Place the pork pulp in the multicooker bowl. Fill with water so that it just covers the meat. Add salt, pepper and bay leaf. Close the lid and set the "Stewing" mode for three hours.

Prepare spices for the meat. There should be enough to cover the entire piece. I like to add dried and crushed zest of tangerines and lemons.

Remove the meat from the broth, remove the mesh, tie with cooking thread and roll in spices on all sides.

Wrap the meat tightly in foil. Bake in an oven preheated to 190 degrees for 30 minutes.

Dilute a few tablespoons of thick cranberry sauce with boiling water so that it can be applied to the meat.

Remove the meat from the oven. Unfold the foil. Spread cranberry sauce on top. Return the meat to the oven for 10 minutes.

After such processing, the meat acquires an amazing texture: it becomes dense, cuts very thinly, but is not at all dry and has a pleasant cranberry sweet and sour hue.