Pork is the most versatile and popular meat in Russia. And the most requested. About how to cook pork and what is the best cooking method, we asked Yuri Kudryavtsev, chef at Goodman restaurants. He considers fried chops to be the perfect pork dish. And best of all on the bone.
Frying is the safest way to cook pork. No need to hurry, no need to twitch. You just need to fry the meat and bring it to readiness in the oven. No need to turn on the gas to the maximum, throw the meat into the pan and leave, so that when you return, eat the sole and complain: what a bad pork I bought. And this is not bad pork, it just needs to be cooked properly.
What meat to take
It is good to fry the neck, it is covered in fatty veins, it will turn out soft and tender, this is what many people really appreciate in pork. You can make medallions from carbonate, the dorsal part, cut from the costal bones. But the best chops are obtained from the loin on the rib bone. Such chops are thickly sliced, the width of the bone. And in the process of frying, this bone gives the meat an extraordinary flavor, and the fact that the piece is thick enough ensures that the chops will turn out juicy.
Often, tenderloin is also fried, but here it’s not for everyone, it’s a bit dry.
Beat off?
It depends on your taste. Do you want juicy meat? Then you don't have to hit back. If you like thinner and softer, cut the chops thinner and beat.
How to fry?
Correctly prepare chops as follows: fry on each side until golden brown. And bring to readiness in the oven at 195 degrees. In the oven, the girth of heat is greater, and along the bone, the meat will also be fried well there. If the piece is not too fat, then you can cover it with foil on top so as not to lose juiciness.
In a frying pan, the chop will dry out, and there is still a danger that it will not be fried near the bone. Therefore, a puncture or incision is always made near the bone. But more juicy - in the oven.
How much to fry?
Pork requires only a full roast. No blood. But you need to keep the juiciness. Therefore, you need to bake chops in the oven for 5-8 minutes.
Oil
It is better to save on oil when frying meat. Because fried oil is the most harmful thing in chops. It's a good idea to keep a corrugated steak pan at home and fry meat on it. It is best to rub the pork with oil so that it is absorbed into the meat and the chop is slightly oily. And you just need to wipe the pan with oil. If you pour it, you get a puddle that will start to burn and release carcinogens. This will happen already at 230 degrees. Yes, and you need to fry in vegetable refined oil.
Salo
The fat that is located on the loin is a low-melting fat. No need to cut it and fry on it. With any heating, such fat quickly melts and burns quickly. No, they used to eat it, my grandmother told me that they cut fat from pork, drowned it, then dipped bread in such lard. But now it's somehow difficult for me to imagine that someone would do this. Nobody.
Although the fat that is on the meat is far from being as harmful as they say about it. Cunning
Breading
Understand that all breading is a way to keep the juice inside the meat. If we are already breading, then it is better to do it not just with flour. And to make something like a schnitzel: roll the meat in flour, dip in an egg-lezon, then in breadcrumbs. Fry in oil and serve with a slice of lemon, or sprinkle with lemon juice (it removes the unpleasant smell of fried oil). But it will be a completely different taste and a different dish.
You just need to eat the chop right away. It can not be left, it will release juices, when heated, it will be dry, like cotton wool. And breaded meat retains juice better. It can then be reheated and it will be edible.
Good meat is better to fry without any breading and without tricks. If the meat is not too successful, we begin to bread it, marinate it, and so on. Cunning
And finally, if you need lunch for three days, then it is better to bake meat here. For example, take carbonate, bake, and then cut off pieces from it and reheat. It's just that the finer the meat is cut, the more juice it loses, and in a large piece it is easier to maintain juiciness.
How to cook dry meat
Loin, neck are suitable for frying. All other parts need to be prepared differently. They will not be as juicy and soft. And it will take longer to cook them than chops. The leg must be stewed before baking, and still it is a little dry, the fibers are fat-free, the leg is the leg. Therefore, I languish it in kvass with a drop of honey. Then it becomes soft. The ribs must be boiled before baking, and then stewed in the sauce. In general, all dry lean meat is best stewed in sauce.
Juicy and well-done pork steak on the bone is the best compliment for the man you want to impress. Properly fried meat will be a great dish for lunch or dinner, especially if you serve it with a glass of wine or beer. Be sure to marinate the product for 1-2 hours in soy sauce, spices, etc., so that it absorbs the whole bouquet of enchanting flavors.
