Pork Korean on the bone. Korean on the bone

Arrangement of the site 20.10.2019

Arrangement of the site

For this dish, no special cooking skills are required, therefore anyone will cope with it.

In anticipation of the upcoming pleasure, we suggest finding out how to fry a pork core in a pan to please yourself and your seven juicy meat! And we, in turn, are confident - this recipe will be a favorite in your culinary book for a long time!

Choosing a pork korey

To begin with, remember, and what is Korean? It is not ababa what a piece of pork, but specifically the dorsal part and, preferably, with a bone! It is worth recognizing that this product uses our owners is very popular.

If you need to quickly feed and please the households with a delicious dish, then just the Korean is suitable as it is impossible!

Pork meat contains a whole complex of trace elements and vitamins of the group in the metabolism and organization of nervous activity.

We now turn to the next important stage. We need to choose the Korean correctly!

Meat must have the following qualities:

Color gently pink, uniform over the entire surface;
The smell of fresh product is practically absent. He is gentle and pleasant;
Fat layer should be white. Yellow color indicates the old age of the animal;
When pressing a finger on the surface of fresh meat, no dents remain.

Preparation of meat to frying

After the main stage with the choice of meat behind, we can begin to challenge over our future dinner or dinner.

We put the barbecue on the cutting board, we remove the sharp knife excess fat, the film, cut into a portion slices with a thickness of 1.5 cm so that each piece has a bone.
Then we rinse the pieces of the Korean under cold water and wipe the paper towel.
Further, so that the meat is better plunge and become soft, slightly beat it with a kitchen hammer. To do this, it is better to place the Korean in the film, in this case we will protect ourselves from meat splashes and not split the bone. It is important to keep the best taste of dishes!

Before the final stage of cooking, rub the portion pieces of meat with vegetable oil and give them to lie down at room temperature for 15 minutes. It is also necessary to preserve the softness of the product during the frying process.

How to cook pork cores in a frying pan

Today we take the most simple and fast option with you and find out how to fry a pork bar in a frying pan on a vegetable oil. This option is not only easy to perform, but also allow us to feel all the charm of natural meat. A, I must say that Korean has excellent taste!

The meat in front of hot can be rubbed with spices so that Korean does not just look appetizing, but also acquired a spicy taste.

You can also use different types of marinades. And in this case, we will see a lot of options that turn each dish into the masterpiece. Marinades can be based on lemon, balsamic vinegar, olive oil and adjika, beer and even kvass!

But we decided to dwell on the preparation of the most preserving the taste and individuality of the Korean.

Immediately before the hot salt of meat and put on a hot frying pan. Oil use at will. If we decide that it does not hurt us, we lubricate a frying pan with a thin layer.

At the latest important stage of cooking a long-awaited dinner, we must know exactly how much to fry a pork bar in a pan. From this will depend on whether our dinner will make relatives or not.

Fry meat for 5-7 minutes on each side. Then the frying pan cover the lid and give me a dish for another 5 minutes.

How to find out whether fried korean

At the very end of cooking, let's try to pierce meat with a sharp knife. If transparent, colorless juice is distinguished, then our Korean is ready! If we see the pinkish juice, it is a sign of the contiguity of the product, and we add a few more minutes to extinguish.

And at the dinner table we are waiting for our witchcraft: beautiful, appetizing, excess indescribable fragrance, dish!

Of course, it will not be a crime if we give such a yummy with pasta or buckwheat, but you will agree that this is not the best option.

But when the fried Korean appears in front of us in the frame beautifully laid stewed vegetables, and the red wine will splash in the glasses, here we will understand that our works do not disappear for nothing!

And the main outcome will be the joy and pleasure of our favorite households, with the appetite absorbing the result of our culinary creativity.

Often, the hostess in recipes meet such a component as Korean, but few people know what it is. Many understand the fact that this is part of the animal carcass, but what it looks like, remains a question. How to distinguish this clipping from other types of meat, what makes it cooked from it and is it suitable for the preparation of dietary food? Let us not only get the answers to these questions, but still learn to choose to choose, keep and cook the Korean.

What is Korea

Korean meat is the spinal part of beef carcasses, lamb, but more often pork with a bone. It is also called pork cutlet on the bone. In addition to meat, there are ribs in the product, a small cut of the spine and a minimum of Sala. Some people confuse this clipping with carbonade, but such an opinion is wrong. Carbonade is selected from the spinal lumbar part of the carcass, does not have bones and has a silent layer to 5 mm. The Korean is almost deprived of a sala, therefore refers to dietary products, it is considered a delicacy and is used to prepare a variety of useful dishes.

