Pork legs with prunes

MATERIALS
• 1 pork loin without bone, about 2.5-3 kg
• 3-5 sklides garlic
• 15 grains allspice
• 15 pimples blackpepper
• dry thyme
• Rosemary
• 12 dried prunes
• Salt
• 2 glasses of dry red wine
• 1/2 cup of olive oil
• a few “bites” butter
some potatoes if there’s space!

 

EXECUTION
• Peel the Shanks of excess fat, wash it and dry with paper towels.
• With a sharp knife mark the meat in several places and add thin slices of garlic, allspice and blackpepper on all sides.
• Rub with salt and sprinkle with thyme.
• Place the Shanks to the pot and add 2-3 sprigs Rosemary.
• Drizzle with olive oil and place the “bites” butter on the surface.
• Shed prunes and pour 1 glass of wine around the meat.
• Place the pot in a preheated oven at 180 degrees and bake for half an hour.
• Roll out the clay after half an hour and add the second glass of wine. NOT over the meat.
• Close the pot and cook another 2 hours. Rub with salt and sprinkle with thyme.
• Place the Shanks to the pot and add 2-3 sprigs Rosemary.
• Drizzle with olive oil and place the “bites” butter on the surface.
• Shed prunes and pour 1 glass of wine around the meat.
• Place the pot in a preheated oven at 180 degrees and bake for half an hour.
• Roll out the clay after half an hour and add the second glass of wine. NOT over the meat.
• Close the pot and cook another 2 hours.

Leave a Reply

*

captcha *