What to do with pork on the bone. Pork on the bone in the oven

Step by step recipes hearty pork on the bone in a pan in pure form, batter and corn breading with spices, as well as garlic, rosemary, cloves and chili

2018-09-04 Julia Kosich

Grade
prescription

3195

Time
(min)

servings
(people)

In 100 grams of the finished dish

15 gr.

22 gr.

carbohydrates

0 gr.

265 kcal.

Option 1: Classic Grilled T-Bone Pork Recipe

If you don’t want to invent a culinary bicycle, cook a simple but amazingly juicy and delicious bone-in pork in a pan. Moreover, we propose to marinate for a short time in lemon juice and fry in fragrant butter.

Ingredients:

800 grams of pulp on the ribs;
rock salt for meat;
black pepper for meat;
butter in a frying pan;
lemon juice for pickling;
laurel for pickling.

Step-by-step recipe for pork on the bone in a pan

Cut the pork piece on a dry board for cutting meat into four parts (approximate weight of each is 200 grams). Carefully clean the bone from the remnants of meat.

Now wash the portions and pat dry gently. Make two or three parallel cuts on one side and the other. sprinkle lemon juice.

After half an hour, put a thick-bottomed frying pan on the middle burner (switched on). Inside put a piece (about 20-30 grams) of butter.

When the surface with oil warms up well, lay out two pieces of pork. Do not cover with lid. Cook for five minutes.

In the next step, once again turn the pork on the bone in the pan. To cover with a lid. Without reducing the strength of the fire, simmer for a few more minutes until the final baking.

By adding salt at the very end, we will ensure that the juice remains inside, and the meat will end up surprisingly juicy. But to ensure an appetizing crust, it is important to first fry the ribs without a lid, then cover the meat and simmer under steam until fully cooked.

Option 2: Quick Grilled T-Bone Pork Recipe

In principle, pork is cooked quickly, especially if it is not marinated. But how to achieve complete baking? We recommend that the meat is beaten off a little and fried over high heat in a corrugated grill pan.

Ingredients:

two portions on the bone;
ground pepper and rock salt;
a spoonful of vegetable oil.

How to quickly cook pork on the bone in a pan

Take portions out of the package. Wipe with a damp towel. Wipe with a thin layer of vegetable oil on both sides.

Put a grill pan with a corrugated surface on a large fire. Ignite. Lay the prepared pork on a hot surface in one motion.

Fry the meat for about three minutes until a crispy crust is obtained. Then, using tongs, carefully flip each piece over.

Prepare the second side the same way. Then sprinkle upper part rock salt and ground pepper. Turn over a second time. Reduce the heat to medium, closer to a small fire.

Simmer pork on the bone in a pan for about four to five minutes. AT last time turn over and sprinkle with spices. Switch off the burner after another five minutes. The meat is ready for immediate serving.

Cooking times for each side of the meat may vary slightly from above. It depends on the thickness of the pan and the power of the fire. Therefore, monitor the condition of the pork, remembering that the presence of blood inside is unacceptable.

Option 3: T-Bone Pork with Garlic and Rosemary

Do you want to complement juicy and satisfying pork with exquisite flavor nuances? Then throw a couple of branches into the calcined oil fresh rosemary and cut into two equal parts garlic cloves.

Ingredients:

three pieces of pork on the bone;
two sprigs of rosemary;
a spoonful of olive oil;
a spoonful of lemon juice;
garlic clove;
rock salt and ground pepper to meat.

How to cook

Divide the pork into three equal portions, cleaning each bone. Then put the meat on the bottom of the gastronorm container. sprinkle olive oil and lemon juice.

Leave, wrapping the container with a film, for an hour. During this time, peel and cut the garlic clove in half. Also rinse the rosemary sprigs.

The next step is to ignite a wide deep frying pan with a flat bottom. Lay in turn, but very quickly, all three meat pieces. Place the garlic halves and rosemary next to it.

