Compound:
0.6 kg pork,
0.6 liters of bread kvass
1 onion
1 garlic tent
150 grams of butter butter of laurel pepper (polka dots) Carnation Salt
Preparations.
At the very beginning, we process onions and garlic, or rather chop into pieces (as smaller as possible). Put the meat in any bowl or pan (it is better to take steel or enameled dishes), pour bread kvass. Add a laurel, pepper, cliff, as well as prepared onions and garlic. We hold all this spicy mixture with meat for 1 hour in a cool place. After that, take the butter and melt it to a liquid state.
Cooking.
After an hour in the cold, we take out the meat from the marinade container (your dishes) and dry it a little, or rather give it to the marinade. After all the juice flows out, we rub the meat well with salt. Then we put the meat on the baking sheet and stick it in the oven (preferably in the heat cabinet, if any). We keep there until the moment of readiness, periodically pouring it with melted butter.
As soon as the meat is fried, we take it out of the oven and cut it into pieces. We put the slices in a deep frying pan and season with bread kvass that remained after pickling (after all, we did not pour it out). Put the pan on medium fire. Bring this “soup” to a boil and turn off the fire.
It is advisable to add cucumbers and hell to meat. You can also bake potatoes to this dish. Real jam!
Bon appetit!