Oven-Braised Pork
⏳ Time
4 hours
🥕 Ingredients
7
🍽️ Servings
10
Description
It is important to note that brining any(!) meat or poultry before roasting makes a significant difference in flavor; the meat becomes incredibly tender and juicy.
Ingredients
- Garlic - 1 head
- Pork Blood - 4 lbs
- Brown Sugar - 2 spoons
- Vegetable Oil - 1 fl oz
- Spiced Tomato Juice - 5 teaspoons
- Coarse Salt - 2 spoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak a piece of lean pork thigh in a saltwater solution (2 tablespoons of coarse salt per liter of water) for one to two days, keeping it in the refrigerator.
Step 2
After the time is up, remove the meat from the brine and rinse it. The oven is preheated to the maximum temperature.
Step 3
Crush a head of garlic and mix it with 2 tablespoons of brown sugar, pepper, any tomato sauce to taste (I used a Turkish salad with onions and parsley), and vegetable oil. DO NOT ADD SALT! Massage the meat well with the sauce, then wrap it tightly in foil, ensuring that the top layer of the foil is open for easier access to the meat while roasting.
Step 4
Reduce the oven temperature to 130-302°F. Place the meat on a baking tray and forget about it for about 3.5 to 5 hours. After 3 hours, check the meat — it should be very tender, like butter.
Step 5
Once the meat is cooked, remove it from the oven and let it rest for 10-15 minutes, covered, to allow the juices to redistribute.
Step 6
Serve with celery puree.
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