To cook a steak, a piece of meat must be at least 2 cm in height, otherwise it will be completely fried and become like a chop. The thicker the meat, the more marinade it can absorb.
Ingredients
- 1 pork steak on the bone, 450-600 g
- 2 tbsp. l. soy sauce
- 0.5 tsp salt
- 1 tsp
- 50 ml vegetable oil
Cooking
1. Rinse the pork steak in water and remove small particles of chopped bones, if any are present on it. Put in a deep container and add soy sauce, salt and seasoning.
2. Coat the steak with these spices on all sides so that it evenly absorbs them. Leave for 1-2 hours to marinate. Of course, you can leave it all night, but in this case, the container with meat should be covered with a plate or cling film so that the surface of the product does not become weathered.
3. Before frying, slightly trim the layer of fat that holds the shape of the steak, but not completely, so that it is slightly rendered and becomes softer. Heat up a frying pan with vegetable oil poured into it. Put the meat on the bones in the oil and fry over medium heat for about 3-4 minutes until golden brown.
4. After that, turn the steak over to the other side and fry for about 5 minutes. When the meat is turned over to the other side, the juice begins to flow out of it and therefore the cooking time of the second side must be slightly increased by 1-2 minutes.
Lately, I've been cooking instead of chops. It turns out much juicier, more tender, the taste of the meat itself is preserved, and it is not interrupted by breading. In addition, fried meat on the bone is much more satisfying than chops, and at the same time it turns out not so high-calorie. And tastier of course!
Any sauce can be prepared for it - tomato, garlic, served with mustard or horseradish seasoning. Any side dish is also suitable - potatoes, fresh vegetables, or canned salads, pickled tomatoes and cucumbers. Choose a bouquet of spices to your liking, but it is advisable to add black ground pepper.
Ingredients:
1. 500-600 grams of meat with bone
2. Two small heads of garlic for sauce
3. Black and red ground pepper
4. Ground thyme
5. Half a teaspoon each of oregano and basil
6. Sunflower oil for sauce and for frying meat
7. A bunch of fresh herbs (optional)
Rub the meat on all sides with spices and salt. Fold the pieces one on top of the other, leave to marinate for 15-20 minutes. If there is no time, then you can immediately fry, but then take more spices.
While the meat is marinating, prepare the crushed garlic sauce. Pass a few cloves of garlic through a press (so that there is about a teaspoon of crushed garlic with a slide).
Pour about 2-3 tablespoons of cold boiled water into the garlic. Pour in a little vegetable oil, preferably unrefined, so that the sauce is more aromatic. Stir everything a little salt and cover. Meat sauce is ready.
Heat a large amount of odorless vegetable oil in a heavy-bottomed pan. Put the meat, fry on one side over high heat until golden brown.
Flip over and fry the other side until golden brown. Now make the fire small and bring the meat to readiness. Turn it over from time to time so that it cooks evenly. It is very important not to fry the meat and not overdry it, otherwise it will turn out dry and tough. The total frying time on each side should not exceed 5-6 minutes.
Real gourmets know that the most delicious bone-in meat!
From ribs, shank, entrecote, you can cook a variety of dishes. They are baked, fried, stewed on the stove or in the oven, there are a lot of interesting recipes for the slow cooker.
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 of 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
There are many ways to cook pork on the bone, but the easiest way is to bake it in the oven. This is where foil is used. The larger the piece of 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 bone-in pork, 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. Cut the onion into large pieces, put it on the bottom of the 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 for a delicious dish of 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 for another 15-20 minutes and you're done!
Pork on the bone: homemade roast recipe
A simple pork tenderloin recipe. 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 into portions. 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. Cut the eggplant into cubes, pour cold water over it, 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. Bulgarian pepper is laid out on top of the zucchini. 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 - 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, meat dishes are prepared for the holidays, and it is not surprising, because they are high in calories and can serve as a festive table decoration. 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: The cooking time of the 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
- Seasonings, spicy herbs - 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 pieces, 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 with 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 the fragrant piece to the onion.
- 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 ready-made meat on a wide dish with vegetables, potatoes and herbs.
How to fry a pork steak on the bone in a pan: a recipe
Steak is a favorite dish of 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 a juicy steak, it is important - at first meat fry at high temperature, but only thereafter his simmer. Meat should not be frozen. Pork at room temperature is ideal. 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
