Ingredients for Making Pork Braids
- Pork fillet 1 piece (about 350-400 grams)
- Fresh rosemary to taste
- 5 cloves of garlic
- Thyme to taste
- Salt to taste
- Ground pepper to taste
- Pepper marinated to taste
- Cognac a little
- Bay leaf 1 piece
- Dry white wine 1 cup
- Butter (with herbs and garlic) 20 grams
- Vegetable oil optional
- Water optional
- Main Ingredients
- Serving 2 servings
Baking sheet, foil, kitchen knife, toothpicks.
Step 1: prepare the seasonings.You do not have to adhere to the exact recipe, but with the indicated spices, the meat will be one hundred percent tasty and aromatic.
Step 2: braid the pork pigtail.
Slightly stepping away from the edge, cut the pork into three equal parts. Dry the meat with a paper towel.
Salt, pepper and pour a little pork with wine and cognac. Pound the spices so that they are evenly distributed and grease the meat with butter with garlic and herbs.
Twist the meat so that it turns out to be a pigtail, laying between layers peeled garlic cloves and sprigs of rosemary. The garlic hidden in the meat will not burn and will give the dish an amazing aroma.
Fasten the tip of the pigtails with toothpicks so that the meat does not unfold and keep its shape. Before serving, you will need to remove the toothpicks.
Sprinkle the pork braid on top with pickled peas of pepper.
Step 3: bake the pigtail pigtail.
Put the pigtail pigtail on the baking sheet, fill it with white wine, adding a little cognac (3-4 tablespoons) and about 3/4 cup water. Just pour everything not on the meat, but next to it so as not to wash off the spices. Insert bay leaf.
Cover the baking sheet with foil and send the pork to bake in a preheated oven on 60-80 minutes.
Step 4: serve the pigtail pigtail.
Serve the pigtail pigtail with fresh rosemary or other herbs. As a side dish, mashed potatoes or a salad of fresh vegetables are perfect. And the sauce for such meat, in my opinion, is completely unnecessary.
Enjoy your meal!
- Salt is better to use coarse grinding, then just do not over-salted.