Fry pork on the bones in a pan for about five to six minutes, setting the temperature of the burner to medium.

After the specified time, carefully turn the meat over with tongs and immediately sprinkle with spices (salt, pepper). Continue the process the same way.

At the end, turn over all three meat pieces a second time. Repeat salting and peppering. Cover the skillet with a lid. Turn off the fire and let the pork "reach".

Garlic with rosemary will give the meat amazing flavors. However, we recommend using these ingredients in fresh. There will be no problems with garlic, but rosemary sprigs can be replaced dried version. In this case, sprinkle the meat with this spice along with salt and pepper.

Option 4: Pork T-Bone with Chili and Cloves

Prefer spicier pork? In this case, include a fresh small chili and a couple of spicy cloves in the recipe. It will be spicy and delicious!

Ingredients:

500 grams of pork on the bone;
small chili pod;
rock salt;
two cloves;
ground pepper;
a spoonful of lemon juice;
oil for meat and in a frying pan.

Step by step recipe

Cut a piece of pork into two halves. Clean the bones from each. Drizzle all over with lemon juice and refined oil. Lay a clove on the surface. Set aside.

After an hour, ignite a suitable dry frying pan over medium heat. Pour in quite a bit of oil. When it becomes hot, lay inside the cloves, removed from the meat, and cut into chili rings.

After a few moments, place both meat pieces side by side. Fry for about six minutes, then flip with a wide knife or tongs.

Sprinkle the golden surface with rock salt. Pepper to taste. Continue the process at the same temperature.

At the final stage, again carefully turn the pork on the bone in the pan. Repeat the procedure with a sprinkling of pepper and salt. Do the same with the chili and cloves so they don't burn at the bottom of the pan.

Before serving, spread the meat on paper towels to absorb excess oil. In this case, do not wipe the surface, so as not to remove the crust of spices. But the pepper and garlic will need to be thrown away, because they have already given their flavor to the oil.

Option 5: Pork on the bone in batter in a pan

If you don't mind the extra calories, fry pork pieces in soft batter. To do this, it will be enough to whisk cool milk, salt, a large egg and sifted flour with a whisk.

Ingredients:

four small pieces of pork on the bone;
frying oil;
allspice for meat;
large fresh egg;
three tablespoons of milk;
two tablespoons of wheat flour;
rock salt for batter;
lemon juice for marinade

How to cook

Wipe small pieces of pork on the bones (peeled). Lightly beat with a hammer on a cutting board.

Now sprinkle the prepared surface with lemon juice and pepper to taste. Wrap with foil. Leave to marinate for 60-70 minutes.

During this time, make a batter from a large beaten egg, sifted flour, rock salt and milk. Put the resulting viscous mixture on the refrigerator shelf.

After the time specified earlier, return the meat from the refrigerator. Immediately place the pan on the middle burner.

Dip the pieces well, holding them by the bones, in the thickened batter to make a generous layer that completely covers the meat.

Place the pork on the bone in the skillet. Fry the bottom surface for five minutes in a sufficient amount of vegetable oil.

After this short time, turn the meat over and cook the second side the same amount. Then take out the pork and pat dry on paper towels.

Since, in fact, we will be deep-fried pork pieces, it will take a little less time to fully fry them than usual. By the way, we deliberately did not salt the meat itself, adding this spice to the batter. This way it stays juicy on the inside and salty on the outside.

Option 6: Pork on the bone in corn flakes breading

Do you like to visit one well-known fast food, where different parts of chicken are served in an unusual crispy batter? Then you will definitely like this recipe, because we will deep-fry pork pieces, insisting them in a batter of corn flakes, spices and kefir.

Ingredients:

two servings of 150 grams of pork;
four tablespoons of corn flakes;
spices in batter;
half a glass of kefir;
vegetable oil for frying.

Step by step recipe

Pour the cornflakes into a tall bowl. Enter there rock salt, ground paprika, ground pepper, dried coriander and dill. Mix.

