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Pork shoulder recipe in foil

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Soft tender meat in a sour sauce, cooked without roasting and practically without water: the meat is stewed in its own.

  • 750 g pork ham
  • 200-250 g of cherry plum
  • 3-4 bulbs (200-220 g)
  • 1-2 tbsp. tablespoons of honey
  • 2 tsp sugar
  • bunch of cilantro (or parsley)
  • 1 teaspoon suneli hop
  • salt and pepper to taste
  • 3-5 cloves of garlic

Fried pork marinated in mustard mayonnaise

It's just pickled and fried breaded meat - but what a juicy, appetizing and tasty! And the secret is simple.

  • 500-600 g pork ham (or shoulder blade, neck)
  • 1.5-2 tbsp. tablespoons of mayonnaise
  • 1-1.5 teaspoons of mustard to your taste
  • 1 teaspoon ready-made seasoning for meat
  • salt - if there is little salt in the seasoning
  • 70-80 g of hard cheese
  • 1-1.5 Art. tablespoons chopped dill and parsley
  • 4-5 Art. tablespoons flour breading
  • 3-4 tbsp. tablespoons of vegetable oil

Braised Pork with Apricots and Wine

According to this recipe, we cook stew in a sauce to which wine and apricots add new notes of taste. Give it a try.

  • 600-650 g pork shoulder or ham
  • 300-350 g apricots
  • 2 onions
  • 90-100 ml of dry white wine
  • 1-2 tsp sugar
  • 2-3 pinch of dried rosemary (fresh sprig)
  • 1-2 bay leaves
  • salt and pepper to taste
  • 3 tbsp. tablespoons of vegetable oil

Ingredients

  • Pork shoulder 1 kg
  • BBQ seasoning
  • Vegetable oil 1.5 tbsp. l
  • Salt

Pork with vegetables and plums

You will be surprised twice: first, how simple and fast this wonderful dish is prepared, and the second time, to taste.

  • 500 g pork ham (neck, loin, shoulder blades)
  • 1 medium bell pepper
  • 1 medium zucchini or zucchini
  • 1 medium eggplant
  • 1-2 carrots
  • 2-3 black or blue large plums
  • salt, ground pepper
  • 2 tbsp. tablespoons of soy sauce
  • 1 teaspoon of balsamic vinegar
  • 2 tsp sugar
  • 2-4 Art. tablespoons of vegetable oil

Braised Pork with Quince and Vegetables

Peerless gravy, slices of meat and quince, potatoes and green beans - all this is so delicious! Be sure to try it.

  • 450-500 g pork ham (shoulder)
  • 600-700 g of potatoes
  • 2 onions
  • 1-2 carrots
  • 200-250 g of green beans
  • 1 quince fruit
  • salt to taste
  • 3-5 peas of allspice
  • 2 bay leaves
  • 0.5 teaspoon sunshine sunho
  • 1-2 pinches of zira
  • 1 hour a spoonful of sweet paprika
  • 1.5-2 tbsp. chopped parsley and dill
  • 2-4 Art. tablespoons of vegetable oil

Stewed pork with apples and onions

A dish in which the aromas and tastes of onions, apples and pork are organically combined - with sour cream and curry. Fry and stew.

  • 600 g pork ham (shoulder)
  • 2 medium onions
  • 1 sour apple
  • 1-2 tbsp. spoons of sour cream
  • salt, peppercorns or ground
  • 1-2 bay leaves
  • 1.5-2 tsp curry (to taste)
  • a small bunch of greens to taste
  • 3 tbsp. tablespoons of vegetable oil
  • 1-2 tbsp. tablespoons butter

Pork in tomato sauce with cheese

Pork is marinated, quickly fried, poured with tomato puree and sprinkled with cheese, which forms on top.

  • 600 g pork ham (shoulder)
  • chopped greens to taste
  • 2-3 tbsp. tablespoons of vegetable oil
marinade
  • 1 teaspoon Italian herbs
  • 1 teaspoon dried ground garlic (2-3 cloves fresh)
  • 2 tbsp. tablespoons of soy sauce
  • 1 teaspoon of balsamic vinegar
  • 0.5 teaspoon Worcester sauce
tomato sauce
  • 400 g of tomatoes in its own juice
  • 4 tsp sugar
  • salt - if soy sauce is slightly salted
  • 100-120 g of hard cheese

Creamy pork with potatoes

It is the cream that makes vegetables and meat so tender and soft, so tasty. Just a few ingredients - a.

  • 650-700 g pork ham (or shoulder blade, neck)
  • 350-450 ml cream from 20% fat
  • 800 g of potatoes
  • 1 large onion
  • 1 carrot
  • 1-3 cloves of garlic
  • salt pepper
  • fresh or dried herbs to taste
  • 1-2 sprigs of thyme, rosemary
  • 2-3 tbsp. tablespoons of vegetable oil

Roast sleeve

Today, for cooking roast, we choose an oven and a sleeve for baking. Simple products and cooking methods give.

