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07.03.2013 Anet
I constantly threaten that spring has come, it's time to switch to salads and blah blah blah. Yes, you will not be full of salads alone. As I recall those master classes, the aroma of marinated meat... ah. Where are my husband and I without meat? We can't... not at all.
Yesterday my husband and I went to the store, hoping to buy a good beef tenderloin, but since the pieces were only available in the size of two kilos, I decided to take a kilogram piece of pork. In honor of this, we were vehemently looking for a grill pan in the nearest large stores. Found. Made it exactly the way I dreamed it. Juicy, hot, fragrant, soaked in marinade. All night he waited in the wings and was fried until golden brown in a pan, after which he came to readiness in the oven and was immediately eaten by two gourmets.
What a sin to conceal. Not without a glass of red wine and joy inside from purchases and from the first home experience with steaks. If there is meat, then with a smile! To be well digested.
Where would you start to express your emotions? Since then how to choose a grill pan Or with the choice of meat? Let's go in order.
I went to this purchase for a long time and today I was glad of this. Because if it were not for my collection of information and observations, I would have bought something completely different from what I needed a month ago. Now on sale solid teflon. This is certainly convenient, but with such a coating you need to be very careful. Always use only wooden spatulas or special plastic ones. I’m an amateur, sometimes I’m impatient to climb there with a spoon to try it, I can accidentally scratch it ... Therefore, we were looking for a grill pan exclusively cast iron. Everywhere they write that she is more enduring, you will be almost for life. In addition, the heat in such a pan is distributed more evenly and the dish cooks better. Yes, and the cooks in the kitchen had cast-iron ones, from whom else should I take an example, if not from them? Second moment. The ribs should protrude noticeably upwards. In Teflon versions, these ribs are more likely to have a purely decorative role in cooking. And in a grill pan, the highlight is that the fat flows down to the bottom and then does not fall into the finished dish. And you don’t need to pour a lot of oil and heat circulation is formed between the ribs in the pan. These are the most important points. The rest is just a matter of size, shape, manufacturer and price. We found very good option, inexpensive, black, I'm happy!
About pork. Today in the meat department I already felt more confident. Knew what part I need for a steak and how to choose it. As I already wrote, I moved from beef to a stand with pork. And there the choice fell on a loin with a bone. By the way, in pork, almost all meat is considered first-class (I read it in the deli book), except for the knuckle (from the front and hind legs). The loin is great for frying on the grill, pan. Rolls are prepared from the fillet, this part is also chosen for the roast. Pork meat is brought to full readiness, unlike beef (where there are concepts of the degree of doneness).
Let's move on to cooking. . Recipe provided by the culinary school. For 5-6 servings.
Ingredients :
- a kilogram of pork on the bone (loin);
- French spicy mustard - 1 tablespoon;
- sprigs of fresh rosemary and thyme (instead of thyme I took green basil leaves);
- olive oil;
- soy sauce optional;
- 1 tablespoon starch diluted with 3 tablespoons. water;
- ground black pepper.
Cooking :
From myself I will add that the steak turned out with a smoke flavor, the aroma of rosemary is perfectly felt. I am delighted, because I used to think that pans with ribs are used only for an aesthetically attractive type of dish, but it turned out that cooking in such a pan also gives the aroma of the forest and barbecue. Very tasty, I advise everyone to buy this useful thing home and learn how to cook pork steak on the bone.
And you can serve such yummy with lettuce leaves, mashed potatoes with garlic and cherry tomatoes.
Of course, we need a good steak, choose a piece with a small bone and a thin layer of fat. Half a lemon, olive oil and spices - that's all we need for. Choose herbs to your taste, I like to cook a steak with both basil and rosemary, today I will cook with thyme.
Wash the pork and dry it with paper towels, this is important, the meat must be dry. Let's start marinating the meat. I really love this "dry" method of pickling, when the spices are rubbed into the meat, while the pork is saturated with all the flavors and aromas and becomes very tender and juicy.
So, put the meat on baking paper or on the board. First rub the salt into the meat.
After black pepper, we do the same with red, rub it from all sides into the steak. You can take more or less red pepper, be guided by your taste.
But do not feel sorry for paprika, it has a very delicate aroma, so suitable for meat. Do not miss a single centimeter, rub it from all sides into the steak.
Here we have such a wonderful steak.
All the spices have stuck and are beginning to soak into the meat. Let's help them by adding lemon juice. We moisten the whole piece well with them.
Now add olive oil, gently grease the steak with it from all sides.
It remains only to sprinkle thyme on the meat, also rubbing and pressing it into the meat.
Let's wrap the meat in baking paper and beat the meat a little, but just a little, so that only our wonderful marinade is better absorbed into the meat.
Let's leave the pork steak on the bone to marinate for 20-30 minutes, and then, after heating a dry frying pan, we will begin to fry our meat. First, hold for 5-7 minutes on one side.
