Juicy home-made pork pork on the holiday table 🥩

Kitchen appliances and utensils: cooker or hob, gas or electric oven, fridge, deep container, 5-liter pan with a lid, kitchen scale, measuring cup, cutting board, tablespoon, teaspoon, mortar and pestle, food foil, cling film, kitchen paper towel, baking sheet, knife, dish.

Ingredients

Step cooking

Marinade No. 1

1. Rinse 1600 g of pork ham under running water and remove excess moisture with a paper towel.
   
2. We place the meat in a deep bowl, pour 650 g of kefir, turn it several times in a bowl so that it is completely immersed in liquid, cover with cling film and leave for 2-3 hours.
   

Marinade No. 2

1. In a 5-liter pan, pour 2.5 liters of water and put on a large fire.
   
2. We rinse 1 running chili pepper under running water and cut it into large pieces. We clean 25 g of ginger and also cut into slices or plates. When the water begins to boil, add 7 tsp. salt, 1 sprig of rosemary, 3-4 sprigs of thyme, 3-4 bay leaves, slices of chili and ginger, 8-10 peas of black pepper, 3 tsp. coriander seeds and 4-5 cloves, cover the pan with a lid and wait for the marinade to boil.
   
3. When the liquid boils, turn off the fire, remove the lid and leave the marinade to cool until it reaches room temperature. After 2-3 hours, when the second marinade has cooled, we take the meat out of kefir, transfer it to the pan with the second marinade, cover it, put the dishes in the refrigerator and leave it in the cold for 8-10 hours or overnight.
   

Marinade No. 3

1. After 8-10 hours, we wash the pork in the second marinade, washing off the remaining kefir from it, lay out the cutting board and remove the excess liquid with a paper towel. We peel the cloves of one head of garlic and put them in a mortar. Peel and finely chop 10 g of ginger and add it to the garlic. We wash 0.5 chili peppers under running water, cut it into small pieces and send it to a mortar.
   
2. Add 1 tsp to the mortar. coriander kernels, 1 tsp salt and grind all the ingredients with a pestle to the state of gruel. Add 1 tsp to the mortar. paprika, incomplete 1 tsp. dried garlic, 3 tbsp. l olive oil, 0.5 tsp black pepper and mix thoroughly with a tablespoon until smooth.
   
3. Add leaves from 1 sprig of rosemary and greens from 2 sprigs of thyme to the marinade, then mix everything with a spoon again.
   

Boiled pork

1. We spread the third marinade on top of the meat, rub it thoroughly into the pork from all sides and leave the meat on the cutting board to soak for 20 minutes.
   
2. Turn on the oven at 180 ° C and leave to warm up. After 20 minutes, we cover the working surface with four sheets of foil of the same size to get 4 layers, put the meat in the middle and tightly wrap it so that the juice formed during baking does not leak.
   
3. We transfer the meat in foil to a baking sheet, carefully pour 200 ml of water around it and send it to the preheated oven for 1 hour. After 1 hour, we take out the baking sheet, carefully open the sheets of foil so that the juice does not leak, open the meat and put the baking sheet back into the oven for 15-20 minutes so that the boiled pork is browned.After 15-20 minutes we take out a baking sheet with meat from the oven and leave the pork to cool.
   
4. When the boiled pork has cooled completely, we cut it into portioned slices, put it on a dish and serve.
   

Important!Instead of four layers of foil, a baking sleeve can be used. Juice does not flow out of it, and then it is easily opened to brown meat.

Video recipe

To see the process of grinding the ingredients in a mortar or what should be the meat after baking in foil or ready-made boiled pork, it is worth clarifying these points by looking at them in the video recipe.