Difference between revisions of "Baked Pork"
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RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
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# It may be served cold, sliced more thinly. | # It may be served cold, sliced more thinly. | ||
| − | [[Category:Romanian | + | [[Category:Meat Recipes]] |
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[[Category:Juniper berries Recipes]] | [[Category:Juniper berries Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
[[Category:Lettuce Recipes]] | [[Category:Lettuce Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Revision as of 17:18, 11 April 2012
Description
In Romanian: Ceafa de porc (garf) la cuptor
Ingredients
- a piece of pork (approx. 4 lbs / 2 kg)
- 3 – 4 juniper berries
- 1 garlic clove
- ½ teaspoon paprika
- a few coriander berries
- salt
- a little shortening
Directions
- Do not wash the meat but dry it with a wet cloth.
- Salt it, rub with minced garlic and the spices.
- Set in a bowl and leave for 3 – 4 hours.
- Then spread some paprika on top of the meat and place in a lard greased pan.
- Place in the oven at high heat for 30 minutes, then reduce the heat to medium.
- Keep in the oven for 1½ hours.
- During roasting, baste with the liquid in the pan.
- Slice, arrange on the serving platter, pour some liquid from the pan (strained) over it and serve with french fries, lettuce or pickled peppers or cucumbers.
- It may be served cold, sliced more thinly.
