Oven-Baked Stuffed Pork

The meat is washed well under a stream of cold water, ensuring that we remove any impurities. Using a sharp knife, we make holes in the meat, being careful not to make them too deep, just enough to insert the pastrama and a clove of garlic. These holes will allow the flavors to penetrate deeply into the meat, resulting in a juicy and flavorful roast. After we finish preparing the meat, we generously season it with a mixture of spices, salt, and freshly ground pepper, making sure that every part of it is well covered.

The next step involves the apples, which need to be carefully washed to remove any dirt or pesticides. We cut them into quarters, leaving the skin on, as it will provide extra flavor and texture. These apples will add a sweet and sour contrast to the dish, enriching the taste of the meat. We choose a taller pot, like a Dutch oven, to cook the ingredients evenly. We start by placing the meat in the center of the pot, and we distribute the apple quarters around the meat, so that the flavors combine during cooking.

To complete the dish, we add the white wine, ensuring that it exceeds the level of the meat but without drowning the ingredients. The wine will help tenderize the meat and create a delicious sauce during cooking. We preheat the oven to a medium temperature, then place the pot inside and let it cook for about 2 hours. It is important to check the meat from time to time, turning it to the other side when we notice it has browned nicely. Occasionally, we take care to baste the meat with the sauce formed in the pot to prevent it from drying out and to maintain its juiciness.

As the cooking time progresses, the sauce will evaporate, concentrating in flavors. When we consider that the meat is well cooked and tender, we take the pot out of the oven and place the meat on a platter. We let it cool slightly, then slice the meat thinly, being careful to keep a few apples alongside for serving. This dish will surely become the star of the meal, both for its taste and its appealing appearance, and your guests will be delighted by the savory combination of meat and apples.

 Ingredients: 1 kg pork meat, 300 g smoked pork pastrama, 4-5 apples (depending on the dish), 1 l wine (adjust according to the dish), one head of garlic, pork meat spices (based on coriander), pepper, salt.

 Tags:  meat garlic wine pig fruits apples christmas and new year's recipes gluten-free recipes lactose-free recipes