Pork carbonate in foil in the oven

12 servings
3 hours 40 min

Necessary ingredients

In order for the meat to shine well and be juicy, we will soak it in brine. To do this, put bay leaves and allspice in 1-1. 5 liters of water

Add 1. 5-2 tables. l. salt

Bring the brine to a boil and then let it cool

We lower our carbonate into the cooled brine and forget about it for at least 2 hours

Now we get the meat from the marinade

Thin plates cut garlic and spiguem our carbonate

Sprinkle with freshly ground black pepper

We coat with mustard from all sides

Add a little hop-suneli or other spices to taste

Tie with thread or special twine in order to eventually get a round cut

We cut apples into plates and put half on foil - they will give a unique aroma and juiciness to our meat and will serve as a protection against burning

Put carbonate on apples and cover the second half of chopped apples on all sides

Seal the foil well so that there are no holes, and seam up

We transfer carbonate in foil into a baking dish or on a baking tray, and cabbage leaf will serve as an additional protection against burning

Bake in the preheated oven at 220 degrees for 20 minutes, and then at 180 degrees for another 50 minutes. 10 minutes before the supposed readiness, pierce the meat with a toothpick - if the juice is clear - the meat is ready. The ideal option would be to turn off the oven and let the carbonate cool right in it

If desired, we liberate carbonate from apples (in my opinion so more aesthetically, but I still ate apples) and cut it. Enjoying!!!

Enjoy your meal!