Pork comb with handle with comma marinated summer and flatbread

Ingredients for Pork comb with handle with comma marinated summer and flatbread

Instructions for Pork comb with handle with comma marinated summer and flatbread

To prepare the Pork comb with handle with comma marinated summer and flatbread recipe, please follow these instructions:

tomato Marinade
Among the marinade. Whistling pressed.

The meat
Grease the meat with the tomato marinade and place it in a cold or hot oven. Turn on 180 degrees and raise the meat in the middle of the oven for approx. 1½ hour - until the center temperature is 60 degrees. More regularly, marinate the meat. If the oven is too hot, the meat becomes too dark because there is sugar in the ketchup. Screw if necessary. Lower the heat or place stanniol / baking paper over the meat. Remove the meat from the oven and let it rest approx. 20 minutes wrapped in stanniol.

Commemorated summer nights
Boil 2½ dl water. Add garlic to thin slices, bowl and a little salt. If a dried bowl is used, it can be put in a filter bag and boiled so that it is easy to remove after cooking. Boil first carrots. Then add whole onion with top. After a few minutes add cauliflower to bouquets and finally beans and radishes with a little top. Boil the vegetables so they still have prayers. Take the vegetables on a dish. Boil the water until there is 1 / 2-1 dl left. Say it, cool and add approx. 1 tablespoon lemon juice and oil. Taste and pour the dressing over the vegetables, which can either be served mildly or cold.

Flatbread
Eat the two types of flour, yeast, a little salt and 2½-3 dl water together. Let the dough stand for approx. ½ hour or in the fridge for the next day. Divide the dough into 4-5 pieces. Roll out each piece of baking paper - possibly. Sprinkled with flour - as thin as possible, almost like paper. Brush the dough with egg whites and sprinkle with coarse salt before baking. Bake the flatbread at 200 degrees for approx. 15 minutes until they are light brown and bubbly. When serving, crush the flatbreads in large pieces and place in coarse salt bowls.

tips:
Order the meat at the butcher a few days in advance. Ask the butcher to cut the piece as follows: Cut the comb and piece of stitch between the 2nd and 3rd ribs and between the 8th and 9th ribs. Remove the tip jaws on the underside of the comb, leaving only the cam back. Cut down right behind the comb filament so that the muzzle and ladder cut off along the leg. Remove the meat between the legs. Clean the legs. Remove hard and fat on the comb so that there is 1-3 mm spoon back.