New recipes

Aromatic pork steak

Aromatic pork steak

  • 500 gr pork
  • 1 large onion
  • Thyme
  • Marjoram
  • Salt
  • Pepper
  • Oil
  • Paprika
  • 250 ml of semi-dry white wine

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Aromatic pork steak:


  • Wash the meat well and cut it.

  • In a yena tray put a little oil, season and put a layer of julienned onion.

  • Place the meat on top, season and add the wine and a little water.

  • Cover with foil and bake for 60 minutes.

  • Remove, remove the foil and let it brown for another 15 minutes.

  • Serve hot with puree and pickles.


Aromatic pork steak

Aromatic pork steak from: pork breast, potatoes, dark beer, cloves, bay leaf, butter, rosemary and salt.

Ingredient:

  • 1 kg pork breast
  • 1 kg of potatoes
  • 1.5 l of black beer
  • 1 teaspoon of cloves
  • 1 orange
  • 1 bay leaf
  • 2 tablespoons butter
  • 1 rosemary thread
  • salt

Method of preparation:

Put the meat in a saucepan, add the beer and cook for an hour, until almost complete. If it drops too quickly, reduce the flame and turn the meat so that it is cooked on all sides. Place the cooked meat in a pan and pour the remaining juice over it.

With a knife, cut the mouse into squares and stick cloves. Pour the orange juice, add a pinch of salt, 500 ml of water, a bay leaf and bake for 90 minutes. turn the meat from time to time so that it browns and does not darken, meanwhile, boil the potatoes in their skins with a pinch of salt.

After 15 minutes, drain the water and peel it. 20 minutes before turning off the heat, place the potatoes next to the piece of meat with a little butter on them. For more flavor, stick a few rosemary leaves in each potato. Serve the pork breast warm, along with the potatoes and, if you like, a few cubes of mango or pineapple.


A Christmas table with new flavors. 3 pork steak recipes to lick your fingers

Try to change the holiday menu this year. Instead of sausages, sausages and baked steaks, we offer you three tasty recipes, with exotic flavors and a restaurant look to impress the family.

The pig is the star on the Romanians' tables during the holidays. Whether bought or cut by relatives in the country, a piece of pork will definitely reach you on the table.

I tried three fresh recipes from the magazine Cooking Light and we show them to you. Surely family, friends or guests at the table will lick their fingers after tasting them.

Hot pork chops and raspberry sauce

An aromatic steak with a strong taste of poblano hot peppers sweetened by fresh fruit sauce. Serve this steak next to a potato garnish.

  • 2 teaspoons poblano hot pepper powder (or any hot pepper)
  • & frac12 teaspoon salt
  • & frac14 teaspoon dried thyme
  • 4 pork chops with bone (1cm thick)
  • cooking oil
  • 80ml beef soup juice
  • 2 tablespoons raspberry puree (you can also use frozen)

Mix the hot pepper with the salt and thyme and rub the pork chops with this mixture of spices.

Heat a non-stick pan well over medium heat. Grease the pan with cooking oil and put the spiced chops in it. Brown them well on each side (3 minutes each) until they reach the desired degree of cooking. Take them out of the pan and keep them warm.

In the same pan, add the soup juice and leave it on the fire for half a minute, stirring and removing from the walls of the pan all the browned leftovers from the meat. Raise the heat slightly and add the raspberries. Leave the mixture on the fire for 1 minute until it becomes slightly thick, stirring constantly with a whisk.

When serving, add 1-2 tablespoons of sauce over each chop.

Caribbean style pork chops with mango sauce

Change the traditional baked steaks with this recipe with an exotic air.

Ingredients (for 4 servings):

  • 1 & frac12 teaspoons of dried coriander
  • 1 & frac12 teaspoons ground cumin
  • 1 teaspoon grated sugar
  • 1 teaspoon grated ginger powder
  • & frac12 teaspoon salt
  • a hot pepper powder
  • 4 pork chops with bone (1 cm thick)
  • cooking oil
  • 100g mango cubes
  • 100g red cubes
  • & frac12 connection chopped coriander
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil

Mix the spices and rub the pork chops well with this mixture.

Heat a cast iron grill or a non-stick pan to grease with cooking oil. Brown the chops and leave them for 3 minutes on each side. Check the cooking degree with a meat thermometer. It should indicate a little over 60C.

