How to cook pork in the sleeve

Juicy and flavorful meat you can cook in a special sleeve for roasting. Cooking in the sleeve combines the advantages of baking and roasting. Seasonings and other ingredients in the sleeve especially intensively impregnated with a main product. Dish when cooking in the sleeve it is impossible to dry, but crisp it is formed. Therefore, before the end of cooking should be trimmed sleeve top and return the product in the oven for a short roasting on an open fire.

You will need

• • 1kg pork (ham)
  • 2 bulbs
  • 4-5 cloves of garlic
  • 2 tbsp. dried Basil
  • 1 teaspoon black pepper
  • 5-7 peas of allspice
  • 1 small lemon
  • 3 tbsp olive oil
  • 1 tablespoon of salt
  • 2 Bay leaves
  • 2-2,5 cups of water

Instruction

1. The meat should be washed in cold water and dry on a paper towel.
2. Make a marinade. For this onion, you must peel and slice thin half-rings.
3. Garlic peel and crush the flat part of the blade of a knife.
4. Lemon cut into thin slices.
5. In olive oil, pour 2-3 boats of cold water, add salt and pepper and beat well with a whisk.
6. Then, continuing to whisk, add the remaining water.
7. Add the marinade, lemon, Basil, allspice, Bay leaf, onion and garlic.
8. Place the pork in the marinade, it should completely cover the meat.
9. Marinate 12 hours in the refrigerator.
10. Before cooking, tie the sleeve in one hand.
11. Place the meat and pour a little of the marinade, and tie the other side.
12. Place the sleeve in a baking dish. The ends of the sleeves are put under the meat to avoid contact with the walls of the oven.
13. Bake at 180 degrees for 50 minutes.
14. Then remove the dish and cut the sleeve.
15. Then place the pork in the oven for another 15 minutes for formation of a ruddy crust. Increase the heat to 230 degrees.
16. Cooked meat cool slightly and cut into portions.