Nothing like a decent piece of roast pork! This is one of those dishes, which not quite, that they taste good, they are bad, it still runs well enough, that they can be served even to demanding guests during Sunday lunch.
Unfortunately, there is also the dark side of the roast pork loin: it's not a dish, which you can do just like that, spontaneously. Requires planning two days in advance – because that's what he will spend in the refrigerator while curing. But I guarantee, that planning and waiting will pay off!
Ingredients for 4 portions:
70 dag schabu
pickled salt – about 15 g
Herbes de Provence
sweet pepper powder
lard
We start with pickling the pork loin. Wash the meat, and then rub with pickled salt, paprika and herbes de Provence. Let's remember, not to use more than 20 grams of pickled salt per kilogram of meat, otherwise the nitrites contained in it may harm us. After this operation, we put the meat back on the plate, cover with aluminum foil and put in the fridge for two days.
After two days, prepare a casserole dish, in which we bake the meat. We put a little lard, and then put the already cured pork loin. No accessories are needed. Put the covered pan in the oven preheated to 180-200 degrees and bake for about an hour and a half. We do not remove the cover at the end, because the top of the meat may dry out excessively, better, to stay juicy.
When the meat is ready, we cut them into approximately centimeter slices and serve them as desired. Enjoy your meal!
Nothing like a decent piece of roast pork! This is one of those dishes, which not quite, that they taste good, they are bad, it still runs well enough, that they can be served even to demanding guests during Sunday lunch.
