Pork in the sleeve

Pork in the sleeve is not only delicious, hearty and very fragrant, but also a very useful hot dish. Baked meat, unlike cooked or fried meat, does not lose its useful properties in the form of proteins and fats, which are so necessary for the human body to maintain strength. Pork in the sleeve is a very versatile meat product that can be used to cook any other, no less delicious dishes!

Ingredients

• Pork (boneless loin or neck) - 1 kilogram
• Garlic - 1 head
• Vegetable oil - 100 ml
• Lime - 1 piece
• Garlic - 2 cloves
• Ground bay leaf - 1 teaspoon
• Cilantro - 1 bunch
• Coriander seeds - 1 tablespoon
• Honey - 2 teaspoons
• Cumin seeds - half a teaspoon
• Red pepper flakes (hot) - 1 teaspoon
• Black pepper peas - 10 peas
• Coarse salt (without iodine) - 1 tablespoon

Directions

1. To begin, choose the right meat, excellent pork comes from the loin without bones, neck, and pork leg without excess fat and skin. This recipe uses the neck of the pig. First, rinse the meat under running water and dry it with paper kitchen towels from excess moisture. After, put the pork on a cutting board and clean with a knife from the husk and excess lard. If desired, you can cut 1 piece of meat into 2 equal halves. Now peel 1 clove of garlic, cut each clove into 2-3 pieces or if the garlic consists of small cloves, you can leave them whole. Set aside one clove of garlic, it will be needed for the marinade. After a sharp thin knife make vertical holes in the pork on all sides to a depth of 6 centimeters. Stuff the meat with garlic, put it in a deep bowl and start cooking the marinade.
2. Take a bunch of cilantro and wash it under running water with lime. Shake the greens over the sink from excess liquid, dry the citrus with paper kitchen towels. Put a bunch of cilantro, a clove of garlic in a dry and clean blender bowl and grind the ingredients into smaller pieces for 30 seconds on medium speed.
3. After cut the lime into 2 halves and squeeze its juice by hand directly into the blender bowl to the greens and garlic.
4. Turn the blender on again for 10-15 seconds and mix the ingredients to make as much juice as possible.
5. Turn off the kitchen appliance and add a bay leaf, coriander seeds, cumin seeds, red pepper flakes, black pepper peas and a large salt without iodine to the bowl.
6. There pour the required amount of honey. And then vegetable oil.
7. Turn the blender on medium speed and mix all the ingredients placed on it until smooth for 1 - 2 minutes. In the liquid mass, small pieces of unground spices and greens are allowed. The marinade is ready, it's time to start marinating!
8. Take a sleeve for baking, which it will be, depends only on your desire. This can be a solid sleeve, which you have to cut and fasten with special clips on both sides. Or the usual one-sided sleeve, which must be fixed on one side, this is what is used in this recipe. Put the meat in the sleeve and fill it with the resulting marinade. Immediately close the sleeve with clips so that there are no cracks, put the meat in a deep bowl and put it in the refrigerator for 1 hour, allowing the pork to marinate.
9. 15 - 20 minutes before you take the meat out of the refrigerator, remove the non-stick pan from the oven and heat it to 190 degrees Celsius. At the end of the required time, remove the meat from the refrigerator, place it in a cold non-stick baking dish and place the form on a cold baking sheet. After all this construction, set in a preheated oven and bake the meat for 1 hour. Then open the oven, very carefully cut the inflated sleeve for baking with a knife, gently twist its edges, helping yourself with a kitchen towel and let the fragrant pork cover with a ruddy crust in a closed oven for another 30 minutes.
10. Then turn off the oven, allow the meat to infuse in it for 7 - 10 minutes and remove it from the oven with a kitchen towel. Now the most important thing! During roasting, the meat released a lot of juice, do not pour it out, carefully transfer the baked pork to a large flat dish with a kitchen spatula, and pour the remaining juice into the saucepan. Cut the slightly cooled pork into thin slices, place it on a plate and pour the fragrant juice from the saucepan.
12. Bon Appetit!