Baked pork in a glaze of balsamic vinegar

Main dishes

Ingredients

• 1 - 1 ½ kg of pork pulp (ham, shoulder)
• 1 tbsp. sea ​​salt (to taste)
• 2 tsp. ground dried onions (to taste)
• 2 tsp ground dried garlic (to taste)
• 2 tsp smoked paprika (to taste)
• 1-2 tsp ground black pepper (to taste)
• 1 tsp ground coriander (to taste)
• 2 tsp chopped rosemary (to taste)
• 160 ml of brown sugar
• 80 ml of vinegar - balsamic

Directions

1. In a small bowl, mix spices with salt. Thoroughly grate the resulting mixture of meat, wrap in cling film and refrigerate for 5 hours (preferably 24 hours).
2. Remove the meat from the refrigerator at least 30 minutes before cooking. tightly tie the meat with cooking twine (put in a cooking net). Preheat the oven to 170 Cº.
3. In a small saucepan, mix the sugar with vinegar - balsamic On low heat, stirring constantly, heat until small bubbles appear. Remove the glaze from the heat.
4. Put the meat on a baking sheet with a grid and carefully grease 2/3 of the glaze. Put the pan with the meat on the middle level of the oven. Bake for ~ 1-1 ½ hours, periodically lubricating with icing. Remove the finished meat from the oven and let "rest" for 10 minutes.
5. Serve cut into portions.