Traditional recipes

Baked pork meat

Baked pork meat

Finely chop the greens, mix them with a little olive oil, salt and pepper.

We wash the washed and notched meat through the spice mix and leave it so cold for half an hour or an hour.

We put the garlic cut in two in the notches of the meat on one side and on the other.

Place the meat in a pan greased with olive oil.

All around we place the onion cut in half, the carrots cut into 2 cm pieces and the sliced ​​pepper.

Salt and pepper lightly on top and put in the preheated oven at 180 degrees for about 50 minutes.

After about 25 minutes, turn the meat from side to side.

Remove from the oven and slice.

Serve with a potato garnish or any other garnish we want


Baked apple with pork

rub well with a little oil, then add paprika, ground cumin and mix.

Cut the pork leg into slices of appropriate thickness, grease with the garlic mixture and place in a heat-resistant dish.

Peel an apple, grate it and cut it into small pieces.

Cut the onion into 4 or 6 pieces, depending on its size, so that it is not very large.

Both apples and onions are added to the bowl with the seasoned pork meat. Put the rosemary and white wine, cover the bowl

and put in the preheated oven at 180 degrees for one hour. After this time it can be left without a lid for 10 minutes to brown.


Baked pork steak with potatoes

Ingredients

  • 2 pieces pork breast with mouse (approx. 1 kg / piece)
  • 1.5 kg of potatoes
  • 5 onions (both red and yellow)
  • 5-6 cloves of garlic
  • salt
  • black pepper
  • caraway
  • paprika

Method of preparation

For the pork steak on the tray on the potato bed, I first cut the rind. Do not cut very deep, only 1-2 cm deep, without reaching the flesh. We are looking for a deeper tray, large enough. Season the pieces of meat, on both sides, with salt, pepper and cumin. I sprinkled paprika powder over the rind. It is very important to rub the crust thoroughly with salt - this way you will get a crispy crust (salt removes water from the tissues).

Peel the potatoes and cut into 2 or 4, leaving large pieces. Lightly salt. They will eventually be under the meat and thus will be seasoned from the juices drained from the steak. Add the onions cut into 4, and the sliced ​​garlic. The steak will be left in the oven for an hour and a half at 200 ° C (high for gas), so covered. After an hour and a half, remove the foil.

After removing the foil, the steak is left for another 2 hours at 160 ° C (medium to low stage for those with gas). It will cook slowly, it will brown well, all the fat will drain over the potatoes that will also cook. The potatoes do not crumble, they remain whole and juicy, flavored. If you have thinner or less fatty meat, reduce the cooking time. If you choose lean meat, you will also need to add a little lard over the meat.

Baked pork steak with potatoes


Here's how to do it:

1. Cut the meat into suitable pieces.

2. Peel the garlic and grind it.

3. Mix all the ingredients in a large bowl. (The marinade should cover the meat.)

4. Cover the bowl with plastic wrap and refrigerate for 12 hours.

5. Put the meat with the marinade in a Romanian bowl (which has been in the water once before) and put it in the oven for 2 hours until browned.

Baked pork steak is served with mashed potatoes and salad or hot polenta. Preparation of this recipe takes time, but the marinated meat steak has a great taste.


Method of preparation

Roast pork leg roast in the oven

We wash the piece of pulp and then cut it into thick slices about a finger. We wash the green onion, cut it into slices,

Pickled cabbage with pork meat and sausage in the oven

Wash the cabbage, remove the stalk and let it cool a little in cold water. We drain it when it is


Baked lard with greased lard

Ingredient:
Onions 4 medium pieces
Pork meat (pulp) 1.5 kg
Garlic 8-10 puppies
Salt 2 teaspoons
Ground black pepper 1/2 teaspoon
Chimion ½ teaspoon
Lard 4 tablespoons
Medium potatoes 4-5 pcs.
Butter 25 g
Parmesan cheese 30 g

Video recipe PORK FRYING WITH OVEN IN THE OVEN lower:

Cut onions into large pieces. Place the onion in an oven tray.
Wash and clean the meat. Cut the meat into large pieces and place over the onion. Add 8-10 cloves of peeled garlic to the pan.
Season with salt, pepper and cumin.
Put 4 tablespoons of lard and cover the tray with aluminum foil.
Bake for 60 minutes at 180 degrees.
Remove the foil and put it back in the oven for 20-30 minutes at 180 degrees or until nicely browned.
Boil the potatoes. Mash the potatoes with butter, salt and pepper. Then add the grated Parmesan cheese and mix.

Serve warm and in moderation!

Video recipe PORK FRYING WITH OVEN IN THE OVEN lower:


Baked pork meat

Use white wine to prepare the pork leg, the meat will have a lighter appearance.

Protein should not be missing from the diet, whether of animal or vegetable origin. Pork has recently become one of the most loved and consumed foods, not missing from holiday meals such as Christmas or New Year. Today we will cook the pork meat in the oven, an easy and delicious recipe.


Baked pork meat

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Baked pork leg

ingredients: 1 kg pork leg 2 onion pepper salt 1 l water.

Method of preparation: The meat is washed, seasoned with salt and pepper, then put in a tray and put in the oven, on the right heat, for 60 minutes. Cut the onion into rounds and add, in the pan, over the meat together with the hot water. When the meat is ready, place it on a plate with the sauce. It can be served with mashed potatoes, celery or apples, vegetables or pickles.