Mix in a mango bowl with the tomatoes, coriander, oil and vinegar. Serve each chop with 1 tablespoon of salsa.

Spicy pork muscles with sauteed apples

Sweet spices will give a special taste to your steak. Serve with a spinach salad.

Ingredients (for 4 servings):

  • a pinch of salt
  • & frac14 teaspoon dried coriander
  • & frac14 teaspoon ground pepper
  • a cinnamon powder
  • a nutmeg powder
  • 500g pork muscle (cut into 12 slices)
  • cooking oil
  • 2 tablespoons butter
  • 350g thinly sliced ​​apples
  • 80g thinly sliced ​​red onion
  • 60ml apple cider
  • 1 teaspoon fresh thyme leaves

Heat a cast iron skillet over medium heat. Mix salt, coriander, pepper, cinnamon and nutmeg and sprinkle the spice mixture over the pork muscle.

Grease the pan with cooking oil and put the pork muscle in it, over medium heat, frying for 3 minutes on each side, until you get the desired degree of cooking.

Remove the steak and melt the butter in the same pan. Add the apple slices, onion and a pinch of salt. Saute for 4 minutes or until apples begin to brown. Add the cider over them and cook for 2-3 minutes until soft. Then incorporate the thyme leaves.

Serve the pork muscle with the sauteed apples.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Pork steak in slow cooker

Pork is seasoned with salt, pepper and thyme.
Put in a slow cooker with 100 ml of water and garlic, on the minimum speed and let it boil for 6-8 hours.

Before the steak is ready, add the mixture of water, sugar, balsamic vinegar and soy sauce and increase the heat to maximum.
Take two or three tablespoons of the sauce and place it on the meat.

When served, the meat falls apart and no longer needs to be cut. That's why it's called & # 8220pulled pork & # 8221 in original.
It goes great with mashed potatoes, where you can take full advantage of the remaining sauce!

* Find out more about slow cooker here

** You can also try the recipe in the oven, but I didn't do as well as in the slow cooker. If you try, make sure you prepare it in a yena or glazed clay pot that must have a lid.


Aromatic pork steak

Aromatic pork steak from: pork leg, garlic, pepper, Delicate, thyme, rosemary, oil, vegetables, butter.

Ingredient:

  • one kg of boned pork leg
  • 4 garlic cloves
  • a teaspoon of pepper
  • 2-3 teaspoons Delicate vegetables
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 3 tablespoons oil

For gasket:

Method of preparation:

Chopped garlic, pepper, thyme, rosemary, Delikat vegetables and oil mix in a bowl. Grease the meat with this mix.

Place the pork meat in a pan in the preheated oven at 200 ° C and leave for 30 minutes.

Reduce the temperature to about 160 ° C and leave for another 60 minutes. Remove from the oven, cover with aluminum foil and leave for another 10 minutes. It can be left to cool for about 24 hours.

Serve with a garnish of boiled vegetables and sauteed in butter.


For vegetarians: Lebanese sarmalute recipe

Vegetarian sausages in beef sheets & ndash Lebanese recipe

The sour taste and fluffy, sweet and aromatic filling are the hallmarks of these sarmalutes (& ldquowarak enab & rdquo in Arabic or & ldquodolma & rdquo in Greek cuisine) which could be the perfect snack for a Lebanese dinner, or for a snack party. Especially since they are served cold and can be prepared a day & ndash two before serving


Necessary ingredients for vegetarian sarmalute in beef leaves:

a 500 gr jar with preserved beef leaves (choose solid beef leaves, not palmate ones, and look for leaves as soft as possible)
1 cup and a half of rice for sarmale, with round grain
half a cup of boiled chickpeas (which can be replaced with nuts and seeds & ndash I use raw sunflower seeds, almonds, raw nuts and add raisins)
3 tablespoons olive oil
1 medium white onion, finely chopped
2 cloves of garlic
1 cinnamon powder
1 curry powder (the original recipe doesn't have curry, but I like the aroma)
salt
freshly ground pepper
juice of 1 lemon
3 cups of plain water
2 fresh tomatoes, finely chopped
fresh mint

How to prepare vegetarian sausages in beef:

Cook the onion in hot oil. Add the garlic, curry, cinnamon, walnuts, rice and mint, and mix until you feel the flavors. Add 1 cup of water and let it boil until the rice draws all the water and begins to penetrate. In the original recipe, mix the tomatoes with the rice, but I like a light-colored filling to come out, so I put the tomatoes over the sarmale, to boil. Season the mixture with salt and pepper and leave to cool. Preserved beef leaves are already salted, so you don't need a lot of salt in the filling.

