Roast Pork Clod

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Roast Pork Clod
27/09/2017
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Preparation40 min.
Cooking200 min.
Тotal240 min.
Servings12
"Summer or winter, it matters not, as long as there`s pork clod on the table."

Ingredients

  • pork clod - 1, 5.5 lb (2.5 kg)
  • garlic - 4 cloves, chopped
  • chili - 1/2 tsp, powdered
  • red onions - 1 head, chopped
  • thyme - 3 bunches fresh or 1 tsp dried
  • allspice - 1 tsp, ground
  • marmalade - 2 tbsp, apricot
  • soy sauce - 2 tbsp
  • sunflower oil - 2/5 cup (100 ml)
measures

How to cook

Pick out a clod with a layer of fat on top, use a knife to make rhomboidal cuts on it.

Mash the garlic, chili, onions, thyme, allspice in a mortal and pestle, add the marmalade and soy sauce. While mashing nonstop, pour in the oil.

Rub the clod well with the aromatic mixture. Cover the meat with aluminum foil on top and leave it to marinate overnight.

The next day, leave the meat at room temperature and put it in a preheated 428°F (220 °C) oven for 1/2 an hour.

Lower the oven to 302°F (150 °C) and bake another 150-180 min.

Take the cooked meat out, wrap it with aluminum foil and after 1/2 an hour, cut it into portions.

You can serve the pork clod with mashed potatoes, cabbage, blueberry jam or salad, pickle of your choice.

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