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In a pot with slightly salted water, put the meat to boil over high heat until it starts to froth on top, clean it until it is not done at all. Simmer, cover the pot and let it boil very well. fry the garlic and onion until the pan changes color. Add the potatoes cut into 4 and fry for about 10 minutes.
Take 2 cups of the juice in which the meat was boiled and let it boil until the potatoes can be penetrated with a fork. Add the broth, salt, pepper and thyme and let it boil for another 10 minutes.
Video recipe: Pork with pineapple and vegetables & # 8211 Chinese food
My dear ones, I don't know if I will win or not the contest in which I entered a video recipe, but I know for sure that I got a lot of enthusiasm about turning the kitchen into a set. And how it so happened that my daughter had a craving for Chinese food, obviously, today's film has such a subject exotic recipe. I scoured the internet from overseas and countries in search of a recipe that would be achievable with what is in the kitchen and pantry stock. I confess that I combined about 3 recipes, all of pork with pineapple, but different in that it lacked or appeared in addition to an aroma. Finally, I chose the favorite (and available) ones and I managed a delicious dish (my husband thinks he didn't eat so well at any Chinese restaurant) and it was ready in 15 minutes.
All the specific Chinese ingredients are available in any supermarket and the music in the background & # 8230 eee, also brings a note of specificity, well what, let's not have fun, just eat ?!
(for 4 people, preparation time 15 minutes)
- 450 grams of diced pork (pulp)
- 200 grams of pineapple from compote, drained from the juice (cubes)
- 2 carrots
- 1 onion
- 1 red or green bell pepper
- 1 clove of garlic
- 30 grams of fresh ginger
- 1 tablespoon starch
- 3 tablespoons peanut oil
- 1 tablespoon sesame oil
- 3 tablespoons light soy sauce
- 1 tablespoon grated sugar
- 1 tablespoon rice vinegar (or a white wine vinegar)
- greenery: parsley or (preferably) green onions
Follow the instructions for preparation video recipe From lower:
- a piece of boneless chop about 1 kg
- 1 small eggplant
- a zucchini
- 2 medium potatoes
- 2-3 tomatoes
- 150 g green beans
- 2-3 green onions
- 1 red onion
- 1/2 bell pepper
- 3-4 cloves of garlic
- olive oil
- salt and pepper
- thyme, paprika, ginger powder
Season the meat with salt, pepper, paprika, thyme, ginger and brown it on both sides in a pan with olive oil.
We then transfer it to an oven tray with higher walls and put the surrounding vegetables around. We cut them according to everyone's preference into cubes, slices, rounds, etc & # 8230
Sprinkle the spices listed above on vegetables, sprinkle with olive oil and cover the tray with aluminum foil.
Put in the preheated oven for about 1 hour over medium heat. Enjoy!
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Bonus recipe: Pork leg colds like in Moldova
Isn't that what you're looking for? Here is another perfect cold recipe:
- 4 pig legs
- 1 pigtail
- 2 pork ears
- 0.5 kg of (lean) pork
- 2 garlic caps
- 3 large carrots
- 1 large onion
- 4 bay leaves
- black peppercorns
Cut the legs, tail and meat into smaller pieces and wash them well with lukewarm water. Peel an onion, a clove of garlic, carrots and place them on the bottom of a large bowl. Add the bay leaves and black peppercorns. Put the meat that you press with your hand on top and pour cold water into the bowl, to cover the meat with 2-3 cm. Add salt and cover with a lid. Put the pot on the right heat and leave it until it reaches the boiling point, then lower the flame and let it boil for about 3-4 hours with the lid slightly removed from the pot. When the meat is cooked and comes off the bones easily, and the water has dropped to the level of the cooked meat, take the bowl off the heat and let the juice cool. Peel a squash, grate it and squeeze the juice. Remove the meat from the bowl and add the crushed garlic to the juice. You choose the meat from the bones and place it in dishes, where you let the colds catch it. Throw away the remaining vegetables. After you have distributed all the meat, pour the juice over the meat through a sieve. Refrigerate the dishes for a few hours until the cold cools.
3 delicious recipes with pork chop
1. In the oven
When choosing the pork chop for baking, we recommend that you opt for a multicolored (marbled) piece instead of one with a uniform color. Pieces of meat that contain more fat are excellent for cooking, because cooking takes longer. A piece of meat with a higher fat content will remain juicy until the end of cooking and will not dry out in excess.
