Meat

Bozhenina "Our tradition"


Ingredients for cooking boiled pork "Our tradition"

Ingredients for cooking boiled pork "Our tradition":

  1. Pork (tenderloin) 2 kilograms
  2. Onions 1-2 pieces
  3. 1-2 carrots
  4. Potato 4-5 pieces
  5. Garlic 1 head
  6. Salt to taste
  7. Brown sugar 1 teaspoon
  8. Distilled pure water 400 milliliters

Spice:

  1. Ground black pepper to taste
  2. Curry a quarter teaspoon
  3. Ground caraway seeds 1 teaspoon
  4. Oregano 1 teaspoon
  5. Paprika 1.5 tablespoons
  • Main Ingredients: Pork, Potato, Onion, Carrot, Garlic
  • Serving 1 serving
  • World Cuisine

Inventory:

Oven, Cutting board - 2 - 3 pieces, Knife - 2 pieces, Plate, Bowl - 3 pieces, Deep bowl, Tablespoon, Teaspoon, Measuring cup (for water), Paper kitchen towels, Roasting pan or baking dish, Food aluminum foil, dishcloth, kitchen tongs

Cooking boiled pork "Our tradition":

Step 1: prepare the vegetables.

First of all, preheat the oven to 220 degrees celsius. Then onions, carrots, potatoes and garlic are alternately peeled. After we wash the vegetables under running water, put on a cutting board and also chop one by one. Onions in large half rings or rings up to 1 centimeter thick. We chop carrots in large slices or rings with a diameter of up to 2 centimeters. Cut the potatoes into slices with a diameter of up to 2 centimeters or if it is very small, just cut it into 2 - 3 parts. We cut each garlic into 4 - 5 parts, put on a plate and sprinkle with a small amount of salt and black pepper. The remaining chopped vegetables are laid out in separate bowls, and the potato, so that it does not darken, is filled with ordinary running water so that the liquid completely covers the root crop.

Step 2: prepare the spices.

In a deep bowl with a tablespoon, mix all the spices and sugar indicated in the ingredients to homogeneity, which ultimately gives the dish a delicate golden crust. If you wish, you can adjust their number as well as the composition itself.

Step 3: prepare the meat.

We wash the pork tenderloin under running water, dry it with paper kitchen towels, put it on a cutting board and clean it from the hymen, as well as from small bones that could remain on the meat during chopping. Now we arm ourselves with a thin, narrow, very sharp knife and make deep cuts in the pork, tilted inward. After we stuff them with chopped garlic so that the slices of the vegetable do not go beyond the meat and can saturate the pork with its aroma inside. Then we rub the meat to taste with salt and after a mixture of spices, which were previously mixed in a deep bowl.

Step 4: prepare the meat ingredients for baking.

We take a roasting pan with high sides or a non-stick baking dish, if it is with handles it will be ideal. We lay the carrots on the bottom, then the onions, then the potatoes and on top on the vegetables in the middle, put a piece of stuffed pork. Pour into the form 400 milliliters pure distilled water. In any case, no matter how much vegetables and meat give liquid, water will not be superfluous, otherwise you risk that your dish may be overdried or burnt. We cover the form with a sheet of food-grade aluminum foil, and so that there are no gaps, we roll its edges under the sides of the form.

Step 5: bake boiled pork "Our tradition".

Then we make sure that the oven has warmed up to the temperature we need and only after that we put the form in the oven on the middle rack. We bake boiled pork "Our tradition" for 1 hour at a temperature 220 degrees celsius. After we reduce the temperature to 180 degrees celsius and bake the dish yet 40 minutes. In 40 minutes open the oven, remove the foil from the mold and bake the boiled pork for another 15 minutes until fully prepared and evaporating moisture. Also during these 15 minutes the meat is covered with a delicate golden crust. After the required time has passed, carefully remove the form from the oven, holding it with a kitchen towel. With kitchen tongs, we transfer the meat to a cutting board. Cut it into portioned layers up to 1.5 - 2 centimeters thick and lay on a plate. Serve boiled pork with vegetables, with which it was baked. If desired, we arrange the dish with any greens.

Step 6: serve boiled pork "Our tradition".

Boiled pork "Our tradition" is served hot or cold. This dish is preferably savored with red dry, sweet or semi-sweet wines, but for children it is better to serve it along with pomegranate or grape juice. If desired, you can supplement this dish with a salad of fresh vegetables, fresh chopped herbs or pour baked vegetables with homemade sour cream, as well as cream. Cook with love! Enjoy your meal!

Recipe Tips:

- - If you wish, you can replace brown sugar with regular white sugar or grease meat with honey and then sprinkle with a mixture of spices.

- - Instead of water, you can use the broth, vegetable broth, white dry or semi-dry wine.

- - The composition of vegetables indicated in this recipe can be changed at will, for example, adding zucchini, eggplant or pumpkin. But do not forget that the thickness of chopped vegetables should be no more than 3 centimeters!

- - You can lay the mold with a sheet of aluminum food foil, then lay all the ingredients on it and connect the edges of the foil so that there are no gaps. Then put the resulting structure in a preheated oven and bake boiled pork as indicated in the recipe.