Pork with pink pepper and vermouth

8 servings

150 minutes

Pork with pink pepper and vermouth is an exquisite dish of American cuisine that combines rich, warm spice aromas with deep meat juiciness. Pink pepper adds a slight spiciness and fruity notes, while dill complements the composition with freshness. Prolonged marination allows the meat to absorb aromatic spices, making it incredibly tender and rich. Baking in the oven reveals the natural flavor of the pork, forming a golden crust. The vermouth-based sauce adds a rich, slightly caramel note that perfectly harmonizes with the meat. This dish is excellent for a festive dinner or a cozy family gathering. Serve in large slices drizzled with aromatic sauce and enjoy its layered flavor where sweetness, spiciness, and velvety texture intertwine.

Energy value per serving

• Calories: 864.3
• Proteins: 52.5g
• Fats: 69.6g
• Carbohydrates: 5.7g

Ingredients

• Ground black pepper: 2 tbsp
• Pink pepper: 6 tbsp
• Dill seeds: 1.5 tbsp
• Garlic: 7 clove
• Pork ham: 2.25 kg
• Vegetable oil: 3 tbsp
• Dry vermouth: 100 ml
• Butter: 1 tbsp
• Chicken broth: 300 ml
• Wheat flour: 1 tbsp

Cooking steps

1. Grind 6 tablespoons of pink pepper and 1.5 tablespoons of dill seeds through a meat grinder. Mix part of the pink pepper (about two-thirds) with dill seeds, finely chopped garlic, vegetable oil, and 1 tablespoon of salt.

   Required ingredients:

   • Pink pepper: 6 tablespoons
   • Dill seeds: 1.5 tablespoon
   • Garlic: 7 cloves
   • Vegetable oil: 3 tablespoons

2. Make deep longitudinal cuts in the meat and rub the prepared paste (about 1 tablespoon) into them. Coat the meat with the remaining paste on all sides.

   Required ingredients:

   • Pink pepper: 6 tablespoons
   • Dill seeds: 1.5 tablespoon
   • Garlic: 7 cloves
   • Vegetable oil: 3 tablespoons

3. Place the pork in a baking dish and let it marinate in the cold for at least 8 hours.

4. Take the marinated pork out of the refrigerator and let it warm up at room temperature for 1 hour.

5. Preheat the oven to 175 degrees. Place the meat on the middle rack. Cooking time is 1.5-2 hours.

6. Place the cooked pork on a cutting board and let it rest for about 30 minutes.

7. While the pork cools, mix vermouth and 1 tablespoon of the liquid released by the pork in a small saucepan. Bring the mixture to a boil and continue to cook for another 2 minutes, stirring constantly.

   Required ingredients:

   • Dry vermouth: 100 ml
   • Pork ham: 2.25 kg

8. Add broth and remaining pink pepper to the pot with vermouth. Boil on high heat for about 5 minutes. Wait until the liquid reduces to 1 cup.

   Required ingredients:

   • Chicken broth: 300 ml
   • Pink pepper: 6 tablespoons

9. Mix melted butter with flour and add to the sauce, whisking. Continue to cook the sauce, whisking constantly, for about 2 more minutes until it thickens.

   Required ingredients:

   • Butter: 1 tablespoon
   • Wheat flour: 1 tablespoon

10. Cut the pork into large slices and serve with the prepared sauce.