- 1 whole pork chop
- Vegetables by preference (optional)
- 2 cloves of garlic
- 2 tablespoons wine vinegar
- 1 teaspoon smoked pepper
- 1 teaspoon black pepper
- Olive oil
Method of preparation
- First, marinate the pork chop in a mixture of oil, garlic, vinegar, salt and spices. Then cover it with plastic wrap and set aside in the refrigerator for at least two hours.
- Preheat the oven to 180 ° C.
- Place the vegetables next to the pork chop as you like.
- Bake for about 20 minutes. Then turn the meat over and let it cook for another 20 minutes.
- at the end, turn off the oven and let the meat sit inside for 10 minutes.
- Cut and serve the pork chop with the vegetables.
2. On the grill
Maybe you'd like to make a pork chop on the grill. After all, it is a quick, tasty and healthy option. However, the main risk is to get a much too dry and hard preparation.
To avoid excessive drying of pork, choose thicker chop pieces. We will give you detailed instructions on how to cook the pork chop so that the meat is juicy on the inside and browned on the outside.
- Pork chop cut into thick slices
- Olive oil
- Salt and pepper
Method of preparation
- First, take the meat out of the fridge so that it is not cold when you cook it. Half an hour should be enough.
- To cook the pork chop on the grill, brown the surface of both sides on a high flame with a little oil.
- Then leave the heat on low and continue to cook for about 5 minutes. In this way, you will get a well-made meat on the outside and juicy on the inside.
- Finally, add salt, pepper and any other spices of your choice.
3. In the crust
If you prefer fried meat, then you have to cut the pork chop into thick slices. This is a perfect option if you like fried, crispy meat. (Choose one of the other delicious pork chop recipes if you don't like fried meat.)
You can give an exotic flavor to these pork chop schnitzels by adding flavored herbs to the meat. Use them according to your tastes. You can also use other spices, such as smoked paprika, cayenne pepper, cumin, black pepper, etc.
- Pork chop cut into thick slices
- 60 g cornstarch
- 60 g pesmet
- 2 lightly beaten and salted eggs
- Aromatic plants to taste (oregano, basil, parsley, marjoram, thyme…)
Method of preparation
- First, cover each piece of meat in a thin layer of starch.
- Next, pass the pieces through a beaten and salted egg.
- Then cover them in a layer of breadcrumbs previously mixed with herbs.
- Heat a skillet over medium heat with enough oil for frying. When the oil has heated up, fry each piece of meat on both sides until golden. Then place the pieces on paper towels to absorb the excess oil.
- At the end, serve the schnitzels with a salad or any other kind of garnish of your choice.
Do you like these delicious pork chop recipes? You can create your own versions, mixing and matching the ingredients to your liking.
Recipe. Pork braided muscle with cheese sauce and soté vegetables
The braided muscle will delight your taste buds every time. And if you put a gorgonzola and mozzarella sauce next to some soté vegetables, you will be delighted with the results. Not to mention that the family will definitely ask you for a double portion, and you can't go wrong with the guests.
This dish is made simple, in the oven and uses only a little olive oil. Angi Cobuț tells us, below, what we need for this recipe, but also how to prepare it.
Ingredients for the sauce:
Cut the muscle lengthwise into three pieces and knit, season with salt and pepper and place in an oven tray on which I put baking paper. Sprinkle a little olive oil and put in the hot oven at 220 degrees for 25/30 minutes.
In a pan put a little olive oil and a tablespoon of butter, the vegetables cleaned and cut, salt, pepper and oregano. We married them with the advice to stay & # 8222al dente & # 8221.
In a pan, over low heat, put a little butter and olive oil, put the cheeses we have chosen and turn until you get a homogeneous composition, Then add 200 ml of liquid cream and if the composition seems too thick you can add milk. Add salt, pepper, nutmeg, stir continuously for two minutes after which it can be served.
Vegetable Stew with Pork & # 8211 Slow Cooker Crock Pot
Why did I call it the vegetable stew with pork and not the other way around?
