Without meat dishes, life becomes sad and sad. In any case, for those who are not a convinced vegetarian. Therefore, we invent or discover more and more new recipes that allow you to learn a product from unexplored tasty sides. If you have not cooked a nut but have an interesting acquaintance!
Classic recipe
The first we will consider the cooking option, invented even before the invention of all kinds of devices, when the cook had only a fire and a pot in his access. True, in our case, you will also need a refrigerator.
For pork meat, the neck is best suited. The cut is rubbed with salt mixed with paprika and ground pepper. In the original - only black, but, they say, it will be even tastier if you take a mixture of peppers. Half of the garlic cloves are pressed under the press and also used for rubbing. The remaining garlic is cut into slices and stuffed with them nutmeg. Then it must be tightly wrapped in film and left in the refrigerator overnight.
Ready pickled pork is placed inside the grid. As her ideal medical tubular bandage "in the hole." The ends are tightly tied, a baking bag is pulled on top. The resulting bundle is dipped in boiling water. After boiling, the fire under the pan is reduced to a minimum so that the water does not boil, but the temperature is maintained on the verge of boiling. Keep the dish on the stove for a long time, three and a half hours, if the cut by weight is about one and a half kilograms. Ready meat is freed from the bag and left to cool on the table, and then hidden in the refrigerator, again until the morning. Before use, the grid is removed from it.
Another way
You can cook meat in the oven. In this case, cooking time will be less. A marinade is prepared for a kilogram piece of a collar: a spoon of salt is dissolved in a liter of water, three leaves of laurel, a full spoon of red ground pepper and ten peas of black pepper are added. The composition is boiled for five minutes, pork is immersed in a chilled marinade and left in the cold for at least three hours, and for a maximum of one day.
Prepared meat must be grated with selected spices, including pepper, packed in a culinary sleeve and sent to a hot oven for an hour.
Sausage meat
The principle of preparation is similar to the very first recipe, gives similar results, but, again, takes less time. It is recommended to marinate meat in a spice mixture consisting of paprika, salt, meat seasoning, dry adjika and garlic. The pork is kept in the refrigerator for several hours already wrapped in a net. Some cooks advise placing it under oppression. By the way, you can do without the lower layer of the film if the medical bandage is well washed. Otherwise, the meat nut will be given away by the pharmacy, not spices. Next, the meat is put in a sleeve, placed in a bowl of a multicooker and poured with steep boiling water so that fragments of the convolution do not rise above the surface. The extinguishing mode is set on the apparatus for one and a half to two hours, the time depends on the size of the meat nut. Ready-made pork is removed without opening the shell in the refrigerator for 6-8 hours.
Marble Butcher
If you think the pork is too oily, this is not a reason to refuse a dish as such. Turkey meat can be given even to children, patients of a gastroenterologist and those who follow the figure (of course, not seasoning it with spices). The recipe for this diet and tasty dish is as follows.
Rinse the turkey fillet and chop into medium-sized, approximately equal slices. Sprinkle the slices with salt, chopped garlic and dill, paprika and any other seasonings. Mix all this thoroughly and leave for an hour for pickling. Put the prepared turkey meat into a sleeve, shape the product into a thick sausage and place in the oven for 60 minutes. The meat nut should cool right in the sleeve, and it is ready for use after the night spent in the refrigerator.
Recipe Refinement
The result will be even more interesting if you dissolve the swollen gelatin in the extracted meat juice, allow the mixture to slightly thicken and mix it gently with pieces of meat, and only then put the turkey meat into the sleeve. By morning, you will have a delicious dish that looks a bit like a brawn.
Most often, the meat is finely chopped and put on sandwiches. At the festival, his plates are laid out on a plate along with slices from other sausages and cheeses. And also independently cooked boiled pork millet is unique in salads.