Traditional recipes

Pork chills

Pork chills

Wash the pig's head and legs well (which must be grilled).

Put in a pot: legs, head, mouse, meat, salt and pepper to taste. Add enough water to cover them well, and let it boil over low heat. After boiling, froth, add the bay leaves, onion, carrot and whole celery and cook until the meat comes off the bone. You can put a little juice on a plate, and after it has cooled it should thicken.

If the above steps are checked, take the vegetables out of the pot, strain the juice, meat and soricum, cut them into pieces and distribute them in shapes (plates, trays, etc.).

Make a clove of garlic and pour it into the juice, if necessary add salt and pepper. Pour the juice over the pork and leave it to cool (we left it overnight).

Serve with paprika and mustard.

Good appetite !


Recipe: Pork chills

Ingredients for Pork Chill
& # 8211 1/2 head of pork
& # 8211 2 pig nails
& # 8211 1 pork chop
& # 8211 a few pig mice
& # 8211 1 onion
& # 8211 1 bay leaf
& # 8211 salt, pepper, paprika
& # 8211 1 large garlic clove
& # 8211 1 sachet of gelatin

Preparation of pork chill
Wash the pig's head and the pork neck well. Pig nails are talked about before and then washed. In a large pot put the pork chop, pork head, nails and mice. Fill with water until it covers the meat with 3-4 fingers and bring to a boil over low heat, so that the juice comes out clearly. Do not top up with water during cooking. Choose the foam with the help of a foamer. Then add 1 whole onion, bay leaf and salt. Let it boil until the juice is reduced by half and the meat comes off the bones. Take the meat aside, choose from the bones and portion into deep plates. Put the garlic in the juice and let it boil for a few more minutes. Then strain and allow to clear. With a spoon, choose the fat that floats on top and throw it away. Dissolve the gelatin and add it to the still hot juice. Then pour the juice over the pieces of meat until they are well covered.

preparation Pork chills

Put the pork chill plates in the cold until they thicken. Serve the pork chilled sprinkled with a little paprika and pepper.

ADVICE : If you have time you can decorate the plates with boiled carrot slices, pickled cucumber slices, etc. Place them on the plate before putting the meat and juice, according to everyone's imagination.


Recipe: Pork chills

Ingredients for Pork Chill
& # 8211 1/2 head of pork
& # 8211 2 pig nails
& # 8211 1 pork chop
& # 8211 a few pig mice
& # 8211 1 onion
& # 8211 1 bay leaf
& # 8211 salt, pepper, paprika
& # 8211 1 large garlic clove
& # 8211 1 sachet of gelatin

Preparation of pork chill
Wash the pig's head and the pork neck well. Pig nails are talked about before and then washed. In a large pot put the pork chop, pork head, nails and mice. Fill with water until it covers the meat with 3-4 fingers and bring to a boil over low heat, so that the juice comes out clearly. Do not top up with water during cooking. Choose the foam with the help of a foamer. Then add 1 whole onion, bay leaf and salt. Let it boil until the juice is reduced by half and the meat comes off the bones. Take the meat aside, choose from the bones and portion into deep plates. Put the garlic in the juice and let it boil for a few more minutes. Then strain and allow to clear. With a spoon, choose the fat that floats on top and throw it away. Dissolve the gelatin and add it to the still hot juice. Then pour the juice over the pieces of meat until they are well covered.

preparation Pork chills

Put the pork chill plates in the cold until they thicken. Serve the pork chilled sprinkled with a little paprika and pepper.

ADVICE : If you have time you can decorate the plates with boiled carrot slices, pickled cucumber slices, etc. Place them on the plate before putting the meat and juice, according to everyone's imagination.


Pork in the microwave - recipes

Pork in the microwave is very simple. Do not bother with the baking foil or sleeve, keep an eye on the oven and are afraid to dry the meat. Another indisputable plus is the speed of cooking. For half an hour a full dinner for two (and most of the time the microwave will work for you) - it's not fantastic at all, but reality!

Pork with potatoes in a microwave

  • pork (meat) - 400 g
  • potatoes - 2 pieces
  • hard cheese - 50 g
  • butter - 1 tbsp. spoon
  • mayonnaise - 6 tbsp. spoons
  • onion - 0.5 pcs
  • garlic - 1 puppy
  • salt, black pepper - for taste.

