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Baked pork shoulder

Baked pork shoulder


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We prepare the meat to marinate it; I cut it into 4 large pieces, washed them and dried them with a paper towel.

The marinade cream is made in a vertical blender from: lard with a little olive oil, salt, pepper, crushed garlic, paprika and garlic paste with paprika, piripiri sauce - mix everything well and grease the pieces of meat with that paste well on all parties. We place them in an oven dish and cover it with aluminum. Leave in the fridge for at least a day to marinate.

Put in the oven at 220 degrees and after 15-20 minutes pour white wine and let it fry well until it becomes brown and the meat is well done. .

Serve with baked potatoes or mashed potatoes, as desired.


Pork Steak, the Oven

Step 1:
Put in the blender the garlic, lemon juice, paprika, ½ from the amount of wine, salt, pepper and mix well.

Peel a squash, grate it and put it in a bowl.

Pour the marinade over the meat and grease it well, on all sides. Cover the bowl with cling film and refrigerate for at least 12 hours (preferably in the evening until morning).

Step 2:
Grease a heat-resistant dish with oil.

Distribute the potato halves evenly, in a single layer, and sprinkle the slices of carrots, onions, green parsley and the finely chopped mushroom stalks between them.

Place the meat removed from the marinade on top, either in one piece or cut into thicker slices and sprinkle everything with the marinade sauce.

Distribute the mushrooms evenly, cut into thicker slices and add the rest of the wine / water.
Cover with a lid or aluminum foil.

Put in the middle of the hot oven, for about 3 hours, at 160 degrees (if the meat is in one piece) or 2 hours (if the meat is sliced) or until the vegetables and meat are done.

Remove the aluminum cap / foil.

Remove the vegetables from the pan and keep warm.

Put the meat back in the heat-resistant dish, grease it with 2-3 tablespoons of oil and put it back in the oven, at 180 degrees, for about 10-15 minutes, if you sliced ​​the meat or 30 minutes, if it is in one piece or as long as necessary until the meat is nicely browned.

* If you have prepared the meat in one piece, cover it with aluminum foil and let it rest for 10-15 minutes. It will cut perfectly into slices.

Serve the steak with the hot vegetables.
Next to the steak you can prepare a sensational sauce, combining in a bowl, the sauce strained from the tray with 1 glass of red wine and reduced by boiling to ¾ - ½ in quantity, at the right heat.


Baked pork neck with baked potatoes

How everything pork neck remains the first second (and not the second) favorite of Romanians, I thought it has nothing to spoil another "recipe" in addition to the other 28 that I have revealed so far. If you don't want to worry too much or lose (almost) all day in the kitchen, you can prepare your meat and potatoes a day (or even two) in advance, so that on the day of the feast you only have to put " semi-finished products ”in the oven and wait for it to cook. It is the ideal option in case you also have guests that you should not neglect. That's why I gave you the quantities for 6 (six) servings. For more or less, apply the simple rule of three. But not at temperatures or cooking times. Two servings will not be made in just 35 minutes at 67 ˚C! (Friends know why)

What do you need?

For steak:

  • 6 slices of boneless pork neck, about 1.2 - 1.5 cm thick (approx. 1 kg of meat)
  • 2 tablespoons soy sauce
  • 3-4 teaspoons Teryiaki sauce
  • 3-4 teaspoons Worcester sauce
  • ½ teaspoon freshly ground mixed pepper
  • 1 sprig of green thyme
  • 100 + 200 mL semi-dry white wine (Sauvignon Blanc or Fetească Regală)
  • 2 tablespoons olive oil.

For gasket:

  • 10 - 12 white potatoes, smaller (about 1 kg of potatoes)
  • 2 tablespoons olive oil
  • Sea salt and black pepper (both freshly ground) - to taste.

How do you proceed?

Wash the meat well, drain the excess water and place in a large bowl.

Pour the soy sauce, Teryiaki sauce and Worcester sauce over the meat.

Add the ground pepper and mix everything well so that the spices and sauces cover all the pieces of meat (use a disposable glove to evenly disperse the spices).

Add thyme and 100 mL of wine, cover the vessel tightly (with food foil, for example) and leave to cool for 12-16 hours (until the next day).

Boil the salted potatoes in salted water, washed beforehand. Bring to the boil for 12 to 15 minutes after the water starts to boil. Drain, allow to cool, peel and also refrigerate until the next day.

Preheat the oven to 200 ˚C.

