Pork has been one of the main human foodstuffs since ancient times. This is a very fatty and high-calorie meat, in those days when an excess of calories in food was of little concern to a person, pork was supposed to be very fat. Today, gourmet pork delicacies such as prosciutto and jamon are made from high-fat meats.
It is necessary
-
- For the pork roll:
- 8 lean pork slices
- salt;
- ground black pepper;
- 3 tbsp chopped dill;
- 3 tbsp chili sauce;
- 2 tbsp ghee;
- 400 ml of meat broth;
- 2 tsp flour.
- For Flemish pork:
- 700 g pork;
- 2 tbsp butter;
- 4-5 heads of onions;
- 1 tbsp mustard;
- 1 glass of white wine;
- dried celery;
- 1 bay leaf;
- 1/2 tsp salt;
- 1/2 tsp ground black pepper;
- white bread;
- 2 pieces of refined sugar.
- For pork cutlets with bone:
- 2 pieces of boneless pork tenderloin;
- 1-2 tbsp olive oil;
- ground black pepper;
- sweet paprika;
- cayenne pepper;
- spice;
- 10 g butter;
- 1/2 tsp lemon juice;
- salt.
Instructions
Step 1
Pork roll Spread the pork slices on a cutting board, rub with salt and pepper, sprinkle with chopped dill and a teaspoon of chili sauce on the dill. Roll the meat into rolls with the filling inside. Fasten with toothpicks or tie with a thread.
Step 2
Heat the ghee in a pan, fry the rolls on all sides, add a little broth, cook until it is absorbed. Make sure the rolls do not stick to the bottom of the pan. Add a little broth twice more, wait until the broth is absorbed a third time, pour all the remaining broth into the pan, cover and simmer for 20 minutes to soften the pork, then drain the rest of the broth, it will still come in handy.
Step 3
Dry the flour in a skillet until it turns light yellow. Cool, dilute with broth, put on fire and boil to thicken the sauce. Remove the toothpicks from the rolls, serve with sauce and mashed potatoes.
Step 4
Flemish pork Melt the butter in a cast-iron cauldron, chop the onion and fry it lightly at the bottom of the cauldron. Cut the pork into pieces 1.5-2 centimeters thick, brown on both sides, salt and pepper. Cut the bread into thick slices, cut the crust, brush with a thick layer of mustard, put the bread on top of the pork.
Step 5
Dilute the wine with water in a 1: 1 ratio, pour it into a cauldron, add celery and bay leaf. Bring to a boil, cover, simmer over low heat for 2 hours. 15 minutes before cooking, put 2 pieces of refined sugar in a cauldron.
Step 6
Pork cutlets on the bone Marinate the meat in vinegar overnight. Add lemon juice, salt, pepper and chopped herbs to softened butter. Stir, wrap in plastic wrap, put in the refrigerator to freeze.
Step 7
Remove the meat from the marinade, rinse it, make several punctures along the bone with a knife. Preheat a frying pan, fry the cutlets without adding oil for 2-3 minutes on each side, so that the meat is well browned on the outside and remains juicy, pinkish on the inside. Place the patties on a plate, place a piece of fragrant butter on each.
