She soaked the meat as if it were boiled pork: she boiled and cooled the water, added enough salt so that the raw egg floated somewhere in the middle and did not sink - the meat was slightly salted. We put a whole piece of pork in this water. Separately, in the water, boil all sorts of fragrant herbs, seasonings for meat, a couple of laurels, cloves - well, what do you like there. Cool - add to the meat. We marinate for 20 hours - a day.
We take out the meat, wipe it dry and coat it with vegetable oil - it seals the surface and prevents excess juice from escaping. We pick holes with a knife, insert slices of garlic cut lengthwise into 4 parts. The density of sticking - as you like. But the more holes - the more juice can flow out - we take into account and pick without fanaticism.
We heat the oven to 200-220 ° C, put the meat on the grate, at the bottom there is a tray for dripping fat and juice. I have a very convenient baking dish with a wire rack attached to it. Bake for 25 minutes on one side and the same on the other side.
At this time, we cut the onion into half rings, put it in a baking dish or a frying pan, put our piece of meat on top. Sprinkle the top with cheese and spread the sliced \u200b\u200bmushrooms (or do not spread). And put in the oven for 1 hour (we count the total time as weight + 1 hour, i.e. since I have already baked for 1 hour, there is still 1 left in accordance with our weight). The juice that flowed out when baking on the grill, I used to fry potatoes.