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Baked pork neck with bacon

Baked pork neck with bacon


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Peel the onion and cut it into rounds.

Cut the bacon into thin slices.

Cut the neck into thicker but impenetrable slices, so not down.

Grease a heat-resistant dish with oil and put the piece of sliced ​​neck.

Between onion slices put onion and bacon slices.

Season with paprika, salt, pepper.

Sprinkle on top with oil and wine and fill in the bowl with a little water.

Put the lid or aluminum foil and put it in the oven for an hour.

from time to time grease with the juice formed.

Remove the lid and leave it in the oven for another 30-40 minutes until it browns nicely.

Grease often with the liquid in the pan.

When it is ready, portion it and serve it with any garnish and pickles.

Good appetite!


First we prepare for the evening pork (mussels) to be put to tray The next day.

Pork muscles they will be notched a little (do not cut to the other side), then season them with salt and pepper and we mess with slices of garlic.

Then until the next day or until almost 3 hours of cooking, we will leave them in a bowl where we will put a glass of red wine.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

a vas Jena or in stove tray we will put oil over which we add little muscles, together with byte in which they have been left since evening.

Cover the bowl with a foil foil and put in the preheated oven at 200 degrees for starters 30 minutes.

After this time we give the limit foil set aside potatoes cut into large slices in addition to the muscles, mushrooms cut in half, olives and bacon placed on top of the meat.

Season again with salt pepper, we add Bay leaf and cover the vessel again with foil to intertwine potatoes and mushrooms for another 30 minutes.

Near the end we will eliminate foil, adding and tomato juice leaving steak and bacon that is brown nice on top (during this time we sprinkle the meat with the sauce from the tray).

This one pork steak can be served with: pickles (pickled gogonele), pickled cabbage (being the winter holiday season), gogosari in otet etc., and of course with a quality red wine.

Tricks and ideas

For the festive meal of NEW YEAR this pork steak (pork tenderloin) can be served on a large plate that has been & # 8222clad & # 8221 with fresh lettuce.


Bacon pork tenderloin

Because it's not long before the steak slaughter season begins, I thought I'd better tell you something about the wonderful world of pork steaks. I know that you are big lovers of pork neck (this article is on the third place in the top of your preferences in 2016), but neither the dishes based on pork tenderloin I am not to be rejected. Well, it's not as fat as the back of my head, but it can be fixed easily. See below how.

What do you need?

  • 2 pork muscles (about 0.9 - 1 kg of meat, in total)
  • 200 g bacon (or pork breast) thinly sliced
  • 1 head of garlic
  • 2 apples
  • 3 to 4 sprigs of green thyme
  • 300 - 350 mL brown beer (Ursus or Silva - the most handy, but you can also try imported beers: Krusovice, Leffe, or even Guinness)
  • 1 tablespoon grape seed oil
  • Smoked salt and mosaic pepper - to taste.

How do you proceed?

Cut the muscles in half, wipe them well and then season with salt and pepper - to taste.

Wrap each piece of muscle in thin slices of bacon and place the pieces in a tray previously greased with oil.

Unwrap the garlic in the dogs, but do not clean them. Crush them with the side of the knife and put them whole in the tray, among the pieces of meat packed in bacon.

Place the tray in the preheated oven at 200 ˚C and let the meat brown for 25-30 minutes. After about 5 - 8 minutes, turn it so that it browns nicely on all sides.

While the meat is pre-roasted, wash the apples well, slice them into eighths and remove the area with the seeds.

Place the apple slices in the pan, between the pieces of meat. Put the thyme sprigs over the meat. Pour the beer into the pan and cover the pan with aluminum foil.

Put the tray again - this time covered - in the oven, and leave it for about an hour. Then remove the aluminum foil, turn the meat over and leave it in the oven again until the liquid drops from the pan, leaving a thick, caramelized sauce. This stage lasts about 20-30 minutes, depending on the oven. If you have a thermometer, you can check the cooking status. Insert the thermometer rod into the thickest part of the meat, all the way to the center of the piece. If the temperature measured at that point is at least 74 - 75 ˚C, the meat is done.

