Baked undercherevok in the oven in foil

Name: Baked undercherevok in the oven in foil
Total time: 1 h 50 min
Yield: 5
Ingredients: 800 g Puzanina; 6 cloves of garlic Garlic; 1 teaspoon Ground black pepper; 0.5 teaspoon Ground hot pepper; 1 teaspoon Ready mustard; 1 teaspoon Cilantro, coriander; to taste Salt

A very tasty and aromatic meat dish without much hassle or worry! Undercut is meat with layers of fat, along with the skin, cut from the bottom of a pork carcass. I sometimes make a roll from a thin undercut, and in our family it’s customary to boil a taller undercut, and when cooled, when it’s ready, coat it with a mixture of spices. My mother-in-law makes a more dietary dish - cooked in a double boiler or in a water bath with spices. Another option for preparing undercuts, which has taken root with us and is presented in this recipe, is baking it in the oven. This dish is served as a cold appetizer. Pork shank marinated with garlic, pepper or herbs and then baked in the oven is a good alternative to store-bought sausage. For baking, it is better to choose a piece with a wide layer of meat and thin layers of fat. The dish turns out to be satisfying, aromatic, and moderately spicy.

254

5102

Savannah Clark

Recipe author

Calories

1021kcal

Protein

12g

Fat

108g

Carbs

2g

*Nutrition per serving

Ingredients

Servings: 5

800g

6cloves of garlic

1teaspoon

0.5teaspoon

1teaspoon

1teaspoon

to taste

Step-by-step preparation

Cooking time: 1 hr 50 mins

STEP 1
In the photo - everything we need to prepare the undercut in the oven: garlic, mustard, spices, salt, foil, threads. Before baking in the oven, the undercuts need to be thoroughly cleaned of any remaining bristles and dirt. To do this, scrape the skin with a knife until it becomes light and smooth. If there are remnants of bristles, you need to scorch these places over the fire and then carefully scrape them with a knife. Wash the undercuts under running water and dry.
STEP 2
We need threads to wrap them around the undercuts. This way it will hold its shape better when cut when it cools down.
STEP 3
We pass the garlic through a press and rub it on the undercuts on all sides.
STEP 4
Mix coarse table salt, black pepper and hot pepper, coriander in a separate bowl. Select the amount of spices and salt to suit your taste, but it is still better to under-salt the undercuts than to over-salt them, otherwise the salt will overwhelm its taste.
STEP 5
Sprinkle with a mixture of spices and salt. Carefully rub the spices into the undercuts with your hands.
STEP 6
Transfer the undercuts into a deep bowl. Coat with prepared mustard, distributing it evenly throughout the entire piece. Select mustard based on your taste - after all, it can be either very spicy or mildly spicy. You need to marinate the undercuts for 3-4 hours, but it is better to leave for 8-10 hours. I left it on all night.
STEP 7
Before baking, preheat the oven to 200 degrees. We transfer the undercuts to a piece of foil, leaving enough free space around the edges. We connect the edges, pinch them tightly, tuck them in, and we get such a plump envelope. It is better to fold the edges 2-3 times, then during baking the meat juice will not leak out, and the dish will turn out juicy. It is better to bake it in a mold with sides so that you can pour a little water. Place the baking sheet in the preheated oven.
STEP 8
At a temperature of 200 degrees. bake for 40 minutes. on the bottom shelf. If during this time the water evaporates completely, add more. Then move the baking sheet higher, reduce the temperature to 180 degrees. and bake until done (another 20-50 minutes). The photo shows a cut piece and part of the finished undercut after I cooled it, removed the threads and cut it into pieces.
STEP 9
If the undercut is ready, turn off the oven and leave it to cool gradually. Unwrap the foil and transfer the undercut to a plate. When it has cooled to room temperature, put it in the refrigerator to cool completely. Then remove the threads, cut it, put it on a dish, serve with fresh, pickled, salted vegetables (according to season and availability), and plenty of herbs. You can offer it adjika and mustard. Let's eat and have fun!