Pork is a versatile product. Using the usual techniques and simple cooking techniques, you can easily prepare dishes for everyday meals and holidays. Meat delicacies prepared according to different recipes using foil will create a reputation for the hostess as an excellent culinary specialist.
Boiled pork
Pork is prepared simply, it turns out delicious, and is eaten quickly. You can change the taste of the finished product by using various spice mixtures during preparation.
Ingredients;
1 kg of pork;
1 small carrot;
3 cloves of garlic;
0.5 tsp ground black pepper;
0.5 tsp salt;
vegetable oil.
For the preparation of boiled pork, choose a piece of unspotted pork. It can be a neck, carbonate, ham, rump. The main thing is that there is a small layer of bacon. Then the boiled pork will turn out to be more juicy.
Rinse a whole piece of meat under fine water, dry with a paper towel. Wash carrots, peel, cut into cubes. Peel the garlic, grate 2 cloves on a fine grater or pass through a press. Cut 1 garlic clove into thin strips. Mix the grated garlic with salt and black pepper. If you grind the pepper just before use, the cooked boiled pork will be more aromatic.
Make punctures in the whole piece of meat with a sharp wide knife. Roll carrot sticks and garlic straws in pepper and salt, stuff with pork. Grate the meat with a mixture of garlic, salt and pepper, adding a little vegetable oil to it. Put the prepared semi-finished product in a saucepan, cover with a lid and refrigerate for 6-8 hours.
Wrap the meat in foil. It should fit snugly against the pork. The matte side of the foil should be on the outside and the shiny side on the inside. This will provide the best baking conditions. Place the roll on a baking sheet so that the layer of bacon is on top. Preheat the oven to 180 ° C and bake the boiled pork for 1, 5-2 hours. Although it is believed that roasting pork takes as many hours as it weighs, this time is not always enough. You need to check the readiness of the boiled pork by carefully removing the baking sheet and opening the foil. In this case, it is worth remembering that hot steam will burst out, which can easily burn yourself. The dish will be ready if clear juice flows out of the puncture made with a knife or fork. If necessary, replace the foil and continue baking.
Put the finished boiled pork in foil on a tray or a flat large plate, cool. If you keep it in the refrigerator for 2-3 hours, it will cut better.
You can serve a real delicacy on the table as cold cuts, one of the components of complex salads, with any side dish as the main course.
Pork knuckle in pita bread
Pork knuckle baked in pita bread is such a successful and easy-to-prepare dish that even an inexperienced housewife can handle it. The dish turns out to be very high in calories, with an amazing taste and smell.
Ingredients:
1 kg of pork shank;
2 sheets of pita bread;
salt;
spice;
2 cloves of garlic.
Rinse the pork knuckle, dry it. Pass the garlic through a garlic press. Rub the shank with garlic, salt and any pork spices.
Wrap the shank tightly in pita bread, leaving no holes for steam to escape. Wrap the knuckle in the pita with foil on top. The package should be as tight as possible. Otherwise, the meat juice released during baking will flow out, and the shank will turn out to be dry. You need to bake it for 2, 5-3 hours in an oven preheated to 200 ° C.
The finished shank can be served as a separate dish. It is also very tasty in combination with mashed potatoes and stewed sauerkraut.
Meat balls in foil
Meat balls in foil look great on a festive table. A not quite traditional dish is fraught with a surprise, and the form of serving creates an upbeat mood.
Ingredients:
1.5 kg of pork;
1 pomegranate;
salt;
spices for pork;
ground black pepper.
Wash the pork, cut into small pieces, mince. If desired, you can mix pork and ground beef in equal proportions. Mix the minced meat well.
Peel the pomegranate, separate the grains. Add them to the minced meat, salt and pepper, add pork spices to taste. You need to add a little less salt to the minced meat than for minced meat intended for frying cutlets in a pan.
Put a portion of minced meat the size of a large chicken egg on a 20x20 cm piece of foil. Lift the edges of the foil up and twist them to form a knot. Wooden skewers can be inserted into meatballs. Then it will be more convenient to take them from a common dish.
Put prepared meat balls on a baking sheet, add 200 ml of water. Place the baking sheet in the oven and bake for 1 hour at a temperature of 170-180 ° C.
Serve the finished balls hot, placing them on a plate in a slide.
Pork roll
Ingredients:
2 kg of pork pulp;
400 g of champignons;
2 onions;
4 cloves of garlic;
200 g of hard cheese;
1 lemon;
5 tbsp vegetable oil;
salt;
ground black pepper;
seasoning for meat;
dill greens.
