Boiled pork pork

When cooking boiled pork pork, special attention should be paid to the choice of meat. It is important that the meat is fresh, chilled, that is, it is not frozen until the moment of cooking. It is better to take a piece of meat without veins and bones. But the presence of fat layers in the meat is mandatory, then the pork will turn out tender and juicy. A great option would be a neck part or a ham.
Wash the meat well. Tie a piece of meat with a food thread so that when cooking it retains the shape of a bar.
Peel the onion, wash it, make a cross-shaped incision on it.
Peel carrots, wash, cut into large pieces.
Boil water in a suitable saucepan, put the prepared vegetables and meat. The meat should be completely covered with water. Let it boil. Simmer the meat for 40 minutes.
Add salt to the broth, add allspice, bay leaf, oregano. Cook the meat for another 1 hour until cooked.
Remove the pan from the heat, leave the meat in the broth until completely cooled. During this time, the meat will be well soaked with spices.
Remove the cooled meat from the broth, carefully cut the threads and remove.
Peel the garlic, wash it, pass it through a press or grind it in a mortar. Combine garlic with paprika, coriander, add ground black pepper. Mix everything well.
Rub the meat thoroughly with the resulting mixture from all sides. Wrap the pork in foil and put it in the refrigerator for 10-12 hours so that the meat is soaked in the taste and aroma of spices and seasonings.
Cut the finished pork into portions.
Serve both hot and cold.
Bon appetit!

The meat turned out to be very soft, with a light, unobtrusive taste of spices.
Considering the preferences of the majority, I did not use garlic in cooking. Of course, with it, the pork will have a richer, piquant taste.
You can use any spices for pork as desired.
Boiled pork can be used as an ingredient for salads, as well as for making sandwiches.
This versatile dish is combined with any fresh vegetables.
Both hot and cold, boiled pork can be supplemented with any sauce. We liked it with tomato, it emphasizes the taste of spicy pork well.