Swivewater dishes. Pork blades recipes

07.09.2020

The dishes in the oven are always much more useful and easier to prepare. This dish requires a long time only for marinating meat. And then you can simply mix your favorite vegetables (including frozen), put in the center of the battle a piece of meat, placing it with vegetables, and send to the oven to be baked. And as a result, you get a useful festive delicious dish. And the spices during the baking are mixed with the juice of vegetables and meat and give the necessary taste and aroma.

INGREDIENTS:
Pork shovel on the bone (without skin) - 1 pc. (I had a small 1 kg)

For marinada:
1 small bulb,
3 cloves of garlic,
1 tsp. oregano
0.5 ppm zira
0.5 ppm Kinza (I have dried),
1/3 tsp. Chile's pepper
1 bay leaf,
Salt, ground pepper,
1 tsp. lemon juice
30 ml of red wine,
2 tbsp. olive oil

Any vegetables (fresh and frozen:
potatoes, carrots, onions, broccoli, zucchini,
Cauliflower, Pold beans, pumpkin,
You can mushrooms, etc.

Cooking:
1. To prepare pork blades on the bone baked with vegetables, it is necessary to first prepare meat itself:
- wash pork shovel, dry and pierce with a knife over the entire surface for better marinion
- Put in a large polyethylene package.
2. To mix for marinade:
Spices, salt, broken bay leaf, finely chopped onions and garlic, pour oil, wine and lemon juice. Stir until uniformity.
3. Pour this marinade in a bag with meat, shake well.
4. Put the package to the fridge on one or two days, periodically shaking it.
5. On a baking sheet, lubricated with vegetable oil, put meat, after delivering it from the marinade and flushing with a paper towel.
Marinade leave in package.
6. If you have a big blade large, then put it without vegetable in the oven, heated to 220 degrees, for 15 minutes, then turn the meat to the other side and cook for another 15 minutes.
7. Next, the temperature of the oven reduce up to 150 degrees, smear the meat with marinade and cover the foil.
Bake meat 4-5 hours (if the blade from 3 kg) is ready, periodically lubricating meat marinade.
8. An hour before the readiness of the meat around the vegetables. They can be any, fresh and frozen, your taste.
They can be prepared in advance: for example,
- Clear, wash and cut into potatoes by half rings
- Clear and chop Cubes Zucchini, Bulgarian Pepper, Add Frozen Vegetables
- chopped onions
- if there are champignons, cut them into their same plates
All prepared vegetables mix and add spices, sprinkle with paprika and dried garlic, salt, pepper, lubricate with vegetable oil and lay out vegetables around a pork blade on a baking sheet.
9. Since I have a small piece of meat, I laid out vegetables immediately and put it in the oven to be drunk together with a pork spatula about 1-1.5 hours.
10. Finished pork blades on dice baked with vegetables, shift on a cutting board, close the foil and leave "rest" minutes by 20 minutes.
11. Cut the finished pork shovel with thin slices and serve with baked and fresh vegetables or sauce (optional).

Bon Appetit!

Pork is one of the most popular meat varieties in our country. The hostesses for the preparation of exquisite festive or everyday dishes use various parts of pork carcass. The blade portion, regardless of the process of heat treatment, is always succumbing and incredibly tasty. Let's think that you cook from pork blades.

We share culinary ideas

What to cook from pork blades without bone? A variety of dishes will pleasantly surprise even experienced owners and professional cooks. Let's start with the heat treatment process. The blade portion of pork carcasses is most often roasted in a pan or grill, baked in a frying cabinet. And it can be frying on the mangale, to boil and even cook for a couple.

To improve taste, add marinade:

citrus;
wine;
pomegranate;
sour cream;
spicy;
acute;
soy;
honey.

List options for dishes can be infinity. Of course, additional ingredients are important. Pork clipping has a versatile taste, so you can prepare it trite with a bow or unusual with a mexican mixture and spicy sauce. Recommend to personal taste preferences.

