Pork larded

Required products:

900 g pork (ham) - pulp

2 PCs carrots

8 garlic cloves

2 tbsp. dried mint

3 tbsp. vinegar 3%

700 g the kvass

3 PCs Bay leaf

ground black pepper, salt to taste

parsley, capers - for decoration

Carrots cut into bars full length, garlic - small slices.Meat malpighia vegetables, making punctures along the grain, RUB with salt, pepper, pour a mixture of yeast and vinegar, add mint, Bay leaf and soak in the cold for 12 hours.

Pickled ham drain, place on baking sheet and bake in the oven until tender, basting occasionally with marinade. Cool.

When serving, slice the pork slices, decorate with capers and herbs.