Any part of pork pulp can be turned into the most tender boiled pork, you just need to stuff it with milk injections. Garlic, sweet carrots and rosemary sprigs will add a special taste and color.
Ingredients:
- pork neck (any whole piece of pulp) - 1300 g,
- carrots - 110 g,
- garlic - 3 large cloves,
- milk - 50 ml,
- rosemary sprigs - 2-3 pcs.,
- salt pepper,
- syringe with a thick needle.
Preparation takes 2 hours:
Cut the carrots into sticks along the entire length, and the garlic into slices.
Pierce a whole piece of pulp with a knife and insert a strip of carrot into the opening.
In the opposite direction, make punctures and insert garlic into them.
Thoroughly rub the neck piece on all sides with salt and pepper.
Inject milk into all possible places.
Pack the meat and rosemary sprigs tightly into a baking bag. At 160 degrees, leave the workpiece in the oven. After 2 hours, do not remove the meat, but leave it there until it cools completely.
Warm boiled pork spreads the mixed aroma of cooked meat, garlic and rosemary. After complete cooling, the structure of the whole piece becomes denser, making it convenient to cut into thin plates.Baked pork is often seasoned with hot sauce when serving.
Try it, bon appetit!