Baked apple with pork

rub well with a little oil, then add paprika, ground cumin and mix.

Cut the pork leg into slices of appropriate thickness, grease with the garlic mixture and place in a heat-resistant dish.

Peel an apple, grate it and cut it into small pieces.

Cut the onion into 4 or 6 pieces, depending on its size, so that it is not very large.

Both apples and onions are added to the bowl with the seasoned pork meat. Put the rosemary and white wine, cover the bowl

and put in the preheated oven at 180 degrees for one hour. After this time, it can be left without a lid for 10 minutes to brown.


How to cook pork steak in the oven

Pork seasoning

1. As you can see, I prepared a nice piece of pork shoulder that I deboned (I used the bones a little later) and degreased it. I salted the meat well, rubbing it all over with coarse salt, I also rubbed it with pepper, then with ground cumin. If you do not particularly like cumin, although it is the specific spice of this steak, you can replace it with another flavor (thyme, rosemary) or simply give it up.


2. Finally, I sprinkled the meat and paprika and applied an energetic massage, so that the spices fit into it. Ideally, after seasoning, wrap the meat well in cling film and leave it for a few good hours (even overnight) in the refrigerator. I wrapped it and left it for only 1:30 hours at the kitchen temperature, during which time the meat was tempered, because it is not good to put the cold meat in the oven, from the fridge, we must allow it to return to the temperature the environment before cooking.

Cooking & # 8211 roast pork

1. Switch on the oven and set it at 220 ° C. Until the oven heats up, we clean and cut into large pieces all the vegetables and apples, which we lay in a tray suitable for the oven and for the size of the piece of meat to be cooked. We cut the garlic head in half, transversely, and we make room for them in the same tray. If you have a dish of embarrassment with a lid large enough to fit the meat in, it is the perfect choice, if not, any tray suitable for the oven is very good.

2. Among the vegetables we make room for the cut bones.

3. Place the piece of seasoned and tempered meat on top of the vegetables and bones. The bones and vegetables will support the meat as if it were on a grill, so it will not actually touch the bottom of the tray. We pour into the tray a liquid, which can be wine, beer or simply water. I put water, about 600 ml, so that it does not touch the bottom of the piece of meat.

4. Place the meat in the preheated oven at 220 ° C for 15 minutes, then remove and sprinkle with the liquid from the pan. Reduce the oven temperature to 180 ° C.

5. Take advantage of the time when the oven cools down a bit and wrap the meat with aluminum foil, if we do not have a lid. I use aluminum foil without fear, I really don't believe all the fairy tales circulating on the internet. Put the tray sealed with foil or covered with the lid in the oven heated to 180 ° C & # 8211 170 ° C ventilated & # 8211 and count 45 minutes of cooking / kilogram of meat. My piece of back weighed 2.9 kilograms (after deboning / degreasing) so I thought it would take 2:15 hours.

6. After 1 hour (approximately halfway through the indicated cooking time) I took out the tray and turned the meat on the opposite side. I sealed the tray again and put it back in the oven for the rest of the cooking time (1:15 hours) indicated.

Final browning

1. When the cooking time has elapsed, remove the tray from the oven and uncover it. Raise the oven temperature to 230 ° C. Turn the meat upside down and sprinkle with the juice from the pan. Put back in the oven for browning for 15 minutes.

2. This is what the steak looks like at the end, after it browns nicely. At this stage, remove from the pan and set aside to rest for at least 25-30 minutes before serving. During this time the meat will cook wonderfully.

Preparing the sauce for the steak

As long as the pork steak rests, the liquid in the pan degreases as well as possible. For this, we will collect with a spoon the fat that floats on the surface, which we will not need. There are also special decanters that separate the liquid from the fat, if you have one, it will be even easier.

1. Pass the degreased liquid through the sieve, we will need about 400-500 ml. We choose a few pieces of vegetables, we make sure they are carrots, which will give a beautiful color, all the baked garlic, squeezed from the peel, but also the apple slices, which will give sweetness to the sauce. Pass the vegetables with a hand blender and dilute with the liquid, gradually added.


2. Pass this semi-liquid puree through a sieve again to retain any rough pieces left over from the vegetables. The consistency can be helped with a little more liquid from the tray, if it is too thick. Put everything in a saucepan, heat on the fire, add balsamic cream and salt and pepper to taste. The balsamic cream will give a very pleasant brown color, in addition, a little acidity, necessary for such a consistent sauce.


3. Finally, add the butter and mix until incorporated into the sauce, then transfer the hot sauce to the saucepan and serve with the steak.

SERVE

Baked pork steak is traditionally served with potato dumplings or semmelknodel, breadcrumbs dumplings. Of course, the tender steak, nicely sliced, as well as the dumplings, are sprinkled with the delicious steak sauce.

We usually bring in this combination something sweet-sour, usually a compote or caramelized fruit in the pan. Below, on my plate, you can see the slice of steak in the oven with its sauce, the potato dumplings and a few slices of caramelized quince, made in the pan with a little butter. A delicious meal that we will remember with pleasure. Obviously, the meat prepared in this way can be served with many kinds of garnishes, from mashed potatoes to sauteed or cooked vegetables, etc.

From such a healthy piece of meat, however, you will have something left after the lunch or dinner you will serve, along with your favorite garnish. This baked pork steak is delicious and cold, in a sandwich, beats any sausage to the point of no-show. Try adding a little to this sandwich spicy gogonele jam, will be a delight!


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