Pickled pork shoulder
Composition / ingredients
4
servings:
Step-by-step cooking
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Wash the meat, separate it from the "film", cut it into portions, BUT do not cut it to the end to make a "book". Remove the skin from the tomato and rub it through a colander. Put our meat in the resulting tomato mass and leave to marinate for a day.
After a day, get the meat, wash the mushrooms and cut them into rings. Put mushrooms in each cut of meat.
Sprinkle spices and salt on top (you don't need a lot of salt, the meat is already salty enough because of the marinade), grate the processed cheese on a fine grater, wrap everything in foil, carefully so that there are no cracks.
Put on a baking sheet and place in the oven.
Bake at a temperature of 200 degrees. 40 minutes. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Champignons - 24 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pork shoulder - 257 kcal/100g
