Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Spanish pork roast
4 servings
Wash the meat, wipe it dry, salt it, pepper it. Grate the orange peel, mix with herbs, 2 ml sherry and 2 tbsp. l olive oil. Coat the meat with the resulting mixture, put in the closing dishes and leave to marinate at night. Fry the meat in 3 tbsp. spoons of oil, pour in the juice of the orange, from which the peel, the rest of the sherry and the broth were erased. Bake in the oven for 1 hour, often pouring over the resulting juice. Cook syrup from butter, sugar and juice of one orange. Chop the remaining orange, put the slices in the syrup, let stand a little and pour the finished meat over the syrup.
Wash the meat, wipe it dry, salt it, pepper it. Grate the orange peel, mix with herbs, 2 ml sherry and 2 tbsp. l olive oil. Coat the meat with the resulting mixture, put in the closing dishes and leave to marinate at night. Fry the meat in 3 tbsp. spoons of oil, pour in the juice of the orange, from which the peel, the rest of the sherry and the broth were erased. Bake in the oven for 1 hour, often pouring over the resulting juice. Cook syrup from butter, sugar and juice of one orange. Chop the remaining orange, put the slices in the syrup, let stand a little and pour the finished meat over the syrup.
pork neck - 800 g, orange - 3 pcs., Meat broth - 250 g, salt to taste, pepper to taste, rosemary to taste, thyme - 1 tbsp. spoon, sherry - 6 ml, olive oil - 5 tbsp. spoon, butter - 1 tbsp. spoon, sugar - 30 g
