Pork is considered a universal meat that can be cooked with any products. It can be combined with both sweet and savory ingredients. Especially popular are such combinations in Asian cuisines. Pork with pickles is already considered almost a classic. How to cook it this way?
Chinese version
This recipe adds not only pickles, but also Chinese black mushrooms. In fact, this is an ordinary meat stew, which is very simple to prepare. If desired, it can be supplemented with green peas or spinach. You will need the following:
- 300 grams of pork tenderloin, sliced;
- 2 small pickles, cut into circles on a diagonal;
- 1 cup Chinese black mushrooms, slices the same size as the cucumbers;
- 3/4 cup chicken stock;
- 1 tablespoon of corn starch mixed with 3 tablespoons of water;
- 3 tbsp. l rice or white wine;
- 2 tbsp. l dark soy sauce;
- one and a half Art. tablespoons of granulated sugar;
- 2 tbsp. l corn starch optionally;
- 1 tbsp. l light soy sauce;
- ¼ tsp salt;
- 1 pinch of white pepper;
- 1 tsp sesame oil;
- 1 tbsp. l chopped garlic.
How to cook this Chinese dish: recipe with photo
Pork with pickles is simply cooked. If you could find Chinese black mushrooms only in dried form, this is not scary. Enough to soak a quarter cup of this product to get the right amount. The very recipe for pork with pickles in Chinese is as follows.
First, mix the chicken stock with a mixture of corn starch and water, dark soy sauce, sugar and two tablespoons of rice wine. Set it aside for a while.
Now combine the meat with the remaining rice wine, salt, pepper, sesame oil, light soy sauce and 2 tbsp. l corn starch. Stir well and marinate for at least thirty minutes.
When you are ready to fry the meat, heat the stewpan or pan with a thick bottom over moderate heat and add three tbsp. tablespoons of oil. Once it has warmed well, sauté the slices of pork in two batches, turning so that they brown on both sides. When everything is done, put them in a bowl.
Make the fire strong, and then add garlic to the stewpan. Once it starts to release the aroma, put the mushrooms and slices of cucumber and cook, stirring continuously, until they become almost soft. Now add the meat back to the stewpan and mix everything for several seconds. Add the chicken stock mixture and continue stirring and stewing until the sauce thickens. Serve immediately.
Cooking recommendations
Pork with pickles according to this recipe can be supplemented with other components. For example, canned or frozen green peas. It is better to cut cucumbers into thick slices so that they remain unroasted inside. Instead of rice wine, you can add oyster sauce. The calorie content of this dish will be about 300 kcal per hundred grams.
Oven cucumber meat
This dish is salty and spicy. The meat prepared according to this recipe remains tasty and cold, so it is ideal for eating with you. The calorie content of the dish will be more than 300 kcal per hundred grams. To cook pork with pickles in the oven, you will need:
- sliced pork on the bone with a diameter of about 10 cm;
- 1 small onion, finely chopped;
- 330 ml of light beer;
- 1 tbsp. l unsalted butter;
- one and a half tsp flour;
- 6-8 pickles, cut into thin slices;
- 1 tsp Dijon mustard;
- 1 tbsp. l chopped parsley;
- olive oil;
- table salt and pepper to taste.
How to bake pork on the bone with cucumbers
Below is a recipe with a photo. Pork with pickles is prepared very simply.
Preheat the oven to 210 degrees and place a baking dish in it. Heat oil in a skillet over moderate heat. Add half the onion and fry for a minute, until golden, but not brown. Fry the pieces of pork in a pan for a minute on each side, seasoning with salt and pepper.
Remove the preheated mold from the oven and place the meat in it. Pour about a quarter glass of beer onto it and place to bake. Cook in the oven for 15-20 minutes.
While the meat is baked, make a beer sauce: Heat the butter and a little olive oil in a small saucepan over a medium flame.
Cook the remaining onions in a pan until translucent, then add the flour. Fry the mixture until it reaches a golden color and does not lose a raw floury smell. Add the remaining beer and bring to a boil. Season with salt and pepper, reduce heat and simmer until the liquid thickens and decreases to about half its original volume.
When the pork is cooked, remove it from the oven. Add the mustard and pickles to the beer sauce and immediately pour it over the meat. Garnish with chopped parsley and serve.
Another Asian option
Pork with pickles prepared according to this recipe combines refreshing and warming ingredients. Garlic, softened by frying, is the main seasoning here, and part of the oil used to prepare it is then included in the dish. Pork is required in the form of small slices. You can immediately get chopped meat for stews. Serve this dish best with boiled rice. Without a garnish, its calorie content will be 280 kcal per hundred grams.
So, to cook pork with pickles, you will need:
- half a glass of any vegetable oil;
- 3 to 5 large cloves of garlic;
- 400 grams of boneless pork;
- 1 slice of raw ginger 3 cm in size;
- 1 large pickle;
- one and a half tablespoons of corn starch;
- 1 tablespoon slightly salted soy sauce;
- ¼ teaspoon of sugar;
- 3/4 teaspoon of table salt;
- 1 tablespoon cold water.
How to prepare products
Heat the oil in a thick pan or wok. Coarsely chop the garlic to get three tablespoons of slices. Cut and discard any fat from pieces of pork, then cut the meat into pieces 3-5 cm in size (to get about two and a half glasses of slices). Peel the ginger and cut it crosswise into 8 pieces of coin size, then use the wide flat side of the knife to crush them. Cut the ends of the cucumber, then cut it into slices 5-7 mm thick.
Put the garlic in hot oil and fry, stirring, for 0.5-1 minutes or until it turns golden. Then put it on a plate covered with a paper towel. Strain the oil in a heat-resistant container.
Combine pork, corn starch, half soy sauce (one and a half teaspoons), sugar and 1/4 teaspoon of salt in a medium bowl. Combine the remaining soy sauce and water in a separate small bowl.
How to cook meat
Wash and dry the wok or pan in which you cooked the garlic. Then put in it 2 tbsp. tablespoons of garlic oil, and then add ginger. Fry for thirty seconds or until ginger releases flavor. Spoon it to the sides of the pan and spread the pork in one layer. Wait a minute for the meat to heat and shrink in size, then mix the entire contents of the pan. Add the cucumber and fry for 30 seconds, making sure it is well mixed, then put the remaining salt and pour in the soy sauce with water. Stew until meat is cooked.
Stir the pork stew with pickled garlic and prepared garlic. Serve right away.