The pork is washed, soaked with a paper towel and cut into small pieces on the fibers. Place the meat in a greased glass baking dish. At the top, squeeze the garlic through a press and cover with mayonnaise. Spread a layer of onions, halves of rings and cover again with mayonnaise. Then a thin layer of potatoes cut into circles. Cover it with mayonnaise and sprinkle with grated cheese. I sent it in the microwave for 20-30 minutes (depending on the maximum power).

How to cook pork in a microwave?

  • pig for pig shoulder - 1 kg
  • water - 2 items
  • raisins - 2 teaspoons.
  • garlic - 3 cloves
  • vegetable oil - 2 tbsp. spoons
  • bay leaves - 0.5 table
  • black pepper - 1 tsp
  • salt - 2 teaspoons.

Let's figure out how to cook fried pork in a microwave. Washed meat and promakivaem. We divide garlic cloves, my raisins, into several parts. In the pork with a sharp sharp knife are made deep cuts - & quot pockets & quot, which we fill with garlic and raisins. In the heated pan add a little oil and fry the meat in two parts in a golden crust (literally a few minutes).

The glass form for baking (always with a lid!) Is lined with a bay leaf, put meat there and pour 2 cups of boiling water. Cover and bake in a microwave for 20 minutes at maximum power (1000 watts). After we take it, turn the pork over and cook as much as possible at the same time.

Cold boiled pork, according to this recipe, is always very juicy and delicate, with a crispy fried crust. Served hot with a side plate of boiled potatoes, rice or lettuce. Cold boiled pork is also suitable as a snack for morning sandwiches.


The simplest pork meatball (cold)

Winter is the season of traditional pork dishes. Nature has forced people living in climatic conditions in our country to consume certain types of food during the winter. Although unjustly blamed for a while, brought back to the attention of consumers, pork is a food that can provide in the cold season the necessary protein and energy needed to adapt to nature's steps.

Consumed in moderation, adapted to an active lifestyle and without being associated with sugars, pork is not dangerous. And what about its flavor, if in the people it is known that "the best vegetable is… meat and of all birds, the best meat is… pork", so that we do not forget that the Romanian was born not only a poet , but also with a developed sense of humor.

Today he will tell you my husband (yes, and he is invited to cook in the kitchen "Readings and Flavors") how to prepare the simplest and best pork meat. It is his specialty (and his holiday task), as is his belly soup or string beans.

Recipe inherited from the elders in this part of Moldova, but certainly known in other parts of the country, is to keep the note cheerful, not as "a saorma with everything, but only with what is needed." This meatball is minimalist, but full of flavor. I said goodbye so that all Romanians would understand what it was about.

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But, in our country, Moldova is called "aspic”Because it is a cold food. In Transylvania it is also called "aitura”, Because garlic is also called“ ai ”inside the Carpathian Arc. Maybe in other parts of the country it is also called in other ways, it is important to see how we prepare it.

See HERE how to make turkey meat pie!

Is a simple recipe, for which you only need 4 mandatory ingredients. The fifth only if we have it. But without one of the four, it is not possible.

These are: pork for meatballs (1.5 to 2 kg), water (4-5 liters), salt (a teaspoon) and garlic (3-4 puppies). The fifth can be spices, but without exaggeration, just a little ground pepper or a few berries, or other spices suitable for pork, in minimal quantities. This is a meatball that does not contain vegetables. We just want to feel the taste of the meat.

But to move on to the practical part, in which I describe how to make the simplest pork meatball, I have to make some clarifications regarding pork.

It is often found in the pre-packaged hypermarket. You can choose it yourself. It is important to contain some of those parts of the pig rich in collagen and gelatin, the substances that will make everything "connect".

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Collagen is found in bones, mice, tendons, cartilage. The legs (the lower part of the foot, also jokingly called "sneakers" around the butchers), the stumps (the upper part of the foot, the middle one, not the thigh), the ears, the head, the ears, the mouse , all are suitable for meatballs.

But Careful, for meatballs NOT buy smoking! So no smoked stumps! Usually I take a stump (because it has some meat), smaller or larger, depending on how much I want to prepare one or two "sneakers".

A different kind of meat can be made only from mice, but for "at home", not for guests. In it you only use the pig's ears. We also tried this option, just like that, for us at home.

But it's great too piftia made with pork head. Really great.

See HERE how to make a homemade drum

But here's how to proceed and the principles you must follow to get a great meatball, without having to add extra gelatin.


