Meat in the sleeve

This simple way of cooking aromatic pork up your sleeve will help you out when you don't have time to fuss in the kitchen for a long time, but you urgently need to feed your guests.

Cooking time 1 hour 10 minutes


Pork (neck 400-500g) 1 piece

Bulgarian pepper 2-3 pieces

Ground black pepper

Garlic clove 2-3 pcs

Dried garlic ¼ tsp

Greens (for decoration)



Rinse and dry the meat well.

Rub with salt, pepper and dry garlic. Leave on for 20-30 minutes.

Rinse the peppers and remove the seeds. Cut into slices.

Put meat, peppers and peeled garlic cloves in a baking bag.

Tie and cook in the oven at 200 degrees C for 50-70 minutes.

Cool the finished meat a little and cut into portions.

Place on a platter with pepper slices and garnish with parsley sprigs.

Bon appetit!