Roll the sarmalutes according to the model here & ndash, spread the leaf with the smooth side down, break the tail, put a teaspoon of the filling in the bottom of the tail of the leaf, roll once, then tighten the sides, and roll until at the top. If the leaves are harder, use a drop of olive oil to stick. The sauerkraut is placed neatly in a clay pot, on the bottom of which a little olive oil has been put and a bed of beef leaves has been made, which will keep the aroma. Mix lemon juice with water and tomatoes (in my version) and pour over the sarmale. Cover with a few beef leaves, put the lid on, and bake at 170 degrees for 1 hour and a half, or until the rice is ready. Leave to cool and serve cold, after 1 day, for a richer aroma.

To discover other vegetarian recipes, access the blog www.blogculegume.ro


Simple roast pork leg in the oven

Simple roast pork leg in the oven. Pork muscles on the tray, with reddish crust and fragile and juicy inside. This steak is cooked in the oven and will not give you headaches. We make it with onions, garlic and lard. A madness!

Good steak from pork leg or pork muscles (as housewives call it & # 8211 not to be confused with muscle !!) is made from a whole piece of meat. The biggest mistake is slicing raw meat and cooking it in the oven in a puddle of liquid. People are amazed that the steak becomes & # 8222sole & # 8221.

When we want to make the steak, we choose pork leg, shoulder or even the neck & # 8211 whole pieces of at least 1 kg. They will cook until the middle without having to be notched, pricked or sliced. Each cut made with the knife creates points of drainage of meat juices, leading to its drying. Chicken, goose, duck or turkey legs should NOT be cut either! The bone in them is a good conductor of heat that helps them cook from the inside out.

Searching through the old Austro-Hungarian cookbooks I found that in our house the pork steak is made according to the recipes of that time, seasoned with salt, black peppercorns (or ground), paprika (sweet or hot paprika) and cumin possibly thyme) and in lard, with red and white onions and garlic.

Here you will also find the recipe for a peasant steak from smaller pieces of pork & # 8211 see here.

Of course there are & # 8222n & # 8221 spice variants, according to everyone's taste, but this is the recipe that we liked. The sauce (we call it & # 8222saft & # 8221) left in the tray becomes gelatinous after colds and in our house there is a big beating on it. Eat some on pita of house with red, green or leek onions.

We also eat the pork steak cold. It is extraordinarily good! It can be sliced ​​very thin and with it you can make great appetizer plates or sandwiches. I often put it on the child's sandwich for school snack.


Recipes with daisy schismasiu


I've talked about Vietnamese pork before, so I won't repeat myself, I'll just repeat that it's a wonderful, cholesterol-free meat from which I made a delicious tasty and flavorful steak. Flavored, because I cooked it in juice of oranges and champagne. Then I seasoned it with a delicious champagne sauce.
You can also use a white wine instead of champagne, but I, with this recipe, participate in the "Mystery Box" challenge where the star ingredient was champagne. Claudia Baban, this month's host of the mysterious box, proposed, in addition to the star ingredient , champagne, the following ingredients: chocolate, pineapple, oranges, lemons or other fruits, eggs, sour cream or whipped cream, milk, cocoa, cheese or cream cheese, biscuits or biscuits. Normally, all these ingredients make you think of a delicious dessert. .This time I didn't make a dessert, but a main course. I hope Claudia doesn't mind that I used only a few ingredients.

Ingredient:
500gr Vietnamese pork, 4 oranges, salt, pepper, 100ml champagne.
Champagne sauce: 200ml champagne, 1 tablespoon flour, salt, white pepper, soup, olive oil.


For a start, a deeper tray is prepared. Cut the carrots into rounds, with the onion cut in four and with the finely chopped garlic, add them to the tray. Season the meat with a teaspoon of delicacy and pepper on both sides and place in the pan over the vegetables. The vegetable cube is dissolved in 500 ml of warm water and mixed very well with a whisk. The juice obtained is added over the pork and vegetable pulp, then we pour the wine. Cover with an aluminum foil that we will pierce from place to place with a toothpick, to let the air out and put it in the preheated oven for about an hour and a half.

First page photos: pork steak , Shutterstock