Now pour in thinly cold kefir, kneading the batter until all the ingredients are evenly distributed.

The next day, heat a lot of vegetable oil in a deep frying pan. As soon as it begins to boil, in turn lower the meat inside.

Fry pork on the bone in a pan until the batter acquires a rich golden hue. This will take approximately five to seven minutes.

It may take a little longer to fry the meat. It depends on the thickness of the cornflake batter. But it is necessary to insist the pork in a viscous mixture, only the layer will turn out to be uniform and soft, and after cooking is also crispy.

Real gourmets know that the most delicious bone-in meat!

From ribs, shank, entrecote, you can cook the most different dishes. They are baked, fried, stewed on the stove or in the oven, there are a lot of interesting recipes for multicooker.

There are many options, but all dishes are united by an unusual aroma, which simply does not happen without a bone.

Pork on the bone - general principles cooking

Pork on the bone is cooked either in a large piece, usually within 2 kg, or ribs and other small parts are used. In the second case, vegetables, mushrooms, cereals are usually added to dishes. If the piece is large, for example, a shank, then it can be marinated in advance, smeared with sauce, a sleeve, foil are used for cooking in the oven, otherwise the meat will turn out dry or it will not bake.

Cooking time of meat directly depends on the size of the piece, as well as its quality. You should not use old pork from an adult animal for baking, it is better to stew it on the stove or in a slow cooker. If the pig was young, the meat is good, the pieces are small, then it is cooked quickly in any way, it turns out tender and juicy.

Pork on the bone: a recipe with potatoes in the oven

You can cook pork on the bone different ways, but the easiest is to bake it in the oven. This is where foil is used. How more piece meat, the longer the dish will cook. Here a piece up to a kilogram is used.

Ingredients

800 g of meat with bones;

700 g potatoes;

0.5 heads of garlic;

Seasonings, dry herbs;

A spoonful of mustard;

Cooking

1. Rinse the piece with the bone. Make punctures on the pulp with a sharp knife, where possible, put the peeled garlic cloves inside. If they are large, then it is better to cut them.

2. Salt the mustard, add any seasonings for meat or just pepper to it, mix thoroughly and grate the piece along with the bone. You can immediately transfer it en foil, let it marinate for now.

3. Peel potatoes, cut large tubers in half, use small ones whole. Thoroughly wash the vegetable, throw it into a bowl.

4. Add salt, pepper and spread the mayonnaise. Mix the potatoes in a bowl so that all the tubers are covered with sauce.

5. Now wrap the pork around with potatoes.

6. We pack everything in foil, send it to the oven for 1.5 hours, temperature 190,

7. As soon as the time is up, you can cut the foil on top, bend it slightly, let the meat and potatoes brown to a delicious crust.

Pork on the bone in beer

Amazing meat recipe. For such pork on the bone, you can use any piece and even a knuckle, but in this case you will have to adjust the cooking time yourself. Additionally, a mixture of spices for meat is used, but you can limit yourself to only pepper.

Ingredients

1 kg pork with bone;

1 glass of beer;

1 head of onion;

Garlic, seasonings for meat.

Cooking

1. We choose the form in which we will bake the meat, it is desirable that it is not very large and fits in size. Lubricate the bottom with a few drops of oil.

2. We cut the onion large pieces, put on the bottom of a greased form. It is needed so that the piece does not burn, does not stick.

3. We stuff a piece of meat with garlic, as far as possible, we are not very zealous.

4. We take dry seasonings for meat, mix with salt and rub the whole piece, paying special attention to the recesses.

5. We shift the meat to the onion. Gently pour the beer on the side, trying not to blur the layers of spices.

6. We stretch a piece of foil on the form, send a piece of pork to the oven.

7. Cook for 70 minutes at 180 degrees. Then we pierce the meat with a knife in the thickest part, if it is soft, then we add the temperature to 240 and keep the dish for another 15 minutes, but now there is no need to cover it.

