That is how they cooked pork in the XIV century for a noble table. You have to try!

Meat is a source of protein and a necessary food. This is a well-known fact. Most people on the planet can’t imagine their lives without meat. Of course, there are also opponents of eating meat, but such people are much less than those who like to pamper themselves with a chop or a chop.

Meat
Scientists have long argued about whether meat is good or bad. There are different points of view on this issue. To eat meat or not to eat, everyone decides for himself.

And we still offer you a chic recipe for roasting pork. This is the so-called Nuremberg pork. So pork was prepared in the XIV century, and it was served exclusively on the noble table.

Nuremberg Pork
The original recipe implies the presence of expensive spices (for example, saffron) and, of course, roasting in the oven. We had to adapt it a little for a modern person. As a result, the meat turned out to be soft, moderately salted, and its taste was simply excellent, probably the same as.

Required Ingredients
pork – 800 g
salt – to taste
paprika – to taste
onions – 5 pcs.
black pepper (peas) – 20 pcs.
olive oil – 4 tbsp. l
dried apricots – 50 g
prunes – 50 g
raisins – 50 g
dark beer – 1 stack.
bay leaf – 2 pcs.
Nuremberg Pork
Cooking process
Rinse the pork, dry with a towel, sprinkle with salt and paprika.
Marinate in the fridge for at least 8 hours.
Onions cut into large rings, dry the scald with boiling water.
Slice the meat into 10–12 slices, salt again and sprinkle with paprika at the cut site.
Put 2 peas and onion rings on each piece.
Square baking dish grease 2 tbsp. l olive oil, lay the meat accordion, grease the rest of the oil.
Spread dried apricots, raisins and prunes evenly over the whole dish. Fill the meat with beer, add bay leaf.
Send the meat to the oven heated to 170–190 degrees for 120 minutes.
Nuremberg Pork
This difference in baking temperature is due to the individual characteristics of each oven. Make sure that the meat does not burn, when the crust appears, reduce the temperature.

Thanks to beer, the meat becomes tender, acquires a delicate bread aroma, and the smell of alcohol completely disappears.