Pork is a traditional product, having prepared which, you can please guests and relatives with a very tasty and high-calorie dish. In the article we offer options for how to prepare the leg, brisket and pork neck. The recipes for this meat are different. But you need to keep in mind that chilled but not frozen pork is used. Moreover, it should always be pickled at night with a mixture of pepper and salt.
Traditional pork neck. Recipes can vary with different herbs and seasonings. It is necessary to coat a piece of meat (about a kilogram) with salt, mustard (3 large spoons) and ground pepper. Add a pinch of crushed Italian herbs (thyme, rosemary), 5 cloves of garlic and send the pork to the refrigerator overnight. Bake meat for an hour, covering it with foil, constantly pouring melted fat on it.
A fragrant pork neck can be served as a hot dish. Refueling recipes are completely different. The most traditional is a mixture of 3 large spoons of soy sauce, lemon juice, 3 crushed cloves of garlic, ground pepper and a sprig of mint. In such a marinade, withstand portioned pieces of meat, and after twelve hours, fry, like ordinary chops.
A delicious dish is a broken pork neck. The recipes may be different, but the basis of preparation is as follows. It is necessary to cut a pound of meat into pieces no more than five centimeters thick, beat them off, coat them with pepper and salt. Now you can make any dish from this semi-finished product. For example, put the pieces on a greased baking sheet and apply a thin mesh of mayonnaise. Next, place the onion rings, tomato slices and sprinkle with grated cheese. Bake the pork neck for about forty minutes.
Holiday rolls are prepared as follows. Slice 300 g of ham and 400 g of cheese into slices. Put them on each chop, roll in the form of a croissant, dip in a beaten egg, roll in breadcrumbs and chop with toothpicks. At first it is recommended to fry a little, and then send to the oven to bake for about twenty minutes.
Pork belly is excellent in foil. To do this, you need a piece of meat no more than one and a half kilograms, make small cuts in it. Prepare dressing: cut 10 cloves of garlic into three parts, and break the leaves of bay leaf into small pieces. Put the meat in foil, grate with salt, pepper, stuff with lavrushka and garlic. Then cover the pork with peas of black pepper (5 grams is enough) and wrap in foil layers. Bake in a preheated oven for about two hours.
An excellent marinade for baking a kilogram of pork belly in foil is the following: grate the onion and garlic on a fine grater, mix with a spoon of mustard, ketchup, honey and olive oil. Be sure to add a pinch of red pepper. Marinate pork in foil for twelve hours, and bake for about an hour.
The original hot dish will be a pork leg with vegetables. You need to boil a kilogram of meat with onion and bay leaf. While the pork is cooked, finely chop the head of garlic, onion, ginger root and fry in a saucepan. Then add the straws of large bell pepper and apple. Quench the mixture a little, put the cubes of peeled tomato, pour half a glass of wine and beat everything with a blender. After half an hour add a glass of broth and pork legs. Bring the dish to a boil and can be served on the table, garnished with parsley.
Tasty and pork legs with hodgepodge. Boil the meat for about an hour and a half with onion, bay leaf and salt. At this time, in the goose bowl, make a hodgepodge of sauerkraut and add legs to it at the very end. Close the dishes with a lid and bring to readiness in a preheated oven for about twenty minutes.
Enjoy your meal!