Do you like cooking when you just prepare the meat, put it in the oven and then just wait for the perfect result? Slow roasting pork is exactly the way to do this. The meat becomes fragrant in the oven, softens beautifully, and you don’t have to do almost anything during that time.
There is something magical about long baking. Whether you use belly, shoulder or liver, the juicy and tender meat that falls apart on the tongue will impress everyone at the table. In addition, you will enjoy the peaceful preparation yourself, during which a minimum of work is required, but the result looks as if you spent hours in the kitchen.
Slow cooking is really simple. The key to success is quality meat and a little time, as the roasting process can take several hours. Thanks to this, the meat acquires the right tenderness and at the same time retains the juice, which is the carrier of taste.
Watch the video recipe from the YT creation of the Lady Es channel – Slow-roasted neck
Source: Youtube
How to make the meat perfect
Simply put it in a marinade that you can prepare the day before. The ideal choice is a mixture of olive oil, garlic, herbs such as rosemary or thyme and a pinch of salt and pepper. The marinade will give the meat the necessary aroma, which will develop perfectly thanks to the long baking.
When baking, set the oven to a low temperature, usually around 120-140°C. The meat will be cooked slowly, which means it will retain its tenderness and all the juices will remain inside. Baking time depends on the size of the piece, but is usually around four to five hours. If you have the chance, baste the meat once in a while with its own juices or baking powder. This will further enhance the juiciness and flavor of the meat.
Once you put the meat in the oven, you can prepare the side dishes or just sit back and enjoy some quiet time with your family or visitors. Many people like to add side dishes to their slow-roasted pork to enhance the meaty flavor. How about mashed potatoes that you can make special with a little cream or butter? Baked potatoes or vegetables such as carrots, celery or cabbage are also excellent choices, which create a slightly sweet contrast to the taste of the meat.
Crackling
If you want to add to the effect, you can increase the temperature to 180-200°C before the end of cooking to create a beautiful crust on the surface of the meat. It is enough to leave the meat in the oven for just a few minutes so that it remains soft and juicy inside, but a crispy layer appears on the surface, which everyone will appreciate.
One of the advantages of slow-roasted pork is that you can easily adapt it to different tastes and preferences of diners. If you want something out of the ordinary, try adding some honey and mustard to the marinade for a slightly sweet and spicy flavor. Different herbs are also great, for example sage or oregano, they will give the meat an interesting flavor that will surprise.
What about any leftovers? Even if there is probably nothing left after tasting, if there is some meat left over, you can use it for the next day. Slow roasting ensures that the meat remains juicy the next day and is ideal, for example, for preparing a pork sandwich or as a filling for tortillas. Just add some fresh vegetables, cheese and you have a luxurious lunch ready in no time.
Source: fresh.iprima.cz