On a note! From the blade it turns out very gentle buoyhenine. Such a dish is an alternative to sausage products.

The holiday is approaching!

Even an inexperienced mistress will be able to prepare a pork spatula in foil. Many call such a dish buoyanin. Indeed, a piece of pork is recommended to roll in the roll and pull the culinary twine. We bake the meat whole piece in aluminum foil. To appear appetizing rosy crust, at the end of the preparation neatly deploy foil and tomo meat for some time in the roast cabinet.

On a note! If the oven is equipped with a grill, you can use this feature in the process of cooking pork blades.

Structure:

1.5 kg of pork blades;
to taste, fragrant ground pepper and salt;
2 tbsp. l. sweet paprika;
garlic head;
1½ h. L. dried basil;
4-5 pcs. Laurel leaves.

Cooking:

For real gourmet

How to cook pork blade in a frying pan? This is perhaps the easiest way to cook pork. To fry meat even the hostess without culinary skills. But only a real professional can make pork spatula and surprisingly tasty. It all depends on the marinade. Try to take a fresh look at the usual grade of meat and prepare it in a cognac-honey marinade with the addition of lemon and ginger.

Structure:

0.4-0.5 kg of pork blades;
0.1 l brandy;
2 tbsp. l. refined olive oil;
1 tsp. acute pod pepper;
1 tbsp. l. crushed ginger root;
a pinch of salt;
2 tbsp. l. honey;
1 lemon;
3 pcs. garlic teeth.

Cooking:

How to cook pork blade delicious?

You can prepare a delicious dish of pork blades and an ambulance hand. If you do not know how to sweep your households, pay attention to simple, but at the same time a refined dish - pork with mushrooms in sauce.

Structure:

0.5-0.6 kg of pork blade;
100 g of fresh champignons;
wheat flour - 2 tbsp. l.;
to taste salt and ground fragrant pepper;
refined sunflower seed oil - 3-4 tbsp. l.;
tomato juice - 1 tbsp.;
2-3 pcs. garlic teeth;
sour cream - 2 tbsp. l.

Cooking:

Cooled pork blade is rinsed and dried.
Cut it with equivalent portion pieces.
We rinse fresh champignons and shields with plates.
Solim meat to taste, add ground fragrant pepper.
In the polyethylene package, pour flour and lay out pieces of pork blades.
Pretty shake it.
Meat in breading for a couple of minutes we will post a colander.
In a pan, he will warm the refined oil of sunflower seeds.
Lay out pork and fry until goldenness.
Then add chosen champignons.
In a separate container, we connect tomato juice, sour cream, chopped garlic cloves and salt.
I fill with this gravy meat with mushrooms, cover with a lid and tom upwards at minimal fire.

bbcgoodfood.com.

Ingredients

1 tablespoon of olive oil;
2 bulbs;
400 g of pork fillet;
250 g of champignons or other mushrooms;
1 ½ tablespoon paprika;
1 tablespoon of tomato paste;
200 ml of chicken broth;
100 ml sour cream;
salt to taste;
ground black pepper - to taste.

Cooking

Heat the oil in the saucepan, lay out the slightly chopped onion there and prepare 10 minutes until it softened. Cut the meat with cubes, and the mushrooms are plates and add to the bow. Froach 3-4 minutes on a strong heat, season your paprika and prepare a minute.

Add tomato paste and broth and extinguish 5-8 minutes, until the pork becomes soft. Put the sour cream, salt and pepper and mix well. Serve with rice, pasta or.

2. Pork, stuffed with bacon, apples and nuts

Tatiana Vorona / Shutterstock

Ingredients

6 bacon slices;
2 purified apples;
1 small bulb;
3 cloves of garlic;
several twigs of fresh rosemary;
handful of walnuts;
salt to taste;
approximately 1 ¹ /₂ kg of pork fillet;
2 tablespoons of a grainy mustard.

