Pork Steak, Special Chicken

The slices of meat should be about one finger thick to cook evenly and absorb the flavors of the dish. We start by placing the meat in a pot or a suitably sized tray. It is important that the container is large enough to allow the circulation of hot air during baking. In the middle of the meat, we place a peeled and well-washed onion, which will add flavor and moisture to the dish.

Around the meat, at the edge of the pot, we put the broth cubes, which will provide an extra taste and aroma. If we choose to use a tray, it is ideal to place them in the four corners. This technique will help distribute the flavors evenly during cooking. The three cloves of garlic are finely chopped, and the resulting paste is generously sprinkled over the slices of meat. Garlic not only enhances the flavor but also brings health benefits.

To finish the preparation, we pour 100 ml of olive oil and 250 ml of water over the meat. The oil will help brown the roast, giving it a delicious crust, while the water will create a moist steam that will keep the meat tender and juicy. We preheat the oven to a medium temperature, then place the pot or tray inside. We let everything bake for about an hour and thirty minutes on low heat.

During this time, the water will gradually evaporate, and the flavors will concentrate, resulting in an exceptionally delicious roast with a tender texture and intense flavor. After the cooking time is up, we take the dish out of the oven and let it rest for a few minutes before serving. It is ideal to accompany the roast with a mashed potato that will absorb all the delicious juices, and with a fresh cabbage or beet salad, leaving the choice to each one's preference. This combination of flavors and textures will turn the meal into a true culinary feast. Enjoy your meal!