Baked Pork with Vegetables
⏳ Time
3 hours
🥕 Ingredients
7
🍽️ Servings
12
Description
For baking meat, you can use neck, shoulder, hindquarters, or even a boneless or bone-in steak. Depending on the type of meat you choose, it will be tougher or softer, juicier or drier, fatty or lean. I will explain the general idea of how to bake meat.
Ingredients
- Pork Blood - 6 lbs
- Fatback - 7.1 oz
- Garlic - 2 heads
- Salt - 1.1 oz
- Safflower Oil - 1 fl oz
- Onion - 8.8 oz
- Frozen vegetables 'Hawaiian mix' - 2 lbs
Step by Step guide
Step 1
First, preheat the oven to 200–410°F (392–410 degrees Fahrenheit) and take the vegetables out to thaw. Peel the garlic (a quick way to peel garlic is to cut off the root of the whole head, place it in a container, and shake), we will need 2 heads for 3 kg of meat.
Step 2
Cut the fatback into elongated pieces about 0.5–1 cm thick, according to the number of garlic cloves you have.
Step 3
Make incisions in the meat, forcibly insert 1 clove of garlic and 1 piece of fat into each incision. The meat should be punctured with these garlic-fat plugs all over — the more, the juicier and more aromatic the meat will turn out.
Step 4
Grease a baking tray with sunflower oil, rub the meat with salt, making sure it seeps in and seasons the meat inside during cooking. Once the oven is heated to a high temperature, place the meat inside. Ideally, if the oven has a fan and a top heating element, they should be turned on. At this temperature, keep the meat for 10–15 minutes, which is usually enough to form a golden crust.
Step 5
Change the temperature from 200 to 320°F (392 to 320 degrees Fahrenheit) and forget about the meat for a while. Meanwhile, prepare the thawed vegetables.
Step 6
Peel the onion and slice it into half rings. Place a frying pan on high heat, pour in the oil, and wait a minute for it to heat up. Add the onion, sprinkle with a pinch of salt, and stir. Fry until golden brown. When the onion is ready, add the thawed vegetables. Reduce the heat to medium. Do not cover with a lid; the moisture from the vegetables should evaporate, and they should start to fry. Cook for about 10–15 minutes, until the steam coming from the vegetables is minimal, remembering to stir. Season with a pinch of salt and pepper (spice lovers can add dried basil and oregano). Then cover with a lid and simmer on low heat for another 10 minutes.
Step 7
The meat should stay in the oven for 1.5 to 2.5 hours, depending on the size of the piece, ultimately it will be cooked through with its juices and will be tender with a crust.
Step 8
Remove the vegetables from the heat and serve them with sour cream and a piece of meat; I also add some salsa to the meat.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.