Cold boiled in foil. Recipe, before which even a gourmet can not resist

Always universal dishes are valuable. They can be served as hot, or as a cold snack. Nobody will blame the mistress for negligence and non-observance of drinking etiquette. And how much time is saved while doing this. Cold-boiled in foil: a recipe that is known to many, it is such a dish.

Pork is used almost everywhere in all countries of the world, except for countries where Islam and Judaism are preached. This delicious and tender meat is easy to prepare and pleases with a wide variety of dishes from it. In antiquity, in Rome and Greece, preference was given to milk pigs, in Germany - baked ribs in barbecue. Now we give preference to everything new as an experiment, because it gives rise to such a sporting excitement in the art of cooking. And we appreciate the universality and time savings. Cold-boiled in foil, the recipe of which we take as a basis, meets all these parameters.

To do this, we need about 1 kg of meat cut with a layer of fat, if it is more than 0.5-0.7 cm, then cut it, and so it will give our dish juiciness and tenderness. The meat is rubbed with a mixture of salt, black pepper and coriander. We prepare marinade from 300 grams of red wine (preferably dry or semi-dry wine), we add to it 5-6 peas of sweet pepper and 3-4 plates of bay leaves. We pour into a saucepan and immerse in it the flesh of pork. We cover necessarily with a lid. We put it in the refrigerator for 12 hours for impregnation. Next we will fill the meat with carrots and garlic. Carrots average in size cut into small pieces with a pointed edge. With a knife with a long thin blade, we make a puncture inside the piece of meat and insert a bar of carrot along the blade. Garlic (3-4 cloves) is cut in the same way and we use the same technique. If we do not have time, and guests are called on the way, we will apply a little trick. From this boiled pork in foil, the recipe of which we take as a basis, will not suffer in any way, but only the technology of preparation will be slightly modified. We will carry out the so-called accelerated pickling process. It's called syringing. We will simply prepare a prepared marinade with a medical syringe in the pork pulp. In this case, of course, the amount of marinade can be reduced by 2.5-3 times. The only difference is that the meat should be poured before the syringe, whereas with ordinary marinating it can be done after.

The next stage of the dish "baked pork in foil", the recipe of which we use, requires preparation directly for baking itself. To do this, we take a piece of foil 1.5 times more than a piece of meat, we put in it the scraps of fat and put the boiled pork in it. Fold the edges and take them in, so that when baking the juice does not flow out of the package. Preheat the oven to 200 ° C and bake for 45-60 minutes, depending on the thickness of the piece. Under the same temperature conditions and cooking conditions, the boiled pork is prepared in the aerogrill. If you do not get a reddish liquid when you pierce it with a fork, then boldly get the boiled ham from the oven.

An alternative type of cooking is baked ham in the sleeve. All preparations are similar, only the technology has slightly changed. We take a culinary sleeve 15 cm longer than a piece of meat. We fasten one end with special staples, place inside the boiled pork and cut pieces of fat, fix the second end of the sleeve as well. Due to the created mode with increased pressure inside the sleeve, the cooking time will decrease by 10 minutes. The sleeve in the oven is better to have a seam up. If the sleeve is strongly inflated when heated, then to prevent the rupture, make a few holes with a needle. Cooking in the sleeve will save you from the unpleasant procedure of washing the oven from greasy splashes.

The boiled pork is extracted from the foil, cut into portions by serving portions into a serving dish. Serve with a garnish of potatoes, buckwheat porridge or with vegetables. Beautifully looks and deliciously eaten steak, poured with sauce. And the boiled pork is combined with almost all the famous sauces and seasonings.