We wash the meat, we wipe it with some napkins, we cut it into slices that are the right thickness.
Peel the onion and carrot and cut them in half.
In a saucepan put the meat, onion, carrot, a few peppercorns, bay leaf, salt.
Cover everything with water, put on fire.
Let the meat boil until it is well penetrated.
When it is cooked, turn off the stove, remove the onion and carrot, which we will use in the sauce.
Finely chop the boiled onion, cut the carrot into rounds.
We cut the peeled tomatoes into cubes.
In a saucepan put the oil, onion, carrot and peeled tomatoes.
Transfer them to the stove, let them boil for 2-3 minutes.
Add water, tomato puree, mustard, salt, pepper, paprika and thyme sprig.
Mix well, release the pieces of meat.
Let it drop to the right heat.
When the sauce has thickened, we clean the usurper, crush it and incorporate it into our steak.
Let it simmer for another 1-2 minutes.
Serve hot, with pickles or a salad.
Enjoy your meal!
- 4 Pork chop
- 4 tablespoons olive oil
- 4 tablespoons cranberry sauce
- 2 Apples, sliced
- 2 tbsp Grill pork seasoning mixture
- 1 knife tip Iodized sea salt
- 1 knife tip Ground black pepper
- 4 Thyme, fresh twigs
Preheat the oven to 220 ° C.
Combine the olive oil with the Grill Porc seasoning mixture and add salt and pepper.
Grease the chop pieces on both sides and place them in a tray lined with baking paper.
Apply 1 tablespoon of cranberry sauce to each piece of meat and place the apple slices on top. Tear a few thyme leaves from the twigs and sprinkle them on the pieces of meat.
Leave the meat in the oven for about 15 minutes at 220 ° C. Check the meat regularly to make sure it doesn't dry out.
Pork shoulder in sauce - Recipes
800 gr pork shoulder
120 gr Sos Barbecue Univer
220 gr wheat flour
1 whole egg
300 ml milk
60 gr caster sugar
1 teaspoon sugar piled with baking powder
20 ml sunflower oil + a little oil for frying
60 ml maple syrup, for serving
Preheat the oven to 160 degrees. Grease the pork shoulder well with Barbecue Univer Sauce, then place it in a heat-resistant bowl and pour a finger's water under it. Cover with aluminum foil and cook for 90 minutes. After that, remove the aluminum foil, grease the whole piece of meat again with a Salsa Barbecue Univer with a brush and let it cook for another 45-50 minutes, until it browns nicely and becomes soft. Remove from the oven and let it rest, then break the still hot meat into smaller pieces with a sharp knife and fork.
For the American pancakes, put all the ingredients in a blender and mix them well.
Grease a pan with a little oil and pour with a small polish of the composition, frying a palm-sized pancake - 2-2 minutes on each side, until golden brown.
Pour a little maple syrup on the freshly fried pancakes and serve them with shredded pork steak greased with Sos Barbecue Univer.
Pork in white sauce with puree
Try this recipe at least out of curiosity, for the originality of the puree with caramelized apples.
Cooking time: 30 min.
731 calories, 52 g fat per serving
- 500 g of flour potatoes
- 150 ml sour cream
- 25 g butter
- 2 apples, cleaned of seeds and cut into pieces
- 500 g pork shoulder, cut into pieces
- 20 g butter
- 1 tablespoon oil
- 100 ml white wine, sec
- 150 ml sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
Heat the fat in a non-stick pan and fry the meat for 10 minutes, turning the pieces once, to brown evenly. After that, pour the wine, let it boil for a few minutes and add the sour cream.
Add salt, pepper, mustard and thyme. Bring to a simmer until the meat penetrates.
Meanwhile, boil the potatoes in salted water for 15 minutes. Drain the water and crush them or pass them through a vegetable sieve. Add a pinch of salt, pepper, nutmeg, sour cream and mix.
Meanwhile, in a non-stick pan, over medium heat, melt the butter and brown the apples until caramelized. After that, add the apples to the mashed potatoes and mix.
Serve the steak with a garnish of puree, boiled green beans or boiled spinach and with sauce poured on top.
Holiday Recipes: Baked pork shoulder with sauce
A delicious recipe for baked pork shoulder with pepper sauce from: shoulder, salt, pepper, butter, onion, sour cream, beef stock, pickled green pepper and salt.
- whole back 900 g
- salt and pepper to taste
- butter 60 g
- onion 30 g
- liquid cream 80 ml
- beef stock 60 ml
- cognac 20 ml
- pickled green pepper in vinegar 10 g
- salt to taste
Method of preparation:
Boil the pork shoulder in a vegetable broth for about 30 minutes. Remove and place in the oven at 180ºC for 35
Separately make the pepper sauce from 30 g chopped onion sauteed in butter, together with 5 g pickled pepper in vinegar, deglaze with cognac, reduce and add the beef stock and liquid cream.
At the end, the sauce is blended and filled with the remaining pickled peppercorns. The pork shoulder is sliced and served with pepper sauce.
