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Pork neck with onion, ham and apples

Pork neck with onion, ham and apples

The nape of the neck is sliced, almost to the base, in approx. 8 slices. Peel the onion and cut it into slices. In the notches of the neck, put slices of onion and ham. Then massage the neck with salt, pepper and spices. Place the neck in a clay pot, which has previously been immersed in cold water for about 20 minutes, sprinkle with olive oil, add quarters of apples around, cover and bake for about. 45 minutes on low heat. After the time has passed, add the wine, turn the steak slightly, then leave it for about 15 minutes on low heat. It is served with natural potatoes or potato dumplings and seasonal pickles!

Good appetite!


What do we need for the marinated pork neck recipe?

  • -1 kg pork neck
  • -30 g of salt
  • -1 teaspoon with thyme tip
  • -half a teaspoon of pepper and hot dried peppers, freshly ground
  • -1 onion
  • -1 carrot
  • -1 bay leaf
  • -cinnamon powder-as you take with 2 fingers
  • -100 ml dry white wine
  • -30 ml oil
  • -1 teaspoon rosemary
  • -1 teaspoon of paprika
  • -1 head of garlic
  • -5 boils ienibahar
  • -5 coriander seeds

Ada's World

The original name was "gypsy cutlet", but because I used the neck, I couldn't call it cutlet :)))
This wonderful recipe, absolute and insane, belongs to Edith Francu. Thank you Edith for this and for the remaining 40,000,000 recipes you made me copy from your blog!
You are a talented person, I congratulate you for everything you do! Make sure I step on your doorstep!

Therefore:
2 slices of pork neck
1 slice of belly (it was in the same package in the freezer. I wouldn't throw it away :))))
2 onions
1 tablespoon flour
2-3 nguri broth
1 bell pepper
50 ml white wine
250 ml soup
80 g ham or kaizer (I did not have)
1 pickled cucumber (I didn't have that either)
2-3 cloves garlic
salt, pepper, paprika

# season the meat and put it in the oven until it is almost ready

# finely chop the onion and put it to harden

# when it becomes glassy, ​​add flour

# add sliced ​​peppers and tomato sauce (I forgot it, I put it later: D)

# quench with the wine, let it evaporate and add the soup

# if you forgot the broth .. now is the time: D Don't forget to add some salt, but not much, it hurts)

# let it boil for 5 minutes, stirring from time to time .. she kind of likes to catch it :)

# add the crushed garlic and leave for another 2-3 minutes

# take the meat out of the oven and take more fat if it is too much. It looks like this to me, so I shed half the fat: D

# pour the sauce over it.

. and bake for another 10 minutes.

It ended here for me, but the original recipe says that after 10 minutes we take out the tray and add slices of ham and pickled cucumber, then we put another 10 minutes in the oven. But I didn't, so the result is.


Grilled pork neck with onion and garlic

Grilled pork neck with onion and garlic. Quickly marinated pork neck with olive oil and spices. A simple and quick recipe, a kind of improvised gyros. Pieces of red meat, tender and flavorful, accompanied by strips of kapia pepper, onion and garlic slices. The spices (oregano, thyme, pepper) are your choice.

I did this grilled pork neck because I caught some hard slices of meat that weren't suitable for classic grills. I didn't even have time to marinate them overnight so I cut them into 1 cm strips and decided to cook them like that.

If you want to fry the meat, it is good to keep it in brine for a few hours (if you have time). Here you can read 10 Tips for a tender and juicy meat (applies to the nape of the neck, not just the chop).

You will see how well this nape is cooked into strips and how tasty the vegetables in the pan are. In addition, everything goes very fast.

  • 500 g pork neck
  • 2 tablespoons olive oil
  • salt, ground black pepper
  • a little dried oregano (or thyme if you prefer it)
  • 3 medium onions
  • 4-5 cloves of garlic
  • 2 red peppers kapia or donuts
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar (red)

Pork dishes

Pork dishes recipes: how to cook pork preparations and the tastiest recipes for pork loin dishes, salmon dishes, chicken dishes, turkey dishes, fish dishes, chicken leg dishes, pasta dishes, pork stew, pork backs, pork lungs.

