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Slices of pork meat

Slices of pork meat

We slice the meat as thin as possible and beat it to be as tender and thin as possible.

Put in a bowl flour mixed with pepper, paprika and salt, in another bowl beat eggs well, and in another bowl put semolina.

Heat the oil in the pan.

We pass each slice of meat through flour, egg, breadcrumbs, egg and fry it in hot oil.

Remove the snails on the napkin to absorb the excess oil.



Pork leg roll

1. The meat is washed, dried and cut so that it can be stuffed and rolled. Lightly beat the schnitzel hammer and season with salt and pepper on both sides. Leave to cool for half an hour.

2. Peel onions and carrots and boil in 1 liter of salted water. Keep the carrots and soup. The mushrooms are cleaned, washed and boiled for 10 minutes. Drain and finely chop, then fry in a pan with butter. Add the chopped garlic, salt, pepper and keep on the fire until all the water in the pan has evaporated. Allow to cool slightly and then mix with the finely chopped greens.

3. The mushroom composition is spread on a piece of seasoned meat. Then put the boiled carrots cut into quarters and the grated cheese. Roll and tie with thread. Put in a pan with oil and add a cup of soup and 100 ml of wine. Bake for 50 & # 8211 60 minutes in a well-heated oven, sprinkling occasionally with the sauce from the pan. Serve sliced, hot or cold.


Methods of marinating pork

There are several ways you can marinate pork, giving it a special texture and special flavors, which all those who will taste it will appreciate. Next, discover some of the simplest ways you can successfully marinate pork, no matter what dish you want to turn it into.

Marinating pork with lemon juice

If you want to bring fresh, Mediterranean flavors to your menu, all you have to do is mix the ingredients below. For this method, the acid that will make your meat excellent is lemon. The fragrance enzymes needed can, however, be found in the juices of other fruits, such as pineapple or papaya. Here's what you need:

  • 250 ml of olive oil
  • 1 lemon or squeezed lime
  • 50 g hot or sweet mustard, to taste
  • 6 cloves of garlic & # 8211 you can cut them into small pieces or put them whole in the pockets you make in the meat (if it's about muscles or pulp, for example)
  • 15 peppercorns
  • 4 bay leaves
  • rosemary, thyme & # 8211 to taste.

Marinating pork with red wine

Another excellent element that tenderizes pork and gives it a special color is red wine. For this method, you need:

  • 60 ml of red wine
  • 1 tablespoon olive oil
  • 5 cloves of garlic
  • salt and pepper to taste
  • spices: rosemary, oregano, sage, cumin.

Marinating pork with vinegar

Vinegar is one of the most effective softening agents, but because it is also very strong, it needs sugar / honey and water, for its aroma to eclipse all the others. To marinate pork with vinegar, you will need:


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Cutting, deboning and choosing meat

Cutting is the operation of sectioning the carcass into large anatomical portions, in order to debone and choose the qualities.

Boning (hanging) is the operation of separating bones from meat. The choice (of) the meat is the operation by which the fat and the tissues with reduced nutritional value are removed, known as flaps, tendons, cartilage, aponeurosis, blood clots. Along with the choice of meat, the quality is sorted, and the meat is cut into pieces of 100-400 g.

The operations of cutting, deboning and choosing the meat are carried out in specially arranged spaces, by qualified personnel, at a temperature of max 10 0 and a relative humidity of 80%.

A. Pork intended for industrialization.

When slicing pork for industry, the following assortments result: Muschiulet includes the big, small psoas and the shaped and degreased iliac (heel). It is preserved and used in the manufacture of Montana muscle.

Muscles (neck, antricot, chop) include neck muscles, antricot and chop. It shapes well. The presence of an intermittent layer of 0.5 cm of bacon is allowed on the surface, highlighting the flax left on the muscles. The muscle will have straight extremities and will be well shaped, without cuts in muscle mass, without fringes or bone remains. The meat is chosen for the manufacture of specialties such as: gypsy muscles (from the nape of the neck), cibin roll (neck and muscles), spicy Azuga muscles (fillet muscles), smoked fillet muscles, outlaw cutlet, etc. The bones resulting from the joining of the fork are used as fork bones in the manufacture of the assortment of smoked fork bones.

The bony pulp is presented with or without mice. The bacon should not exceed 2 cm for the pulp with mice and 1 cm for the pulp without mice. The pulp will not show fringes, contusions on the outside, deep cuts in the muscles, hair or other impurities on the surface of the mouse. It is preserved and used in the manufacture of Ham with bone.

Boneless pulp comes from the processing of bone pulp, which removes bones, soft fat, flaps and vascular formations. It is suitable for the manufacture of pressed hams.