What looks like

Pork Korean looks like a long piece of the dorsal part of the carcass of the animal rectangular shape of a homogeneous color with ribs and a slight branch of the spine. Fibers tender cutting, soft, fragrant, pulp has a lightweight salty flavor. The big advantage of meat is the lack of fat, film and lived, which greatly simplifies the cutting and does not require additional manipulations for cleaning the product.

Beneficial features

One of the main beneficial properties of swine meat is the ability to be easily absorbed by the body and thicken the feeling of hunger in a short time. The product is recommended for the use of athletes, people having problems with bone, muscle tissue, since the fibers of the Koreans accelerate the process of cell regeneration, strengthen the immunity. In addition, the Korean is useful for pregnant women, because the large protein content stimulates the reinforced milk production. In addition to the above useful qualities, the pork clipping includes:

Vitamins of group B, normalizing the functioning of metabolic processes and the work of the nervous system.
Niacinic acid protecting the organism from platelet, hypertension, diabetes.
Iron, whose deficit leads to anemia.
Minerals: potassium, calcium, molybdenum, magnesium, sodium, selenium, chrome, phosphorus.

In addition, there are also harm that can cause the body a spinal piece of pork carcass. It is not necessary to excessively use such a product to people following their weight, since the meat of the calorie. The rate is not more than 300 g per day, but those who suffer from obesity, it is better to abandon such food at all. Pork Korean abuse can still provoke an increase in blood cholesterol and the occurrence of cardiovascular diseases. Pay attention to the individual intolerance of the product by the body, which is contraindicated to eating food.

How to choose meat camp

Before proceeding with the process of preparation of the product, it must be properly chosen, guided by these criteria:

Smoke the goods. Fresh pleasant smell speaks about fresh high-quality product, sour, fierce - about torn.
Choose pork meat on the bone, with ribs that will help make sure that you take the spinal part and nothing else.
Consider the color of the Korean. It should be bright, pink, uniform. The presence of bruises and stains indicates a damage of the product.
The ratio of the pulp and the scrap should not be uniform, the layer of the salla must be minimal, and its color is white. The yellowish shade says that in front of you with a clipping of an old animal.
Check the freshness of the product is possible by pressing the flesh. If the dent quickly recovered - boldly buy, this is a fresh pork core of the first grade. Non-freight product will keep the trail from the finger for a long time.
The presence in the pulp of substances that lock the color can only be detected after the cooking of the product. This will tell the change in the shade of pork meat and muddy broth.

Storage rules

Baked meat Korean must be tightly wrapped with foil (you can in several layers) and store in the refrigerator. Fresh product Experienced cooks recommend immediately prepare, so as not to spoil its taste and beneficial properties. If you do not plan to put pork cut into some time in the near future, laughing with a paper towel, wrap in foil and remove into the freezer.

Application in cooking

The nutritional value of swine Korean makes it possible to attribute it to dietary, lean products, but compared to chicken, turkey, this meat will not come first. If you compare such a clipping with other parts of livestock carcasses, then it is the most suitable for the preparation of healthy dishes. Heat treatment applies any: Cooking, baked in the oven, multicooker, grilled, frying in a frying pan.

The indisputable advantage of the product is the absence of the need to add a lot of salt in the cooking process, since such part of the pork has a natural brazus. In addition, the presence of a certain amount of fats in the pulp does not require additional addition of oil, without which the bird, for example, will become dry and rigid.

What are cooking from pork cores

In modern cooking, this part of the pork carcass is used everywhere. The most famous, popular dishes of different kitchens of the world, which are preparing from the gentle boring, are considered:

steak;
meat rolls;
diet cutlets;
catlet in Kiev on the bone;
choir chops;
escalope;
barbecue;
roast;
soups, borsch;
bujhenina;
schinitzel, etc.

Cooking recipes

Today there are quite a few dishes prepared from this part of pork carcass. Such popularity of the product is due to a dense, but not a rigid structure of the pulp, shape and amazing taste. Each recipe suggests different methods of heat treatment, the use of various spices, marinades and other ingredients. In any case, the meat is delicious, fragrant, but do not forget about the high caloric content of the product. Consider that the calirage of each dish is indicated per 100 g of treats.

Pork Korean on the bone in the oven

Time: 1.5 hours.
Number of portions: 4 persons.
Calorie dish: 214 kcal.
Kitchen: European.
Difficulty: Easy.