Then turn the steak over and fry the same amount on the other side. At the same time, the meat juices are sealed, the meat is almost ready.
Fry the meat on both sides for another 3 minutes, remove from heat and let the steak rest for 10 minutes. Pork steak on the bone is ready, serve as desired and enjoy the magnificent juicy and aromatic meat!
Eat to your health!
Real gourmets know that the most delicious bone-in meat!
From ribs, shank, entrecote, you can cook a variety of dishes. They are baked, fried, stewed on the stove or in the oven, there are a lot of interesting recipes for multicooker.
There are many options, but all dishes are united by an unusual aroma, which simply does not happen without a bone.
Pork on the bone - general principles cooking
Pork on the bone is cooked either in a large piece, usually within 2 kg, or ribs and other small parts are used. In the second case, vegetables, mushrooms, cereals are usually added to dishes. If the piece is large, for example, a shank, then it can be marinated in advance, smeared with sauce, a sleeve, foil are used for cooking in the oven, otherwise the meat will turn out dry or it will not bake.
Cooking time of meat directly depends on the size of the piece, as well as its quality. You should not use old pork from an adult animal for baking, it is better to stew it on the stove or in a slow cooker. If the pig was young, the meat is good, the pieces are small, then it is cooked quickly in any way, it turns out tender and juicy.
Pork on the bone: a recipe with potatoes in the oven
You can cook pork on the bone different ways, but the easiest is to bake it in the oven. This is where foil is used. The larger the piece of meat, the longer the dish will cook. Here a piece up to a kilogram is used.
Ingredients
800 g of meat with bones;
700 g potatoes;
0.5 heads of garlic;
Seasonings, dry herbs;
A spoonful of mustard;
Cooking
1. Rinse the piece with the bone. Make punctures on the pulp with a sharp knife, where possible, put the peeled garlic cloves inside. If they are large, then it is better to cut them.
2. Salt the mustard, add any seasonings for meat or just pepper to it, mix thoroughly and grate the piece along with the bone. You can immediately transfer it en foil, let it marinate for now.
3. Peel potatoes, cut large tubers in half, use small ones whole. Thoroughly wash the vegetable, throw it into a bowl.
4. Add salt, pepper and spread the mayonnaise. Mix the potatoes in a bowl so that all the tubers are covered with sauce.
5. Now wrap the pork around with potatoes.
6. We pack everything in foil, send it to the oven for 1.5 hours, temperature 190,
7. As soon as the time is up, you can cut the foil on top, bend it slightly, let the meat and potatoes brown to a delicious crust.
Pork on the bone in beer
Amazing meat recipe. For such pork on the bone, you can use any piece and even a knuckle, but in this case you will have to adjust the cooking time yourself. Additionally, a mixture of spices for meat is used, but you can limit yourself to only pepper.
Ingredients
1 kg pork with bone;
1 glass of beer;
1 head of onion;
Garlic, seasonings for meat.
Cooking
1. We choose the form in which we will bake the meat, it is desirable that it is not very large and fits in size. Lubricate the bottom with a few drops of oil.
2. Cut the onion into large pieces, put it on the bottom of the greased form. It is needed so that the piece does not burn, does not stick.
3. We stuff a piece of meat with garlic, as far as possible, we are not very zealous.
4. We take dry seasonings for meat, mix with salt and rub the whole piece, pay Special attention recesses.
5. We shift the meat to the onion. Gently pour the beer on the side, trying not to blur the layers of spices.
6. We stretch a piece of foil on the form, send a piece of pork to the oven.
7. Cook for 70 minutes at 180 degrees. Then we pierce the meat with a knife in the thickest part, if it is soft, then we add the temperature to 240 and keep the dish for another 15 minutes, but now there is no need to cover it.
Pork on the bone: a recipe for a dish in pots
Another recipe for pork on the bone, for which it is better to use ribs. They fit perfectly in a pot, are juicy and tender.
Ingredients
700 g of ribs;
4 bell peppers;
10 carrots;
3 onions;
3 tomatoes;
0.5 bunch of parsley;
1 spoon of oil;
1 spoon of walnuts.
Cooking
1. Peel the pepper, cut into strips, throw into a bowl. Cut the onion and carrot into the same strips, add to the pepper. We cut the tomatoes arbitrarily, add to the rest of the vegetables.
2. Chop the parsley and nuts, pour into the prepared salad. Season with spices, pour oil, stir.
3. We wash the ribs, cut them so that they easily pass into pots, salt.
4. We put pork on the bones in pots, pour plenty of vegetables. We are trying to fill the voids.
5. Cover the pots. Water or sauces do not need to be added to them; the juice released from the vegetables during languishing will be enough.
