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Many delicious dishes of pork (part 2)

Pork chop with cheese and sausagePork chop with cheese and sausage
* Products for cooking: by 200 grams of pork per serving, according 2-3 thin slices narezainnoy smoked sausage or ham, a slice of thinly slicing cheese, egg, flour, breadcrumbs, podsolnichnoe oil.
Separate the meat from the bones, discourage. For each piece of meat put chipped slices of sausage or ham, cheese, brush with beaten egg, rolled into a tight tube and chop off matches or connect string.
The tubes rolled in flour, dip in beaten egg, zapanirovyvayut and fry in a large amount of fat.
Serve with a side dish of stewed rice with mushrooms. Hot meat is sprinkled with grated cheese.
Pork with cauliflower
* Products for cooking: 600 grams of lean pork, 1 head cauliflower, garlic, sour cream g 500, 500 g of dry white wine, smoked cheese g 200, 100 g butter, salt.
At the bottom of the dish put a few pieces of butter, and then half-washed, divided into sotspetiya, cauliflower. Thinly sliced ​​meat well discourage, rub with garlic, salt and placed on a cauliflower. Top cover with the other half of the cauliflower, pour wine, sour cream and sprinkle with grated cheese. Then put the dishes under the lid in the oven and stew until tender over medium heat.
Serve hot.
Pork TORDAYSKI
* Products for cooking: 800 g young pork with rind, 40 g lard, ground black pepper, salt.
Pork skin is well cleaned. The meat is cut into pieces of equal 4. In 1 liters of cold water diluted 40 grams of salt, put back the meat and put on 12 hours in a cool place. Before roasting removed from the water, wipe dry with a towel, a skin incision vpoperek so as not to catch the fat. In a saucepan, heat the lard, fried meat, remove and sprinkle with pepper.
BUZHENINA MORE VENGERSKI
* Products for cooking: 600-800 g pork, lard g 100, 1 teaspoon vinegar, one onion, 3-4 garlic cloves, 1 / 2 teaspoon cumin, ground black pepper, salt, broth.
Vinegar rubs a piece of meat, so that it then becomes pink, put in a soup, salt. Smalets in a frying pan are heated, poured into them meat and fried from all sides on high heat, put in a hot oven. Pour every 10 min. The same fat and pour over 50 g of hot water. Fry until ready, turning the meat, so that the cold boiled pork is fried evenly from all sides. Meat is removed, cut into thin slices and put in a warm place. Meanwhile, in the fat stewed finely chopped onions, crushed garlic and thyme, add ground pepper, broth. To taste, you can add tomato paste and a little flour.
Before serving, fill with meat sauce it.
Baked ham with sausage
* Products for cooking: 600 g pulp of pork, 100 g lard, smoked kolobasa, 1 teaspoon of vinegar, onion, 3-4 garlic cloves, 1 / 2 teaspoon cumin, ground black pepper, salt.
A long piece of flesh cut with a sharp knife along the inside and lay in the slot long piece of smoked sausage (to both ends of peeping at 5-6 cm).
Then they are fried as described in the Hungarian-style pork recipe.
Baked ham in cream sauce
* Products for cooking: 1kg pork, 50 g butter, 50 g flour, 200 grams of milk, 200 g sour cream, 150 grams of fresh mushrooms, 1 tablespoons lard, 1 tablespoon parsley, 1 egg yolk, 50 g of grated cheese, freshly ground black pepper, salt.
A whole piece of meat is roasted in the oven in the oven. Meanwhile, in a separate dish in the smalt stewed chopped mushrooms, mix separately milk, sour cream, butter, flour, salt, as well as egg yolk. They boil. Add stewed mushrooms to the two parts of the sauce. Ready boiled pork is cut into thin slices, leaving them in the order in which they were cut. The outer slice is put on the outside by the outside, the mushroom mass is put on the inside, the second is pressed against it, also with the mushroom mass, and so on to the end, so that the boiled pork is shaped like a whole piece. Then smear the remains of the mushroom mass with the whole piece, sprinkle with grated cheese, Butter, put the soup in a hot oven and fry 10-15 minutes to ruddy.
When a table pour the remnants of sauce.
Pork larded
* Products for cooking: 600 g pulp of pork, 60 g smoked bacon, lard g 50, 100 and white natural wine, 200 g sour cream, spoon flour, black pepper, half the lemon juice and zest, salt, vinegar.
The meat is wiped with a dry towel, larded with bacon, watered with vinegar, rubbed with ground black pepper and placed in a soup. And a separate dish warmed smalets and stick to them meat, pour the 50 g hot water, cover with a lid, extinguish, turn the meat from time to time. Do not pierce with a fork. As the boil-off, water is poured into small portions. To half-finished meat poured cinema, salt and stew until ready. Meat is taken out of the bag, cover it and put it in a warm place. In sour cream stir flour, add a little lemon peel and lemon juice, fill it with fat, boil 5 - 6 min. If necessary, dosalivayut. Meat cut into slices, put in sauce and boil for another 5-6 min.