Cooking

Grind bacon and fridge. Remove on the plate and drain fat. Add apples and onions into the pan with small cubes and prepare 4-5 minutes. Lay out shredded and roast a couple of minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

Pork taking along in half and open. Swelling and pepper meat. Put all the filling on it, tightly wrap the roll and tie the thread. Top soda pork mustard.

Put on the tray and bake 1.5 hours at a temperature of 160 ° C. Remove meat, leave for 15 minutes and cut into slices.

Delish.com.

Ingredients

2 tablespoons of vegetable oil;
2 green Bulgarian peppers;
1 bulb;
3 cloves of garlic;
salt to taste;
2 teaspoons of ground cumin;
2 teaspoons of dried oregano;
1 ¹/₂ kg of pork blades without bone;
500 ml of beef broth;
170 g of tomato paste;
200 g of olives stuffed with pepper;
1 tablespoon of white vinegar;
several twigs of parsley.

Cooking

In the deep frying pan hears the oil on medium heat. Put pepper and onions, chopped garlic and ¼ teaspoon chopped into small strips. Prepare 10 minutes by periodically stirring. Add Cumin and Oregano and mix well.

Remove excess fat from pork, cut meat with large pieces and lay out in the pan. Pour broth mixed with tomato paste. Season salt to taste. Dog fire and bring to a boil. Then cover the frying pan with the lid and put the oven in a heated to 180 ° C by 2.5-3 hours until the meat becomes very soft.

Then remove the fat from pork and vegetables. Fork, divide the meat into pieces, add olives sliced \u200b\u200bwith circles, vinegar and chopped parsley. The dish is well combined with.

bbcgoodfood.com.

Ingredients

½ beam rosemary;
150 g of breadcrumbs;
salt to taste;
ground black pepper - to taste;
2 eggs;
8 pieces of pork fillet;
4 tablespoons of butter.

Cooking

Grind rosemary and mix it with breadcrumbs and spices. In another bowl, sculpt the eggs. Shot a little fillet. Dry each piece first in the eggs, and then cut the mixture with breadcrumbs. Fry on melted oil for 5-7 minutes on each side.

Delish.com.

Ingredients

50 g of brown sugar;
2 tablespoons of soy sauce;
a piece of ginger about 7 cm long;
2 cloves of garlic;
ground black pepper - to taste;
4 pork fillets about 3 cm thick;
salt to taste;
2 tablespoons of butter;
400 g of Brussels cabbage;
several peeks of green onions.

Cooking

Mix sugar, soy sauce, grated ginger, grated garlic and pepper. Pork rinse and dry the paper towel. Sattail the meat of salt and pepper.

In a casserole or pan on a strong heat melt 1 tablespoon of butter and 2 tablespoons of vegetable. Fry pork to a golden crust, then turn over and pour the prepared sauce into the sauce. Fry meat on medium heat for about 5 minutes, turning out if necessary. Meat should be completely covered with sauce.

Cut the Brussels cabbage along the quarter. In another pan, melt the remaining oil and roast the cabbage of 3-4 minutes until it is twisted. Season salt and pepper. Put pork and cabbage on the dish and decorate the chopped green onions.

bbcgoodfood.com.

Ingredients

1 large potato;
1 teaspoon of vegetable oil;
500 g of pork mince;
1 turn onion head;
1 garlic clove;
¼ teaspoon ground cinnamon;
¼ teaspoon ground carnations;
¼ teaspoon of ground nutmeg;
salt to taste;
ground black pepper - to taste;
100 ml of meat broth;
400 g;
1 egg.

Cooking

Drain the liquid and make a puree. Heat the oil in a frying pan and lay out mince and chopped onions. Fry until the ingredients are twisted. Add chopped garlic, cinnamon, carnation, nutmeg, salt, pepper and broth. Remove from the heat, add the cooled puree and mix well.