Such a dish is obtained not only insanely tasty and incredibly fragrant, but also very beautiful. He is not ashamed to serve for a festive table, surprising all the guests with his outstanding culinary abilities. A boiled rice, potatoes or potato mashed potatoes can be served on a barrier to baked pork Korean, but fresh or baked vegetables will be a wonderful option. Prepare such a dish in your kitchen, feel yourself a cook of the famous restaurant.

Ingredients:

pork cutlet on the bone - 4 pcs.;
onions, apple - 1 pcs;
vegetable oil - 2 tbsp. l.;
garlic - 3 tooth;
rosemary - 2 branches;
black ground pepper, salt - to taste.

Cooking method:

Meat product rinse, dry with a towel. In grate with spices from all sides, leave half an hour to soak.
In the pan heat vegetable oil, fry the cutlets from all sides to 3 minutes.
To shift into the form for baking, put garlic sliced \u200b\u200bwith slices, apples and onions by half rings, rosemary.
"Seal" from above foil, bake 40 minutes at 200 degrees. Remove, make a small suction with a knife. If the pinkish juice flows - put the dish in the oven for another 10 minutes.

With potatoes in a pan

Time: 1 hour 50 minutes.
Number of portions: 3 persons.
Calorie dish: 166 kcal.
Purpose: For breakfast, lunch, dinner.
Kitchen: European.
Difficulty: Easy.

This recipe immediately includes a side dish, so it does not have to be prepared separately. The advantage of the dish is that all components in the cooking process are soaked with juices, fragrances each other, constituting a delicious culinary composition. With the pulp, it is better to cut the layer of the sala to get a non-burning product, because the vegetable oil will be added during frying. Seasoning to pork meats can be replaced by any other herbs and spices.

Ingredients:

pork meat Korean - 600 g;
potatoes - 1 kg;
onions - 1 pc.;
lachy oil - 50 ml;
water - 2 tbsp.;
seasoning to meat, salt - 1 tsp.

Cooking method:

Meat cut the portion slices, onions - half rings, potatoes - cubes.
In the pan split the oil, fry the pork for 3-4 minutes on each side.
At the end, pumped onions with potatoes, add seasonings, mix.
Pour water, reduce the fire to a minimum, cover the lid and extinguish the dish of 45-60 minutes.

Time: 13 hours.
Number of portions: 10 persons.
Calorie dish: 256 kcal.
Cuisine: Eastern.
Difficulty: Easy.

This treat is a real find for lovers of outdoor activities in nature. Skewers are prepared in different ways, but in this performance, the dish begins to play with new paints. The marinization process will take no more than 3 hours, but it is better to leave products for the night. Herbs and spices declared in the recipe add kebabs from lamb sawnage oriental notes. Enjoy a delicious meat dish with smoke aroma and an appetizing ruddy crust at any time of the year.

Ingredients:

lamb core - 2 kg;
onions - 1 kg;
kinza (fresh) - 60 g;
zira, Coriander (ground), Sumy - 1 tbsp. l.;
salt to taste.

Cooking method:

Kinza is thoroughly rinsed, crushing, shifting into a deep saucepan.
Clear onions, cut into semir and together with seasonings and spices to send to the kinse.
Everyone to melt hands to get juice.
Mathematically wash well, dry, cut into portions on ribs, mix with the rest of the components, leave marinated for the night.
Slide meat pieces on skewers, fry dish on a fire to ruddy crust.
Serve, sprinkling onion, mixed with a summa.

Time: 2 hours.
Number of portions: 2 persons.
Calorie dish: 279 kcal.
Purpose: For lunch, dinner.
Cuisine: international.
Difficulty: Easy.

Pork Korean steaks can be frying, both on the season and grilled and grid. To accelerate the process, the meat can be pre-marked literally for an hour. If you decide to fry a dish at a rate, cut the steaks of a lesser thickness, so they will prepare better. Additional taste quality dish give sauce based on honey and soy sauce. Whatever the way of roasting you choose, pork will be very fragrant, juicy, with an appetizing ruddy crust. Cutting the finished pulp with thin slices, you can apply it as a snack.

Ingredients:

pork steaks on the bone - 500 g;
mustard French, soy sauce - 2 tbsp. l.;
rosemary (Dry) - 2 h.;
garlic - 3 tooth;
honey (liquid), lean oil - 1 tbsp. l.;
salt, pepper - to taste;
boiled water (warm) - 1 tbsp.

