Baked korean, with potatoes

1 serving


Having chopped off the bones of the spine, the meat is salted, sprinkled with flour and fried on all sides over a high heat. Then they are transferred to a baking tray, the fat remaining from the roast is poured in, onions peeled and cut into mugs are added, grated cumin is sprinkled, 3-4 tbsp. spoons of water, put in an oven with medium heat and baked, watering with sauce. Water is added as the sauce evaporates. Under-salted potatoes are placed on a baking sheet to a half-finished loin and they continue to bake. Before serving, the meat is cut into thin slices and placed on an oblong dish, potatoes are placed at the edges, poured with sauce and onions. On the side dish - sauerkraut or red cabbage salad.