Divide the dough into two parts and roll each. Lay out the first layer in a round baking shape. Fill the pie with stuffing and cover with another dough layer. Firmly connect the edges of the layers. Lubricate the pie with a whipped egg and put the oven to the oven to 200 ° C for 25-30 minutes until the dough is twisted.

lifestylefood.com.au.

Ingredients

2 red Bulgarian peppers;
1 red bulb;
several tablespoons of olive oil;
salt to taste;
ground black pepper - to taste;
1 tablespoon of sugar;
3 tablespoons of red wine vinegar;
½ bunch of basilica;
2 pork chops on the bone;
2 cloves of garlic;
several twigs of thyme;
2 tablespoons of butter.

Cooking

Cut pepper and onion with thin stripes. Put them in a pan with preheated olive oil, add salt, pepper and sugar. Pry, periodically stirring, on high heat 4-5 minutes, until the vegetables soften. Then pour vinegar, prepare a minute, reduce the fire and fridge a couple more minutes. Add a chopped basil leaves to vegetables, mix well and put on a plate.

Make vertical cuts on fat: so the meat will not be twisted when frying. Sattail the pork salt and pepper. Heat the olive oil in the pan and put meat there, flattened garlic and thyme slices.

So that the meat is juicy, add butter into the pan. Fry the pork to 3-4 minutes on each side, watering the juice from the frying pan. Lay out ready meat and leave for 10 minutes. Put roasted vegetables on a serving dish and cover the pork on top.

Delish.com.

Ingredients

70 ml of white vinegar;
50 g of sugar;
4 tablespoons of ketchup;
5 tablespoons of corn starch;
1 teaspoon of water;
450 g of pork fillet;
salt to taste;
4 tablespoons of vegetable oil;
1 red Bulgarian pepper;
1 bulb;
250 g pineapple;
200 g rice.

Cooking

In a small saucepan, pour vinegar, add sugar, ketchup and ginger. Bring to a boil, reduce the fire and extinguish another 10 minutes. In a separate bowl, mix 1 teaspoon of starch and water and add this mixture into a saucepan. Mix well sauce.

Cut the pork with small cubes and dried with a paper towel. Obravel meat in a mixture of the remaining starch and salt. Pry the pork in a frying pan with a preheated oil for a few minutes, then lay out on a paper towel.

Drop the oil surplus from the frying pan and fry the cut into cubes, onions and pineapple. After 5 minutes, add meat and sauce to them. Boil the rice and serve it with pork in sauce.

bbcgoodfood.com.

Ingredients

3 tablespoons of vegetable oil;
350 g of pork fillet;
1 teaspoon with paprika hammer;
1 teaspoon of ground cumin;
220 ml;
100 g of frozen green peas;
1 ½ tablespoon of Greek yogurt;
salt to taste;
several twigs of cilantro.

Cooking

Heat 1 tablespoon of oil in a frying pan and fry with small fillets fillets 3-4 minutes. Put meat, pour the remaining oil in the pan and add spices. Fry their minute to revealed spicy fragrance.

Pour broth and prepare on high heat 3-4 minutes. When the broth is twice as smaller, put the peas in the pan. Remove from the fire, add yogurt and salt and mix. Then add the finished pork, mix and sprinkle with chopped greens.

Delish.com.

Ingredients

4 tablespoons of olive oil;
salt to taste;
ground black pepper - to taste;
4 pork fillet;
1 bulb;
4 green apples;
120 ml of apple vinegar;
100 g of yellow raisin;
1 teaspoon of ground ginger;
¼ teaspoon dry mustard;
1 pinch of Cayenne pepper.

Cooking

Preheat 2 tablespoons of oil in a frying pan on medium heat. Sutitate salt and pepper meat and fry for 2 minutes on each side. Meat must be twisted. Put the frying pan in the oven preheated to 200 ° C for 5 minutes, then shift the pork to the dish.

