Pork roast is one of the classic dishes of the Soviet catering.
Tell you how to make pork roast.
In any case, cooking pork roast in the classical version is done separately (in the Soviet catering many second meat and fish dishes were cooked separately from the garnish for reasons of technological convenience).
Recipe for pork fry with onions and carrots
Ingredients:
- pork (not too fatty meat without pits, for example, neck, scapula or ham) - about 400 g;
- onion - 1-2 pcs .;
- carrots - 1 piece;
- fat pork inverted (or vegetable oil);
- Spices dry ground (for example, hops-suneli or other mixture for meat without glutamate of sodium and salt).
- garlic - 2 cloves;
- fresh greens are different.
Preparation
Meat cut into small oblong pieces, as in aza, slightly larger than on pilaf.
In a deep frying pan over medium heat, lightly brown the onions, cut into quarter rings or finer, then add the finely chopped carrots. For 3 minutes fry the onions with carrots, then add the meat and fry all together, periodically stirring the spatula, for 5-8 minutes, after which we reduce the fire and stew by covering the frying pan with the lid until it is ready (for about half an hour) with the addition of spices . Sometimes stir fry, if necessary, you can add a little water. Minutes for 3-4 to full readiness can add 2 tbsp. spoons of tomato paste (if very thick - dilute with water). Turn off the fire, after about 10 minutes you can add chopped or chopped garlic and chopped greens.
Using the same set of ingredients (see above), it is possible to prepare a separate roast.
In one pan fry and pat on the butter onions and carrots. In another pan, fry pieces of meat, breaded in wheat flour. Combine the contents of both pans in one and extinguish with the addition of spices and tomato paste. Or you can prepare the gravy separately, using flour and tomato paste, and serve in a separate saucepan. Pork roast with gravy can be served, for example, with pasta or with potatoes, as well as with any other side dishes: with rice, buckwheat, pearl barley, polenta, other cereal or bean garnishes. It is also good to serve a vegetable salad.
Following the same recipe (see above), you can prepare a meat fry not only from pork, but also from chicken meat (most suited for this is a fillet without skin from the breast or from the hips).
Pork roast with onions and champignons - a recipe in Pan-Asian style
Ingredients:
- pork lean - about 300 g;
- champignons or oyster mushrooms - about 300 g;
- onions - 1-2 pcs .;
- red hot pepper;
- garlic;
- lime or lemon;
- soy sauce;
- Sesame oil;
- Shaoxing rice wine or mirin;
- greens (parsley, basil, cilantro, lemongrass).
Preparation
Cooking is best in the wok (will come down and a large thick-walled frying pan with a handle).
We cut meat not with thick short strips, onions shinkle a quarter of rings, mushrooms - not too finely.
On a strong fire, we warm the sesame oil in a frying pan (we do not regret oil). Fry the meat with mushrooms and onions at the same time for 5-8 minutes, constantly shaking the frying pan and stirring the spatula. When the meat has acquired the desired rouge, we reduce the fire, add red hot pepper, lemon or lime juice, soy sauce, rice wine, these ingredients are the main ingredients of typical Pan-Asian sauces. Stirring with a spatula, we blot it out for no more than 8 minutes. Add chopped garlic and greens. We serve with rice or noodles of any kind (wheat, rice, buckwheat). We do not serve bread. To this dish is good to serve a cup of rice wine, which was used in cooking.