Tips for tasty, fragrant and clear colds

What pieces are used for colds?

We only make pork colds. Choose less greasy pieces! The more fat in the colds, the more cloudy the aspic will be. You will also see how the fat will solidify on the surface of the meatball, forming a thick layer of lard that will have to be removed after cooling. Pork legs (sneakers, stumps) are very suitable for colds because they are not very greasy and contain a lot of gelatin in the cartilaginous and connective tissue of which they are made. The pork ear is also very tasty and with a fine texture. The pork duck is also ok if it is not very fatty. But the pig's cheek or forehead is too fat.

Honestly, we like colds with a lot of cartilage, but some people prefer to find pieces of lean meat in them. Pork or beef tongue it is very suitable for such a thing because it is a fine muscle that has a special, firm texture. Here you can see how the tongue is prepared and peeled. It must first be scalded separately, cleaned of the membrane and then added to the cooling soup.

Pork chop is also suitable as a supplement to colds. We use only raw ciolan, not smoked, because the latter will change the taste of the final dish (and the color!).

How and for how long do colds boil?

In classic cold recipes (eg Silvia Jurcovan) slow, long cooking is indicated. for 3-4 hours on very low heat. The mother makes colds in kukta (pressure cooker) and shortens the cooking time to 1.5 hours. Much more convenient! In addition, in the pressure cooker the liquid does not decrease: the more you put, the more you find at the end. Another advantage of the pressure cooker is that the stew should not be foamed because the protein precipitate formed by boiling sticks itself to the walls of the pot, leaving behind a clear and fine liquid (see also beef soup recipe).

How to season colds? When to put garlic?

From the beginning, the mother seasoned the colds with salt and peppercorns. In our house we don't put bay leaves for colds and we don't add vegetables either. Some housewives put a carrot, parsley, parsnip root or add onion. It seems to me that everything tastes like soup, being diverted the classic taste & # 8211 exactly like the belly soup, which does not require vegetables & # 8211 recipe here.

Another useful tip (from my mother): put the garlic in 2 tranches & # 8211 one part at the beginning and another at the end, after the kukta opens. So did I.

How to get clear colds? How is the juice (aspic) strained and filtered?

Housewives generally have problems with cloudy cold juice. The disorder is caused by fat. There are several ways to clear this gelatinous soup.

  1. The first method of degreasing and clarification. After boiling, remove the pieces and debone and place in a bowl (box) with a lid. The remaining juice is left to cool completely and refrigerated for a few hours. You will see how it thickens and a thick layer of lard forms on top of it. If you had left the pieces of meat in the pot, they would have floated to its surface and would have confused you when collecting the lard. It is easily picked with a spoon. Put the pot of juice on low heat and bring to a boil. Reinsert the pieces of meat into it so that they heat up again. Prepare the bowls in which the meatballs will be mounted and distribute the hot meat in them. The juice is first strained through a normal sieve (to get rid of peppercorns and small floating fragments of garlic or meat, bones). The second filtration is through a sieve spread with gauze and medical wool. Yes, through cotton wool! This is also indicated by Silvia Jurcovan in her cookbook. You can replace cotton wool with a clean cloth but you will not get the same results! The juice obtained after this filtration is clear and can be poured over the pieces in the bowls.
  2. The second method is clarification with raw egg white. Separate (as above) the pieces of juice. Let the juice cool. Degrease it as above and then rinse it according to the technique established in professional kitchens: with raw egg white. The effect is miraculous! around the clarification procedure can be found here, explained step by step (do not put the grated carrot because it will color the juice yellow!).
  3. The third method is simpler and faster & # 8211 I used it in this recipe. Because I didn't have very greasy parts and not much fat accumulated on the surface of the hot soup, I skipped the degreasing. Remove the pieces from the juice, debone them and distribute them in the serving bowls. Prepare a clean pot (for clear juice) and a bowl for fat. Filter the juice through a sieve lined with gauze and cotton wool (without degreasing it) placed on top of the clean pot. The juice is poured polish by polish, taking care to lift the sieve from the pot towards the end of each round so as not to let the fat pass into the filtered juice. Quickly move the sieve over the bowl and wait for the fat to drain (which always floats to the surface). We repeat the operation until we filter all the juice. We change the gauze and cotton wool every 3 rounds of filtration (one round of filtration includes about 2 polishes of juice, so after 6 polishes we change the gauze and cotton wool), because they will be stuffed with fat. The clear juice from the clean pot is carefully poured over the pieces in the bowls and the colds are left to cool. If, however, grease has escaped in them, it will solidify on the surface and can be picked up with a spoon.