Cooking method:

Pork steaks cut into pieces of 0.5 cm. Rinse, dry, make on every piece of cuts from two sides at a distance of 1-2 cm from each other.
In a separate container, put the garlic passed through the press, pour rosemary, pour the soy sauce, water.
Stir, lay out in the marinade steaks, leave for 1 hour.
Then, pork meat remove, salt, pepper, fry on a hot frying pan on both sides, while it does not bother and do not shit.
After that, you can pour some oil, add water with small portions and continue to cook under the lid. Make sure the liquid evaporates, pour again. This process will take no more than half an hour.
Mix honey with mustard, pour a ready-made dish sauce.

Time: 7 hours.
Number of portions: 5 persons.
Calorie dish: 127 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: Easy.

The spinal part of the pork carcass can be prepared, leaning in the onion husk. The product acquires an excellent color of smoked meat, but the characteristic fragrance, nevertheless, will not. Some hostesses add liquid smoke to get the desired smell, but the utility of this fluid is doubt. The resulting dish is cut by portion slices and is served as a snack, it looks amazing even on the festive table. You can take a treat with you to work, picnic, use instead of sausage for sandwiches. Such a snack is perfectly combined with different sauces, vegetables.

Ingredients:

the spinal piece of pork on the bone - 600 g;
water - 1 l;
salt - 120 g;
long husk - 2 handstones (large);
garlic - 3 tooth;
red, black pepper - 0.5 h. l.

Cooking method:

The husks are pre-rinsed, give dry, lay out in a pan. Pour salt, pour water.
Put on the stove, boil.
Meat wash, dry, put in a boiling brine. Peel on strong half an hour.
Fire turn off, cover with a saucepan with a lid, leave on the stove to full cooling.
Then put the saucepan in the fridge for 4 hours.
Skip the garlic through the press, mix with two types of pepper.
Next, take a pork from the brine, dried with paper towels, grace the garlic mixture.

Pickup recipe

Time: 49 hours.
Number of portions: 10 persons.
Calorie dishes: 152 kcal.
Purpose: snack.
Cuisine: international.
Difficulty: Easy.

Solit this part of pork clipping can be dry and with brine. Choosing the first method, make cuts in the product, putting the garlic slice and favorite seasonings. Then profuse the entire piece of salt, wrap the cloth (to absorb extra moisture) and leave for 10 hours at room temperature. After that, remove the fabric, and wrap the dish in the foil or food film by placing it in the freezing chamber. The second method requires a little longer, but does not differ complexity. If you decide to pickle a barbecue with brine, follow the requirements of this recipe.

Ingredients:

pork clipping - 1 kg;
water - 1.5 liters;
garlic, a mixture of peppers - to taste;
salt - 0.5 tbsp. l. In brine + 0.5 tbsp. l. on wip.

Cooking method:

Boil water, pour salt, stir until complete dissolution.
Rinse pork meat thoroughly, to dry, make cuts and polish garlic slices. Grasp salt.
Share meat into a deep container, pour the cooled brine. Remove in the refrigerator for 2 days.
Then get it, remove the extra salt, moisture (use napkins, knife), grasp the pepper, keep the food film, stored in the freezer.

Choons in a pan

Time: 1 hour.
Number of portions: 2 persons.
Calorie dish: 351 kcal.
Purpose: For lunch, dinner.
Cuisine: Russian.
Difficulty: Easy.

In search of the original dish to the festive feast, pay attention to the pork chop cooked in the pan. Meat choose on the bone (Korean) or without it, the treats will be equally tasty. The use of the klyar contributes to the preservation of the melt, and the solid cheese gives a spicy flavor. Decorate ready-made chops of dill, tomato slices or pickled cucumber. Believe me, such a dish will quickly disappear from the plates, so take care of the additive.

Ingredients:

pork meat Korean on the bone - 450 g;
egg - 1 pc.;
cheese - 70 g;
soy sauce - 5 tbsp. l.;
lachy oil - 3 tbsp. l.;
flour - 2 tbsp. l.;
salt, spices (cumin, mayoran, rosemary) - 1.5 h.;
dill.

Cooking method:

Pork meat wash, dry, cut down 1.5 cm with slices.
Wrap each piece in the food film, disconnect the special hammer on both sides.
Remove the film, rub the chops with spices.
From flour, eggs, soy sauce make a clarity, whipping the components with a whisk to homogeneity.
Heat the oil in a frying pan, each chop "to buy" in the batter, lay out on the pan.
Fry on high heat 4 minutes, cover with a lid and tomorrow for another 5 minutes. The same to do on the other side.
A couple of minutes before the end of the frying sprinkle with grated cheese meat, let him roll up under the lid.
Serve dish, decorating dill.