Because vegetables predominate, they are twice the volume of meat, meat is like that, just for taste :))
I prepared this stew at Crock Pot and I was very satisfied with the taste and flavors kept during the heat treatment.
I like this wonderful pot, I put all the ingredients in it, I set the schedule and time and I go to mine.
I don't mix, I don't add ingredients along the way, I don't care that it gives me food on the fire or that it clings to the walls of the vessel, these worries are gone.
And even if it takes a long time to prepare food, this dish does not consume much current, only as much as a light bulb, so since I use it I have not noticed an increase in electricity bill.
I highly recommend it, especially to those who do not have much time to stay in the kitchen!
[ingredients title = & # 8221Ingrediente & # 8221]
- 500 gr lean pork
- 100 ml of olive oil
- 50 gr butter
- 2 yellow onions
- 1 red onion
- 2 carrots
- 1 parsnip root
- 1 parsley root
- 1 small celery root
- 1 small zucchini
- 1 ardei kapia
- 1 bell pepper
- 1 red
- 3 small heads of garlic
- 2 tablespoons sweet ketchup
- 1 tablespoon spicy ketchup
- a thyme powder
- an oregano powder
- a basil powder
- 2 was dafin
- 1 tablespoon salt
- enough water to cover everything
Preparation time: 4 hours
[preparation title = & # 8221Preparation & # 8221]
We clean and wash the vegetables well, then divide them in two.
We cut half of the vegetables into cubes, or various shapes, and we chop the other half in the robot.
We cut the meat into smaller cubes.
Put the oil and butter in the Crock Pot, add the meat, sprinkle salt on it, add the chopped vegetables, sprinkle the spices, bay leaves, then add the vegetables passed through the robot and the ketchup, sprinkle a little more salt and mix everything.
Add enough water to cover the ingredients, cover the bowl with the lid provided, connect the appliance to the power supply and set the slow mode for an interval of 4 hours.
20 minutes before the time expired, I lifted the lid and tried if the food was prepared, then I seasoned it with spices and salt and mixed it lightly in the bowl.
Now, the time to prepare a meal also depends on the type of ingredients.
If it is found that they have not been prepared enough within the set time interval, it can be extended.
For me, they prepared well in the four hours set.
After disconnecting the appliance from the power supply, add the chopped parsley to the bowl.
We serve vegetable stew with pork with pickles or salad.
The best way to reheat pig skin (without drying it)
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Since the pork rind is quite weak, reheating without drying it in the process can be complicated. Angry pork mat can easily happen, especially if it is simply thrown in the microwave or thrown in an excess oven. When it comes to reheating pork belly, I want to work as soon as possible - after all, speed is the beauty of leftovers, right? - and make sure the meat stays juicy.
Here is the best method to follow, which always ensures delicious results: touch a pan and, most importantly, a lid.
The pork fillet can be reheated quickly on the stove, over a hot fire, in a simple pan. Ordinary iron, cast iron, non-stick - it doesn't really matter much, just make sure you have a lid that fits the desired choice. Reheating in an open pan will result in dry meat, but a lid helps trap all that precious moisture and steam, so the pork absorbs it and tastes as good as the first time around.
If your pork tail had a nice crust on the outside, it won't be as crunchy as when you first made it, but I'm willing to sacrifice that little bit of texture for the juicy meat.
Start choosing the pan. Choose one that fits the meat in a single layer, if the pork basket is already sliced, then make sure you have a lid for that pan. Add a very thin film of oil to the pan and heat over medium heat until the oil shines. I prefer gentle heat, rather than high, to reduce the risk of overload.
Add the pork basket - whole or sliced - to the pan in a single layer and cover immediately with the lid. Rotate occasionally until it warms up, making sure to keep it covered between flips.
For the entire range: I turned it on every two to three minutes and it lasted 12-15 minutes in total.
My pork basket, which had a perfect center, slightly pink when I first cooked it, reheated nicely with this method. It was juicy, warm and did not last at all. Having this method in my back pocket means I can make an extra sheet next time and rely on tasty leftovers!
Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap amount of beef and I find it much easier to cook than chicken, because you don't have to worry about turning the meat to the exact right temperature.
Meal plan for next week
Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after night, whether you're cooking for one or a family of eight. That's why, as I promised, this series is changing - every week I'll respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?
