For cooking roast pork, not just any piece of meat, but only a delicate neck, will suit, but the right choice of meat is not the only secret of this delicious and hearty dish. For example, in order to quench pork without losing its juiciness, it must first be fried in a hot frying pan. With the same goal, the famous chefs advise to salt the meat already at the very end. The ideal cookware for roast pork is cauldron or clay pots, if you prefer baking in the oven. By the way, pots need half an hour before cooking pour warm water. It will fill the pores, which will preserve all the juices of meat and vegetables inside the vessel.
Here such small tricks, but, believe, in cooking there are no trifles!
Roast pork with nuts and mushrooms in a frying pan
Ingredients:
- pork - 250 g;
- mushrooms (fresh) - 100 g;
- walnuts (peeled) - 1/2 st .;
- tomatoes - 5 pcs .;
- onion - 2 pieces;
- garlic - 2 cloves;
- vegetable oil - for frying;
- salt, pepper black ground - to taste.
Preparation
In a deep frying pan on a heated vegetable oil, fry the meat cut into small cubes. Before the formation of a crust. Add the finely chopped onion and garlic. When the onion gets golden color, we introduce the mushrooms cut into plates. Fry, stirring, about 5 minutes. Tomatoes are doused with boiling water, we remove the skins, crush them and also send them to the pan. Sprinkle the fries with a large nut crumb. Solim, pepper. Pour half a glass of hot water, cover with a lid, reduce the heat to a minimum and stew until the roast pork with mushrooms thickens.
Delicious pork roast in the oven
Ingredients:
- pumpkin - 1 piece;
- pork - 600 g;
- carrots - 2 pieces;
- onion - 3 pieces;
- laurel leaf - 2 pcs .;
- green parsley - 1 bunch;
- vegetable oil - for frying;
- salt, pepper black ground - to taste.
Preparation
My pumpkin, we cut the top off from above, remove the seeds with a spoon. Carefully, not to puncture, cut out the pumpkin pulp and cut it into small cubes. Onion cut into half rings, carrots - circles. Small pieces of meat fry, add onions with carrots. 10 minutes later - pumpkin flesh. Solim, pepper, mix. Transfer the roast into a prepared pumpkin, add a bay leaf and send the autumn beauty to a heated oven to 200 degrees. Put the pumpkin cap next to the baking tray. Half an hour later, the roast in an unusual pot is ready. We decorate it with herbs and serve it to the table.
How to cook roast pork in Bavarian?
Ingredients:
- pork - 800 g;
- bacon - 100 g;
- dried apricots - 1 item;
- carrots - 1 piece;
- onion - 1 piece;
- light beer - 1 l;
- paprika - 1 tbsp. a spoon;
- thyme - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper black ground - to taste.
Preparation
Dried apricots half a liter of beer and leave it overnight in the fridge. Sliced small pieces of meat fry in portions on a well-heated frying pan. We shift the pork into a cauldron, mix it with a finely chopped onion. Solim, pepper. On the remaining oil fry the slices of bacon and also send it to the meat. Fill half a glass of water, cover and cover it over low heat for about half an hour. After, add the circles of carrots, spices, beer with dried apricots and the remaining half a liter of foam drink. Cover and simmer for 30 minutes. We send the dried apricots to the cauldron and keep the roast on the fire for another half an hour.
According to the above recipe, it is possible to make a roast in a multivark .
Roast pork with vegetables in pots
Ingredients:
- pork (neck) - 300 g;
- Dried mushrooms - 100 g;
- flour -1 tbsp. a spoon;
- potatoes - 5 pcs .;
- celery root -1 pc .;
- onion - 2 pieces;
- carrots - 2 pieces;
- parsley root - 1 piece;
- lard baked - 1 tbsp. a spoon;
- broth of mushroom - 2/3 of a century;
- laurel leaf - 3 pieces;
- salt, pepper black ground - to taste.
Preparation
How to make roast pork in a pot? Mushrooms are washed and poured cold water for 2 hours, and then boiled. Small pieces of meat crumble in flour, fry over high heat and distribute on pots. Solim, pepper. On top lay out the onions cut by semicircles, circles of roots and mushrooms. Potatoes are cleaned, lightly fried in fat and also sent to pots. Fill the roast with mushroom broth, add the bay leaf and send for an hour in a well-heated oven. Ready roast in pots we decorate with greens before serving