Grease a pan with olive oil, place the pieces of meat in a single layer in the pan, pour over the remaining marinade meat and another 200 mL of wine.

Cover the tray with aluminum foil and bake at the beginning for 1 hour.

Wallpaper another tray with baking paper, in which you put your favorite potatoes cut lengthwise into 4 or 6 slices (depending on the size, to get approximately equal slices).

Season with salt, pepper, olive oil, mix, then place the slices in an even layer.

Remove the tray with the neck of the pork, turn the slices of meat on the opposite side and cover the tray again with aluminum foil.

Put both trays in the oven and leave for another 45 minutes at 200 ˚C, then remove, mix in the potatoes (to brown evenly), turn the meat and remove the aluminum foil (not necessarily in this order) .

Put the trays in the oven for another 10 minutes, after which you can move on to the next level: serving.

A few green parsley leaves can be spread over the potatoes, and a yogurt sauce with garlic can be added to the meat. Or you can prepare an assorted salad of seasonal vegetables (tomatoes, green onions, cucumbers, peppers,). It goes well with a salad of raw cabbage, or even sauerkraut. Pickled cucumbers or baked pepper salad should not be avoided either.

And if the semi-dry white wine still went into the steak, try a classic rosé Budurească, a semi-dry from the grapes of the Dealu Mare vineyards. You will not regret it.


Pork shoulder, cooked slowly

Not only is laziness haunting here, but I have been haunting the past few days. The Romanians invaded Istanbul, invading the Ottomans at the U2 concert. I was there too, like everyone else (met former colleagues, current colleagues, friends, acquaintances & # 8230 everyone). After an evil force & # 8211 let's call it Iv & # 8211 took control of my camera and posed all the corners of the mosque, all the patches of tiles, all the seagulls in the harbor, it's easy for me to sort the photos really important & # 8211 I mean with food, doh :) So you have a little patience with a poor blogger pressed by the deadlines of real life. I'll be back soon with the yummy stories (but also the tzepele) from Istanbul.

In the meantime, enjoy a pork that I lightly baked in the oven.

& # 8230and I put it in the tray, which I covered well with aluminum foil.

Thus, the pig rested in the oven on low heat (170 degrees C) for about two hours and better, until the meat is well tender, and the wine in the fridge is cooled. Plus I boiled some potatoes & # 8211 just a little, as the rest was done in the oven.

I took out the pig, unwrapped it in foil, threw the potatoes in the tray and rolled them through the juice and fat left by the animal. I also put three heads of unclean garlic (in view of a candied garlic, for connoisseurs) & # 8230and again I put it in the oven, with the fire a little louder (some carrots, parsnips, onions, apples etc & # 8211 were also working, but why complicate ourselves? maybe next time :)

About half an hour later

& # 8230 The potatoes were brown, and the meat didn't even have to be cut & # 8211 came off with just a fork. I don't say anything about what happened, it would be redundant))


Baked pork - I got the tastiest and juiciest meat after this recipe!

We present you a recipe for baked pork. Get a delicious and juicy hot dish with an irresistible flavor. The most important thing is that you will spend very little time in the kitchen to prepare this delicacy. It is perfect for both a family dinner and a festive meal.

ingredients

Method of preparation

1. It is best to opt for the pork neck.

2. Wash the meat well and clean it.

3. Squeeze the garlic lightly with a knife and cut each puppy into 4 parts.

4. Wash the carrot and cut it into large pieces.

5. Using a knife, make a few deeper cuts on the surface of the meat. Fill the formed spaces with garlic and carrot. Arrange the filling as evenly as possible.

6. Rub the meat with salt and leave it at room temperature for 30 minutes.

7. Grease the meat with liquid smoke.

8. Chop the hot pepper as small as possible.

9. Mix the mustard with the lemon juice, hot pepper and basil.

10. Grease the meat with the mixture obtained.

11. Cover the meat with cling film and refrigerate overnight.

12. Bake the meat in the preheated oven at 180 ° C for 60 minutes.

13. Remove from the oven and grease with the mixture of mustard and lemon juice.


Pork Steak, the Oven

Step 1:
Put in the blender the garlic, lemon juice, paprika, ½ from the amount of wine, salt, pepper and mix well.

Peel a squash, grate it and put it in a bowl.

Pour the marinade over the meat and grease it well, on all sides. Cover the bowl with cling film and refrigerate for at least 12 hours (preferably in the evening until morning).

Step 2:
Grease a heat-resistant dish with oil.

Distribute the potato halves evenly, in a single layer, and sprinkle the slices of carrots, onions, green parsley and the finely chopped mushroom stalks between them.

