Pork with mustard, filling with abundant herbs Provencal. Sheet metal wysypujemy coarse salt (salt enough to created a thick layer on the entire baking sheet), and then we put the yoke. The meat of the plate put them in a preheated oven (200-220 ° c). Yoke requires approximately 3 hours of baking. After some time we reduce the temperature to 180 degrees. Meat not rolling over, he has to lie quietly on a layer of salt, without any foil or other similar. Not turned over, not pour, not marwic nothing meat does not dry out. Bake on a baking sheet, and not in casseroles or similar. When it comes to salt, it should not be upierac with coarse, can be, and in ordinary time as long as it was on a lot of "thick", because fat or meat juices as his so called must be where the absorbed.
1. meat lubricates just mustard and obsypuje coarse herbs without salt
2. do not be afraid, that the bottom will be too salty, the meat pulls as much salt as must for meat degree
3. meat is served warm or cold-necessarily with yogurt sauce-garlic
BON APPÉTIT! I recommend, because it is really tasty