6. Such pots are prepared for 1 hour and 20 minutes, the temperature in the oven is 180 degrees. Then you need to turn off the oven, and let the dish stand for another 15 minutes. You can throw a clove of garlic under the lid of each pot or add a small piece of cheese.
Pork on the bone with mushrooms (ribs)
Recipe delicious dish from pork on the bone and champignons. It is desirable that the mushrooms are the same size.
Ingredients
700 g of ribs;
500 g of small champignons;
2 spoons of olive oil;;
200 g sour cream;
130 g of cheese;
4 cloves of garlic;
30 ml soy sauce.
Cooking
1. We wash the mushrooms, put them on napkins to dry.
2. The same with the ribs. Cut, then wipe.
3. We combine everything together, sprinkle with salt, pepper, add a couple of tablespoons of olive oil and mix.
4. We shift the mushrooms with pork into a mold, send it to the oven. Cooking at 200 degrees for 30 minutes.
5. During this time, you need to mix sour cream with soy sauce, add chopped garlic.
6. We take out the form, grease everything with sour cream, re-send it to the oven, now we cook for another 20 minutes.
7. We take out the form with mushrooms and pork for the last time, fill it with cheese, send it to bake until golden brown for another 15-20 minutes and you're done!
Pork on the bone: homemade roast recipe
Recipe a simple dish bone-in pork. Spare ribs are best, but other small pieces will work as well.
Ingredients
0.7 kg of meat;
0.8 kg of potatoes;
A little oil;
Various spices;
1 carrot;
2 onions;
1 spoon of paste.
Cooking
1. Cut the meat into portions. Pour a little oil into the cauldron, heat it up properly, start the meat and fry over high heat until golden brown.
2. Peel the potatoes, cut into large pieces. Chop the rest of the vegetables into strips.
3. First add onions and carrots to the fried meat, fry, then put a spoonful of tomato. Warm up together.
4. We fall asleep potatoes and pour in a couple of glasses of boiling water. At this stage, salt, pepper, put any mixture of spices to your taste.
5. We cover the cauldron, quickly bring the dish to a boil, then reduce the heat to the very minimum and simmer for about 40 minutes. You don't need to mix.
6. At the very end, we launch laurel, greens, if desired, you can add fresh or dry garlic to the roast.
Braised pork on the bone: a recipe for a slow cooker
Recipe for pork on the bone, cooked in a slow cooker. One large piece of meat is used, but you can also cook ribs or other pieces, it will take less time.
Ingredients
1 kg of pork;
2 tsp seasonings for meat;
1 spoon of oil;
80 ml of water.
Cooking
1. Pour a spoonful of oil into a multicooker cup.
2. Rub a piece of meat with a mixture of spices, if they do not contain salt, then add. Transfer to a mixing bowl.
3. Put one bay leaf on top of the meat. No more needed, otherwise the flavor will be too rich.
4. Pour prescription water into the bowl. But you can also use beer, with which pork goes well.
5. Close the multicooker.
6. We set the stewing program for the piece with the bone, we cook the dish for exactly two hours.
7. Check the meat. If suddenly it is not soft and tender enough, then time can be added.
Pork on the bone with vegetables
Another recipe for pork on the bone in a cauldron. It is advisable to use small pieces that will be well fried and will not require additional stewing. The ribs fit perfectly.
Ingredients
0.5 kg of pork;
2 eggplants;
0.5 kg of potatoes;
1 carrot;
3 tomatoes;
2 cloves of garlic;
0.5 bunch of parsley;
1 zucchini;
1 bell pepper;
Salt, oil, various seasonings.
Cooking
1. If the pieces are large, then they need to be chopped. Then put in a preheated cauldron, fry over high heat until brown.
2. While the pork is cooking, chop the onion and carrot. Pour over the fried meat, cook for a few minutes together.
3. Eggplant cut into cubes, pour cold water, rinse and squeeze. We shift to a heated frying pan with oil, fry over high heat until a light crust.
4. Cut potatoes, add to meat. Now everything needs to be slightly salted, sprinkled with spices.
5. Put the chopped zucchini on the potatoes. If it is not very young and the skin is thick, it is better to cut it off.
6. Bulgarian pepper is laid out on top of the zucchini. Let's salt everything a little.
7. Now fried eggplant, salt and pepper.
8. Sliced tomatoes complete the dish. From the edge, carefully pour 0.5 cups of water, but more is possible. We close the cauldron.
9. Stew for 45-50 minutes. At the end, stir, add herbs, garlic.
Pork on the bone - helpful tips and tricks
If a piece of pork will be baked without cover, the bone must be wrapped in foil so that it does not burn.
If the meat is almost ready, but does not want to be beautifully browned, it can be greased with a mixture of honey and soy sauce, then turn up the temperature and hold in the oven for another 10-15 minutes.
Onions are an ideal addition to meats, especially those marinated in vinegar. You can put it under the piece as a pillow and not worry that the pork will burn.
