The latest recipes

Slices of pork meat

Slices of pork meat

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Hocus-pocus preparatus and mancatus was like that ...

  • about 600 g of pork pulp
  • 2 eggs
  • cca250 g pesmet
  • cca100 g flour
  • salt
  • pepper
  • frying oil

Servings: 12

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork meat snails:

Slice the meat into slices, beat each piece with the whisk and on one side and on the other. Prepare a plate spread with breadcrumbs, one with flour and in a deep plate beat the 3 eggs with salt and pepper, to taste. each piece of meat through the flour, then through the egg and finally through the breadcrumbs. Heat the oil in a pan and fry the slices, taking care to turn them from one side to the other. they are served with puree, french fries, rice, etc. I made a puree.

Tips sites


when we pass the meat through the flour, we take care to shake off the excess flour

Pork leg roll

1. The meat is washed, dried and cut so that it can be stuffed and rolled. Lightly beat the schnitzel hammer and season with salt and pepper on both sides. Leave to cool for half an hour.

2. Peel onions and carrots and boil in 1 liter of salted water. Keep the carrots and soup. The mushrooms are cleaned, washed and boiled for 10 minutes. Drain and finely chop, then fry in a pan with butter. Add the chopped garlic, salt, pepper and keep on the fire until all the water in the pan has evaporated. Allow to cool slightly and then mix with the finely chopped greens.

3. The mushroom composition is spread on a piece of seasoned meat. Then put the boiled carrots cut into quarters and the grated cheese. Roll and tie with thread. Put in a pan with oil and add a cup of soup and 100 ml of wine. Bake for 50 & # 8211 60 minutes in a well-heated oven, sprinkling occasionally with the sauce from the pan. Serve sliced, hot or cold.

Methods of marinating pork

There are several ways you can marinate pork, giving it a special texture and special flavors, which all those who will taste it will appreciate. Next, discover some of the simplest ways you can successfully marinate pork, no matter what dish you want to turn it into.

Marinating pork with lemon juice

If you want to bring fresh, Mediterranean flavors to your menu, all you have to do is mix the ingredients below. For this method, the acid that will make your meat excellent is lemon. The fragrance enzymes needed can, however, be found in the juices of other fruits, such as pineapple or papaya. Here's what you need:

  • 250 ml of olive oil
  • 1 lemon or squeezed lime
  • 50 g hot or sweet mustard, to taste
  • 6 cloves of garlic & # 8211 you can cut them into small pieces or put them whole in the pockets you make in the meat (if it is about muscles or pulp, for example)
  • 15 peppercorns
  • 4 bay leaves
  • rosemary, thyme & # 8211 to taste.

Marinating pork with red wine

Another excellent element that softens pork and gives it a special color is red wine. For this method, you need:

  • 60 ml of red wine
  • 1 tablespoon olive oil
  • 5 cloves of garlic
  • salt and pepper to taste
  • spices: rosemary, oregano, sage, cumin.

Marinating pork with vinegar

Vinegar is one of the most effective softening agents, but because it is also very strong, it needs sugar / honey and water, for its aroma to eclipse all the others. To marinate pork with vinegar, you will need:

Similar recipes:

Turkey schnitzel in potato dough

Turkey breast schnitzel, served in potato dough

Mashed potatoes with pork and breasts.

Mashed potatoes with pork and pork chops, eggs and flour

Snitel at the "Blooming"

Pork schnitzel recipe stuffed with brain mixture, pressed ham and eggs, au gratin with cheese

Beef loaf

Breaded beef schnitzel, fried in oil after passing through flour, beaten eggs and breadcrumbs

Cutting, deboning and choosing meat

Cutting is the operation of sectioning the carcass into large anatomical portions, in order to debone and choose the qualities.

