Pork beshbarmak: a home-made recipe

Pork beshbarmak recipe is a slightly modified version of the dish.

In its traditional performance, among the peoples of the East, it is prepared from lamb, horse meat, less often from beef. But since in the Russian market it is pork that is the most popular type of meat, then imagine a pork beshbarmak recipe. It’s easy to make at home.

Classic recipe

How to cook pork beshbarmak? Where to begin?

The classic recipe provides for the presence in this dish of meat and meat broth, homemade noodles, onions and fresh herbs. But both the broth and noodles must be cooked correctly, otherwise the dish will either be spoiled or not at all like beshbarmak.

The first step is to choose a fresh piece of pork. What part of the carcass it will be is not important, the main thing is that there should be a lot of meat and a little fat. And even better - meat on the bone, then the broth will turn out to be rich.

Cooking homemade noodles for beshbarmak

A properly mixed dough for beshbarmak, the recipe of which will follow, guarantees half the success of this wonderful dish. For the first time, the noodles may not work out - it may turn out to be softer and boiled than necessary. Not scary - with experience, the dough will turn out more elastic, just the way it should.

So, for kneading the dough you will need the following ingredients:

• 2 chicken eggs;
• drinking water - 200 ml;
• wheat flour - not less than 500 grams, and there how much will turn out;
• salt - at the discretion;
• ground black or red pepper - to taste.

Stages of preparation:

1. First you need to sift the flour. It is better twice to remove all the lumps and make the future dough more airy.
2. Two chicken eggs are beaten into a plate, beaten for 5-7 minutes, and then poured into flour.
3. Add water, salt, pepper. Stir until smooth first with a spoon, and then begin to knead the dough with your hands.
4. In the process of cooking, you need to add flour to the dough so that it becomes soft, elastic and elastic - the finished one should not stick to your hands.
5. At least 20 minutes should be spent on mixing. After that, a ball is formed from the dough, it is wrapped with cling film and put in the refrigerator for half an hour.
6. After 30 minutes, the dough is taken out, 1/4 is cut from it, laid out on a table covered with flour. The rest of the dough can again be wrapped in film so as not to wind.
7. The cut quarter is rolled into a thin layer with a thickness of not more than 5 mm.
8. This layer is first cut into wide (3-4 cm) ribbons, and then they are divided into rhombs.
9. This procedure needs to be done with the whole test.
10. The oven is heated to 50 ° C.
11. Dough rhombs are laid out on a baking sheet with parchment paper. Clean in the oven for several minutes (5-7) to dry. The door is not closed. If this is not done, the noodles will dry out.

How to cook the broth for the dish?

The preparation of the broth is possible from the following ingredients:

• pork - 1.5 kg;
• 2 bay leaves;
• a pair of allspice peas;
• salt to taste;
• water - 4 liters.

Cooking the broth is an important step in the recipe for pork beshbarmak, as ideally you should get a clean, cloudy liquid. Here's how to do it.

1. The meat should be well washed, remove films and unappetizing fatty layers from it.
2. A piece of meat is cut into medium-sized pieces (half a hand). After that, they are placed in a bowl of cold water for half an hour. So the meat is soaked, and the broth will turn out clean.
3. After that, pieces of meat are laid out in a large pot (6 liters) and pour 4 liters of water. Put on fire to boil.
4. As soon as the liquid boils, the fire is immediately reduced so that it does not boil out of the pan.
5. Be sure to remove the resulting foam, otherwise the broth will turn cloudy.

How much to cook pork meat for broth readiness? About 3-4 hours. During this time, the water from the pan will boil, so you will need to add warm water so that the volume of the broth does not decrease. After one and a half hours of readiness, salt, peppercorns and bay leaves are added to the pan.

When the meat is ready, the boiled pork is laid out on a separate plate, and the broth itself is filtered several times through a fine sieve or gauze. Leave to cool at room temperature.

Once the broth has cooled, it is cleaned for half an hour in the refrigerator. During this time, all the fat will collect on the surface, harden and it will be easier to remove. But you don’t need to throw it away.

Beshbarmak assembly

For the final type of dish, you will also need:

• 2 onions;
• a bunch of parsley.

