Pork ham with garlic
6 servings
80 minutes
Pork brawn with garlic is a true decoration of the Russian table, a favorite dish for holidays and family dinners. Its history goes back to ancient traditions of cooking roasted meat, where large pieces of pork were generously rubbed with spices and baked in ovens to retain juiciness and aroma. In this recipe, the meat is infused with the spicy flavor of garlic that highlights its richness and depth. Baked in foil, the brawn turns out tender with a thin crispy crust, while black pepper adds zest. It can be served as a hot main dish or as a cold appetizer complemented by fresh vegetables and mustard. The magnificent combination of simplicity in preparation and exquisite taste makes brawn a versatile choice for any feast.
1
Wash the meat, dry it, rub with salt and pepper. Stuff with garlic.
- Pork ham (leg): 700 g
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Roll tightly into a roll, securing with cooking thread. Wrap tightly in 3 layers of foil.
3
Bake until done (in my oven, it takes about 1 hour 15 minutes) at 200 degrees.