Kotlovina

Meals, Preparations with polenta ingredients: 500 gr pork (preferably goose or part of the head) 300 gr sausages 300 gr pork chop 6 onions 3 peppers 500 gr tomatoes vegeta paprika paprika salt pepper 1 head of garlic 1 glass of white wine 1 lg oil 500 gr potatoes bay leaves

Tochitura from organs, with sauce

Meat dishes according to the saying - tuica is also made from plums - so is the tochitura also made from organs. beef kidney pork kidney pork heart pork tongue pork breast breaded onion garlic finely chopped salt pepper paprika hot broth

Caltabos (recipe from Silvia Jurcovan's book)

Appetizers, Appetizers with meat 1/2 of the liver, a kidney, 1/2 of the lungs, 1/4 of the meat and fat from the pig's head, 1/4 of the bacon from the throat (goiter), 1/4 of the mice , 1/4 of the boiled meat, 1/2 of the spleen, spices: pepper, allspice, coriander, grated nutmeg or cloves.

Caltabosi according to the traditional recipe

Meals, Meat dishes, Christmas 1/2 of the liver a kidney 1/2 of the lungs 1/4 of the meat and fat from the pork head 1/4 of the bacon from the throat (goiter) 1/4 of the mice 1/4 of boiled meat 1/2 of spleen pepper allspice coriander

Pork drob

Easter dishes, Appetizers, Christmas pork entrails (liver, tongue, heart), 3 raw eggs, 3 onions, green parsley, dill, a clove of garlic, 1 can of sour cream, salt, pepper, thyme, oil, butter for uns tava.

Pie dough with pork liver

Bakery and confectionery, Salty dishes, Christmas pie dough -250 grams butter or margarine -250 grams sour cream -1 egg -300 grams flour -a salt powder pie composition -one kg pork liver -150 grams rice -100 ml oil -4 pieces onion -4 pieces bell pepper or large donuts -150 grams.

Pork homemade drum

Appetizers, Meat appetizers, Christmas a pork chop, a heart piece, 2-3 pork legs, 3-4 ears, mice, liver, kidneys, a little fat, pepper (berries), bay leaves, a carrot (sea) , two onions, a pork belly.

Almond flour sesame crackers

Bakery and pastry products, Salted preparations 215g almond flour (made from peeled almonds), 1 well beaten egg, 55g sesame, 1 tablespoon oil, salt.

Grilled pork tongue with horseradish

both pork and beef can be used. ex.3 pieces of pork tongue an onion, half a carrot, a few slices of celery are boiled to taste salt, pepper, thyme this time I served the tongue rasol with horseradish mixed with beets.

Pork leg meatballs

Pork, Meat dishes, Meals 2 feet pork mice salt pepper bay leaves garlic


About how to cut the pig in Transylvania and Banat

Households in Transylvania and Banat slaughter about 2-3 pigs before Christmas. You don't have to look for one if you want to have fresh meat and make sausages: sausages, salami, drum, blood sausage, leopard or mayo, caltaboşi, smoked mussels, smoked neck and cutlet, etc. You can find the recipes here.

Fine pigs weigh between 150-200 kg. Over 200 kg are a bit fat, but in the case of a charcoal, the 240 kg & # 8211 ones are also accepted, as was the one from which the hams were cut from the recipe. Mangalitza it can be as fat as it is because its bacon is special, rich in unsaturated fatty acids (much like salmon). The rest of the pigs have a higher proportion of saturated fatty acids and are responsible for heart and circulatory disorders..

The story of the pig being cut, roasted and sliced you can find it here, with luxury details.

Preparation methods for pork ham

There are two methods of preparing pork ham: with salt and spices (dry) or with brine or stain (wet). Both are correct and the choice is up to the landlord, the customs of his family. Our dear friend and collaborator Laci (Veve) from Arad he offered us the Transylvanian recipe with dry marinade.

Our friend, Mr. Peter Ioo, skilled master of Timisoara, he offered us the Banat recipe with aromatic brine (stain or pas). Petru also gave us the information about the correct cutting of the pig, the cutting of the hams and the cutting of the pieces for different dishes (see here and here).

The marinating time of the meats is 6-7 weeks and it is also applied to the bacon plates that are put together with the posterior and anterior hams. A hind ham weighs between 12-20 kg and the one in our recipe even weighed 24 kg.

