The recipe has been known since the days of Kiev Rus
TOs is well known, pigs have been domesticated since ancient times as early as 13,000-12,700 BC Etnocook recalls that in Ukrainian lands pigs considered sacral animals. They were widely grown and cultivated for meat, leather, bristly hair, and bones. Since the days of Kyiv Rus (Kievan Rus) (IX-XIII) there has been written evidence of their importance and there are many traditional recipes back from there. However, much older Slavic stories have come to our days with pigs as characters and many different wise proverbs.
Pork is currently widely used in various sectors Slavic kitchens. Stewed pork with beet roots centuries ago was cooked according to the ancient recipe of Shpundra. Salo (pork fat) is very popular in Ukrainian cuisine and is used salted, roasted, or as fried pork lard (greaves), for example, in Etnocook’s recipe for Snap beans stewed in sour cream with pork rinds. You also won’t be surprised that a pork roast away it is a delicious nutritious meal and a wonderful decoration for the party table.
Ukrainian ethnic recipe for juicy home-cooked meat with Ukrainian herbs and spices traditional cuisine Etnocook is very simple and contains a lot of useful information. This old recipe contains a modern step by step description, detailed explanations and helpful culinary tips from the traditional Etnocook ethnic cuisine.
- pork loin is a cut of pork, created by the tissue along the dorsal side of the rib cage
- Etnocook recommends seasoning a pork loin with spices and herbs at least 60 minutes before cooking to achieve an explosive meat flavor, a juicy crunchy crust on the outside and a tender heart.
- pork is best cooked at an internal temperature of 145 ° F (~ 62 ° C) (Ukrainian cuisine Etnocook gives a tip for using a digital cooking thermometer)
- when ready, let the meat rest for 3 minutes
Nutritional values: Calories: 384 kcal / 100 g ; Fat: 36.05 grams; Known since then: Kyivan Rus, 10th century ;
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1. Prepare all the ingredientsWash the meat in cold running water, dry it thoroughly with a paper towel or cloth napkin.
2. Season the meatPut the meat in a deep bowl, add salt, sugar and pepper to taste. Etnocook emphasizes that it is not necessary but adds an extra taste and flavor to your cooked dish.
3. Cut the vegetablesCut the garlic and onion into long slices, the carrots into rings and chop the fresh dill.
4. Stuff the meat with the vegetablesMake several deep cuts (~ 1 cm deep) all over the meat with a knife and stuff the garlic and onion pieces. Put carrots on top, with dill, let stand for 1 hour. (Etnocook recommends refrigerating overnight).
5. Roast the meatPut the meat in the sleeve (an oven bag), add the bay leaf, grape juice to taste, tie the edges of the sleeve and place in a preheated oven (200 ° C, 170 ° C electric convection) for 1 Now. To check the readiness of the loin, carefully open the oven bag and pierce the meat with a long toothpick. If it’s ready, the toothpick will be dry. Finally remove the meat from the sleeve and let it simmer for ~ 5 minutes. Then turn off the heat and leave it for 3 min. rest.
6. Serve the delicious roast porkCut the ready loin into long pieces and serve with a vegetable garnish, porridge, add sauces, salad, tsvytli. It is also perfect served cold or hot.