I would even say classical English. The main elements of this recipe are repeated at Ramzi, Oliver, and on the BBC food site. My option is no exception. As a result, the most delicate pork splits into fibers, a crispy, crusty crust, and a sauce. I have an orange note. Ideal for a festive table, profitable on a daily basis. Breast (in Ukraine - pod Chere via) - inexpensive meat portion and you can cook a piece that will last for several days.
Pork breast on the skin - 1, 5 kg
Carrots - 2 pcs.
Celery - 2-3 petioles
Onion - 1-2 pcs.
Vegetable oil - 2 tbsp. Spoons
Fennel seeds, coriander, and black pepper - 1 teaspoonful
Garlic - 2 cloves
Thyme - a pair of twigs
Orange - 1 PC.
Cognac - 3 tbsp. Spoons
Salt, black pepper
To begin with, marinade. Fennel, coriander and black pepper should be roasted in a dry frying pan and crushed in a mortar.
Add garlic and thyme to the mortar and grind everything into a paste. Pour in the olive oil.
Make thin shallow incisions on the skin. Grate the meat with a large salt, then with a marinade pasta. Leave for 2-3 hours at room temperature or at 12-24 in the refrigerator.
Before baking, clean the vegetables and cut them large. With an orange, thinly peel off the zest (so that it does not get white) and cut into several pieces.
Lightly grease the baking dish, put vegetables and zest on the bottom. On them, the skin upwards is the brisket.
Put in a preheated oven.
Temperature first 30 minutes - 200 degrees. Then the temperature should be reduced to 150 degrees. Take the meat, pour 2/3 cups of water to the vegetables and squeeze out half of the orange juice. Return back and bake for 2 more hours. After the specified time, again get meat. If there is no liquid at the bottom, add half a cup of water and return it to the oven. Increase the fire to 180 degrees and bake for another 20 minutes.
Meat to get and lay out on a cutting board.
Add the vegetables and pour into a saucepan. Add cognac and juice from the second half of the orange. If the liquid is small - more water. Boil and boil for a third. Pour into a blender bowl, mash and rub through a sieve. Must be a consistency sauce-like liquid sour cream.
With pork cut the crust. Peel it of excess fat, if it remains.
Cut the meat into portions, crust too. Serve with sauce.
Classic baked pork brisket with crispy crust
4/ 5Oleh edward gilas