It is easy to prepare, but not fast, as it is kept in brine for 2-3 days.
Pork neck is ideal for this boiled pork, but other parts will work too..
You can use any spices to taste.
The specified amount of ingredients makes 8-10 servings.
- 1–1.5 kg pork pulp
- 5 cloves of garlic
- 3 tbsp mustard (paste or whole grain)
- 30 ml vegetable oil
- 2 l of water
- 5-7 peas of allspice
- 10-15 peas of black pepper
- 3 bay leaves
- 70-100 g salt
- 1 tbsp. l. dried herbs (I used Provence)
Add allspice and black pepper, bay leaf, herbs, salt to the water.
Boil for 2-3 minutes.
Cool to room temperature.
Put the meat in the mold.
Pour with brine.
To cover with a lid.
Refrigerate for 2-3 days.
Pass the garlic through a garlic press.
Add vegetable oil.
Salt a little, pepper.
Remove the meat from the brine.
Grate the meat with the resulting mass.
Put in foil.
Place in a baking dish.
Put in the oven.
Bake at 180 degrees for 1.5-2 hours.
Remove the finished meat from the foil, let it rest for 30 minutes.
Cut into portions.
Enjoy your meal!