  • 1-1.2 kg of potatoes (peeled)
  • 600-650 g pork shoulder (ham, boneless brisket, neck)
  • 3-5 tbsp. tablespoons of vegetable oil
  • 1 large onion
  • 1 carrot
  • 2-3 tbsp. tablespoons of mayonnaise
  • 2-3 tbsp. tablespoons tomato paste
  • salt, pepper to taste
  • 2 tsp sugar
  • 0.5-1 teaspoon suneli hops or another set of aromatic spices

Baked pork with vegetables on an onion pillow

We offer a step-by-step recipe with a photo of wonderful, flavorful meat baked in the oven with vegetables on an onion pillow. The marinade of honey, soy sauce and mustard gives an incomparable taste to meat. These three simple ingredients combined with spices make

section: Pork recipes

String Beans with Meat in Tomato

Green beans are tasty both on its own and with the addition of meat. The meat must first be slightly fried, add beans, tomato paste, chopped into pieces, and fry all together. The table can be served in hot or chilled wi

section: Pork recipes

Pork skewers in pomegranate juice

Pomegranate juice is not only tasty and healthy as a drink, but also an excellent marinade for meat. I propose to cook pork skewers by pickling meat in a mixture of pomegranate juice with onions, a drop of cumin and black pepper. Sourness and astringency of pomegranate

Braised Cabbage with Meat

We offer a time-tested simple recipe for stewed cabbage with meat. Yes, a simple dish, but tasty and cooks fast. With pork, the most delicious and juicy cabbage is obtained. Meat with small layers of fat releases meat juice, which will give m

section: Cabbage Recipes

Kefir pork skewers

Barbecue pork can be pickled in many different ways. For example, in this recipe, marinade is made from kefir. The meat, as usual, sprinkled with chopped onions and spices, mix well, and then pour kefir and leave to marinate for at least 2 hours. Barbecue and

Pork baked with wine and dried apricots

Pork baked in the oven with dried apricots in wine sauce, cooked according to this recipe, is soft and juicy. During cooking, the berries are partially mashed and, mixed with meat juice and wine, form a delicious sauce. It is for them

section: Pork recipes

Oven-baked pork shoulder with zucchini

Pork shoulder, baked in a ducklings, turns juicy, tender. In addition, any dish cooked in the oven is more healthy than fried in a pan. This recipe shows especially well how to cook a side dish with meat at the same time as meat.

section: Pork recipes

Oven low temperature beef

Once again I try to cook meat at a low temperature. The classic option is to bake a piece of meat at 60-70C for 6 to 7 hours. In this way, I already prepared a lamb shoulder. This time

section: Beef dishes

Beef skewers

For beef skewers, it is important to choose the right meat so that the meat on the coals is soft and juicy. We took a piece of pulp from the shoulder blade and did not lose. The kebab was quickly cooked, a delicious fried crust formed on it, and inside it was juicy.

Pork with prunes

Pork goes well with prunes, which gives the meat not only a slightly tart sour taste, but also a pleasant fruity aroma. In addition to prunes in the baking dish, I add fried in oil and then lightly stewed in white wine

Cabbage soup

Baked cabbage soup is cooked for a long time, and it’s not boiled, but languished like a stove. The ingredients in the recipe are designed for a three-liter saucepan. And do not confuse rakhmanny cabbage soup with "Rakhmanovsky". The last in all known recipes is proposed to cook cabbage soup with sturgeon, in

Cuban pork

Cuban pork marinade in the original recipe is made with Naranja agria orange, which, unlike ordinary citrus, is noticeably more acidic. Instead, I took a grapefruit. The finished baked Cuban pork is cut into portioned slices and

section: Pork recipes

Pork Stew with Apple Cider (PULLED PORK)

To cook pork with apple cider, a multicooker with a pressure cooker mode is used. The finished stew is pulled into fibers, and you can stop here by serving the stewed pork with greens or some other side dish. But often t

section: Pork recipes

Homemade pork sausages

Sausages for cooking and frying are easy to cook at home. In this case, you will definitely know the composition of the forcemeat, and if you wish, you can choose the spices that you like best. Raw cooked sausages can be stored in the refrigerator for 3-4 days.

section: Sausages and sausages

Pilaf with chickpeas and lamb

One of the varieties of pilaf is pilaf with chickpeas. Before putting the chickpeas in the cauldron, it must be washed and soaked for several hours, but the best for the night. Rice before cooking, too, must be washed and pour water for 1 hour. Choose spices to your taste, but with

section: Uzbek cuisine

Lamb Sword with Carrot Salad

The mutton prepared according to this recipe will be juicy inside, with a crispy crust. Before baking, the meat was marinated in a mixture of butter and spices. The meat can be baked in the oven or on the grill. Garnished with a salad of juicy young carrots, seasoned

section: Lamb recipes

Civito - Uruguayan Sandwich

Civito is a national Uruguayan dish, which is prepared in haste. As a rule, civito is served as a sandwich, but today more and more often people order chivito al plato - ‘civito on a plate’ - without bread or with hot bread separately.