You can now take out the pieces of meat on a plate that you cover with aluminum foil. Let the meat rest for 10 to 15 minutes before slicing.

Or you can let it cool down permanently, let it cool and then slice it. In the latter case, you can get thinner slices (even 3 - 5 mm - it depends on how good your knife is and what previous experience in slicing steaks you have passed to the CV).

As I said, the muscle thus prepared goes as the main course, along with apples ripened in beer (which I hope you did not throw away). It also goes with a slightly more consistent mashed potato, or with vegetables recovered from the soup and then baked. The wine must not be missing, provided it is red and dry. A Cabernet Syrah I say would be best.

Another suggestion: together with some sauerkraut (which you match with sour cream and polenta). Slices of steak do not mind if you treat them with any beetroot salad with horseradish.

And, if you can't finish the steak on the same day you prepared it, the next day you can make some sandwiches, hot or cold, according to your preferences and possibilities.


Ingredients baked pork tenderloin

  • 1 piece of pork muscle of 750-800 grams
  • 1-2 tablespoons oil
  • salt and freshly ground pepper
  • 1-2 cloves of garlic
  • 3-4 thyme branches
  • optional: 30 grams of butter

How to prepare pork tenderloin in the oven

Muscle training

1. This is what my pork tenderloin looks like, it is a piece of 750 grams and there are about 700 left after shaping. That means 175 grams of meat / portion, in my opinion, enough. We just don't eat empty meat, we put a garnish, a salad next to it, which leads to obtaining enough portions. The meatball, like any other meat that we are going to cook fried, must be taken out of the fridge an hour before we start cooking, in order to return to the ambient temperature.

2. The first step: with a very sharp knife, remove the white membranes, quite hard, from the surface of the meat. If we did not remove this connective tissue, our pig muscle could deform during cooking. In addition, all these pieces are quite difficult to chew, with an unpleasant texture. We are careful not to go deep into the meat, to cut only what we do not want in our steak.

3. This is what our pork tenderloin looks like after we have cleaned the skins well.

Browning of the muscle

4. Turn on the oven and set it at 190 ° C unventilated, respectively 180 ° C with ventilation. Meanwhile, season our pork tenderloin well with salt and pepper on the entire surface. Heat a large skillet or a pan with a thicker bottom over medium-high heat. I preferred the tray, because the length of the muscle was larger than the diameter of the largest pan I have in the house. However, it is quite useful to have a pot that can be baked (without plastic handles). Once the pan / tray is hot, add the oil, let it heat up very little and add our pork tenderloin. Quickly brown the muscle, 1-2 minutes on all sides.

Don't think that this browning process is optional! It is also important for cooking, but primarily for taste. The brown crust on the surface of browned foods is the consequence of transformations of proteins exposed to high temperatures (Maillard reaction). Not only do they color, but they develop special taste properties. More directly and as clearly as possible, Gordon Ramsey put it this way: "No color, no taste!" (It's not color, it's not taste!)

Baking

5. Once our pork tenderloin is browned, it is put, together with the tray / pan in which it was browned, in the preheated oven at 190 ° C without ventilation or 180 ° C with ventilation. We place it at a medium height. For the weight of 700-800 grams, leave the muscle in the oven for 20 minutes or until you get the desired degree of cooking. The smaller pieces, of 500-600 grams, will be ready in 17 minutes and the individual portions (175-200 grams) will be ready in 13 minutes.

As for me, for me the muscle is ready when it has the internal temperature, measured with an instant reading thermometer, 62 ° C. The most scrupulous can keep it up to 70 ° C, but I do not recommend more than that even in the break of the head. The more it is cooked, the stronger and healthier our pork will become. It's a very lean meat, it doesn't have a bit of fat to keep it juicy, so a big NO for the overcooked muscle. The inside of this pork tenderloin should be pink, then it is really fragile, tasty and juicy.