In the scenery, heraget the remaining oil on medium heat. Discover the fire and roast the chopped onion about 6 minutes. Clean the apples, cut the cubes and add to the bow. Fry 4 minutes. Add vinegar, raisins and spices, mix well and cover the lid. Prepare another 3-4 minutes, stirring periodically. Apples should be soft, but should not disintegrate into pieces. Season salt and pepper and lay out the chutney on the pork.

Baked pork - simple cooking and delicious lunch or dinner. If a piece of meat is large enough and the family does not eat it for dinner, then for breakfast you will have excellent cooked meat for sandwiches or sandwiches. This meat is equally tasty both hot and cold. In a cold form, it can be served as a snack, cutting thin slices.

For the preparation of pork blades baked in the oven, take the necessary products. Meat need to be washed under running water to dry out a paper towel.

Lubricate meat with vegetable oil, sprinkle with white wine vinegar. Salt and pepper from all sides.

To shift the pork blade on Foil, put garlic on top on meat, sprinkle with fennel seeds and fragrant herbs. By the way, if you love, the meat can be polished with garlic, I prefer that he just gave his fragrance to meat.

Wrap a shovel in foil so that the juice does not flow during cooking, and remained in foil.

To shift into the form for baking, pour some water into it. Preheat oven to 190 degrees and bake meat for 1.5 hours. After expanding the foil, decrease the temperature to 180 degrees, turn on the convection mode and give meat to shut down.

Before serving, give meats to rest 15 minutes so that all the juices evenly distributed in a piece.

Pork blade baked in the oven, ready for feed. Serve with your favorite garnish or fresh vegetables.

Pork - in demand product among Russians and people around the world. Dishes from this meat can be seen both on the daily and on the holiday table. The blade is considered one of the high-quality parts of pork carcass. It is suitable for baking, frying, extinguishing and other types of preparation. Due to its versatility, inexperienced housewives are preparing pork, and leading chiefs of the culinary industry.

What it is?

Pork blade or ham - part that is at the top of the front of the animal. Usually it is prepared, not in a hurry, trying not to cut meat, seeking a soft juicy consistency. The blade is suitable as the main dish and snacks (in the salad, on the sandwich, on the grill). Also, it can be prepared for the second.

It looks the blade quite appetizing, and you can cook it delicious. Recipes dishes are like simple and refined.

Calorie and composition

Pork is not only publicly available, but also useful. 100 grams of ham contains 257 kcal.

Meat is rich in vitamins of the group B (B1, B2, B5, B9 and B12). In the neck a large number of potassium, calcium, magnesium, sodium and phosphorus. These minerals contribute to strengthening bone tissue, cardiovascular system and improve the work of the nervous system. Among the macroelements that are part of pork blades: iodine, fluorine, zinc, iron and copper. They are saturated with blood, reflect and rejuvenate the skin.

The bladder part has it:

proteins - 16 grams;
fats - 21 grams;
carbohydrates - 0 gram.

How to part?

To choose meat, it is necessary to refer to responsibly. It is necessary to pay attention to the shade of the ham (it should not be excessively dark, nor light). The wrong dark color speaks about the elderly age of the animal, the meat of which will be quite rigid, not having taste. Too light color signals the use of hormones when pumping a pig.

The best quality is the saturated red flesh of the young animal. Fat layers at the same time should be pure white.

Keep the ham is necessary in the refrigerator to seven days, in the freezer at -18 ° C is allowed not more than one year.

The pork ham cut passes in several stages.

Cut the rubber (with meat). Later they can be prepared separately.
Gently cut the skin, constantly pulling the skin.
Separate the bone (with meat), cut along the bone, in the direction of the fibers. It will turn out of it an excellent broth.
It remains clean meat. It can be prepared entirely or divided into small pieces.

How to part with pork shovel, you can see in the next video.

How can you cook?