Spiced pork

Pork cooked according to this recipe can be either the main dish, if the meat is served hot and garnished with rice, or an appetizer. In the second embodiment, the meat is served cold.

section: Chinese cuisine

All kitchens have charcoal grilled sausages. In the Caucasus - kebab, in the Middle East - kebab. In Bulgaria - kebab. Perhaps the most common meat dish in Bulgaria. Try it, you won’t regret it. Ideal for a picnic.

section: Bulgarian cuisine

Potato soup with herbs

An excellent broth can be made from beef brisket, and delicious soup can be cooked on the basis of this broth. In this case, you do not need a large number of ingredients. It is enough to add potatoes, diced, and lots, lots of greens.

section: Potato soups

Spicy pork curry

pork shoulder (boneless), vegetable oil, onion, spicy mix, white wine vinegar, brown sugar, ginger root (grated), garlic (crushed), turmeric, paprika, ground coriander

section: Indian Cuisine, Curry

Flemish beef roast

beef (boneless, rump or rump, shovel), sausages, brisket (smoked), savoy cabbage, fat, flour, salt, vegetable oil, onions, celery (root), parsley (root), carrots, sugar, bay leaf , allspice (peas), black pepper (peas), white beans (canned)

Step by step recipe

So, first of all, we must deal with the meat itself. We wash it thoroughly and dry it with paper towels.

Next, take the prepared salt and seasoning and rub the meat with them. In the absence of seasoning, you can take pepper.

After that, we need to leave the meat in a cool place so that it is better pickled. It’s best to leave it to stand for a day, but if you already urgently need to prepare a delicious dish, then marinate it for 3 hours. Before sending the container with meat to the refrigerator, cover it with cling film so that it does not wind.

When the specified time is up, we can send the shovel to the oven. But first, the meat must be well coated with vegetable oil and put on the foil laid in layers.

Now the meat should be tightly wrapped in foil and baked. We turn on the oven in advance so that it warms up well. Prepare the shovel in the oven at a temperature of 200 degrees, not more than 1 hour.

Then, we take out the pork shoulder baked in the oven and open the foil. It is necessary for the meat to brown, so we leave it in the oven for another 10 minutes.

Here is the pork baked in the oven in foil and is ready, you can serve it to the table. It can be cut and served in a plate with a side dish. It is equally delicious to serve it cold, in the form of sandwiches or added to a salad. A great combination of this meat with mustard, sauce or horseradish. If you have not eaten all the cooked meat, then boldly wrap it in foil and put it in the refrigerator, its taste will not deteriorate.

The pork shoulder in the oven will definitely not be dry, due to the existing layer of fat, it turns out to be tender.

If you don’t have a pork shoulder, it can be replaced with a speck. Preparing it is also simple and it turns out really tasty.

As for seasonings, in addition to the above kebabs and peppers, mustard seeds, a variety of piquant herbs, and a mixture of seasonings for meat are wonderful.

Hot baked meat will become a satisfying and tasty decoration of the festive table. But in the cold, in the form of sandwiches, it will definitely replace your sausage both in taste and in the usefulness of the product, because you know what you eat.

INGREDIENTS

  • caraway seeds 1 tbsp. spoon
  • garlic powder 1 Tbsp. spoon
  • onion powder 1 tbsp. spoon
  • chili powder 1 Tbsp. spoon
  • cayenne pepper 1 tbsp. spoon
  • salt 1 tbsp. spoon
  • ground pepper 1 tbsp. spoon
  • paprika 1 tbsp. spoon
  • For saline: 1/2 cup salt
  • water 1 Liter
  • bay leaf 2 pieces
  • sprinkles 3 tbsp. spoons
  • pork shoulder 1 Piece

1. Prepare the sprinkle. To do this, mix all the ingredients well and store in an airtight container.

2. Add salt to cold water and mix well until the salt has dissolved. Then add brown sugar, 3 tablespoons of the cooked topping and bay leaf, mix well until smooth. Rinse the pork shoulder and place in a large container or a resealable plastic bag, pour it into the saline solution so that the shoulder is completely covered with it. Close and refrigerate for at least 8 hours.

3. Then remove the pork from the saline solution, dry it slightly on paper towels, place in a baking dish.

4. Sprinkle on all sides with the prepared topping, rubbing it into the shoulder blade. Bake in the oven on the middle shelf at 225 degrees.

5. Insert the probe of the thermometer in the center or in the thickest part of the scapula without touching the bone. Monitor the temperature during cooking (a digital thermometer with an alarm function is the easiest way to do this).

6. When the temperature reaches 200 degrees, turn off the oven and let stand in the oven for a couple of hours. If the bottom of the mold is dry or a crust has formed from dried spices, cover the mold with foil to maintain moisture inside the meat during the cooling period. When the temperature drops to 170 degrees, remove from the oven.

7. Put a spatula on a large cutting board and remove a large crust of fat on the surface. Grind the meat with two forks and season with spices to taste.

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