The rest of the flesh

After removing it from the oven, the muscle remains in the pan to rest for at least 10 minutes. Optionally (and highly recommended) we can add over our pork muscle 30 grams of butter, in small pieces. We can also add 1-2 cloves of garlic lightly crushed with a knife blade, thyme sprigs and other spices. I add 1 teaspoon of whole fennel seeds, which go perfectly with the pork. The butter will melt and form a sauce with the juices in the pan. During the obligatory period of rest of the muscle, we turn it a few times and sprinkle it from time to time with the very fragrant sauce.

SERVE

After resting, the muscle is cut into slices about 3-4 cm thick. Serve hot, with your favorite garnish and a salad. This time, we opted for one mashed potatoes and a baked pepper salad. It was a delight and the meat actually melted in your mouth. More lining ideas can be found with one click here.

May it be useful to you! Other recipes with pork you can find it by clicking on the picture below.


First we prepare for the evening pork (mussels) to be put to tray The next day.

Pork muscles they will be notched a little (do not cut to the other side), then season them with salt and pepper and we mess with slices of garlic.

Then until the next day or until almost 3 hours of cooking, we will leave them in a bowl where we will put a glass of red wine.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

a vas Jena or in stove tray we will put oil over which we add little muscles, together with byte in which they have been left since evening.

Cover the bowl with a foil foil and put in the preheated oven at 200 degrees for starters 30 minutes.

After this time we give the limit foil set aside potatoes cut into large slices in addition to the muscles, mushrooms cut in half, olives and bacon placed on top of the meat.

Season again with salt pepper, we add Bay leaf and cover the vessel again with foil to intertwine potatoes and mushrooms for another 30 minutes.

Near the end we will eliminate foil, adding and tomato juice leaving steak and bacon that is brown nice on top (during this time we sprinkle the meat with the sauce from the tray).

This one pork steak can be served with: pickles (pickled gogonele), pickled cabbage (being the winter holiday season), gogosari in otet etc., and of course with a quality red wine.

Tricks and ideas

For the festive meal of NEW YEAR this pork steak (pork tenderloin) can be served on a large plate that has been & # 8222clad & # 8221 with fresh lettuce.


Baked pork chop with cheese & # 8211 Tufted slices

Baked pork chop with cheese & # 8211 Tufted slices. Pork chops on the tray, with mashed potato crust and grated cheese. I had 8 beautiful slices of boneless chop which I didn't want to fry simply and quickly in the pan. The steak on the tray is made only from the whole piece of chop, with bones. I also had 3 boiled potatoes in their skins, which were insufficient for a garnish, so I rethought the problem.

I ate something similar in a highway restaurant in Hungary (borzas szelet). There the slices of meat were completely wrapped in potato and cheese paste and then fried in a pan in hot oil. I didn't want them to soak in oil because the potatoes, sour cream and cheese have enough calories, so I baked them in the oven.

If you have a mashed potato left over from the previous day you can use it directly & # 8211 recycling idea!

The recipe can be adapted to other types of lean meat, with short cooking times: chicken or turkey breast fillets, fish fillets or even with leftover steaks or meatballs. left over from the previous days & # 8211 see Hachis Parmentier (recipe here).


Pork neck in slow cooker

If you are looking for a simple and quick recipe for slow cooker, I highly recommend this option. You can put the meat in the slow cooker in the morning, and at dinner time you will have the most flavorful and softest meat possible.

ingredients
a piece of pork neck (but you can use any other piece & # 8211 shoulder or chop)
3-5 cloves of garlic
2-3 sprigs of fresh rosemary
2-3 bay leaves
a tablespoon of peppercorns
1 teaspoon salt
1/2 cup of wine

I kept the temperature on High for about 8 hours. After this time, the meat was very soft, it actually broke with a fork, being juicy and flavorful.
This recipe is a basic one, but one that must be tried if you have a slow cooker.
Of course, you can use the same ingredients for a roast in the oven, in a yena or clay pot, covered in a small saucepan for at least 2 hours.