Getting Started to prepare any treats from the spinal clipping pork, follow the following recommendations of the leading chefs of famous restaurants:

Use a special thermometer (thermospace) to determine the temperature of the flesh. So, you will understand that the product is done, and malicious bacteria inside died.
Spicking meat, remove it for the night of the freezer in the refrigerator, and then leave at room temperature for a while. Do not use hot water or microwave for defrosting the product.
If you are going to cook a broth for soup, leave a bone to give nutrition.
Remove all fat layers to get rid of the product from excess fat.
Press the meat extra taste, aroma with the help of spices, you can pick it up if desired. For this, an ordinary mayonnaise is suitable, mixed with mustard.
Frying the Korean, do it on average or high fire for 4-5 minutes on each side.
Do not serve a dish to the table immediately after the cooking process. Leave it for 20 minutes to distribute juits inside the pulp.

Video

Today we will talk about how to prepare pork cores in the oven juicy and tasty. To do this, take a small cut without bones, quickly frighten the frying pan, and then bring until readiness in the oven. Preparation simple. Here the main thing is not to reap and do not overcover gentle meat. Perhaps the most difficult thing in the recipe - wait, when the ready-made baked pork Korean will "relax" the time laid and reach the full condition. Do not violate the recommended recommendations, and your dish will be delicious, as in the restaurant!

Total cooking time: 28 minutes + 30 minutes on "rest"
Output: 4 servings

Ingredients

pork Korean without bone - 500 g
salt - 3 chips.
mixture of ground peppers - 3 chips.
rosemary and thyme - 1 chips.
vegetable oil - 1 tbsp. l.
garlic - 2 tooth.

How to cook pork core

I was rinsed and dryed by paper towels. He grapted with pepper and salt from all sides.

In principle, you can only be limited to pepper and not add any more seasonings to keep the purity of taste. But I decided to add more on the pinch of dried herbs - Rosemary and Thyme. If you wish, you can use Italian seasonings, garlic powder or buy a ready-made pork mixture in the store.

He laughed with a frying pan with thick walls and the bottom, the best cast iron. It should be heated hot. I poured 1 spoonful of oil to the pan, warmed and laid out a pork core - a fat layer down. It continued to prepare on a strong fire, without a lid, for 2 minutes.

When fat was wound and the Korean was twisted, I turned her on the opposite direction. Roasted 2 minutes, the fire still should be strong.

To "seal" all the juices inside the piece, fry the Korean needs not only from above and below, but also the sidewalls - about 1 minute. In general, the roasting account of the entire Korean takes 7-8 minutes.

It remains to bring meat to the condition so that it prepared inside a piece. I left Korean in a pan, in which fried (can be transferred to the form for baking, slightly warmed in the oven). Fat layers should be bottom. For the fragrance, a couple of cloves of garlic, purified and crushed flat side of the knife added to the frying pan. From above tightly tightened meat foil. And immediately sent to a hot oven, preheated to 180-190 degrees.

Baked 20 minutes, after which it took out of the oven, but the foil did not open. Let the baked Korean "rest" 25-30 minutes, then the juices inside the meat will be evenly distributed, and do not flow out, if you try to cut a too hot piece. Cooking time can vary depending on the magnitude of the Korean - if it is more than 500 grams, then it will be necessary for 30-40 minutes. Consider also the short and thick piece will be carried out longer than the same weight, but thin and long. The exact time will help determine the thermometer for meat. Inside the piece, the temperature should reach 70 degrees to the rest and approximately 75 degrees after rest.

After the meat stands 30 minutes, you can cut it and serve it. You can serve with any garnish to choose from, with vegetables, sharp or sour-sweet sauce. Bon Appetit!

Before you cook from pork Koreans, you need to choose it correctly, so as not to stay as they say from a broken trough. The quality of the dishes from pork Korean, as in principle, and any other meat dish, it is very dependent on the meat itself. Here it may affect how the age of the pig itself and the correct storage of meat. For a steak, in contrast to the goulash, frozen pork meat is not suitable, with frying due to the disturbed structure, it will highlight a lot of juice and in the end it will turn out a rather dry piece of meat. The desired meat can be easily determined by pressing a finger on it if the rendered part is easily and quickly restored and you no longer see the place of pressing, then the meat is suitable, it remains only to sniff it, thus eliminating the purchase of pork with an odorous smell. Which may appear simply from the wrong neighborhood with other products or due to the abbrevel process violations.

