Pork baked in dough

8 servings

120 minutes

Pork baked in dough is a true masterpiece of Russian cuisine, combining the tenderness of meat with a crispy golden crust. This recipe has roots in the traditions of village cooking, where dough served not only as a shell but also as a way to preserve the juiciness of the meat. Spices and garlic give the pork a rich aroma, while the dough seals in all the flavors, turning them into a harmonious blend. The dish is perfect for a festive table or a cozy family dinner. During baking, the meat releases juices that soak into the dough, creating an unforgettable taste. Such a treat pairs well with fresh vegetables, herbs, and light sauces that highlight its rich flavor.

Energy value per serving

• Calories: 742.7
• Proteins: 27.5g
• Fats: 54g
• Carbohydrates: 37.8g

Ingredients

• Pork escalope: 1 kg
• Water: 1 glass
• Wheat flour: 300 g
• Garlic: 4 clove
• Ground black pepper: pinch

Cooking steps

1. Rub the meat with salt, pepper, and other favorite spices.

   Required ingredients:

   • Pork escalope: 1 kg
   • Ground black pepper:  pinch

2. Cut the garlic cloves in half lengthwise, make incisions in the meat, and insert the garlic into them.

   Required ingredients:

   • Garlic: 4 cloves

3. We let the meat rest for a while, during which we prepare the dough.

4. We take a glass of water, add a pinch of salt and flour. The flour should be enough so that the dough doesn't stick and rolls out well.

   Required ingredients:

   • Water: 1 glass
   • Wheat flour: 300 g

5. Roll out the dough, place the meat in the center. Wrap the pork in the dough and make two holes on top for steam to escape.

6. We place the meat in a baking dish. It's better to use a dish rather than a baking tray, as a large amount of juice will flow out, which we will need. We put it in the oven on low heat for about 1.5 hours.

7. During cooking, we periodically moisten the dough with meat juice that will drip into the mold.