It’s not a secret that the marinade you use can significantly affect the way meat tastes. I like coming up with all sorts of different variants of marinade. You can make it with anything as long as the components agree with each other. Today I tried making it from pickle I had left from black olives. I got this very peculiar delicate taste of the pork where you could clearly distinguish the fragrance and astringency of the olives. The meat was very unusual. Next time I will be adding capers instead of pepper, this dish was lacking their intense fragrance.
Ingredients
400 gram pork collar
300 pumpkin
For marinade
400-500 ml olive pickle
½ lemon juice
3 tbsp olive oil
black and red pepper
1. Prepare marinade. Add oil, lemon juice and peppers to olive pickle. Put meat into a deep and narrow vessel and pour the marinade to cover entirely.
Leave to marinate for at least 2 hours.
2. Cut pumpkin into slices about 1.5 cm thick, placing into a baking sleeve and adding salt on both sides. Place marinated pork over the pumpkin slice, tie the sleeve well poking a few holes, and place on the bottom rack of the turbo oven for 35-40 minutes baking at 220 degrees.
It’s all ready. Enjoy!!