Pork Korean steak

Ingredients:

stake from Korean - 2 pcs.;
garlic - 2 teeth;
wine (dry white) - 70 g;
- 60 g;
vegetable oil - 50 g;
- 100 g;
rosemary (crushed) - ¼ h. spoons;
oregano - ½ h. spoons;
pepper;
salt.

Cooking

So, both steaks sprinkle with salt, pepper and oregano, after which they don't hurt them very much on them, as if driven by salt and spices inside meat, turn over and repeat these steps on the other side of the Korean. It is necessary to leave meat to be impregnated with spices and salt at least 40 minutes, while not removing it into the refrigerator, since it should be room temperature for frying. After a well-hot frying pan with vegetable oil, fry the Korean, paying from each side from 3 to 5 minutes. Garlic coat as much as possible and fry it in the same frying pan where steaks fry, additionally adding butter there, time to garlic will need not more than half minutes, then pour wine to it. And after a couple of minutes, the rosemary is back there and waiting for a couple more minutes to add juice. When the fluid is maximally evaporated and will be similar to the sauce, return the steaks into the pan with the sauce and bring to availability, in the process, without forgetting to water them with the same frying pan.

Pork Korean kebab

Ingredients:

korean pork - 1 kg;
kefir - 0.5 l;
onions - 2 bulbs;
pepper;
salt.

Cooking

Divide the Korean on the steaks and spray with salt and pepper well, not forgetting it well to pat on it with his hands, thus driven into it salt and pepper. The bow is better to chop in mashed kitchen appliances and fall asleep meat, after which they pour kefir and after a few hours you can cook on the coals a wonderful kebab.

Piece of pork carcass, which is called often sold together with riban bones And this is a great copy for festive table. Korean on a bone, glazed by honey and paprika, in the marinade from the fresh leaves of Mayoran and garlic - sounds tempting and decorate any celebration.

You will need:

pork (Korean on the bone) 1.3-1.5 kg
garlic 6 Zubkov
mayran 2 handstone fresh leaves
orange 1 pc
salt 2 tsp
black ground pepper 1 tsp.
olive oil 3 tbsp.

Glaze:

lemon juice 1 tbsp.
honey 1 tsp.
paprika 1 tsp
olive oil 1 tbsp.

Step-by-step photo recipe:

Here is such a wonderful copy - - persistently asks to turn her into the masterpiece of cooking.

And this is - Meet - Popular Mediterranean grass. In ancient Egypt, a bouquet of this grass was given as a sign of admiration. The aroma has a sweet, spicy-floral, resembling camphor, taste - spicy, burning, slim and sweet. Finding fresh Majorant in Russia is a big luck, especially in the province, so if you do not have a fresh major, use the dry seasoning (2-3 tbsp).

Prepare marinade: Tell the leaves (2 handstocks) from the Major and scroll together with garlic and salt into the mortar or in the blender grinder, add pepper and olive oil, mix.

Tip: spots remaining from Major, do not throw away. They can be dried and added to other dishes, for example, during boiling rice.

Koreik Wash, drain with a paper towel, Candle on the boneBut not to the end so that the piece does not lose shape. If you were filed such a dish in the restaurant, you would definitely read the bone from meat, but I do not advise it to do it, because on the bone there is a small amount of fat, which during the baking will give a juiciness of this pretty dry piece of pork.

Dairy meat marinade, put in a bowl, cover the food film and remove in the refrigerator for 2 hours or at night.

Meat comfortably bake in special packages for baking. If there is no package, bake in a gooseman or any container that can be closed with a lid or foil. If you first cook in the package, read →
Put meat together with the marinade in the package for baking And put the package on the baking sheet.

Singing juice from one orange (0.5 glasses) and pour it into the package.

Secure the clip by the clip or make sure the thread, leaving the hole to exit steam. You can cut off the ribbon from the package from above and tie it.

In this form, check the meat in a pre-preheated oven T 180 ° C for 1 hour.

Cook the icing "You will lubricate meat so that it acquires a bright, sour-sweet and very appetizing crust. Mix lemon juice, honey, paprika and olive oil.

After 1 hour get meat out of the oven, Remove the clamp or simply cut the top of the package. Caution, do not hit the ferry!Lubricate the Korean icing with a brush and put back in the oven. Every 10-15 minutes repeat this procedure. So that the meat is covered with a crust will be needed 40-50 minutes.