Baked pork with vegetables
12 servings
180 minutes
Roasted pork with vegetables is a dish that embodies the soul of Russian cuisine, offering warmth and rich flavor to everyone who tries it. The secret of its delightful aroma lies in the combination of tender pork leg infused with garlic and fat, paired with juicy caramelized vegetables. The recipe likely originated from peasant family traditions where meat was roasted in an oven, absorbing the scents of a rural home. First, the meat is prepared: stuffed with garlic and fat, then roasted in the oven until golden brown. It is then slowly simmered to perfection, becoming incredibly juicy. Accompanying it are appetizing vegetables cooked to ideal tenderness. This dish is perfect for a cozy family dinner or festive gathering, filling the home with unique aromas and flavors.
1
First, we turn on the oven to 200–210 degrees, let it heat up, and take out the vegetables to thaw. We clean the garlic (quick garlic peeling — cut off the root of the whole garlic bulb, place it in a container, and shake), we will need 2 bulbs for 3 kg of meat.
- Garlic: 2 heads
2
We cut the lard into elongated pieces 0.5–1 cm thick, according to the number of garlic cloves obtained.
- Salo: 200 g
3
We make cuts in the meat, forcibly inserting 1 clove of garlic and 1 piece of fat into each cut. The meat should be filled with these garlic-fat plugs all over — the more, the juicier and more aromatic the meat will be.
- Garlic: 2 heads
- Salo: 200 g
4
Grease the baking tray with sunflower oil, rub the meat with salt generously so that it seeps in and seasons the meat inside during cooking. Preheat the oven to HellHot level and place the meat inside. It's preferable to have the convection and top heating element on if available. At this temperature, keep the meat for 10-15 minutes, which is usually enough to form a golden crust.
- Sunflower oil: 50 ml
- Salt: 30 g
- Pork ham: 3 kg
5
We change the temperature from 200 to 160 degrees and forget about the meat. Meanwhile, we prepare the vegetables that have already thawed.
6
We clean the onion and slice it into half rings. We place the pan on 9 out of 9, pour in oil and wait a minute for it to heat up. We add the onion, sprinkle with a pinch of salt and stir. We fry until golden brown. When the onion is ready, we add the thawed vegetables to it. We reduce the heat to 6 out of 9. Do not cover with a lid; the liquid in the vegetables should evaporate and they should start frying. Cook for about 10–15 minutes until the steam from the vegetables is minimal, remembering to stir occasionally. Add a pinch of salt and pepper (spice lovers can add dried basil and oregano). Then cover with a lid and simmer on 4 out of 9 for another 10 minutes.
- Onion: 250 g
- Sunflower oil: 50 ml
- Salt: 30 g
- Frozen vegetables: 1 kg
- Salt: 30 g
7
The meat should stay in the oven for 1.5 to 2.5 hours, depending on the size of the piece, resulting in it being cooked inside with juice, and it will be tender and crispy.
8
We take the vegetables off the heat and serve them with sour cream and a piece of meat; I also add sačibeli to the meat.