The bone and brine pulp (ciolan) includes the bone pulp including the back brisket. The shoulder with bone and brine includes the bones of the scapula, humerus, radius and ulna along with the covering muscles. The back is presented with or without mice, without fringes, contusions on the outside, deep cuts in the muscles, hair or impurities on the surface of the mouse.

The back brush, the front brush comprises the bones, the tibia, the fibula and the first row of tarsals with the covering muscles, as well as the radius, the ulna and the first row of carpals with the covering muscles. It is presented with or without mice, without hair, fringes or impurities.

Chest with bone and bacon - is presented with or without mice, in rectangular pieces, the joints as far as possible, without fringes, without soft fat from the abdominal region, without contusions, hair or other impurities.

Bleeding or shaping meat (meat of beregati) - includes the fleshy portion around the bleeding wound located in the port of the neck, esophagus (meat on beregati) and diaphragm. The bloody meat must be free of blood clots, no traces of hair, bones, impurities, no foreign odor.

After deboning and choosing the pork, the following assortments result:

Pork work - results from shaping the chest, thigh, back. The meat is presented in pieces of about 100 gr without flakes, blood clots, bone remains, mice. The fat content of working pork must be max 35%.

Meat pulp thing - when deboning the thighs and backs for meat work. Hard bacon is goose bacon as well as bacon covering the dorsal muscles, resulting from the degreasing of carcasses with or without mice. It is presented in whole pieces, of regular shapes and they are used as salted bacon for boiled bacon with paprika and smoked bacon.

Soft bacon - is the bacon resulting from the belly area, from the shaping of anatomical parts and pig carcasses.

Both hard bacon and soft bacon are useful in the manufacture of meat dishes and are called working bacon, and come in pieces no larger than 300 g, without mice, hair, blood clots, bone remains.

Pork legs, detached from the pig carcasses are processed by smoking.

The mouse represents the dermal layer that covers the outer surface of the bacon.


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Simple roast pork pork in Savori Urbane oven

  • Steak Hi from pork leg or muscles pork (as the housewives call it - not to be confused with the muscle !!) it is made in one piece of meat
  • The biggest mistake is slicing raw meat and cooking it in the oven in a puddle of liquid

Recipe Roast pork slice steak

Bucataras.ro YES: 16 BYE: 50 MOZ Rank: 67

  • MODE OF RECIPE PREPARATION Steak from slice of pulp pork: I seasoned the meat with salt, pepper and paprika and left it to cool until the next day.
  • The next day I fried the meat in a pan on both sides, without pricking it with a fork, I turned it with a spoon. of wood
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Baked pork steak Laura Laurențiu

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Roast pork leg with browned crust

  • Recipe of steak from pulp pork, is a main dish not missing from the table of celebrate
  • Ingredients for 8 servings: 1.8 kg chop pork, with notched rinds, 1 tablespoon vinegar of apples, 1 teaspoon coarse salt
  • For the icing: 1/2 teaspoon allspice, 1/2 teaspoon paprika, 2 teaspoons oregano, 1 tablespoon juice of

Grilled pork steak with wine, garlic and vegetables

  • We have another flour recipe of steak peasant with lard, made from pork leg - see here
  • Try the recipe of pork steak to the tray with wine, garlic and vegetables because you will not regret it! Here you can find more meat recipes pork: snails, steaks, stews, paprika, ciolan, escalope, etc.

How to make a perfect pork steak

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  • It is perhaps the most popular steak pork, especially due to the cracks of fat that runs through it, which it does steak much juicier
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Wild boar meat steak Food and beyond…

  • Steak from pulp pork wild boar
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Baked Pork Steak

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  • Service pork steak in the oven
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The simplest trick for a tender steak: the secret

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Baked pork stewed with garlic and rosemary

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Pork steak It sounds very simple in the oven, doesn't it? Well, that's right! What could be easier of made than a steak in the oven? Season c

Baked pork leg steak. Step by step recipe

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  • Let's move on to the recipe of pork steak, Nivalli brand: Ingredient: 1.6 kg pork leg (you can find it under the name of ham on www.nivalli.md) 1 teaspoon salt
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A healthy and tasty recipe: pork leg steak

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Stir-fried pork in the oven

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Succulent Pork Steak (in the pan)

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PORK FRIPTURA for which I will praise you too

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Pan-fried Pork Steak

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Recipe Stewed pork steak

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  • Steak suppressed from meat pork and calf
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Pork steak with beer Laura Laurențiu

  • ingredients pork steak with beer: 1 piece of shoulder of pork of 1.5 kg., Cleaned of skin and fat of on the surface (there may be another piece, neck, pulp etc.) 1 bottle of 0.33 l