The number of variations of pork ham dishes struck imagination. It is suitable for frying on a plate or grill, baking, boiling, pair cooking. To enrich the taste of meat, they use marinades (sour cream, citrus, soy, wine), which shake the fragrance of pork. Pork is universal, therefore, it is capable of please even selectively taste. Excellent buynene comes out of her, which will become a worthy natural substitute sausage.

The ham in foil. Bujienin

Cooking time: about eight hours.

Ingredients:

ham - 1.5 kg;
pepper and salt - at will;
sweet paprika - 2 tbsp. l.;
garlic - 1 head;
basil dried - 1.5 h.;
bay sheet - 4-5 pieces.

You can add other spices, better focus on your taste.

It is necessary to fold the meat with a roll and fix with the rods for cooking. Wrap in foil from aluminum and send to the oven. To obtain a crispy crust, it is necessary to reveal foil and give the roll to the end of the end.

Beginning housewife will help the grill function, which is equipped with some brass furnaces.

Detailed instructions.

Prepare ingredients. Displays a pork, rinse under the included water. Lunch moisture with napkin.
Clear garlic, crush. Mix garlic, paprika, pepper and dried basil. This mixture is covered with pork ham, sharing with circular, massaging movements.
Poss meat shape of a roll, tighten with a culinary rope.

Cover the baking sheet. For reliability, it is recommended to put the material in two layers.
Place a pork blade and bay leaf on the foil. It is necessary to fully close the meat of the foil so that holes and holes are not observed.
Marine pork for six hours.
Preheat the brass oven and put a future dish in it.
Prepare about thirty minutes at a temperature of 220 ° C, after keeping meat two hours inside at 180 ° C.
Open foil in fifteen minutes before the end of cooking. Tomber shovel before the occurrence of a crust.
Check the condition of meat with a knife or toothpick.

Pork ham

Ingredients:

pork - 400-500 g;
cognac - 100 ml;
refined sunflower oil - 2 tbsp. l.;
acute red pepper - 1 tsp;
sliced \u200b\u200bginger root - 1 tbsp. l.;
salt - at will;
honey - 2 tbsp. l.;
lemon - 1 piece;
garlic - 3 teeth.

The fastest and easy cooking type. Even a beginner housewife is able to fry. The main thing is to competently pick up the marinade.

Experienced cooks advise to try marinade on the basis of brandy and honey, while adding lemon and ginger.

Detailed instructions.

Cut the ham on separate parts. Wash under the included water. Wrinkle with dry wipes surplus moisture.
Squeeze lemon. Pour them serving meat, mix, give to lie down ten or fifteen minutes.
Clear, cut or rub. Put garlic in pork, mix.
Put meat on the stove. Fry on each side for a few minutes until the ruddy crust appears.
At this time, it is necessary to clean the ginger, finely rub it.
Cut red sharp peppers. Mix it with ginger and honey. Add brandy and mix thoroughly.
Cooked meat slices put in heat-resistant tank and cover the lid so that the pork is not cooled.
Made by marinade We put in the pan and boil for ten minutes.
Hiding marinade slices of ham.
Put the dish in the brass furnace, bake for thirty minutes at a temperature of 180 ° C. With such a pork perfectly combines any side dish.

Pork blade in mushroom sauce

Cooking time: about one hour.

Ingredients:

pork - 500-600 g;
fresh mushrooms (champignons) - 100 g;
wheat flour - 2 tbsp. l.;
salt and pepper - at will;
refined sunflower oil - 3-4 tbsp. l.;
tomatov nectar - 1 cup;
garlic - 2-3 teeth;
sour cream 15% - 2 tbsp. l.

Detailed instructions.

