Pork with vermouth and pink pepper

2,25 kg ham

300 ml chicken broth

100 ml dry vermouth

7 cloves garlic

6 tbsp. pink pepper

3 tbsp. vegetable oil

2 tbsp. black pepper

1,5 tbsp. fennel seed

1 tbsp. wheat flour
what kind of flour should I choose? we'll show

1 tbsp. butter

Pink pepper and fennel seeds grind separately through a meat grinder, two-thirds of pepper mixed with fennel seeds, chopped garlic, 1 tbsp. of salt and vegetable slam.

To make pork deep longitudinal incisions, RUB them received the pasta and coat it a piece of meat on all sides.

Put the meat in a baking dish, put into the refrigerator to marinate at least 8 hours, then get one hour of leave at room temperature.

The oven heated to 175 degrees, put the pork on medium level and bake for 1.5-2 hours, put the meat on a chopping Board and leave on for half an hour.

Vermouth pour into a small pan, add 1 tbsp. of juice released during the baking meat, bring to boil, boil 2 minutes, stirring, pour in the broth, the rest of pink pepper, 5 min cook over high heat to reduce liquid to 1 Cup.

Melt the butter, stir in flour, stirring with a whisk, pour into the pan, cook, stirring for another 2 minutes until thick.

Served pork with vermouth and pink pepper: the meat is cut into large slices and poured the cooked sauce.

How to choose a meat grinder. We'll show you.