The quantities below are for about 70-80 kg of meat and bacon. In the case of dry marinade, the mixture of salt, garlic and spices is prepared from the beginning and is used during the 6 weeks.

  • 5 kg of coarse salt never before (for pickles)
  • 300 g of garlic
  • 100 g freshly ground pepper
  • 100 g of mustard seeds
  • 6-7 bay leaves
  • Optional: crushed coriander seeds, dried marjoram, white pepper, ground cumin, grated nutmeg (a little).
  • 1 kg. rock salt, coarse - coarse, never
  • 150 g crystal sugar, (flavor enhancer and tenderizes meat)
  • 30 g crushed grated black peppercorns
  • 4 large heads of garlic spread in peeled dogs
  • 12 large bay leaves
  • 2 tablespoons coriander seeds
  • 2 bushy branches of dried thyme
  • 20 liters of cold drinking water
  • Optional: dried marjoram, white pepper, ground cumin, grated nutmeg (a little).

How to make a recipe for stewed pork steak with garlic and onion & # 8211 in the oven or in a pressure cooker?

Ingredients for tender and juicy stewed steak

Here is the pork neck cut into 2 small pieces.

She wasn't too fat. That is, it had moderate fat insertions between the meat bundles.

I prepared the onions, garlic and red peppers.

I cut the onions into slices (fish, scales), peppers into strips and chopped the garlic (I kept 3-4 puppies for the end).


Marinated pork neck

Marinated pork neck recipes: how to cook marinated pork neck and the tastiest recipes for baked pork neck, marinated Danube mackerel, marinated chicken breast, marinated pike, marinated beef in red wine, chicken breast salad with marinated onions, pork chop, pork back, stew pork, pork lungs.

Pilaf with marinated pork neck

Meat dishes - a cup (280 ml) long grain rice basmati -1 carrot marisor -1-2 onions -400 g marinated pork neck - I used the one that is commercially available for skewers that is very tender and does not require long-term thermal preparation.

Grilled pork neck

Meat dishes 4 slices of pork neck salt pepper and paprika 4 potatoes

Pork neck steak in the Romanian dish

Meat dishes 2 kg fresh pork neck one onion 3 cloves garlic pepper, allspice, bay leaf 2 apples 50 ml white wine

Grilled pork neck

Meat dishes 1 kg neck 200 ml wine an onion 4 cloves garlic salt pepper spices to taste


The brain is left to thaw in cold water, after 10 hours in the meantime change the water, then remove, wash well and squeeze.


Prepare a pot of water on the fire in which we add salt and a tablespoon of vinegar, when the water is hot, add the brain and let it boil over medium heat for 20-30 minutes.

Meanwhile, clean and cut the onion and mushrooms.


Melt the butter in a pan and then add the mushrooms that are simmered over medium heat until the butter decreases and the oil remains clear, then add the chopped onion and leave over medium heat until nicely browned, then pour the wine over and leave for 5 minutes. on the fire until it decreases and the sauce remains, meanwhile the boiled brain is removed and squeezed well, then it is put in a larger saucepan over medium heat in which the olive oil is heated, it is left on the fire for 10 minutes. then pour the onion sauce with onion over the brain and you're done.


Pork neck with mashed colors

Peel the carrots, cut the cauliflower and broccoli into bunches and bring to the boil with water and salt and boil for 15-20 minutes, about as long as the fork enters the vegetables easily. Rinse and mix one at a time.
Mix the carrot, 30 gr butter, a tablespoon of sour cream, a pinch of salt, a clove of garlic and mix until you get a fine and delicious puree, the same is done with broccoli, cauliflower and puree in three colors, white, green and orange.

Sprinkle over each pork tenderloin, delicately grill spices, sprinkle with olive oil, put on top of each other and let marinate for half an hour, then put in the grill pan.

Put a piece of butter on each meat and leave it to brown for about five minutes, then turn it on the other side and leave it to brown for about 4 minutes, put a small piece of butter. Butter has the property of breaking the meat.

Turn off the heat and put a lid on the pan and let it cool, then serve with puree in color. I put the puree in half the donuts in my garden.