Homemade steamed pork
10 servings
135 minutes
Homemade steamed brawn is a tender, aromatic meat dish rooted in European culinary traditions. Unlike roasted brawn, steaming makes the pork especially soft, juicy, and rich in spice flavors. The classic method involves stuffing the meat with garlic and carrots, adding piquant notes and natural sweetness. The brawn is cooked in a steaming bag to retain maximum juiciness and aroma. This gentle cooking method makes it ideal for those who prefer healthy food. This meat delicacy can be served hot or cold and pairs excellently with fresh vegetables, mustard, and rye bread, creating a unique harmony of flavors.
1
Prepare the products and the baking sleeve.
2
Clean and wash the vegetables.
3
Cut off the excess fat from the meat.
4
Next, make cuts with a knife to be able to stuff the piece of meat.
5
Insert garlic cloves into the holes.
- Garlic: 1 head
6
Then salt and rub the salt over the entire surface of the piece.
- Salt: 1 tablespoon
7
Next, take spices for the meat.
- Meat spice blend: 1 tablespoon
8
Spread them over the entire surface of the piece.
- Meat spice blend: 1 tablespoon
9
Next, cut the carrot into strips.
- Carrot: 1 piece
10
Then cut the required number of centimeters from the sleeve roll, considering that the ends need to be closed with special clamps (included with the sleeve), and close one end.
11
Place half a carrot in the closed sleeve on one side.
- Carrot: 1 piece
12
Then the meat and the remaining carrot.
- Pork shoulder: 1 kg
- Carrot: 1 piece
13
Close the sleeve from the other side.
14
Pour about 1 liter of water into the pot.
15
Prepare the second tier of the steamer.
16
Put the sleeve with meat inside.
17
Turn on high heat and bring to a boil with the lid on.
18
Then reduce the heat to the minimum and steam under a lid for about 2 hours, occasionally checking the water level in the pot and adding more if necessary.
19
When the brawn is cooked, open the sleeve on one side, release the steam, and let it cool slightly.
20
Place the whole piece on a plate and let it cool.
21
Slice and serve at the table.
