Composition / ingredients
Step-by-step cooking
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We make a special mass for boiled pork: garlic is crushed in your favorite way (or through a garlic press, or just with a knife to suppress), dry bay leaf too. Mix everything with salt and ground black pepper (you can grind fragrant).
The meat should be thoroughly washed and then dried. On its surface we make incisions, in which we put the garlic slices cut into flat slices. Previously, each incision should be rubbed with salt mixed with ground black pepper.
Rub the whole piece with a mixture of garlic and lavrushka prepared before, then put the meat in a bowl, cover with a lid and leave for the whole night.
The next day we wrap the meat in foil and put it in the oven for an hour and a half at 160-180C.
We take it out, cool it and store it in the refrigerator – you need to eat boiled pork cold.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
