Ingredients for Cooking Pork with Peaches
- Pork (shoulder or neck) 1.5-2 kilograms
- Canned Peach 1 can
- Sour cream 100 grams
- Laurel leaf 4-6 pieces
- Salt to taste
- Ground black pepper to taste
- Spicy herbs (rosemary, sage or others) to taste
- Main Ingredients: Pork, Peach
- Serving 1 serving
- World cuisine Romanian cuisine
Blender (mortar), Deep bowl - 2 pieces, Tablespoon, Paper kitchen towels, Kitchen knife - 1 - 2 pieces, Cutting board - 1 - 2 pieces, Plastic wrap, Kitchen hammer, Oven, Non-stick baking dish with a high side (size 32 by 24 centimeters), Food grade aluminum foil, Chef thread (twine), Kitchen scissors, Kitchen gloves, Dish
Cooking pork with peaches:
Step 1: prepare the marinade.
First, grind herbs with a blender or mortar. You can use not only rosemary, sage and laurel leaves, but also savory, oregano, saffron, dried basil or tarragon (tarragon).
Then we shift the resulting crushed mixture into a deep plate. We add sour cream there, to taste salt and black pepper. Mix everything with a tablespoon to a homogeneous consistency and put the sour cream marinade for a while aside.
Step 2: prepare and pickle the pork.
Now take a fresh piece of pork, preferably a shoulder blade or neck. We wash the meat under cold running water, dry it with paper kitchen towels, put it on a cutting board, cut the veins, film and small bones from it that could remain on the pork after chopping the carcass. If the meat looks like a solid, large piece, we make a longitudinal section on it.
We unfold the pork like a book and cover it with plastic wrap. Then we beat it with a kitchen hammer on one side so that the thickness decreases by about up to 2 - 2.5 centimeters, remove the film, grease the meat from all sides with the marinade, put it in a clean deep bowl and leave it to marinate for 25-30 minutes.
Step 3: prepare the peaches, oven and baking dish.
Meanwhile, preheat the oven up to 170 - 175 degrees Celsius and cover the non-stick baking dish with a large sheet of aluminum food foil.
After that, using a canned key, open a jar of peaches and put them in a deep plate. If the fruits are large (whole), you can cut them into slices, and if the peaches are pickled in slices or cubes, then leave them in their original form.
Step 4: we stuff and bake pork with peaches.
When the pork is soaked in marinade, put it on a cutting board and stuff it with peaches. Fruits can be laid out around the perimeter or laid out in a flat path in the middle. Then we turn the meat into a dense roll, tie it with twine or cook thread and put the formed product into the prepared form.
Then we connect the ends of the foil, wrap the pork roll in it so that there are no cracks, and put it in the preheated oven on 40 minutes. After the required time has passed, we cut the foil with sharp kitchen scissors, remove it from the surface of the cooking meat, raise the temperature of the oven to 190 degrees celsius and bake the dish yet 12 - 15 minutes until golden brown.
Then we put on kitchen gloves, rearrange the form with the finished pork on a cutting board, previously laid on the countertop, and let the roll stand at room temperature 10 - 15 minutes.
Step 5: serve the pork with peaches.
Pork with peaches is a hearty dish with an incredibly pleasant sweet-sour-spicy flavor. After cooking, the meat is removed from the oven and insisted for a while. Then they carefully remove the rope from the roll, serve it whole on a platter or pre-cut across slices from 1.5 to 2 centimeters thick and lay them out in portions on plates. This dish can be served with your favorite side dish: mashed potatoes, jacket potatoes, boiled rice, fresh vegetable salad. Enjoy it!
Enjoy your meal!
- marinade left over from peaches can be used to soak pies, cakes and pastries. Also, sauces, jelly, jelly are often made from it or added to sweet cereals;
- at will, slices of peaches can be mixed with freshly chopped rosemary, spinach and minced garlic, these ingredients combine perfectly and perfectly complement the taste of the prepared dish;
- instead of salt, you can use soy sauce, and replace black pepper with allspice or put two kinds.