Chilled meat washed under the included water. Lunch liquid dry towels.
Cut the ham to separate uniform parts.
Wash mushrooms and cut into plates.
Salt, pee pork.
Sleeve for baking put flour and add pieces of ham. Carefully shake the package until the meat is completely covered with flour.
Rid a pork from excess flour.
Preheat the frying pan with refined sunflower oil.
Put meat and fry until a ruddy crust appears.
Add mushrooms.
Mix juice from tomatoes, sour cream, garlic and salt. To stir thoroughly.
Cover the contents of a frying pan with a mixture. Close the lid and stew for fifteen minutes on small fire, watching the dish is not burned.

Pork ham in a slow cooker

Cooking time: two or two and a half hours (excluding marination).

Ingredients:

pork ham - 2 kg;
olive herbs - 1-2 h.;
salt and pepper - at will;
soy sauce - 4 tbsp. l.;
garlic - 6 teeth;
carrot - 1 piece;
refined sunflower oil - 2 tbsp. l.

Detailed instructions.

Rinse pork under running water. Remove dry wipes surplus moisture.
Make a mixture of salt, pepper, soy sauce and olive herbs.
Covered marinade meat and let it brew for three hours in the refrigerator.
Wash, clean and cut carrots straw along.
Clear garlic and large cut.
After marinating, create a slot in the hammer and put carrots and garlic there.
Obtain a pork with sunflower oil, put in the sleeve for baking.
Remove the dish into a slow cooker, install the "Baking" mode on it. Prepare over two hours.
If the sleeve is overly discarded during cooking, you need to make a hole on top.

Baked blades with garlic

Cooking time: about two hours (excluding marination).

Ingredients:

pork ham - 1 kg;
sunflower oil - 60 ml;
garlic - 3 teeth;
salt and pepper - at will;
coriander - 1 tsp;
cardamom - 1 tsp.

Detailed instructions.

Pork spatula wash under the crane. Remove from the surface of an excessive moisture.
Make a mixture of sunflower oil, pepper, cardamom, salts and coriander.
Grind garlic.
Create with toothpick small holes for the best impregnation of marinade.
Cove the meat with a mixture of oil and spices.
Marine for two or more hours.
Wrap a foil pork, not leaving gaps.
Place meat on a fighting oven. Prepare about one and a half hours at a temperature of 180 ° C.
Readiness to check with a toothpick or knife.
We leave the pork near the window half an hour.

Goulash from pork ham with tomatoes and green beans

Ingredients:

pork ham - 500 g;
tomatoes - 700 g;
pold beans - 200 g;
bow -1 thing;
garlic - 2 teeth;
parsley - a small beam;
broth or water - 2 dimensional glasses;
apple juice - 0.5 measuring cup;
tomato paste - 1 tbsp. l.;
olive oil - 3 tbsp. l.;
sweet paprika - 1 tsp;
dried thyme - 0.5 h.;
salt and pepper - at will.

Detailed instructions.

Clear garlic, onions, make it easy to cut.
Tomatoes scratch and not touch five minutes. Place into cool water and remove the peel. Cut.
Meat to cut into small cubes.
Heat the saucepan and pour olive oil.
Fail garlic, bow to ruddy shade.
Put the paprika and fry for sixty seconds.
Put the meat and cook, preventing until it is twisted.
Remove tomatoes and pasta in the pan. Stew over five minutes.

Add apple juice and boil.
Pour broth, boil.
Put thyme, salt, pepper.
Stewed under the lid for one and a half hours on a small heat until the meat becomes gentle.
Green beans cut into parts two or three centimeters.
Add to dish and cook for another fifteen minutes.
Grind parsley and put in Goulash.

Schukrut with pork ham

Time cooking: About three hours.

Ingredients:

sauerkraut - 1.5 kg;
pork ham - 1.3 kg;
onions - medium, 3 pieces;
garlic - 5-6 teeth;
krakow sausage - 300 g;
butter cream - for roasting;
salt and pepper - at will.

Detailed instructions.