The following is an algorithm:

1. Once the meat has cooled, it must be separated from the bone, if any. Cut meat into small pieces with a knife or hands.
2. Bulbs are peeled and cut into thin half rings.
3. The fat collected from the broth is spread in a heated pan. If it is not enough, then add a piece of butter. Vegetable will not do.
4. Onion half rings are fried in melted fat until soft and golden. After that, the onions are salted and 200 ml of broth and ground pepper are added to it in a pan.
5. Reduce the heat and stew the onions under the lid for a couple of minutes, after which they remove the pan from the stove, pour the liquid into a separate pan, and put the onion on a plate.
6. To the liquid in which the onion was stewed, add 400 ml of meat broth, bring everything to a boil and cook the noodles in it until cooked. This process will take no more than 10 minutes of time.
7. The welded rhombuses are taken out of the broth with a slotted spoon, laid out in a colander, washed with cold water. If this is not done, the noodles will stick together, and this should not be allowed for beshbarmak.
8. Parsley finely chopped.
9. Ready noodles are mixed with 1/2 fried onions, and all spread on the edge of a wide, shallow dish.
10. Boiled pork and the remaining half of the onion are placed in the center. Glove and salt if necessary.
11. Decorate with half chopped greens.

Ready beshbarmak put on the table. Each guest is given a separate serving plate, and next to it is a bowl with hot broth. The broth should be salted, pepper and garnish with chopped herbs. This presentation is traditional in the countries of the East.

Pork Beshbarmak in a slow cooker

Its preparation is in many ways similar to the recipe given.

Ingredients:

• minced pork meat - 1.5 kg;
• water - 3 liters;
• salt;
• onion - 2 pcs.;
• garlic - 3 large cloves;
• homemade or purchased noodles;
• fresh greens.
  

Stages of preparation:

1. Rinse the meat, cut into smaller pieces. Put them in a slow cooker, add water and set the mode to "Soup" or "Cooking".
2. While cooking the broth, you can cook the noodles.
3. The finished broth is filtered. And the meat is cooled and crumbled into small pieces.
4. Onion is cut in half rings and sautéed for a couple of minutes in a pan. Instead of oil, use fat from the broth.
5. Add grated garlic to the onion, a couple of glasses of broth and cook for 5 minutes.
6. The onions are removed and transferred to a plate, and the broth is poured into the washed multicooker bowl.
7. Add another 1.5 liters of finished broth. Salt it, pepper and bring to a boil in the "Steam" mode.
8. After boiling, lower the noodles into the broth and cook.
9. Spread noodles on a large dish. In the center is meat. Onion and greens, if desired. And the broth is poured into bowls or deep plates.
   

Pork and vegetable beshbarmak

A pork and vegetable beshbarmak recipe is a quick-fix option.

Ingredients:

• pork ribs - kilogram;
• medium-sized carrots - 2 root crops;
• onions - 2 pcs.;
• one egg;
• 0.5 cups of boiled water;
• 2.5 cups of wheat flour;
• vegetable oil - amount at discretion;
• salt and black pepper;
• 2 tablespoons of tomato paste (can be replaced with ketchup).

Stages of preparation:

1. The ribs are washed, cut into small pieces. Fry them in a frying pan in vegetable oil. A golden crust should appear.
2. Onions turn into half rings.
3. Grate the carrots.
4. Vegetables are added to the pan to the meat. Fry for 5 minutes. Next send tomato paste. Fry for another 5 minutes.
5. From flour, eggs and water knead steep dough. Make noodles, which are boiled in salted water.
6. Wash the cooked noodles with water.
7. All ingredients are mixed, beshbarmak can not be formed.

Dish of pork meat and fresh herbs

For this recipe you will need:

• a pound of pork;
• beshbarmachnaya noodles prepared in advance;
• onions - 3 large heads;
• 5-6 cloves of garlic;
• from greens: parsley, dill, cilantro, spring onions, celery;
• sour cream.

Culinary process:

1. Pork meat is prepared - how much to cook and what it depends on is described above.
2. The cooled meat is cut into small pieces and fried in a pan with chopped onions, half grated garlic and finely chopped herbs. Stir while cooking.
3. Noodles are cooked in meat broth.
4. Ready ingredients are laid out on a dish: noodles at the edges, meat in the center.
5. Sour cream is mixed with garlic and served as a sauce for beshbarmak.

Some important nuances in cooking

1. If you don’t have time to cook, then you can buy noodles.
2. It will turn out tastier “prefabricated” beshbarmak from several types of meat.
3. The onion in the dish should not be too soft and should crunch, so it can not be overexposed in the broth.

Conclusion

Pork beshbarmak recipes are an option for a solemn and everyday dish that will satisfy everyone's hunger. But it is worth remembering that pork is fatty meat, so the dish will turn out to be high-calorie.