Pork in red wine sauce
* Products for cooking: 600-700 g pulp of pork, 100 g smoked bacon, 100 grams of mushrooms, onion, 60 g carrots, 50 g parsley, 30 g celery, 1 teaspoon mustard, 10-12 peas black pepper, zest of half lemon, 2 teaspoons of flour, 200 g of red natural wine, 200 g sour cream, salt.
Meat bacon fat, salt and fry on all sides in hot lard 4-5 minutes. Sliced ​​slices vegetables placed under the meat in fat, sprinkle with finely chopped fresh mushrooms. Add the peas black pepper, lemon zest and wine 100 g.
Meat stew under the lid, adding small portions of hot water, if necessary. When the meat is almost ready, shift cruet stand in a hot oven and basting with fat fry until cooked. Refill the rest of the wine, flour mixed with sour cream, mustard and boiled 5-6 minutes. The meat is then removed, decant the sauce and pour it sliced ​​meat. Vegetables are placed side by side.
Pork ribs with sour cream
* Products for cooking: 4 piece ribs at 150-200 g, 100 g lard, teaspoon ground red pepper, onion, 1 tablespoon parsley, 200 grams of milk, 200 g sour cream, salt.
Cut the meat between the ribs and beat off from both sides. Smalets warm well, one side of the meat is rolled in flour and put this side into fat, fried on both sides, then take out on a plate and cover. Finely chopped onions are stewed in the smalt, stirring constantly, remove from the heat, add ground black pepper, put in this fat slices of roasted meat, pour the 100 g of hot water and stew at moderate temperature until half cooked, then salt, stew until all the water evaporates . Sprinkle with half chopped parsley, add some hot water and stew until cooked. Finally, remove the lid, 4-5 min. Fry meat and fat and transfer it to a plate. To this fat add flour, pour the milk, bring to a boil, add salt, add sour cream and boil more 2 I min
Feeding table pas, pour the meat sauce and sprinkle with parsley.
Pork stuffed
* Products for cooking: 1 kg pulp of pork (preferably a flat piece), 100 g lard, ground black pepper, onion, 1 / 2 teaspoon ground red pepper, sour cream g 200, 1 teaspoon
flour, salt.
For the filling: 50 grams of rice, 1 tablespoon finely chopped parsley, 30 g lard, egg 1, 100 grams of meat, salt.
A flat piece of meat to discourage golschiny 1-1,5 cm, cut the edges so as to obtain a square. Clipped edge mince, mix with rice, egg, parsley, salt, black pepper and uniformly applied to the meat rastoyastoyanii 1,5-2 cm from the edges. In the middle you can put 3-4 hard-boiled eggs, meat tightly rolled up into a roll, tie up a strong white thread, salt. Then put Sudoku
slices with chopped onions and ground red pepper, pour hot lard pour a little hot water and stew meat turning occasionally. If necessary, top hot water in small portions. The finished meat is removed, cover and put in a warm place. Meanwhile, stir the flour into sour cream, pour Sudoku, boil, add salt (to taste, you can add a little lemon juice) and filtered. Meat cut into slices and pour the sauce.
Meatballs NATURAL PORK
* Products for cooking for one serving: 150- 200 s meat, flour, black pepper, lard, salt.
Broken-off thin pieces of meat is salted just before roasting, sprinkle with freshly ground black portions, run in flour and quickly fried on both sides in a small amount of hot lard. The other side of roasted half less than the first. Feeding on the table, pour the fat meatballs in which they were fried.
PORK chops with potatoes
* Products for cooking: 4 piece of flesh pork 150-200 g each, 200 g lard, 2 tablespoons flour, 800 g potatoes, 2 onions, black pepper, 1 tablespoon finely chopped parsley, 300 g broth or bone broth, ground red pepper, salt.
Potatoes cut into very thin slices. Lard is heated, roasted potatoes in it over moderate heat 4-5 min., Decant oil. Then the pieces of meat is salted, run in flour and fry on both sides of bottle fat. From the first half of the potato dishes removed, the residue was sprinkled with parsley, finely chopped onion po¬lovinoy. Lay the meat on fried onions, sprinkle with black pepper, cover the top remains of onions, parsley, spread half the remaining potatoes, salt, and pour the broth.
In oil, where roasted meat and potatoes, bred 1 / 2 teaspoon ground pepper, pour into a saucepan, cover with a lid and stew in the oven until cooked.