How do we prepare pork neck in 10 minutes?

I also said on other occasions that we, the Romanians, are valiant devourers of “crap” (read “pork products”), and the pork neck, especially the grilled one, is located somewhere on the first places in the top.

First get yourself a few slices of pig neck, not too thin, but not too thick, somewhere at 12-14 mm thick. Wipe the pieces of meat well with absorbent napkins (you don't have to wash them unless you have possibly dropped them on the dust) and season them with a little freshly crushed green pepper and some smoked salt.

Grease the grill pan with very little oil (preferably a high-smoking oil, such as grape seed oil) and heat it on the eye of the open stove to the maximum.

While the grill pan heats up well, sprinkle some “herbs” a l’italienne (dry mixture of hot peppers, garlic, basil), sage leaves and a sprig of fresh rosemary on the neck slices.

Place the neck pieces on the hot grill and let them sizzle for about 4 minutes. Then turn them with tongs and put a piece of butter and a sage leaf on top. Leave them on this side for another 3 minutes, so that they have time to melt the butter.

Turn them over again, take the grill pan off the heat, remove the rosemary sprigs that have done their job in the meantime and let the meat rest for another 3 minutes (preferably with the pan covered).

That's about all the technology. In addition to the pork neck cooked in this way, you can try something other than the eternal straw potatoes: a soté de champignon with leurd, some pan-fried mushrooms with green onions and garlic, or even some steamed and improved broccoli with a yogurt sauce with garlic.

I tried to see if you could give up the classic red wine, which I replaced with a rosé, also dry, well cooled. The combination went great.

Have fun and see you healthy again!


Pork steak sliced ​​with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender!

Pork steak sliced ​​with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender! Baked pork neck on a bed of vegetables with potatoes, garlic, onions, peppers, carrots. Sliced ​​pork cooked on a platter. Steak recipes. Recipes with pork neck. Recipes with sliced ​​meat.

How to make tender and juicy pork steak but also red and appetizing? This question has been asked by many readers and I hope we have been able to provide the answer in many steak recipes which I published.

Generally we make roast pork in the oven in large pieces (1.5-3 kg) because it remains juicy and tender even after baking. Here's how we do it pork leg on the tray & # 8211 recipe here.

Or pig neck in the oven & # 8211 the recipe here.

Many people are used to pan-fried steaks made from slices. Why? I do not know! I think some people have the impression that this is the only way the meat "penetrates". They forget that by exposing the muscle fibers, they will dry out excessively during baking and the result will often be a dry and dull steak. Another mistake is to immerse these poor slices of meat in a sea of ​​liquids (water, wine, etc.) that do not fall during baking and that lead, most often, to a very unappetizing gray-gray stew, de- really dubious. These are "submarine steaks".

The sliced ​​neck at 2 cm thick is perfect for to be fried in a pan or on the grill & # 8211 see here. Why torment her in the oven?

And yet, if we follow some simple meat cooking techniques, we can also get a baked pork steak that is tasty, tender but that looks great!

A steak that can only be eaten with a fork! The meat is soft and melts in your mouth. All this is obtained through sailor and slow cooking in the oven.

Good. Let me show you how I made this wonderful pork steak sliced ​​with vegetables and baked sausages. From the quantities below come out approx. 6 good portions of neck on the tray with a generous garnish of cooked vegetables: potatoes, onions, garlic, carrots and peppers. It is not mandatory to put sausages, but their smoky aroma also contributes to the final taste of the dish. The nape of the neck can be replaced with pork fat with some fat. This recipe is NOT made with lean pork leg or deboned and defatted cutlet.

I mentioned marinating above: yes, this meat must be marinated in the fridge for at least 24 hours (preferably 48 hours).


Video: HowTo: Gebackener Schweinenacken mit Zitronengras u0026 Galgant. Thịt lợn nướng Giềng, Xả VNGER (July 2022).


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