Pickling of meat and lard using dry method
Receta por Marina Peskova
1.5 kg pork tenderloin
5-7 Tbsp rock salt
2-3 Tbsp coriander, ground
2-3 tsp turmeric
5-6 bay leaves
2 cloves of garlic
1-2 tsp black pepper, ground
1-2 tsp of chili pepper or red hot pepper
2 tsp paprika powder
1 Tbsp dry parsley
1 tsp dry rosemarine
1 tsp thyme, seeded
3-5 pcs allspice
T. Preparacion → 25 min
T. Cocinado → 10825 min
1. Rinse pork tenderloin in cold running water, dry it using paper towels. Place it in deep enamelled pan.
2. Mix rock salt and all spices except garlic, bay leaves and allspice in a separate plate. Cut half of garlic clove on a moderate plates, lard tenderloin with garlic and allspice. Peel the remaining garlic and mince it using a garlic press.
3. Combine minced garlic with spices in plate and mix until it will become homogeneous. Rub the tenderloin thoroughly with it from all its sides. Place it again in deep enamelled pan where bay leaves will already be. Cover it with cap and leave it in fridge for 2-3 days.
4. After 2-3 days put out the ready tenderloin, cut it in large pieces, spread them in separate packets and put them in freezer to keep them properly.
5. When you will need it, place it out of a freezer, slice it to thin pieces and feel how delicious this product is.
primeros, pepper, pickle, pork, salt, spices, tenderloin, allspice June 19, 2014 13:17
Autor Marina Peskova (cookpass.ucoz.com/)
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