Boning (hanging) is the operation of separating bones from meat. The choice (of) the meat is the operation by which the fat and the tissues with reduced nutritional value are removed, known as flaps, tendons, cartilage, aponeurosis, blood clots. Along with the choice of meat, the quality is sorted, and the meat is cut into pieces of 100-400 g.

The operations of cutting, deboning and choosing the meat are carried out in specially arranged spaces, by qualified personnel, at a temperature of max 10 0 and a relative humidity of 80%.

A. Pork intended for industrialization.

When slicing pork for industry, the following assortments result: Muscle includes the large, small psoas and the shaped and degreased iliac (heel). It is preserved and used in the manufacture of Montana muscle.

Muscles (neck, antricot, chop) include neck muscles, antricot and chop. It shapes well. The presence of an intermittent layer of 0.5 cm of bacon is allowed on the surface, highlighting the flax left on the muscles. The muscle will have straight extremities and will be well shaped, without cuts in muscle mass, without fringes or bone remains. The meat is chosen for the manufacture of specialties such as: gypsy muscles (from the nape of the neck), cibin roll (neck and muscles), spicy Azuga muscles (fillet muscles), smoked fillet muscles, outlaw cutlet, etc. The bones resulting from the joining of the fork are used as fork bones in the manufacture of the assortment of smoked fork bones.

The bony pulp is presented with or without mice. The bacon should not exceed 2 cm for the pulp with mice and 1 cm for the pulp without mice. The pulp will not show fringes, contusions on the outside, deep cuts in the muscles, hair or other impurities on the surface of the mouse. It is preserved and used in the manufacture of Ham with bone.

Boneless pulp comes from the processing of bone pulp, which removes bones, soft fat, flushes and vascular formations. It is suitable for the manufacture of pressed hams.

The bone and brine pulp (ciolan) includes the bone pulp including the back brisket. The bone and brisket shoulder includes the bones of the scapula, humerus, radius and ulna along with the covering muscles. The back is presented with or without mice, without fringes, contusions on the outside, deep cuts in the muscles, hair or impurities on the surface of the mouse.

The back brush, the front brush comprises the bones, the tibia, the fibula and the first row of tarsals with the covering muscles, as well as the radius, the ulna and the first row of carpals with the covering muscles. It is presented with or without mice, without hair, fringes or impurities.

Chest with bone and bacon - is presented with or without mice, in rectangular pieces, the joints as far as possible, without fringes, without soft fat from the abdominal region, without contusions, hair or other impurities.

Bleeding or shaping meat (meat of beregati) - includes the fleshy portion around the bleeding wound located in the port of the neck, esophagus (meat on beregati) and diaphragm. The bleeding meat must be free of blood clots, no traces of hair, bones, impurities, no foreign odor.

After deboning and choosing the pork, the following assortments result:

Pork work - results from shaping the chest, thigh, back. The meat is presented in pieces of about 100 gr without flakes, blood clots, bone remains, mice. The fat content of working pork must be max 35%.

Meat pulp thing - when deboning the thighs and backs for meat work. Hard bacon is goose bacon as well as bacon covering the dorsal muscles, resulting from the degreasing of carcasses with or without mice. It is presented in whole pieces, of regular shapes and they are used as salted bacon for boiled bacon with paprika and smoked bacon.

Soft bacon - is the bacon resulting from the belly area, from the shaping of anatomical parts and pig carcasses.

Both hard bacon and soft bacon are useful in the manufacture of meat dishes and are called working bacon, and come in pieces no larger than 300 g, without mice, hair, blood clots, bone remains.

Pork legs, detached from the pig carcasses are processed by smoking.

The mouse is the dermal layer that covers the outer surface of the bacon.

