Pork roasted with kvass

1 serving


put large pieces of pork in a clay or other non-oxidizing vessel, add bay leaves, peppers, cloves, shredded onions, garlic, pour kvass and stand in the cold for about an hour. remove the meat, dry, grate with salt and fry in a roasting cupboard, periodically pouring juice and fat. cut the finished meat into smaller pieces and put again in a pan, pour kvass, in which the meat was pickled, bring to a boil. serve fried potatoes on the side dish and separately - horseradish and pickles