As I eat my weight in sweet strawberries at this time of year, I am reminded of what to do with the abundance of spring and summer fruits. Usually, I am not satisfied with the joys of berries and stone fruits as they are, but when I went a little overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for spreading fruit have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.
If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.
On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we still had a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.
It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways we can create less waste and be more efficient and careful with our production. Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.
Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with eggs in holes as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack in an egg and bake!
Fritters have long been my solution whenever I have to use sad-looking products, withered herbs and small pieces of cheese in my fridge. I don't often make them with a plan - until now. Inspired by my favorite cheesy dip and warm spring weather, I came up with an artichoke-laden omelette marinated in garlic, baby earth spinach, salted parmesan and rich cream. I knew it would be fine, but it was above all my expectations.
Temperatures are rising, flowers are blooming, and the spring season is now in full force. And doesn't it really feel like meringue time? Lots of fresh eggs mean more whites for cooking and baking - including light meringue cakes and delicious meringue pie. And when it comes to the latter, we are always looking for ways to make meringue as light, fluffy and luxurious as possible.
Evil eggs are one of the most beloved applications and snacks. Put a plate at any gathering or holiday meeting and it is guaranteed that they will be crowded as soon as possible. I am a purist at heart, who believes that you can never go wrong with the classic creamy, mustard-filling tits, although there is an almost endless variety of ways to dress and reinvent these two snack bites. Here are 10 of our favorite ideas for evil recipes to consider.
One of the pleasures of cooking ham for a large gathering, obviously outside of its consumption, is that the city hawks that we glaze and bake for the holidays are already cooked. This should take the guesswork out of cooking a ham at home, right? But because most hawks are quite large and have spiral cuts and giant bones to deal with, it can be hard to tell when a ham is actually cooked "ready." Here's everything you need to know about ham temperatures for reheating and serving.
Baba pasta (or babka, or babka wielkanocna) has secluded Easter meals for Polish families for centuries - along with mazurek cakes, painted eggs and cheese desserts. The defender is this: Of course, the dessert was said to be made in pans that looked like a tall Bundt pan, but without the hole in the center. A medieval recipe claims that their special version - which requires 24 eggs and 1 tablespoon of freshly poured vanilla beans, which are beaten more than an hour (!
For those of us who love devilish eggs (and we are legion), there is really no occasion that cannot be enhanced by a plate of eggs filled with beaten egg yolks. Maybe this is Easter lunch, their most local habitat or a work party where everyone - even the most become! - it can fall on that plate of small carrots. What about breakfast? Do the devil's eggs belong to breakfast? Oh yes. And I have the recipe to prove it.
Pork steak with vegetables and leurd sauce, a simple and very tasty recipe
Published: Monday, April 20, 2020, 2:59 p.m.
Updated: Monday, May 18, 2020, 5:10 p.m.
The reddish liquid that leaks from the steak is not blood, but a mixture of water and myoglobin, a protein present in muscle fibers.
Beef pastrami is so expensive because three-quarters of the amount of meat initially used is lost in the smoking process. Which means that when you buy 250 grams of beef pastrami, you pay about the same amount as for a kilogram of fresh meat.
It is not a very fatty meat so a sweet fruity red wine would work, maybe ALLUVIUM. Name given in California for a blend of Semillon, Sauvignon Blanc, Chardonnay, and Viognier grapes. It has aromas of apples, peaches, grapefruit, flowers and honey. Slightly sweet.
Pork tenderloin with pan-fried vegetables
If you have some pork tenderloin in the freezer, here's what you can do with it. Get some vegetables for the garnish, such as red onions, eggplant, zucchini, celery, celery and bell peppers. You will cook the vegetables separately in the pan, and you will make the meat in two steps: first you will fry it over high heat, then you will leave it in the oven for about a quarter of an hour. Aren't you hungry already?
Pork chop with vegetables
Veronica22 sent a wonderful recipe to our Contest: Pork chop with vegetables. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
Pork chop with bone and bacon
Spices for pork
Frozen vegetables (mixture)
1 tablespoon butter
Rice, chicken soup or vegetables
Method of preparation
Cut the cutlet into slices, wash and dry with a clean napkin. Season the meat and fry on the grill on both sides.
Saute the vegetables in melted butter until soft. Season with salt and pepper to taste.