We found at least 10 Websites Listing below when search with pork steak on Search Engine

Simple roast pork pork in Savori Urbane oven

  • Steak Hi from pork leg or muscles pork (as the housewives call it - not to be confused with the muscle !!) it is made in one piece of meat
  • The biggest mistake is slicing raw meat and cooking it in the oven in a puddle of liquid

Recipe Steak from pork leg slice YES: 16 BYE: 50 MOZ Rank: 67

  • MODE OF RECIPE PREPARATION Steak from slice of pulp pork: I seasoned the meat with salt, pepper and paprika and left it to cool until the next day.
  • The next day I fried the meat in a pan on both sides, without pricking it with a fork, I turned it with a spoon. of wood
  • I then transferred it to a vessel of ceramics, I made a mixture from

Baked pork steak Laura Laurențiu

  • Pork steak in the oven from leg or back
  • How to make a steak pork in the oven with sauce of vegetables, spicy and rosy, perfect for any occasion
  • The earliest steak pork

Roast pork leg with browned crust

  • Recipe of steak from pulp pork, is a main dish not missing from the table of celebrate
  • Ingredients for 8 servings: 1.8 kg chop pork, with notched rinds, 1 tablespoon vinegar of apples, 1 teaspoon coarse salt
  • For the icing: 1/2 teaspoon allspice, 1/2 teaspoon paprika, 2 teaspoons oregano, 1 tablespoon juice of

Grilled pork steak with wine, garlic and vegetables

  • We have another flour recipe of steak peasant with lard, made from pork leg - see here
  • Try the recipe of pork steak to the tray with wine, garlic and vegetables because you will not regret it! Here you can find more meat recipes pork: snails, steaks, stews, paprika, ciolan, escalope, etc.

How to make a perfect pork steak YES: 18 BYE: 43 MOZ Rank: 66

  • It is perhaps the most popular steak pork, especially due to the cracks of fat that runs through it, which it does steak much juicier
  • Cook over medium heat on the grill, oven or skillet
  • It's the weakest part from pork and …

Wild boar meat steak Food and beyond…

  • Steak from pulp pork wild boar
  • If you want to prepare something like this, buy more wild boar
  • Not at all, but only about 1.5 - 2 kg of pulp
  • So you don't have any surprises, & # 238before of to grab of cooking, you have of done two things
  • First: see that it does not contain Trichinella

Baked Pork Steak YES: 19 BYE: 49 MOZ Rank: 75

  • Service pork steak in the oven
  • out steak from the tray and let it rest for 20-30 of minutes before of serving, lightly covered
  • The vegetables can be mashed and turned into a delicious sauce, adding from fluid from degreased tray…

The simplest trick for a tender steak: the secret YES: 11 BYE: 50 MOZ Rank: 69

  • The secret of the freshest steak pork or of cattle does not have of- deal with the ingredients used or the utensils needed during the process of preparation
  • But there is one detail that helps us cook meat so we can enjoy it not only of a perfect taste, but also of

Baked pork stewed with garlic and rosemary YES: 15 BYE: 6 MOZ Rank: 30

  • Steak pork in the oven stewed with garlic and rosemary, classic recipe, simple and tasty
  • How come pork steak in the oven? Pulp, neck or chop

Pork Steak in the Oven I Recipe-Video YES: 15 BYE: 6 MOZ Rank: 31

Pork steak It sounds very simple in the oven, doesn't it? Well, that's right! What could be easier of made than a steak in the oven? Season c

Roast pork leg roast in the oven. Step by step recipe YES: 13 BYE: 43 MOZ Rank: 67

  • Let's move on to the recipe of pork steak, Nivalli brand: Ingredient: 1.6 kg pork leg (you can find it under the name of ham on 1 teaspoon salt
  • 1/2 teaspoon of ground black pepper
  • 4-5 tablespoons of oil and lard pork (depending of meat fat) a few leaves of

A healthy and tasty recipe: pork leg steak YES: 11 BYE: 50 MOZ Rank: 73

  • C & # 226nd steak it is ready, taken out and kept warm
  • sauce from drain pan of fat and bring to a boil with 2 tbsp of water and a v & # 226rf of knife of pepper
  • Mix a cup separately of sm & # 226nt & # 226nă cu un v & # 226rf of teaspoon of flour, add the sauce through a sieve and let it boil on the machine.

