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