Pork on the bone: a recipe for a dish in pots

Another recipe for pork on the bone, for which it is better to use ribs. They fit perfectly in a pot, are juicy and tender.

Ingredients

700 g of ribs;

4 bell peppers;

10 carrots;

3 onions;

3 tomatoes;

0.5 bunch of parsley;

1 spoon of oil;

1 spoon of walnuts.

Cooking

1. Peel the pepper, cut into strips, throw into a bowl. Cut the onion and carrot into the same strips, add to the pepper. We cut the tomatoes arbitrarily, add to the rest of the vegetables.

2. Chop the parsley and nuts, pour into the prepared salad. Season with spices, pour oil, stir.

3. We wash the ribs, cut them so that they easily pass into pots, salt.

4. We put pork on the bones in pots, pour plenty of vegetables. We are trying to fill the voids.

5. Cover the pots. Water or sauces do not need to be added to them; the juice released from the vegetables during languishing will be enough.

6. Such pots are prepared for 1 hour and 20 minutes, the temperature in the oven is 180 degrees. Then you need to turn off the oven, and let the dish stand for another 15 minutes. You can throw a clove of garlic under the lid of each pot or add a small piece of cheese.

Pork on the bone with mushrooms (ribs)

Recipe delicious dish from pork on the bone and champignons. It is desirable that the mushrooms are the same size.

Ingredients

700 g of ribs;

500 g of small champignons;

2 spoons of olive oil;;

200 g sour cream;

130 g of cheese;

4 cloves of garlic;

30 ml soy sauce.

Cooking

1. We wash the mushrooms, put them on napkins to dry.

2. The same with the ribs. Cut, then wipe.

3. We combine everything together, sprinkle with salt, pepper, add a couple of tablespoons of olive oil and mix.

4. We shift the mushrooms with pork into a mold, send it to the oven. Cooking at 200 degrees for 30 minutes.

5. During this time, you need to mix sour cream with soy sauce, add chopped garlic.

6. We take out the form, grease everything with sour cream, re-send it to the oven, now we cook for another 20 minutes.

7. We take out the form with mushrooms and pork for the last time, fill it with cheese, send it to bake until golden brown another 15-20 minutes and you're done!

Pork on the bone: homemade roast recipe

Recipe a simple dish bone-in pork. Spare ribs are best, but other small pieces will work as well.

Ingredients

0.7 kg of meat;

0.8 kg of potatoes;

A little oil;

Various spices;

1 carrot;

2 onions;

1 spoon of paste.

Cooking

1. Cut the meat portioned pieces. Pour a little oil into the cauldron, heat it up properly, start the meat and fry over high heat until golden brown.

2. Peel the potatoes, cut into large pieces. Chop the rest of the vegetables into strips.

3. First add onions and carrots to the fried meat, fry, then put a spoonful of tomato. Warm up together.

4. We fall asleep potatoes and pour in a couple of glasses of boiling water. At this stage, salt, pepper, put any mixture of spices to your taste.

5. We cover the cauldron, quickly bring the dish to a boil, then reduce the heat to the very minimum and simmer for about 40 minutes. You don't need to mix.

6. At the very end, we launch laurel, greens, if desired, you can add fresh or dry garlic to the roast.

Braised pork on the bone: a recipe for a slow cooker

Recipe for pork on the bone, cooked in a slow cooker. One large piece of meat is used, but you can also cook ribs or other pieces, it will take less time.

Ingredients

1 kg of pork;

2 tsp seasonings for meat;

1 spoon of oil;

80 ml of water.

