Pork is healthy, tasty and easy to prepare. Pork best of all shows the facets of its taste with fruits, with all kinds of glazes and bright sauces. The main feature of meat is that it can be cooked practically without fat, heat treatment takes a minimum of time, and the result, with the right approach and the quality of the initial product, is always flawless and exceeds all expectations.
It is necessary
- For pork with oranges:
- - 0.5 kg of pork neck (ham);
- - 1, 5 glasses of orange juice;
- - 2 cloves of garlic;
- - a teaspoon of mustard;
- - a teaspoon of honey;
- - 2 oranges;
- - greens;
- - salt
- For Asian-style caramelized pork:
- - 600 g of pork loin;
- - 165 g of sugar;
- - 5 ml lemon juice;
- - 2 tablespoons of fish sauce;
- - a clove of garlic;
- - 1 cm of ginger root;
- - 2 onions;
- - a tablespoon of sesame oil
- For pork ribs in honey:
- - 1 kg of pork ribs;
- - 2 tablespoons of honey;
- - a teaspoon of mustard;
- - 2 teaspoons of coriander seeds;
- - salt;
- - ground pepper
- For pork loin with prunes:
- - 1, 4 kg loin;
- - 6 pieces of brisket;
- - 50 g butter;
- - olive oil;
- - 2 sage leaves;
- - 18 prunes (pitted);
- - 5 juniper berries;
- - celery stalk;
- - carrot;
- - onion;
- - salt;
- - pepper;
- - 500 ml of broth
- - 50 ml of cognac (brandy);
- - 250 ml dry white wine
Instructions
Step 1
Pork with oranges. Take a pound of pork that is not very lean, such as a collar or ham. Cut it into 2cm slices. Beat off each bite a little and season with salt as you like. Now begin to fry all these pieces in a thick and deep skillet - without much diligence, until the first crust.
Step 2
Prepare 2 garlic cloves in advance and cut them into thin slices. Now throw them into the same skillet, shake it well so that the garlic and meat mix. Continue frying, reducing the heat slightly and turning each piece of meat from time to time, for an even crust and to prevent the meat from burning.
Step 3
When the meat gets to the right condition, pour 1.5 cups of orange juice into the pan. It is better to take freshly squeezed, especially from red orange-pebbles, but purchased 100% juice will work as well. Add a teaspoon of mustard and honey to the juice, stir everything and simmer over medium heat, covered for 30-40 minutes.
Step 4
During this time, peel 2 oranges, divide into slices and peel them from films and remnants of the zest. When the sauce has boiled down by half, add the peeled oranges to the same pan, stir again, keep on low heat for about a quarter of an hour. But then, after putting the meat on a dish, pour the sauce, sprinkle with chopped herbs and serve with a side dish to your liking.
Step 5
Asian-style caramel pork. Cut the meat into cubes of medium thickness. Peel the garlic and ginger and cut them into thin strips. In a heavy-bottomed saucepan, heat the sugar with a few drops of lemon juice over medium heat until light caramel is obtained.
Step 6
Peel the onion and chop it into half rings. Heat the sesame oil in a skillet and fry the pork for 3 minutes. Add garlic and ginger. Continue cooking for 2 minutes. Pour caramel into the pan, reduce heat, add fish sauce.
Step 7
Add the onion, fry for 7 minutes, stirring occasionally. Despite the fact that the taste of fish sauce is very salty, and the smell is extremely pungent and specific. But this sauce creates something incredible with the taste of the dish!
Step 8
The meat is recommended to be served with boiled rice. Sprinkle with sesame oil if served.
Step 9
Pork ribs in honey. Wash the pork ribs and pat dry with paper towels. Make a marinade by mixing honey, mustard, coriander, salt and pepper. Brush the ribs with this mixture and leave to marinate for about an hour.
Step 10
Place the pork ribs in a baking dish, cover with foil. Bake in the oven at 160 ° C for about 2 hours, then remove the foil. Increase the temperature to 200 ° C and brown the ribs.
Step 11
Thanks to honey, ribs are very soft, tender, and coriander seeds impregnate the meat with a unique spicy aroma that is ideal for pork.
Step 12
Ribs with vegetables should be served, or it can be served as an independent dish, for example, with a glass of beer.
Step 13
Pork loin with prunes. Make a marinade with cognac (brandy) and juniper berries. Marinate the meat overnight. Soak prunes for 2 hours. Fry the meat in a mixture of olive oil, butter and sage leaves.
Step 14
Salt, pepper, drain the fat from the frying. Pour in the wine. When it has evaporated, add chopped carrots, onions, celery, simmer for 2 minutes. Pour the loin with broth and place in the oven at 180 ° C for 30-40 minutes.
Step 15
To prevent the meat from drying out, it is necessary to periodically add the broth. Then add 12 prunes and simmer for about 90 minutes. Wrap the remaining berries in slices of brisket and bring in the oven until crisp.
