt
Cooking.
At the very beginning, we process onions and garlic, or rather chop into pieces (as small as possible). We put the meat in any bowl or pan (it is better to take steel or enameled dishes), fill it with bread kvass.
Add laurel, pepper, cloves, as well as prepared onions and garlic.
Keep all this spicy mixture with meat for 1 hour in a cool place.
After that we take butter and melt it to a liquid state.
Cooking
After an hour in the cold, take the meat out of the marinade container (your dishes) and dry it a little, or rather let the marinade drain.
After all the juice has drained, rub the meat thoroughly with salt.
Then we put the meat on a baking sheet and put it in the oven (preferably in an oven, if any).
Keep there until ready, periodically pouring with melted butter.
As soon as the meat is cooked, take it out of the oven and cut it into pieces.
The resulting slices are placed in a deep frying pan and seasoned with bread kvass left after pickling (because we did not pour it).
We put the pan on medium heat.
We bring this "soup" to a boil and turn off the fire.
It is advisable to add cucumbers and horseradish to the meat.
You can also bake potatoes for this dish.
Real jam! Bon Appetit!
0.6 kg of pork
0.6 liter bread kvass
1 onion
1 clove of garlic
150 grams butter cream leaf bay black pepper (peas) clove salt
Cooking.
At the very beginning, we process onions and garlic, or rather chop into pieces (as small as possible). We put the meat in any bowl or pan (it is better to take steel or enameled dishes), fill it with bread kvass.
Add laurel, pepper, cloves, as well as prepared onions and garlic.
Keep all this spicy mixture with meat for 1 hour in a cool place.
After that we take butter and melt it to a liquid state.
Cooking
After an hour in the cold, take the meat out of the marinade container (your dishes) and dry it a little, or rather let the marinade drain.
After all the juice has drained, rub the meat thoroughly with salt.
Then we put the meat on a baking sheet and put it in the oven (preferably in an oven, if any).
Keep there until ready, periodically pouring with melted butter.
As soon as the meat is cooked, take it out of the oven and cut it into pieces.
The resulting slices are placed in a deep frying pan and seasoned with bread kvass left after pickling (because we did not pour it).
We put the pan on medium heat.
We bring this "soup" to a boil and turn off the fire.
It is advisable to add cucumbers and horseradish to the meat.
You can also bake potatoes for this dish.
Real jam! Bon Appetit!
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