Pork shoulder with sour sauce
Pork shoulder with sour sauce: thyme, spice, garlic, brown sugar, warchestershire sauce, lemon juice, olive oil, pork shoulder, coarse salt, apples, caster sugar, butter and lemon juice.
- a small bunch of thyme, chopped
- 2 teaspoons assorted spices
- 2 cloves garlic, crushed
- 1 tablespoon brown sugar
- 2 teaspoons Worchestershire sauce
- juice of 1 lemon
- 2 tablespoons olive oil
- 2 kg pork shoulder
- 2 tablespoons coarse salt
- 12 fluffy white buns to serve
- for the sour sauce:
- 6 chalk apples, peeled and seeds and cut into pieces
- 75 g old cough
- 15 g butter
- juice of 1/2 lemon
Method of preparation:
Preheat the oven to 2/150 C. Combine thyme, spice, garlic, sugar, Worchestershire sauce, lemon juice and oil and grease the meat evenly. Place it in the baking tray with the mouse on top and sprinkle half of the salt. Cover the bowl with foil and bake for 5 hours.
In a saucepan put all the ingredients for the sour sauce, cover with a lid and simmer for 30 minutes, stirring occasionally, until soft. Increase the oven temperature to 7/220 C.
Remove the foil, sprinkle with the remaining salt and bake for 25 minutes for the rind to brown. Let stand 20 min. Cut the crispy mouse and serve the pieces sprinkled over the steak. Cut the steak into slices and serve with the sour sauce and fluffy buns.
1 Season the pork chops: Sprinkle the pork chops on both sides with salt, pepper and garlic powder.
2 Cook the pork chops: Heat the oil in a large skillet over medium-high heat.
Add the pork chops in pairs, so as not to clog the pan and cook until browned on the first side, for 4 to 5 minutes. Turn the pork chops over and cook on the other side for another 3 minutes to 4 minutes.
Transfer to a tray or platter and cover with foil to warm up. (You can also put them in a small oven if you wish.) Repeat with the remaining pork chops, adding more oil to the pan if it is dry.
3 Make the pan sauce with herbs and cherries: Add the cherries, thyme and salt to the pan and cook so that it starts to release its juices and soften, scraping the pieces glued to the bottom of the pan for 3 minutes to 4 minutes. .
Add the port and simmer until reduced to about half, 10 to 12 minutes. Stir in the butter until it emulsifies and the sauce is nice and shiny. Taste and adjust with more salt to taste.
4 Serve: Serve the pork chops with the sauce on the side, so that the diners can lick it on plates or over the chop. Enjoy!
Pork with white sauce in the oven
If you want a hearty and very tasty lunch or want to prepare in advance with good recipes for the holidays, you should try an exceptional steak, pork with white sauce in the oven. It doesn't sound like much, but the taste, flavors and flavor are absolutely wonderful. White sauce is something unusual for a classic pork steak, so it is a recipe worth preparing, at least out of curiosity.
Here are the ingredients you use for baked pork with white sauce:
- 800 grams of pork meat or even 1 kg
- peppercorns and ground pepper
For the white sauce you need:
- 100 ml of quality sweet white wine
How to cook pork with white sauce in the oven like this:
First, boil the pork in a larger pot. Cover the meat with water, season with salt, peppercorns and ground pepper and thyme and let it boil well. Then cut the carrots into rounds and add it over the meat. Let them boil together, checking from time to time.
It takes some time to boil, but it should not boil too much, as it will stay in the oven. When cooked, the meat and carrots are removed and placed in a Teflon tray. Sprinkle with the juice in which they boiled and 50 ml of white wine, ie half the amount. To get a special taste, keep them in the oven for a few more minutes, during which time the white sauce is made.
Chop the onion and finely chop. Put to harden in a little butter and quench with the remaining white wine. Season with salt, ground pepper and thyme and simmer for 2-3 minutes. Then add the flour gradually, and finally the cream. Stir continuously and carefully so as not to make lumps. To be safer, the flour is sifted and poured into the rain.
When the sauce is ready, remove the nicely browned meat, cut into small pieces, garnish with sliced carrots and white sauce. Along with a lettuce or polenta, it is a delicious dish. Good appetite!
Make a sauce from a tablespoon of Dijon mustard, 1 tablespoon paprika, 1 tablespoon horseradish paste, 3 tablespoons soy sauce, 2 tablespoons white wine, salt and pepper to taste.
The meat is washed, wiped and portioned into four pieces. Brush each piece with sauce and leave overnight in the refrigerator.
The ready-sliced bacon is braided into 6 pieces, put a piece of meat and wrap it carefully.
Place in the tray with the bacon facing out.
When the bacon is browned, turn it carefully on the other side for 10 minutes.
Peel a squash, grate it and slice it. Put them in the pan in which the meat was cooked and add spices (salt, paprika, basil, etc.).
Serve with a glass of red wine and sliced potatoes, placed in a round shape on a plate, over which the pork shoulder with bacon is placed.