- Pork (ham) 2 kg
- Granular mustard 3 tbsp. l
- Vegetable oil 2 tbsp
- Garlic 8 tooth.
- Bay leaf 2 pcs.
- Salt 1 tbsp
- Pepper 1 tbsp
- Main Ingredients
- World Cuisine
Pork ham or the back is great for boiled pork. If you like fatter, then I advise you to take a neck. I usually take ham with a little fat, because, thanks to the fat, boiled pork is juicier.
First, wash the meat with water and pat dry with a paper towel.
Sprinkle the meat with coarse salt and rub it well.
Sprinkle with pepper and rub in just as well.
Peel 4 cloves of garlic, and cut each clove into 2-3 parts. Break the bay leaf with our hands into several parts. We pierce the meat with a knife in several places, insert a piece of garlic and bay leaf into each puncture.
For the marinade, grind the remaining 4 cloves through a press. Mix garlic, mustard and vegetable oil. Mix well. Pour the marinade over the meat and distribute. We put the meat in a container, cover it with cling film and put it in the refrigerator for at least 8 hours, I clean it for the night.
After pickling, remove the excess marinade. I wrap the meat with foil. I cover the meat in several layers of foil. Then we put the meat on a baking sheet, pour a glass of water on the bottom of the baking sheet and put in the oven preheated to 180 degrees for 2-2.5 hours.
I remove the foil, put the grill mode in the oven and bake until golden brown. It took me about 20 minutes.
Then we give the meat a little rest, 10-15 minutes, so the meat will be juicier. Only after that we chop.
Very tasty boiled pork is ready! Enjoy your meal!