Easter boiled pork

Category: Easter
Easter boiled pork

Ingredients

Piece of boneless meat
onion peel

Cooking method

  • I called this baked pork "Easter", because the recipe uses onion peels, which I saved up to paint the eggs, which I later did.
  • And I read it in N. Abgaryan's book "Come in large numbers". I cooked this pork there
  • "Maxim Petrovich, according to an old Cossack recipe, covered the bottom of the pan with a layer of well-washed onion peel, put a large piece of boneless meat on the peel, (I have 1.5 kg of carbonate) covered it with a second layer of onion peel. He poured it with cold salted water and put it on medium fire. When the water boiled, he carefully removed the foam with a slotted spoon, reduced the heat to a tiny one and left it to cook until tender. (Here I have meat after cooking
  • Easter boiled pork
  • Then, when the broth cooled down completely, Maxim Petrovich put the meat in a colander so that the excess liquid would glass, rub it with garlic and red pepper, wrap it in foil and put it in the refrigerator for a day. "
  • Easter boiled pork Easter boiled pork

Time for preparing:

3-5 hours + day in the refrigerator

Cooking program:

Cooking

Kirks
kolobashka, beautiful boiled pork and how much salt is needed for such a piece?
kolobashka
Kirks, Thank you. I did 1 tbsp. l., but it was not enough.
irysikf
Very beautiful boiled pork Does it taste like boiled meat?
kolobashka
irysikf, Thank you.
In general, yes, the son said that he smells like liver.
Igrig
Quote: Kolobashka
In general, yes, the son said that he smells like liver
By the way, yes! A light shade of liver is felt in the taste! This is how we cook pork brisket! True, the son adds quite a lot of all sorts of spices when cooking.
Delicious!

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