Stir-fried pork in the oven YES: 14 BYE: 38 MOZ Rank: 65

  • Steak suppressed pork in the oven
  • It's not the table of holiday to the Romans, without a steak
  • Steaks can be made of all kinds, from meat of bird, pig, beef, sheep or game
  • A Steak suppressed pork in the oven it will always be extreme of appreciated It can be done from pork leg cut thinner slices or larger pieces, with or without

Baked pork meat, simple, classic recipe YES: 14 BYE: 47 MOZ Rank: 75

  • Pork leg in the oven, simple, classic recipe
  • Pork leg in the oven, simple, classic recipe, o steak choked tender, juicy, aromatic, well seasoned
  • A recipe that never fails, with guaranteed success
  • When you say steak, you immediately think of the holiday, of something good, of a more special meal, next to it of Dear people.

Succulent Pork Steak (in the pan) YES: 13 BYE: 28 MOZ Rank: 56

  • chops pork if not cooked properly it has hard meat, but stewed in the pan it will be juicy and tasty
  • I used pork leg for this steak because that's what I had in…

PORK FRIPTURA for which I will praise you too YES: 15 BYE: 34 MOZ Rank: 65

  • Pork steak is always the best main course of m & # 226ncare
  • Among the most consumed recipes, pork steak in the oven, prepare extremely of fast, and the taste is really tasty
  • Today & # 238 we tell you a recipe the same of simple, but & # 238n we add an extra ingredient & # 238n: steak pork

Pan-fried Pork Steak

  • Pork steak in the pan is a simple, easy recipe of done, but very generous & # 238n results
  • from my point of view is one of the most appreciated and loved steaks from Romanian cuisine
  • Of course, every housewife has her recipe more or less influenced and of area from

192 simple recipes with Pork Pulp Craftlog Rom & # 226nia YES: 12 BYE: 31 MOZ Rank: 61

List of the best 192 recipes, inclusive Pork leg Stuffed with Garlic and Smoked Sausage, Pork leg with Mushrooms and Tomatoes in the Oven |, Pork leg with Baked Vegetables |, Steak simply From Pork Pulp in the Oven, Pulp pork Stuffed with Minced Meat and Cheese, Roll From Pork Pulp

Recipe Stewed pork steak YES: 13 BYE: 50 MOZ Rank: 82

  • Steak suppressed from meat pork and calf
  • The stewed steaks lose nothing from the flavor of fried or baked, are very soft, tasty

Pork steak with beer Laura Laurențiu

  • ingredients pork steak with beer: 1 piece of shoulder of pork of 1.5 kg., Cleaned of skin and fat of on the surface (there may be another piece, neck, pulp etc.) 1 bottle of 0.33 l

Recipe Grill pork on the grill YES: 13 BYE: 47 MOZ Rank: 81

  • I served steak with of new french fries and salad of baked peppers, but it also goes with natural potatoes, rice, vegetables and various other salads or pickles
  • Outside of pork pulp you can also use fillet muscles, neck or antricot with bone, they all come out the same of tasty …

Pork steaks

  • Ingredients and quantities: 1 pork leg, of about 1.5 kg, well cleaned
  • Eve's Tip: Serve steak with a gasket of saute of carrots, over which you added nuts

Pork steak with mushroom garnish YES: 16 BYE: 50 MOZ Rank: 89

  • MODE OF RECIPE PREPARATION Pork steak, with gasket of whole mushrooms in white sauce: The meat is washed, left to peel and then sliced ​​into thick slices. of 1.5 cm
  • Beat lightly with a hammer of meat, on both sides, and then seasoned with: salt, pepper and paprika of pepper

PORK FRIPTUR & # 206N CEAUN I Recipe + Video - Valerie's Food YES: 15 BYE: 32 MOZ Rank: 71

  • - back pork or the nape of the neck pork
  • 2 onions (large) or 3 onions (medium) about 350 gr
  • 1 twig - rosemary (optional) 100 ml
  • 2 tablespoons - oil of Sunflower.