If you follow these tips you will get the tastiest colds you have ever eaten!

Homemade drum traditional Transylvanian recipe

From the ingredients below you get 2 bowls of cooling, enough for 8-10 servings.


Ingredients for the pork meatball recipe or pork chills

  • -1 foot-adidas-pig's hoof
  • -1 kg pork tenderloin
  • -1 small onion
  • -1 small carrot
  • -1 ear
  • -1 piece of hot pepper
  • -1 tablespoon of salt
  • -1 head of garlic
  • -1 knife tip freshly ground pepper

Recipe: Pork chills

Ingredients for Pork Chill
& # 8211 1/2 head of pork
& # 8211 2 pig nails
& # 8211 1 pork chop
& # 8211 a few pig mice
& # 8211 1 onion
& # 8211 1 bay leaf
& # 8211 salt, pepper, paprika
& # 8211 1 large garlic clove
& # 8211 1 sachet of gelatin

Preparation of pork chill
Wash the pig's head and the pork neck well. Pig nails are talked about before and then washed. In a large pot put the pork chop, pork head, nails and mice. Fill with water until it covers the meat with 3-4 fingers and bring to a boil over low heat, so that the juice comes out clearly. Do not top up with water during cooking. Choose the foam with the help of a foamer. Then add 1 whole onion, bay leaf and salt. Let it boil until the juice is reduced by half and the meat comes off the bones. Take the meat aside, choose from the bones and portion into deep plates. Put the garlic in the juice and let it boil for a few more minutes. Then strain and allow to clear. With a spoon, choose the fat that floats on top and throw it away. Dissolve the gelatin and add it to the still hot juice. Then pour the juice over the pieces of meat until they are well covered.

preparation Pork chills

Put the pork chill plates in the cold until they thicken. Serve the pork chilled sprinkled with a little paprika and pepper.

ADVICE : If you have time you can decorate the plates with boiled carrot slices, pickled cucumber slices, etc. Place them on the plate before putting the meat and juice, according to everyone's imagination.


Stuffed pork

Pork is very easy to prepare, it is very delicate and rich and it tends to be enjoyed by everyone, especially the children of the house, because it is a very delicate meat.

  • 12 very thinly sliced ​​pork fillets.
  • 2 small red peppers fried and cut into strips.
  • 300 grams of chopped spinach.
  • 4 carrots cut into squares.
  • 400 grams of tomato sauce (homemade or industrial tomato sauce).
  • 2 cloves of garlic without skin and chopped.
  • 4 medium potatoes without skin and cut into squares.
  • A beaten egg for a French steel.
  • 200 grams of olives stuffed with peppers cut in half.
  • 150 ml. of white wine.
  • 250 ml. of mineral water.
  • Extra virgin olive oil
  • 3 teaspoons ground parsley
  • A pinch of ground black pepper.
  • A pinch of cinnamon powder.
  • salt
  1. I peppered the pork fillets and set aside.
  2. In a pan, with a little oil, chop the spinach, along with the garlic cloves, a little salt and soften the heat for 5 minutes.
  3. Beat the egg, make a French omelet, cut into 12 strips and set aside to fill.
  4. On each pork tenderloin we have a slightly frothy spinach, a few strips of pepper, a piece of French omelette and roll the fillets that tie them with a small wire so that they do not come off.
  5. Once they are bound, put them in a pan with a little virgin olive oil.
  6. We pray well on both sides.
  7. In a saucepan, place the stuffed pork tenderloin fillets and add the diced potatoes, carrots, olives, tomato sauce and cook on low heat for 5 minutes.
  8. Then add water, wine, chopped parsley, cinnamon powder and cook over low heat for 40 to 45 minutes.
  9. Remove from the heat and serve everything in a pan or tray to take to the table and arrange it in individual plates.

Thin pork castrated with pineapple sauce

Pork cheese is very delicate, and the recipe we offer is easy to prepare and very tasty.

