Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products for the pork. We will also need foil.
Step 2:
Rinse pork in water and dry with kitchen towels. Make punctures with a kitchen knife.
Step 3:
Peel the garlic, cut each clove (they are large for me) into 2-3 pieces. Put garlic in the punctures in the meat.
Step 4:
Mix salt and spices in a bowl. Rub the mixture over the meat, pour olive oil and rub well.
Step 5:
Transfer the meat to foil.
Step 6:
Wrap tightly in several layers and transfer to the bowl of the slow cooker (I pour a little oil into the bowl). Select the Baking program for 1 hour. Cook until the characteristic signal.
Step 7:
Leave the cooked pork after the signal in the bowl, then transfer to a dish and unwrap the foil. The pork is ready.
You can serve boiled pork by slicing not thick slices on lettuce leaves and sprinkling with chopped green onions. I also used canned horseradish.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
