Pork carbonate in the sleeve in the oven

A whole piece of fresh pork, without bones, veins, films and excess fat, is washed with running water and dried well. We put the meat on a cutting board and make a deep cut in the middle. Cut approximately to the center of the piece. In the resulting tunnel, we tightly stack prunes, the amount may vary depending on personal wishes. In one or two rows, the main thing is not to get out of the groove.

To give the meat a special taste, we use a mixture of dried vegetables and salt. You can supplement the dish with your favorite spices or dry herbs. First, rub the piece with olive oil, it is necessary for uniform baking, as well as for spices and seasonings to stay better on the surface.

Mix all the spices and salt in a small bowl to evenly distribute them over the meat. We rub the vegetables into the surface without missing anything.

We transfer the prepared meat to the baking sleeve. We tie it on one side. Parsley root, celery and carrots are cleaned and washed. It is not necessary to cut, only if the vegetables are too large, add them to the sleeve, to the side of the meat. Sprinkle with allspice, add bay leaves and a sprig of rosemary.

Pour water into the sleeve, you can use vegetable or meat broth. We tie the sleeve on the other side, leaving a free space, without pressing the sleeve to the meat.

We make several small incisions or punctures on the surface so that hot steam can freely escape during the cooking process. We install a baking tray with meat in the oven, which we preheat to 180 degrees. The approximate cooking time is 1 hour and 20 minutes, but it may vary depending on the size of the piece or the power of the oven.

When there are 15 minutes left before the end of cooking, open the sleeve and bake the pork until golden brown. At this stage, you can turn on the convection mode. You can serve the dish hot or cold, both as a main course and as a cold snack.

Bon appetit!