Cooking

1. Pour a spoonful of oil into a multicooker cup.

2. Rub a piece of meat with a mixture of spices, if they do not contain salt, then add. Transfer to a mixing bowl.

3. Put one bay leaf on top of the meat. No more needed, otherwise the flavor will be too rich.

4. Pour prescription water into the bowl. But you can also use beer, with which pork goes well.

5. Close the multicooker.

6. We set the stewing program for the piece with the bone, we cook the dish for exactly two hours.

7. Check the meat. If suddenly it is not soft and tender enough, then time can be added.

Pork on the bone with vegetables

Another recipe for pork on the bone in a cauldron. It is advisable to use small pieces that will be well fried and will not require additional stewing. The ribs fit perfectly.

Ingredients

0.5 kg of pork;

2 eggplants;

0.5 kg of potatoes;

1 carrot;

3 tomatoes;

2 cloves of garlic;

0.5 bunch of parsley;

1 zucchini;

1 bell pepper;

Salt, oil, various seasonings.

Cooking

1. If the pieces are large, then they need to be chopped. Then put in a preheated cauldron, fry over high heat until brown.

2. While the pork is cooking, chop the onion and carrot. Pour over the fried meat, cook for a few minutes together.

3. Eggplant cut into cubes, pour cold water, rinse and squeeze. We shift to a heated frying pan with oil, fry over high heat until a light crust.

4. Cut potatoes, add to meat. Now everything needs to be slightly salted, sprinkled with spices.

5. Put the chopped zucchini on the potatoes. If it is not very young and the skin is thick, it is better to cut it off.

6. Laid out on top of the zucchini bell pepper. Let's salt everything a little.

7. Now fried eggplant, salt and pepper.

8. Sliced tomatoes complete the dish. From the edge, carefully pour 0.5 cups of water, but more is possible. We close the cauldron.

9. Stew for 45-50 minutes. At the end, stir, add herbs, garlic.

Pork on the bone - helpful tips and tricks

If a piece of pork will be baked without cover, the bone must be wrapped in foil so that it does not burn.

If the meat is almost ready, but does not want to be beautifully browned, it can be greased with a mixture of honey and soy sauce, then turn up the temperature and hold in the oven for another 10-15 minutes.

Onions are an ideal addition to meats, especially those marinated in vinegar. You can put it under the piece as a pillow and not worry that the pork will burn.

Pork, despite all the slander, is a hearty, easily digestible and tasty meat.

Most often cooked for the holidays meat dishes and not surprising, because they are high-calorie and can serve holiday decoration table. But in order to get beautiful, tasty, juicy meat, you first need to choose a good piece of pork in the market or in the supermarket. This process needs to be taken seriously. Evaluate its external data and choose only a fresh product. But this is not about that now, then you will find out what can be cooked from juicy, spicy pork with a bone.

How to deliciously cook juicy pork on the bone baked in the oven: recipe

So that the pork does not turn out to be very dry in the oven, foil, a sleeve are used for baking, and at the same time it is also marinated in various sauces. They try to cook pork in large pieces, especially if it is pork with bones.

Pork on the bone - in the oven

IMPORTANT: Cooking time meat product primarily depends on the size of one piece. You don’t have to use the pork of an old animal yet - the meat will turn out to be harsh anyway.

Recipe for pork on the bone with vegetables, potatoes in the oven

Products:

Meat with bone - 825 g
Garlic - 25 g
condiments, spicy herb- 3 g
Salt, mayonnaise, pepper
Mustard - 25 g

Cooking:

Rinse the meat and pat dry with paper towels. With a sharp knife Divide it into parts, make punctures and stick the pieces of garlic in there.
Salt the mustard. Add herbs, seasonings, pepper to it. Stir the mass, rub the pork with the composition. Place everything on foil, give time to marinate.
Wash the peeled potatoes, cut them into four parts.
Salt the vegetable, add mayonnaise, pepper. Mix everything thoroughly so that the mayonnaise smears all the potato slices.
Put potatoes on a baking sheet in the middle, and meat along the edges, pack the contents in foil.
Send food to the oven. Bake for about one hour and thirty minutes at 190 degrees.
When the dish is ready, free it from the foil. Then hold in the oven for a while at a temperature of 225 degrees until a delicious crust.

