Boiled pork in three marinades

 

We will need

Meat -1 kg (I have a neck, you can take another rump).

1 marinade

450 ml kefir

2 marinade

1.5 l water

1.5 century l. salt

Bay leaf 3-4 pcs.

Ginger gr. 20

Hot pepper 

Rosemary - 0.5 tsp.

Thyme-0.5 tsp.

Coriander seeds -1 tsp.

Marinade 3

Garlic 3-4 cloves

Ginger gr. 20

Paprika - 1 tsp.

Thyme, rosemary

2 tbsp vegetable oil

Hot peppers

Wash the meat, dry it with paper towels. Pour kefir into a bowl and dip the meat in it. Leave to marinate for 2-3 hours until we make the second marinade and it cools.

Prepare the second marinade (brine).

Boil water, add salt and other spices. Boil for 5 minutes, turn off, leave to cool to room temperature.

Remove the meat from the kefir and place it in the brine. Leave the meat in the brine overnight.

The next day, remove the meat from 2 brine and prepare 3 marinade for it - coating.

Garlic, ginger, paprika, a little salt, thyme, rosemary, 2 tablespoons of vegetable oil, grind hot pepper either in a mortar or in a blender.

We didn’t add a lot of salt, the second marinade was salty enough and the meat had time to salt.

Coat the meat well on all sides.

I baked it in a sleeve at 180* for an hour, or in foil, as convenient. After an hour, I cut the bag and put it in the oven for another 15 minutes to get a crust on top.

After cooling completely, cut into thin slices. It’s very tasty with cherry sauce.