Cabbage is carefully washed under the covered water. Half put in the cooking capacity.
Pork cut into pieces of two centimeters thick. Across it once again cut in half.
Fail on both sides without oil use.
Salt and pepper meat, decompose the cabbage on the capacitance lying in the capacitance, add the remaining acidic cabbage from above.
Under the lid, bake in the oven at 140 ° C for about two hours.
Clear and cut garlic and half rings onions.
The sausage is crushed into a cube two centimeters wide.
For five minutes, prepare a sausage with garlic and onions on creamy oil.
Add to the baking container, mix. Tomber in the oven about twenty-five minutes.

Swine shovel

Beautiful, since a small amount of products is necessary.

To make a broth less fat, it is enough to cool it. Fat pops up to the surface and freezes. Later it can be easily removed.

Cooking time: about two hours.

Ingredients:

the bulb is medium - 4 pieces;
garlic - 6-8 teeth;
ginger root - 3 cm;
pork ham with bone - 800 g;
kochan cabbage - 500 g;
current onions - a small beam;
salt and pepper - at will.

Detailed instructions.

Onions, ginger and garlic cleaned and wash, clean the cleaning in the scenery.
Put the meat into the scenery, add cool water so much so that it closes the pork. Boil. Put salt, remove the foam. Boil ham for one and a half hours.
Filter broth. Separate meat from the dice and cut into the middle parts, put back into the broth.
Onions cut into half rings. Ginger and four garlic cloves cut.
Fry vegetables on the baud from the broth on the big fire for about five minutes.
Put ginger, onions and garlic in broth.
Cabbage is finely chopped, delete the knockerel. Straw cut across parts two centimeters.
Boil broth, add cabbage, cook about fifteen minutes.
Cut the remaining garlic and green onions, put pepper.
Place vegetables in soup, turn off the fire. Let it be imagined under the lid fifteen minutes.

Pork shovel in beer in Belgian

Cooking time: about two hours.

Ingredients:

pork - 800 g;
onions - medium, 2 pieces;
rye bread - 2 large pieces;
mustard - 2-3 tbsp. l.;
bay sheet - 1-2 pieces;
pepper pepper - 3-5 pieces;
salt - at will;
sunflower oil - 3-4 tbsp. l.

Detailed instructions.

Pork ham is washed under the included water. Loose with dry wipes from excess moisture.
Cut apart three centimeters.
Pipe meat, add thirty milliliters oil, mix.
Let stand thirty minutes under the lid in the refrigeration chamber. You can marinate up to 24 hours.
Preheat a pan on a big heat without adding oil.
Put the pork, preventing, fry, until it is twisted. Cook in two right.
Put onions cut into meat chopped by half rings, cook for about five minutes.
Add water so that the meat is made to a soft state (about thirty minutes).
Salt. As you evaporate, water beer.
Rye bread smeared mustard.
In almost the finished dish, put the bread mustard from below.

Pepper and put a bay leaf.
Tomorrow for ten minutes.
Split bread to smoke.

Kavarma, pork ham in Bulgarian

Cooking time: about one and a half hours.

Ingredients:

pork blade - 800 g;
onions - medium, 2 pieces;
sweet Bulgarian pepper - 1-2 pieces;
champignons - 150 g;
nectar tomato - 400 ml;
sugar - 2-3 h.
salt and pepper - at will;
meat seasoning - 1 tsp;
sunflower oil - 2 tbsp. l.

Detailed instructions.

Pork spatula wash in running water. Wrinkle with paper towel from excess moisture.
Cut three centimeters with a cube. Pepper, mix.
Cut the Bulgarian pepper, onions and champignons.
Preheat a pan with butter on a high heat.
Put the pork, cook until you will be twisted, four minutes.
Place onions in a frying pan, preventing, frying three minutes.
Add champignons, mix.
Tomato nectar is pouring the contents of the frying pan.
Salt, add seasoning for pork, sugar.
Next, tomorrow under the lid on small fire.
Seven minutes later put sweet pepper. Stew to readiness from fifteen to forty minutes.