  • A teaspoon of pork a kilogram
  • A box of pineapple in large juice.
  • Extra virgin olive oil
  • A glass of white wine.
  • A pinch of salt.
  • A pinch of ground black pepper.
  • 8 cloves of garlic without skin and chop.
  • 150 grams of skinless and chopped almonds.
  • Fluffy potatoes, (half a bag of 4-serving Maggi potatoes).
  • 2 teaspoons chopped parsley
  • Half of the pineapple slices.
  1. Open the pork in the form of a book to put the filling inside and set aside.
  2. At the time of filling, we leave the worst part for us inside.
  3. Open the pineapple tin and drain it, reserving the juice.
  4. Half of the pineapple wheels will be for the filling, the rest of the pineapple will be for the sauce and we will cut it into pieces.
  5. We make the mashed potatoes according to the steps indicated in the instructions of the stone package, so that to become thick we will put half of the amount of liquid it indicates, water or milk.
  6. Once we have the donut ready, reserve it for filling.
  7. To prepare the filling, put the garlic cloves, almonds, parsley, half of the pineapple slices in the blender bottle and eat well until it forms a dough.
  8. Mix the filling with half of the mashed potatoes.
  9. Put the pepper on both sides.
  10. Then we put the mixture we prepared in the open meat and carefully we go for a run.
  11. Once I have rolled it, tie the lemon with kitchen wire so that the filling does not come out.
  12. In a cauldron I put a small plate of olive oil to heat to stew the lemon on both sides.
  13. Once golden, add the glass of white wine and turn up the heat so that the wine evaporates.
  14. Then I added the pineapple juice, a pinch of salt, the pineapple pieces that I reserved and cooked over low heat and covered for 45 minutes.
  15. Remove the star from the boiler and arrange it in a bowl or tray.
  16. Then mix the sauce with the blender and serve it over the pork muscles.
  17. Pork cheese can be accompanied by a garnish of vegetables, golden potatoes in squares, rice.

Pork with honey and spices

To prepare this recipe, we will cut a pork spoon into squares, because pumpkin is a part of pork that is very delicate once we cook it.

  • One tablespoon of pork cut into squares or taquitos.
  • Extra virgin olive oil
  • Black pepper.
  • Shawl.
  • Half a cup of wine vinegar (coffee size).
  • 100 ml. of red wine.
  • 6 tablespoons honey
  • A meatball pill.
  • A tablespoon of ground cumin.
  • A teaspoon of curry
  • A teaspoon of sweet paprika
  • A pinch of ground black pepper.
  • A pinch of salt.
  1. I peppered the pork squares.
  2. Put oil in a frying pan and keep a little pork everywhere, remove it when it is golden brown and set aside.
  3. In a bowl or bowl put the vinegar, wine, honey, cumin, curry, paprika, a little ground black pepper and a little salt.
  4. Mix well to mix well.
  5. Then pour the preparation over the pork I cut, mix and return to the fire in a pan or in a cauldron.
  6. Cook for about 15 minutes on low heat and cover frequently with stirring.
  7. We have the pork and the sauce in a tray or in a pan, to present it hot.

Pork with honey can be served with a garnish of vegetables, a salad, rice, golden potatoes or mashed potatoes.

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Nail colds and pork mice

Roast your nails once more on the stove flame, scrape them with a knife and wash them well. We degrease the mice with the blade of a well-sharpened knife and also wash them.

In a pot we put about 10 l of cold water in which we put the pork nails and mice to boil together with 3 large spoons of salt. When it starts to boil, let it simmer on the middle eye of the stove and froth it.

After frothing it, add the washed garlic, from which I took only the first layer of peel (the one that comes down from the first one when we break the garlic into pieces). Then add the pepper and let it simmer until the water drops more than half of the initial amount, considering that the meat on the nails comes off easily. When we reach this phase, we adjust the taste of the salt cooling if necessary.

The test is done, that is, we put 1 tablespoon of juice in a plate and let it cool. If it gets caught (in a few minutes it catches), we take the pot with the cooling and take it out on the balcony to cool, where we leave it until the next morning.

The next morning we bring the pot inside and start collecting the fat from the cooling surface in the pot. After it has been well cleaned of fat, we put the pot back to heat until the cooling liquefies again. This time, we remove the pieces of nails and mice. We deboned our nails in such a way as to keep their shape a bit and the mice can cut larger, smaller strips, to everyone's liking, and the juice is strained.
We place a nail or half of the nail in deeper plates (bowls) together with sliced ​​mice and pour the cooling juice on top.

It can be sprinkled with paprika or hot peppers and taken out cold to catch (who likes paprika)

It can be sprinkled with paprika only when served and we can sprinkle a little lemon juice on top.


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