Roast pork.

Roast pork.

Roast pork.

Roast pork. This is a very uncomplicated recipe that is made from elementary foods. I have been preparing the recipe for about 20 years. In an old book for recording culinary recipes, it was recorded under this name and took root in the family, therefore I leave the name. I reveal all family secrets and options. This recipe always succeeds in meat.

Ingredients for Pork Roast:

Pork - 1.5 kg
Onions (medium size) - 4 pieces
Hot red pepper (can be dried or fresh) - 1 pc
Sweet paprika - 1 tbsp l.
Black pepper - 1 tsp.
Broth (The amount is taken approximately) - 1 l
Butter - 15 g
Vegetable oil - 3 tbsp. l.
Salt (If you have salted broth, add as needed at the very end of cooking.) - 1.5 tsp.

Cooking time: 120 minutes
Number of Servings: 10

Pork Roast Recipe:

We remove streaks, films, bones. We cut the meat into large blocks 1.5 cm wide and 2-2.5 cm long. Leave a small amount of fat.

Maximum fire. Pour vegetable oil into a frying pan, heat it up. When laying out the meat, the oil should immediately sizzle. If not, the oil has not heated up.

Take your time to lay out all the meat, it is better to do it in several stages, otherwise the crust will not work, so the meat will be stewed.

It should be in one layer. Now the meat does not need to be salted and seasoned.
When laying out meat in a pan, do not rush to interfere with it.
Let the crispy crust appear, then turn over, remove and lay in the next batch.

We fry without fanaticism, the meat should not be ready, we still have to work and work with it.

Put all the meat in the pan, carefully drain the meat juice from the dishes where the fried meat was. Salt a little (1 pinch of salt) and add 1/10 of black pepper.
Mix all the beauty 2-3 times and pour 2/3 of the meat broth.

The meat should be almost completely covered in broth.
We check our hot peppers for holes. We only need the whole, otherwise it will be very acute.

On maximum heat with the lid open, almost completely evaporate the broth.

Stir the meat occasionally so that all the pieces are bathed in liquid. Let's say the remainder is about 3 tbsp. spoons at the bottom. At this stage, stir vigorously, pour in the paprika and black pepper.

About hot peppers, stir next to it gently so as not to fall apart. Pour in the rest of the broth and continue to evaporate.

Alternatively, you can use red wine or beer instead of broth. It turns out very tasty too. Flight for creative imagination.

We heat a frying pan, lightly greased with vegetable oil, put onion, cut into half rings, butter, salt and pepper on it. Fry the onion until transparent.

We evaporate almost entirely the liquid, add the fried onions, remove the hot peppers. We try for salt and pepper. Add if necessary. Done.

It would be nice to have a side dish ready by this time.
Rice is especially good. Bon Appetit!

Roast pork.

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