Wash the meat, dry it, put it on the table. Cut it up so that you can deploy it into a large layer. To do this, put the piece with the narrow part towards you. Make a horizontal incision with a sharp knife on the right side, separating a layer of meat about 2 cm thick. Do not cut off the meat layer completely, leave 2-2.5 cm to the edge. Make the same incision on the left side. In this way, prepare the whole piece of pork.
Spread the meat on the table, forming a large layer. Use a special hammer to beat off the meat on both sides, then the finished roll will be softer. Squeeze juice from the washed lemon, rub it into the meat. Season with salt, pepper, sprinkle. Set aside the meat for 30 minutes to marinate. You can tighten it with cling film for this time so that it does not weather.
Peel the onion and mushrooms, chop finely. Using 3 tbsp. vegetable oil, fry mushrooms and onions, stirring occasionally, until half cooked. Cool down.
Add grated cheese, garlic, remaining vegetable oil to onions and mushrooms, mix.
Spread a layer of pork on the table. Spread the filling along the narrow side so that it occupies half the area of the meat. Roll up the roll, starting from the part on which the filling is laid out. Place it seam side down on the foil. Wrap the roll in two layers of foil, place on a baking sheet.
Preheat the oven to 170 ° C, bake the roll for 1 hour. Then cut the foil from above and open it slightly. Continue cooking the pork roll until tender, making sure that the open top does not burn. The roll will be ready when, when punctured, clear juice flows out of it.
Before serving, the roll should be cooled, cut into slices, garnished with fresh vegetables and herbs.
Pork ribs with potatoes
Pork ribs baked with potatoes in foil are an independent hearty main course. It requires a minimum amount of time to pre-process food, it cooks almost by itself, and the result is always excellent.
Ingredients:
500 g pork ribs;
800 g potatoes;
2 medium onions;
2 tbsp vegetable oil;
200 ml of water;
ground black pepper;
salt.
Wash the pork ribs, cut them into segments, rub with black pepper and salt. You can also use other spices to taste.
Peel the potatoes, wash, cut into 1.5 cm thick circles. Chop the peeled onions into 0.5 cm circles.
Place the ribs in a preheated skillet. Fry them in vegetable oil on both sides until golden brown.
Cover the baking sheet with foil. Put pork ribs, onions, potatoes on it. Make sure that the sharp edges of the ribs are not on top. Otherwise, they will break through the foil and begin to burn when baking. Salt everything a little. Pour in water. In this recipe, water can be replaced with meat broth. Cover the baking sheet with foil on top, pressing it to the edges, put in the oven.
At a temperature of 220 ° C, bake ribs with potatoes for 1 hour. Then remove the foil and continue baking until the meat and potatoes are cooked. In this case, a golden crust should appear. The potatoes are ready if they are easily pierced with a knife. The ribs are ready when the meat is easily separated from the bone.
When serving, sprinkle the pork ribs with potatoes with finely chopped herbs.
Pork belly in foil
The pork belly is a piece of pork meat with layers of bacon. Cut it off from the bottom of the carcass. Pieces of undercap on the counter can be of different thicknesses. For the foil-baked undercap, choose the thickest piece available. The meat layers in it should be wide. The result is a fragrant cold snack that is not inferior in taste to store-bought sausage.
Ingredients:
800 g pork underwire;
5 cloves of garlic;
1 tsp ground black pepper;
1 tsp ready-made mustard;
1 tsp ground coriander;
0.5 tsp ground red pepper;
1 tsp salt without a slide.
To prepare this dish, instead of underwire, you can use brisket with and without bones. Rinse well under running cold water. Scrape the skin with a knife until it brightens. If the pork you buy contains bristle residues, which is unlikely, but it is possible that this area needs to be scorched with fire and washed thoroughly.
Peel the garlic, grate it very finely, coat the underwire with it on all sides.
Mix salt and spices in a separate bowl. Grate the meat thoroughly with the resulting mixture on all sides. It is better to do this over a saucepan or container in which a piece of underwire fits easily.
After that, evenly spread the future delicacy with ready-made mustard, put it in a container over which all the manipulations with meat were carried out, cover tightly and put in a cool place for pickling for 4-6 hours.
Preheat the oven to 200 ° C. Wrap the undersheets in foil so that the meat juice does not flow out during baking. Put the prepared meat in a baking sheet with sides, pour 100 ml of water and bake for 1, 5 hours.
For a golden crust, open the foil 20 minutes before cooking and continue baking.
At the same time, check if the meat is cooked by removing the baking sheet from the oven, opening the foil and piercing the meat with a sharp knife. Clear juice is a sign that the dish is ready. In this case, turn off the oven, leave the meat in the foil for gradual cooling. After cooling to room temperature, transfer it to the refrigerator. The undersheets will then be easier to cut and the cut slices will be more neat.
Foil-baked podcherevok is delicious with mustard and horseradish, fresh vegetables and herbs.