Place the meat removed from the marinade on top, either in one piece or cut into thicker slices and sprinkle everything with the marinade sauce.

Distribute the mushrooms evenly, cut into thicker slices and add the rest of the wine / water.
Cover with a lid or aluminum foil.

Put in the middle of the hot oven, for about 3 hours, at 160 degrees (if the meat is in one piece) or 2 hours (if the meat is sliced) or until the vegetables and meat are done.

Remove the aluminum cap / foil.

Remove the vegetables from the pan and keep warm.

Put the meat back in the heat-resistant dish, grease it with 2-3 tablespoons of oil and put it back in the oven, at 180 degrees, for about 10-15 minutes, if you sliced ​​the meat or 30 minutes, if it is in one piece or as long as necessary until the meat is nicely browned.

* If you have prepared the meat in one piece, cover it with aluminum foil and let it rest for 10-15 minutes. It will cut perfectly into slices.

Serve the steak with the hot vegetables.
Next to the steak you can prepare a sensational sauce, combining in a bowl, the sauce strained from the tray with 1 glass of red wine and reduced by boiling to ¾ - ½ in quantity, at the right heat.


Christmas Recipes: Baked pork shoulder

The recipe for baked pork shoulder from: fennel seeds, sea salt, fennel, carrots, onions, garlic, thyme, pork shoulder, olive oil, white wine and chicken soup. Pork cooked this way will be incredibly tender. This recipe can only be made with a whole shoulder, being an ideal dish Christmas.

Ingredient:

  • 2 tablespoons fennel seeds
  • a tablespoon of sea salt or salt
  • 2 fennel bulbs, clean and cut into larger pieces
  • 4 medium carrots, clean and cut into larger pieces
  • 3 onions cleaned and chopped larger
  • a clove of garlic, crushed (uncleaned)
  • a bunch of fresh thyme
  • 5-6 kg pork shoulder with bone, with notched skin
  • olive oil
  • a bottle of white wine
  • 565 ml chicken or vegetable soup

Method of preparation:

Preheat the oven to maximum temperature. In a mortar, crush the fennel seeds together with the salt until you get a fine powder. Put the vegetables, garlic and thyme strands in a large roasting pan. Grease the pork shoulder with olive oil and place it over the vegetables. Then rub the meat with the crushed fennel seeds, taking care to stuff them into notches, for extra flavor.

Put the tray in the hot oven for 20-30 minutes or until the meat starts to brown, then lower the temperature to 120 ° C and leave the steak in the oven for 9 to 12 hours, until it becomes soft and sticky, and can be easily caught with a fork.

Pour all the wine into the pan and leave the steak for another hour, until it bathes in a delicious sauce. After removing the tray from the oven, let the meat sit for half an hour, then remove it to a plate. I like to remove excess salt from the meat, then crush the vegetables in the pan, like a puree.

Add the soup to the pan, put the pan on the fire and cook until you get a delicious sauce with an intense flavor (you can thicken it with a little sifted flour). The steak is great if you serve it with mottled beans, stewed greens, vegetable puree and delicious sauce.


Holiday Recipes: Baked pork shoulder with sauce

A delicious recipe for baked pork shoulder with pepper sauce from: spinach, salt, pepper, butter, onion, sour cream, beef stock, pickled green pepper and salt.

Ingredient:

  • whole back 900 g
  • salt and pepper to taste
  • butter 60 g
  • onion 30 g
  • liquid cream 80 ml
  • beef stock 60 ml
  • cognac 20 ml
  • pickled green pepper in vinegar 10 g
  • salt to taste

Method of preparation:

Boil the pork shoulder in a vegetable broth for about 30 minutes. Remove and place in the oven at 180ºC for 35 minutes
minutes.

Separately make the pepper sauce from 30 g chopped onion sauteed in butter, together with 5 g pickled pepper in vinegar, deglaze with cognac, reduce and add the beef stock and liquid cream.

At the end, the sauce is blended and filled with the remaining pickled peppercorns. The pork shoulder is sliced ​​and served with pepper sauce.


Video: Podívejte se, jak připravit nejjemnější pečené vepřové maso. Tajemství je velmi jednoduché! (July 2022).


Comments:

  1. Ephron

    The safe answer ;)

  2. Nezahn

    And where the logic?

  3. Dasida

    the Authoritarian answer, oddly ...

  4. Kian

    I very much would like to talk to you.

  5. Beowulf

    You allow the mistake.



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