V'yalene m'yaso

Cooking this meat is quite long, but does not require much effort, and the result is excellent!

Ingredients

• pork - 1 kg;
• red pepper, allspice, bay leaf, paprika, coriander - to taste;
• water - 1 liter;
• salt - 4 tablespoons.

Directions

1. At the very beginning, prepare the brine. To do this, take a pan and pour water into it, add salt and put on fire.
2. As soon as the water boils, pour all the spices and herbs that have been prepared in advance. Let it boil for 3 minutes and remove from heat. Next, be sure to use brine only at room temperature. Then strain through a sieve to separate the water from the seasoning.
3. Then the piece of meat must be washed, it is better to wash it in warm water, then put it on a cutting board and cut everything unnecessary with a knife, namely fat, film.
4. Now put the following spices in a mortar: broken bay leaf, peppercorns, cumin and coriander paprika. Grind until smooth. All this is transferred to a bowl and pour red pepper and salt on top.
5. Next, put the meat in a pan with brine so that the brine completely covers the meat. Put for three days in the refrigerator to pickle. Meat should be turned in brine 1-2 times a day. You need to cook more brine so that the meat floats freely in it.
6. When this time is over, remove the meat from the brine, wipe with a napkin (preferably a kitchen paper towel), lay out on a sloping surface. Then cover with a cutting board and put the load on top.
7. Let the excess liquid drain for an hour. Spread on a plate and rub with a mixture of spices, among which must be ground red pepper, which has good preservative properties.
8. Next, put a piece of gauze on the table and spread the meat on it. Wrap and place in a clean bowl. Everything should stand under a covered lid in a cool place or in the refrigerator for two weeks. Then remove the piece of gauze again rubbed with a freshly prepared portion of the seasoning mixture. Then wrap in a clean piece of gauze. We hang this piece of gauze in the prepared room, the room must be ventilated.
9. At the end of the allotted time, remove from the gauze and the dish is ready. Cut into thin slices and spread on a beautiful plate.