Meat on the bone with beer

For this dish, any meat and knuckle are ideal - including. That's just the baking time you have to control yourself.

Components:

Pork with bone - 975 g
Garlic, seasoning, pepper, salt
Vegetable oil - 35 ml
Onion - 1 pc.
Beer - 95-115 ml

Cooking:

Take a baking dish - preferably more spacious. Lubricate vegetable oil.
Cut the onion into rings and place on the very bottom of the mold.
Stuff a piece of pork with garlic. Just don't overdo this process.
Then rub the meat with spices. Move fragrant piece on the bow.
Pour beer into the bottom, but do not wash off the spices from the pork with the drink.
Cover the contents of the mold with foil. Send to the oven. Approximate cooking time is seventy minutes, the temperature in the oven is 180 degrees.
At the end, remove the foil and send the pork to brown at a temperature of 220 degrees.

Delicious natural pork chop on the bone: a recipe in a pan

A natural cutlet is not prepared from ground meat at all, it is a portion of meat with a bone. In this case, a piece is cut out of the carcass. You need to know that not all parts are suitable for a dish. Usually the cue ball is fried, which is cut across the fibers of the pork. And before cooking it is beaten off.

Recipe:

Ingredients:

Pork meat on the bone - 2 pcs.
Pepper - 2 g
Salt - 2 g
Oil - 75 ml
Adjika - 18 ml

Cooking:

Pour salt, pepper, spices into a plate, add adjika, oil. Then mix everything.
Rinse meat for cutlets and wipe with paper towels. Wipe the meat almost dry so that it is subsequently well saturated with adjika sauce.
Mayonnaise can also be used as a sauce.
Pork should be marinated for an hour.
In a heated frying pan, fry the juicy meat on both sides. This will take about two to three minutes (on each side).
Then make a low heat and simmer the cutlets in a frying pan with a lid until cooked.
Readiness is checked only with a knife. The meat must be cut and see if it is raw inside.
When the dish is ready, arrange it beautifully on plates. For an appetizing look, add green peas, dill, tomatoes, cucumbers, whatever you like.

Recipe for Georgian pork skewers on the bones

To make the barbecue a success, pay attention to the correct selection of meat. Loin, neck - these are ideal parts of pork for barbecue, especially if they are on the bone. Then the matter is small - it remains to marinate the pieces of meat and fry.

Products:

Meat - 675 g
Egg - 1 pc.
Onion - 1 pc.
Flour - 75 g
Garlic - 15 g
Kefir - 475 g
Salt, spices

Cooking:

Cut fresh meat into pieces, salt, add spices, pepper.
Add onion rings, chopped garlic to the total mass.
Then pour in kefir. Tamp the mass, cover with something and transfer to the refrigerator for at least two hours.
Then place the meat on the grill and fry on both sides on the coals. Do not water the pieces of pork with anything, it is better to remove the kebab from the heat periodically so that it does not burn. So your meat will be juicy, will not lose its taste.
Serve cooked meat wide dish with vegetables, potatoes and herbs.

How to fry a pork steak on the bone in a pan: a recipe

Steak - favorite dish men, women, and even children. However, not everyone can cook it right at home. Even if the meat is perfectly matched, for many it turns out to be too tough. Let's learn the intricacies of the pork steak recipe.

Products:

Loin - 775 g
Oil - 65 ml
Black pepper - 25 g
Mustard seeds - 17 g
Coarse salt - 19 g
Spices

Cooking:

Grind grains, pepper and mix them with spice.
Carefully treat the meat with this composition, then coat it with oil, salt.
Let it soak in aromas for fifteen minutes and pick up its taste.
Split the pan on the stove, add quite a bit of oil
Fry the steak on both sides for three to four minutes each.

For juicy steak important - at first meat fry at high temperature, but only thereafter his simmer. Meat should not be frozen. Ideal for pork room temperature. The thickness of the steak can be from two to four centimeters.