PORK STEW
Products for cooking: 750 g pulp of pork, 100 g lard, onions 2, 1 teaspoon ground red pepper, 1 / 2 teaspoon crushed cumin, summer - 2 peppers, 2 tomatoes, salt, 3- 4 garlic cloves, salt.
In a saucepan, heat the lard and stew it with chopped onions (do not allow to fry), remove from heat, add chili powder. Meat medium fat cut into cubes, 2X2 cm, salt.
Stewed onions again put on the fire, pour 2-3 tablespoons of hot water and, stirring constantly, boil until the water has evaporated. Then add to the onion sliced ​​meat, fried it 5-6 min., Sprinkle with caraway seeds, added Zeljko chopped garlic, pour 50 g of hot water and stew under the lid, stirring occasionally, until soft. After boil water, fry even 3-4 min., Add salt, add the sliced ​​peppers and tomatoes (without seeds) and stew until tender, adding as necessary ponemnogo water. At the end of readiness given water boil and fry another minute 2-3.
Pork with sauerkraut
(Bigus in Hungarian)
* Products for cooking: Pork Ltd. Mr. average fat content (mozhia ribs) yu.shvkp onions, 100 g lard, 1 teaspoon ground red pepper, 1 / 2 teaspoon crushed cumin, 3-4 cloves of garlic, salt, sour cream 300 g , 700 g sauerkraut, 1 teaspoon of flour.
Meat is prepared as described in the recipe "Roast Pork".
Sauerkraut washed in cold water and mixed with ready hot. Stew under a lid over moderate heat (if necessary, top up a little hot water). When cabbage pomyaknet remain some juice, flour, stir well with sour cream, add to cabbage with meat and boiled even 4-5 minutes.
PORK IN WINE
* Products for cooking: 750 grams of lean pork, 100 g smoked bacon, onions 2, 1 / 2 teaspoon ground red pepper, ground black pepper, 200 g of white natural wine, salt.
The meat is cut into cubes elongated 5-1 cm, fat - cubes 5-5 mm. From the fat drips out the fat, add the sliced ​​meat and fry well. Then add red pepper, pour a little hot water and stew until half in readiness. Then add salt, pour the wine and stew until cooked almost to the wine has evaporated, add the chopped onion slices and stew until tender. All the while being watched in order to sear the meat, but only tushilos. The finished dish is sprinkled with more to taste freshly ground black pepper.
The best accompaniment to this dish - polenta.
Pork with horseradish
* Products for cooking: the meat of the pig's head, tail, 2 legs with hooves, skin, 80 g carrots, 50 g parsley, 40 celery, onion, 3 garlic cloves, 10-12 peas black pepper, 2 bay leaf, zest of half a lemon, 200 g of white natural wine, grated horseradish, salt.
In a saucepan, bring to a boil as much water weighs the meat. Add to it the wine, chopped vegetables into slices, salt. Spices and onions put in a gauze bag. Then put the meat in a saucepan, bring to a boil over high heat, continue to cook on low heat until tender. The meat separated from the bones, put on a plate, pour a little sauce in which it tushilos and sprinkle with grated horseradish. Of the remaining sauce can be cooked potato or bean soup, leaving it in the vegetables.
PORK ROLL WITH FILLING
* Products for cooking: 500 g pork mince, egg 1, 2 garlic cloves, 1 teaspoon finely chopped onion, 1 teaspoon chopped parsley, 3-4 tablespoons bread crumbs, black pepper, salt.
For the filling: 50 g bread, hard boiled egg 1, 1 raw egg, 1 teaspoon chopped parsley, 30 g butter, black pepper, salt.
To minced meat add all the components are well kneaded. The wet napkin rasstelyayut on a board or table, impose on it a layer of minced meat, in 2 cm thick, put the stuffing on it and, taking the two ends of the napkin fold beef roll. Then carefully remove the napkin and shift roll in a greased baking lard, roast in a preheated oven at moderate temperature, removed and cut into slices.
Serve hot with tomato sauce.
Preparation of the filling: bun soaked in water and crumble in a bowl. Finely chopped hard-boiled egg and domeshivayut a bun. parsley stewed in butter are added to the loaf with the egg, salt, pepper, add a raw egg.
PORK PUDDING
Products for cooking per serving: 150 grams of lean pork, 20 g butter, egg 1, 20 g flour, 150 grams of milk, salt.
Pieces of meat roasted on all sides in butter and passed twice Cerea grinder. In the same oil, brown the flour, pour it with hot milk and, stirring constantly, boil. In the sauce put the minced meat, salt and cook 3-5 minutes. Then remove from heat, add the egg yolk, after a solid foam whipped egg white. This mass is spread in a floured pudding form or any other dish, put in hot water and boiled 15-20 minutes.
On the table is served with potatoes and fruit sauces.

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