If you are looking for a home sausage that will delight guests and disappear faster than poppy seed cake, then this recipe is just for you. Pork loin cooked in tea It has everything we expect from the perfect sausage: a wonderful smell, softness, full of taste and zero artificial additives.
It’s also great An alternative to classic baked meat – less fat, more taste and no risk of dryness. This is really the best loin I ate, and you will find out about his phenomenon if you try to recreate the recipe below.
For meat:
- 1-1.2 kg of bone without bone,
- 4 handbags of black tea (preferably classic, deciduous),
- 2 liters of water,
- 2 bay leaves,
- 3 allspice grains,
- 6 black pepper grains,
- 2-3 cloves of garlic,
- 1 tablespoon of salt,
- 1 teaspoon of sugar.
To the marinade:
- 2 tablespoons of mustard (preferably Sarepska or French),
- 1 tablespoon of honey,
- 1 tablespoon of oil,
- 1 teaspoon of sweet pepper,
- 1/2 teaspoon of pepper,
- 1/2 teaspoon of marjoram,
- (Optional: a bit of chili for feisture).
1 The infusion must be strong, bitter. Brew for a minimum of 10 minutes. Then remove the bags, add bay leaves, allspice, pepper, squeezed garlic, salt and sugar.
2. Dip the pork loin and cook slowly – Put the pork loin into the decoction prepared in this way. Cook on low heat for 5 minutes, then remove from heat and leave for 12 hours (preferably at night) so that the meat slowly absorbs the aromas of infusion.
3 Sounds like a kitchen zen? Because it is so. The meat at this time becomes fragile, soaks in taste and takes on an elegant color.
4. Mary and bake (if you want) – pull the pork from tea, dry and rub with a prepared marinade from mustard, honey, spices and oil. Put in the fridge for a few hours – the longer, the better (you can leave it overnight). Then you can:
- or bake it for 10-15 minutes at 180 ° C to form an appetizing skin;
- Or just eat cold, like a classic sausage – for bread, for breakfast, for a sandwich for work.
Because it is culinary magic in its purest form. The aroma of tea – especially black – with its tannins can emphasize the taste of meat and give it a slightly smoky, elegant aftertaste, like from the kitchen of the boss with the star of Michelin. Thanks to the slow cooling, the meat becomes Incredibly fragile and moist – Forget about chips and chewing like gums for life. In addition, this appearance – a slightly amber, appetizing color makes the pork look like a star on the premium delicatessen counter. The simplicity of preparation is the best.
You don’t need an oven, sophisticated techniques or a million ingredients – this dish is almost alone. And finally – it is impossible to get healthier: zero preservatives, no artificial additives, or unnecessary fat. Just pure joy of food.
Sources: Terazpoczy.pl
