Baked pork with garlic in a multicooker
12 servings
210 minutes
I cook almost all my dishes in a multicooker or air grill because I don't have a stove or oven, so I had to add a cooking device to the title. The thing is, I have no idea how to cook baked pork in the oven. When I need to, I'll learn))
1
If you bought frozen meat, thaw the pork collar on the bottom shelf of the refrigerator in advance. It is best to place it in a deep bowl overnight in the fridge before cooking day. Drain the liquid from the thawed meat and place it back in a clean deep bowl.
- Carbonade: 2 pieces
2
Chop all the garlic, it's better to use a blender or knife instead of a garlic press to get large pieces, not a paste. There should be a lot of garlic! But there's another option for those who don't particularly like garlic or can't consume it - make cuts in the meat with a sharp knife and stuff them with pre-sliced garlic cloves.
- Garlic: 1 head
3
If you minced the garlic, first pour olive oil generously over the meat, place the chopped garlic on all sides of the meat, pressing the pieces against the oily sides of the meat; if you prefer to inject it, do that first and then pour olive oil. Generously sprinkle with paprika.
- Olive oil: 80 ml
- Ground paprika: to taste
4
The next step is again a choice: either marinate the meat this way in advance, cover the bowl with film, and put it in the fridge overnight, or bake it on the same day. I tried both options and didn't notice a difference, so I usually do it on the day of cooking.
5
Take the meat out of the bowl, and if necessary, pat it dry with a paper towel to remove excess moisture. Without adding oil to the pan (in this case - in the multicooker), sear the meat on all sides until a golden crust forms. This will seal in all the juices inside, making the meat juicy, and if you made a crust from garlic, it will be deliciously browned.
- Carbonade: 2 pieces
6
After frying, without removing the meat from the bowl, set the multicooker to the 'Stew' mode, add 30 ml of water, cover with a lid, and without using the 'Pressure' mode, let it stew on very low heat for about two to two and a half hours.
- Olive oil: 80 ml
7
After 2 hours you can check - pierce the meat with a knife; if the juice is clear, you can keep it covered for another 20 minutes. If blood is visible, confidently stew for about 30 minutes and then check again. It took me a maximum of 3 hours for the brawn to be fully cooked.
8
If you have a lot of time before serving, or it won't be on the day of preparation, leave it in the bowl to rest. Firstly, it is very soft and can easily fall apart; secondly, this way it will absorb the juice better. If there isn't much time left before serving, carefully take out the meat and place it in a cool place, like the balcony.
9
Before serving, cut into large slices, serve as a standalone snack or complement with mustard, horseradish, pickled vegetables, and herbs.
- Ground black pepper: to taste