If you have pork on the bone at home, then, as you can see, you can cook a number of dishes from it that will delight you and your household with their juicy taste and aromatic smell. Which of the dishes to cook, you choose - it all depends on taste preferences. Any recipe can be modified. Delicious baked pork on the bone is obtained with mushrooms. Broccoli, citrus fruits, quince and other vegetable products can be added to decorate the second course.

Video: Pork on the bone - cooking recipes

First you need to choose a good piece of meat. You can take entrecote, steak or loin. For baking in the oven, it is perfect on the bone. You can bake it in one piece or, if necessary, cut it into pieces of your preferred thickness.

And in order for the meat to turn out fragrant and juicy, you must first marinate it. Various ingredients are used for the marinade: chopped onion, chopped garlic, lemon, honey, mustard, various spices, aromatic herbs and more. Seasonings are often taken "by eye". And their choice depends more on the taste preferences of the hostess and the wishes of family members.

Advice. Soy sauce mixed with lemon juice or honey is excellent as a marinade. Pork aged before baking in such a mixture turns out juicy, fragrant, with a nice golden crust.

Pork in soy-lemon marinade, baked in the oven

When baking meat in the oven, housewives often face the fact that it comes out harsh. To make the pork tender and juicy, you can keep it in a soy-lemon marinade. To prepare a fragrant and delicious dish, you will need following products: 2 pieces of pork on the bone, 50 g of soy sauce, lemon, 2 onions, spices, salt.

Cooking:

Wash the meat, if necessary - divide into parts so that each has a bone.
Mix lemon juice with soy sauce in a container, salt, add spices. Peel the onion, cut into rings, pour the resulting mixture, then leave for about half an hour.
Mix onion with marinade with meat, stand for about 40 minutes.
Preheat the oven to 200 degrees, then reduce to 170. Put the pickled pork in a mold and place in the oven for half an hour.
When the pork is ready, take it out of the oven. Drizzle with soy sauce before serving, if desired. Pork on the bone is often served as a separate dish without a side dish. But you can cook potatoes, vegetables or other side dishes for it.

Attention! The time for roasting pork in the oven depends on the thickness of the prepared pieces. Thin ones cook faster, but thicker ones take a little longer. To understand whether the meat is ready, you need to pierce a piece with a knife. If the juice that stands out is light and transparent, then this indicates its readiness. Don't overexpose the meat, otherwise it will become dry.

Pork on the bone with garnish in foil

Very tasty, juicy, soft pork turns out if you bake it in the oven with a side dish in foil. To prepare a dish for two servings, you will need 2 steaks on the bone, 2 potatoes, onions and carrots one at a time, 2 tablespoons of tomato paste or ketchup, 2 tablespoons of vegetable oil, pepper, salt to taste.

To prepare tender-tasting pork in foil, you must:

first prepare the meat - rinse it thoroughly, place in a bowl, add salt and pepper. Then set aside for 10-15 minutes. During this time, the pork will be saturated with the aroma of spices;
potatoes, carrots, peel, wash, cut into pieces. Peel the onion, rinse with water, thinly cut into rings. Place chopped vegetables in a deep bowl, add tomato paste either ketchup, salt, pepper, then mix well;

lay out a sheet of food foil on the table of the required size. Fold it in 2-3 layers to make a square about 30 by 30 cm. Lubricate the inside of the foil with vegetable oil, then put half of the vegetables in the middle with a layer. Put the meat on the bone on top of them and wrap it with foil, hermetically connecting its ends. Prepare the second portion of pork in the same way;
put meat wrapped in foil with vegetables on a baking sheet so that the seam is at the top, place in an oven preheated to 200-220 degrees for 40 minutes. After they expire, take the baking sheet out of oven, carefully open the foil and check if the meat is ready. If the juice released from the cut in the flesh of the meat is not light, but reddish, keep it in the oven for about 10 minutes until cooked;
When the meat is ready, take it out of the oven and let it cool down a bit. Before serving, you can divide portions on plates. But this dish is also served directly in foil, carefully unfolding it along the edges of the plate.