Recipe Grill pork on the grill

Gustos.ro YES: 13 BYE: 47 MOZ Rank: 81

  • I served steak with of new french fries and salad of baked peppers, but it also goes with natural potatoes, rice, vegetables and various other salads or pickles
  • Outside of pork pulp you can also use fillet muscles, neck or antricot with bone, they all come out the same of tasty …

Pork steaks

  • Ingredients and quantities: 1 pork leg, of about 1.5 kg, well cleaned
  • Eve's Tip: Serve steak with a gasket of saute of carrots, over which you added nuts

Pork steak with mushroom garnish

Bucataras.ro YES: 16 BYE: 50 MOZ Rank: 89

  • MODE OF RECIPE PREPARATION Pork steak, with gasket of whole mushrooms in white sauce: The meat is washed, left to peel and then sliced ​​into thick slices. of 1.5 cm
  • Beat lightly with a hammer of meat, on both sides, and then seasoned with: salt, pepper and paprika of pepper

PORK FRIPTUR & # 206N CEAUN I Recipe + Video - Valerie's Food

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  • - back pork or the nape of the neck pork
  • 2 onions (large) or 3 onions (medium) about 350 gr
  • 1 twig - rosemary (optional) 100 ml
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Baked pork leg (with white wine) BărbatLaCratiță recipes

  • Pulp preparation pork.Put in a bowl two tablespoons (with tip, not grated) of lard, or teaspoon of paprika (can be seasoned pork leg and with hot paprika if we want one steak spicy), a teaspoon of thyme, a half of teaspoon of pepper (I recommend freshly ground pepper) and salt to taste
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Baked pork meat Recipes: Preparatedevis.ro

Pork steak in the oven, a traditional recipe from meat pork very tasty, tender and juicy, suitable for festive meals of Christmas and New Year.Pork steak in the oven it goes very well with a garnish of baked potatoes and donuts in vinegar, pickles, pickled cauliflower and assorted pickles.

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List of the best 26 recipes, inclusive Pork steak in the Oven with Gasket of Green peas, Steak Din Chest of Chicken with Cheese and Garnish of Fruits - Roll, Pork steak with Gasket of Rice, Steak Din Meat pork Boiled in Wine with Garnish of Pan-fried potatoes, Steak of

Pork steak in garlic sauce, in the oven

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Ham (pork pulp) in the oven

mail of Postolache Violeta on December 14, 2018 in meat recipes pork recipes of steaks recipes for christmas recipes Selgros | Comments: 1 His ham pork leg in the oven is one from Our favorite steaks at home, we actually grew up with it, times of how many times the pig is slaughtered after the next pig alms steak it was this.

Pork steak - Greek recipes

Pork steak to the pan 2016-04-22 19:05:33 A traditional Greek recipe that is made especially of Christmas and cold days of winter and is called & # 171 Gypsy & # 187.


Marinated goat steak

Cooking: 2 hours 30 minutes

Total time: 2 hours 40 minutes

Ingredients

For marinating

  • 100 & # 32 ml & # 32 vegetable oil & # 32 sunflower or olive oil
  • 1 & # 32 glass of red wine
  • 1 & # 32 glass of plain water
  • 4 & # 32 garlic cloves
  • 2 & # 32 teaspoons salt
  • 1 & # 32 teaspoon peppercorns
  • 1 & # 32 teaspoon paprika
  • 3 & # 32 teaspoons dried thyme
  • 1 & # 32 teaspoon cumin seeds
  • 3-4 & # 32 bay leaves

Preparation instructions

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!


Pork leg roll

1. The meat is washed, dried and cut so that it can be stuffed and rolled. Lightly beat the schnitzel hammer and season with salt and pepper on both sides. Leave to cool for half an hour.

2. Peel onions and carrots and boil in 1 liter of salted water. Keep the carrots and soup. The mushrooms are cleaned, washed and boiled for 10 minutes. Drain and finely chop, then fry in a pan with butter. Add the chopped garlic, salt, pepper and keep on the fire until all the water in the pan has evaporated. Allow to cool slightly and then mix with the finely chopped greens.

3. The mushroom composition is spread on a piece of seasoned meat. Then put the boiled carrots cut into quarters and the grated cheese. Roll and tie with thread. Put in a pan with oil and add a cup of soup and 100 ml of wine. Bake for 50 & # 8211 60 minutes in a well-heated oven, sprinkling occasionally with the sauce from the pan. Serve sliced, hot or cold.


Pork pulp roll

The meat is cut and beaten until it becomes like a stretched sheet about 1 cm thick. The meat that is cut into shapes is chopped for the filling.

Finely chop some of the peppers, ribs, grate some of the cheese and mix with the minced meat, egg, mushrooms, vegeta and pepper and mix well.

