Pork Pastrama

Initially, the pastoral was considered a meat delicacy of beef. But after it began to cook and from other types of meat, in particular from pork. To prepare this product, meat is first marinated, then seasoned with spices and baked, and the table is served with sliced ​​thin plates. Now we will tell you how to cook pork pastry at home.

House Pastorium

Ingredients:

Preparation

From the water, salt, bay leaf and pepper, we prepare the marinade, we lower the meat into it for 2 hours and put it in the cold. Tooth cloves are cut into 3-4 parts along. We prepare the icing for meat: we combine honey, mustard, paprika and mix. When the meat is mashed, we take it out, stuff it with garlic and cover it well with a previously prepared glaze. We wrap the meat in foil and send it to the oven, heated to 180 degrees, for 15 minutes. Then we take out the meat, turn the foil and put it back in the oven, increase the temperature to 220-250 degrees and bake for another 15-20 minutes, then the oven can be switched off, but the door can not be opened, let the meat "come" for another 2-4 hours.

Pastorium in the Multivariate

Ingredients:

Preparation

Pork tenderloin mine, we clean from films and dry it. In the milk we add salt, mix and lower the meat into it. Leave the hour at 3. In the meantime, prepare the coating. To do this, let the garlic pass through the press, add spices, vinegar, pinch of salt and butter. We mix everything well. When the meat is mashed, we take it out, dry it and rub it with the mixture. In the multivark set the mode "Baking" and the maximum temperature. We put the meat in the bowl of the device, we set the time 40 minutes. After the timer turns off, set the "Heating" mode and the time is 30 minutes. After that, do not open the multivark for at least an hour, the meat needs to be reached.

As a coating for pastoral, you can use any spices that you like best - there are no clear standards. It is convenient to put the pork pastry in the oven or the multivark in the evening, and then turn it off and "forget" until the morning - let it go as it should. And in the morning you have excellent meat for sandwiches - juicy and fragrant, no sausage will go into comparison. Cook quickly, effort to apply almost no need, and the dish turns out delicious and natural.