Name: Marinated pork from the oven: simple, juicy and incomparably better than store-bought
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1,5 kg pork leg (or shoulder); 150 ml olive oil; 100 ml red wine vinegar; 3 cloves garlic (finely chopped); 15 g salt; 10 g freshly ground black pepper; 1 tablespoon whole peppercorns; 1 tablespoon coriander seeds; 2 bay leaves; 1 teaspoon dried thyme; zest of 1 lemon (yellow part only); 150 ml water; fresh herbs – parsley, oregano or thyme; lemon for serving

Preparation procedure

Cut the meat and prepare the marinade Cut the pork leg into thicker slices (approx. 2–3 cm). In a bowl mix the oil, vinegar, garlic, salt, both kinds of pepper, coriander, thyme, bay leaves and lemon zest. Finally add the water and stir.
Marinate the meat Place the meat slices into the marinade so they are completely submerged. Cover the bowl and put it in the fridge for 24 hours. Stir the meat once during marinating.
Prepare for baking The next day let the meat stand at room temperature for 30 minutes. Preheat the oven to 160 °C.
Bake until tender Transfer the meat along with the marinade to a roasting pan and bake for approximately 90 minutes, until the meat is tender and juicy. The ideal internal temperature is 70 °C.
Resting the meat After removing from the oven let the meat rest for 10 minutes under foil so the juices distribute evenly inside.
Serving Slice the meat thinly, pour over the pan juices and garnish with fresh herbs and lemon.

Quick information

Number of servings: 6 servings

Preparation time: 20 minutes

Marinating time: 24 hours

Baking time: 90 minutes

Total time: 26 hours

Tips and variations

Part of the water can be replaced with dry white wine for a more pronounced flavor.
Coriander can be substituted with crushed cumin.
If you want a sweeter note, add 1 tablespoon of honey to the marinade.
For a more intense surface, the meat can be briefly seared in a pan before baking.
Marinate for at least 6 hours, but 24 hours is ideal.

Marinated pork from the oven: simple, juicy and incomparably better than store-bought recept

For 6 portions

Ingredients

Meat and marinade:

For garnish (optional):

Preparation procedure

Quick information

Tips and variations

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