The meat from the ciolan, the remaining peppers, the remaining cheese, the gypsy muscle and the ham are cut into long and narrow strips.

Spread the piece of pulp on the work surface and spread on it 1/2 of the minced meat composition.

They are placed over the strips of peppers, ciolan, cheese, ham and gypsy moss.

Spread the other 1/2 of the minced meat mixture on top.

Roll tightly and tie with kitchen thread.

Make a mixture of vegeta, pepper and oil and grease the roll well on all sides.

Grease a pan with oil and put the roll in it.

Sprinkle with pork spices, put water in the pan and put in the hot oven for about 2 hours.

Grease several times with the sauce from the pan.

Halfway through, turn the wine on the other side and put it in the oven.

Towards the end, return to the initial position and leave in the oven until nicely browned.

Take it out of the oven and let it rest for 10 minutes, after which it is good to serve.


Pork dishes

Pork dishes recipes: how to cook pork preparations and the tastiest recipes for pork loin dishes, salmon dishes, chicken dishes, turkey dishes, fish dishes, chicken leg dishes, pasta dishes, pork stew, pork backs, pork lungs.

Kotlovina

Meals, Preparations with polenta ingredients: 500 gr pork (preferably goose or part of the head) 300 gr sausages 300 gr pork chop 6 onions 3 peppers 500 gr tomatoes vegeta paprika paprika salt pepper 1 head of garlic 1 glass of white wine 1 lg oil 500 gr potatoes bay leaves

Tochitura from organs, with sauce

Meat dishes according to the saying - tuica is also made from plums - so is the tochitura also made from organs. beef kidney pork kidney pork heart pork tongue pork breast breaded onion garlic finely chopped salt pepper paprika hot broth

Caltabos (recipe from Silvia Jurcovan's book)

Appetizers, Appetizers with meat 1/2 of the liver, a kidney, 1/2 of the lungs, 1/4 of the meat and fat from the pig's head, 1/4 of the bacon from the throat (goiter), 1/4 of the mice , 1/4 of the boiled meat, 1/2 of the spleen, spices: pepper, allspice, coriander, grated nutmeg or cloves.

Caltabosi according to the traditional recipe

Meals, Meat dishes, Christmas 1/2 of the liver a kidney 1/2 of the lungs 1/4 of the meat and fat from the pork head 1/4 of the bacon from the throat (goiter) 1/4 of the mice 1/4 of boiled meat 1/2 of spice pepper allspice coriander

Pork drob

Easter dishes, Appetizers, Christmas pork entrails (liver, tongue, heart), 3 raw eggs, 3 onions, green parsley, dill, a clove of garlic, 1 can of sour cream, salt, pepper, thyme, oil, butter for uns tava.

Pie dough with pork liver

Bakery and confectionery, Salty dishes, Christmas pie dough -250 grams butter or margarine -250 grams sour cream -1 egg -300 grams flour -a salt powder pie composition -one kg pork liver -150 grams rice -100 ml oil -4 pieces onion -4 pieces bell pepper or large donuts -150 grams.

Pork homemade drum

Appetizers, Meat appetizers, Christmas a pork chop, a heart piece, 2-3 pork legs, 3-4 ears, mice, liver, kidneys, a little fat, pepper (berries), bay leaves, a carrot (sea) , two onions, a pork belly.

Almond flour sesame crackers

Bakery and pastry products, Salted preparations 215g almond flour (made from peeled almonds), 1 well beaten egg, 55g sesame, 1 tablespoon oil, salt.

Grilled pork tongue with horseradish

both pork and beef can be used. ex.3 pieces of pork tongue an onion, half a carrot, a few slices of celery are boiled to taste salt, pepper, thyme this time I served the tongue rasol with horseradish mixed with beets.

Pork leg meatballs

Pork, Meat dishes, Meals 2 feet pork mice salt pepper bay leaves garlic


Pork stew with beer

  • about 800 g of pork leg
  • an onion
  • half bell pepper
  • a quarter of celery
  • 300 ml drink
  • a large spoonful of lard
  • 2 teaspoons of paprika
  • a piece of bacon (if the pulp is not greasy)
  • a piece of sausage
  • green parsley
  • salt
  • pepper

Finely chop the onion and fry in lard. When it becomes glassy, ​​add the paprika, leave it for a few more seconds, then add the pepper and celery, finely chopped.

After they have hardened a little, add the meat, cut into cubes. Leave it for about 10 minutes, then add the beer and cover, letting it boil for about 15 minutes.

Then I put the bacon, cut into cubes and the sausage, cut into slices, I left it to boil for another 30 minutes.


Video: Vom kleinen Maulwurf, der wissen wollte, wer ihm auf den Kopf gemacht hatte (December 2021).