Fragrant and juicy pork on the bone will appeal to all households and guests. This dish is easy to prepare. The main thing is to choose the right meat and pre-prepare it before baking. And, of course, you should not overdo it in the oven, so as not to overdry.

Pork in the oven: video

07.03.2013 Anet

I constantly threaten that spring has come, it's time to switch to salads and blah blah blah. Yes, you will not be full of salads alone. As I recall those master classes, the aroma of marinated meat... ah. Where are my husband and I without meat? We can't... not at all.

Yesterday my husband and I went to the store, hoping to buy a good beef tenderloin, but since the pieces were only available in the size of under two kilos, I decided to take a kilogram piece of pork. In honor of this, we were vehemently looking for a grill pan in the nearest large stores. Found. Made it exactly the way I dreamed it. Juicy, hot, fragrant, soaked in marinade. All night he waited in the wings and was fried until golden brown in a pan, after which he came to readiness in the oven and was immediately eaten by two gourmets.

What a sin to conceal. Not without a glass of red wine and the joy inside from shopping and from the first home experience with steaks. If there is meat, then with a smile! To be well digested.

Where would you start to express your emotions? Since then how to choose a grill pan Or with the choice of meat? Let's go in order.

I went to this purchase for a long time and today I was glad of this. Because if it were not for my collection of information and observations, I would have bought something completely different from what I needed a month ago. Now on sale solid teflon. This is certainly convenient, but with such a coating you need to be very careful. Always use only wooden spatulas or special plastic ones. I’m an amateur, sometimes I’m impatient to climb there with a spoon to try it, I can accidentally scratch it ... Therefore, we were looking for a grill pan exclusively cast iron. Everywhere they write that she is more enduring, you will be almost for life. In addition, the heat in such a pan is distributed more evenly and the dish cooks better. Yes, and the cooks in the kitchen had cast-iron ones, from whom else should I take an example, if not from them? Second moment. The ribs should protrude noticeably upwards. In Teflon versions, these ribs are more likely to have a purely decorative role in cooking. And in a grill pan, the highlight is that the fat flows down to the bottom and then does not fall into ready meal. And you don’t need to pour a lot of oil and heat circulation is formed between the ribs in the pan. These are the most important points. The rest is just a matter of size, shape, manufacturer and price. We found a very good option, inexpensive, black, I'm happy!

About pork. Today in the meat department I already felt more confident. Knew what part I need for a steak and how to choose it. As I already wrote, I moved from beef to a stand with pork. And there the choice fell on a loin with a bone. By the way, in pork, almost all meat is considered first-class (I read it in the deli book), except for the knuckle (from the front and hind legs). The loin is great for frying on the grill, pan. Rolls are prepared from the fillet, this part is also chosen for the roast. Pork meat is brought to full readiness, unlike beef (where there are concepts of the degree of doneness).

Let's move on to cooking. . Recipe Provided culinary school. For 5-6 servings.

Ingredients :

a kilogram of pork on the bone (loin);
french spicy mustard- 1 tablespoon;
sprigs of fresh rosemary and thyme (instead of thyme I took green basil leaves);
olive oil;
soy sauce optional;
1 tablespoon starch diluted with 3 tablespoons. water;
ground black pepper.

Cooking :

From myself I will add that the steak turned out with a smoke flavor, the aroma of rosemary is perfectly felt. I am delighted, because I used to think that pans with ribs are used only for an aesthetically attractive look of the dish, but it turned out that cooking in such a pan also gives the aroma of the forest and barbecue. Very tasty, I advise everyone to buy this useful thing home and learn how to cook pork steak on the bones.

And you can serve such a yummy with salad leaves, mashed potatoes with garlic and cherry tomatoes.