Ingredients
-
2000
-
20
-
10
-
8
-
15
-
1
-
8
-
-
100
-
-
-
-
-
-
Directions
Pork Roast-Meat As I Like It!,Long time ago I was reading a book about monastery cooking from medieval times. Unfortunately I dont have this book with me, but fortunately Ive remembered some of the recipes. This is one I make quite often and you can eat it warm or cold. Very convenient for parties (cut it into thin pieces), you can serve it cold and keep it 2-3 days in refrigerator.
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Steps
|
1
Done
|
First Cut the Garlic Into Sticks. Pierce the Meat With Thin Knife an Put Into Holes Garlic Sticks, Rosemary Leaves and Cloves to Cover the Whole Roast-Meat. |
|
2
Done
|
Season With Salt, Pepper and Thyme All Over the Roast-Meat, Cover With Olive Oil and Put the Whole Peeled Onion Aside. If You Have Surplus of Clove, Stick Them Into Onion. |
|
3
Done
|
Put the Whole Pot Into Hot Oven (220c). the Best Is to Have a Clay Pot. Bake It For 2 Hours (usually: 1 Kg=1 Hour). |
|
4
Done
|
When Ready, Remove the Bones (if Any), Cut the Meat Across and Serve. |
|
5
Done
|
If You Decide to Have It Cold, Wait Until Cools and Cut Into Thin Pieces. |
|
6
Done
|
Serve With Baked Potato You Cam Bake Wit the Roast Meat, but Than Put the Potato 40 Minutes Before End. |
|
7
Done
|
Important to Know: Change Temperature During Baking: First 30 Minutes on 220c, Than 1 Hour on 180c, and Than Again on 220c Dont Eat the Onion, Just Throw It Away. You Can Also Make Sauce from Dripping. |