Baked pork leg (with white wine) BărbatLaCratiță recipes

  • Pulp preparation pork.Put in a bowl two tablespoons (with tip, not grated) of lard, or teaspoon of paprika (can be seasoned pork leg and with hot paprika if we want one steak spicy), a teaspoon of thyme, a half of teaspoon of pepper (I recommend freshly ground pepper) and salt to taste
  • Then mix the lard with the spices until you get a homogeneous paste.

Baked pork meat Recipes:

Pork steak in the oven, a traditional recipe from meat pork very tasty, tender and juicy, suitable for festive meals of Christmas and New Year.Pork steak in the oven it goes very well with a garnish of baked potatoes and donuts in vinegar, pickles, pickled cauliflower and assorted pickles.

26 simple recipes for Steak Toppings YES: 12 BYE: 43 MOZ Rank: 82

List of the best 26 recipes, inclusive Pork steak in the Oven with Gasket of Green peas, Din Steak Chest of Chicken with Cheese and Garnish of Fruits - Roll, Pork steak with Gasket of Rice, Steak Din Meat pork Boiled in Wine with Garnish of Pan-fried potatoes, Steak of

Pork steak in garlic sauce, in the oven YES: 13 BYE: 50 MOZ Rank: 91

  • Pork steak in sos of garlic in the oven
  • A recipe of steak very fast, simple and safe of success at any meal, be it of holiday or for family
  • Meat pork it can be replaced with any favorite meat, it is also good for those…

Ham (pork pulp) in the oven

mail of Postolache Violeta on December 14, 2018 in meat recipes pork recipes of steaks recipes for christmas selgros recipes Comments: 1 His ham pork leg in the oven is one from Our favorite steaks at home, we actually grew up with it, times of how many times the pig is slaughtered after the next pig alms steak it was this.

Pork steak - Greek recipes

Pork steak to the pan 2016-04-22 19:05:33 A traditional Greek recipe that is made especially of Christmas and cold days of winter and is called & # 171 Gypsy & # 187.

Marinated goat steak

Cooking: 2 hours 30 minutes

Total time: 2 hours 40 minutes


For marinating

  • 100 & # 32 ml & # 32 vegetable oil & # 32 sunflower or olive oil
  • 1 & # 32 glass of red wine
  • 1 & # 32 glass of plain water
  • 4 & # 32 garlic cloves
  • 2 & # 32 teaspoons salt
  • 1 & # 32 teaspoon peppercorns
  • 1 & # 32 teaspoon paprika
  • 3 & # 32 teaspoons dried thyme
  • 1 & # 32 teaspoon cumin seeds
  • 3-4 & # 32 bay leaves

Preparation instructions

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!

Pork leg roll

1. The meat is washed, dried and cut so that it can be stuffed and rolled. Lightly beat the schnitzel hammer and season with salt and pepper on both sides. Leave to cool for half an hour.

2. Peel onions and carrots and boil in 1 liter of salted water. Keep the carrots and soup. The mushrooms are cleaned, washed and boiled for 10 minutes. Drain and finely chop, then fry in a pan with butter. Add the chopped garlic, salt, pepper and keep on the fire until all the water in the pan has evaporated. Allow to cool slightly and then mix with the finely chopped greens.

3. The mushroom composition is spread on a piece of seasoned meat. Then put the boiled carrots cut into quarters and the grated cheese. Roll and tie with thread. Put in a pan with oil and add a cup of soup and 100 ml of wine. Bake for 50 & # 8211 60 minutes in a well-heated oven, sprinkling occasionally with the sauce from the pan. Serve sliced, hot or cold.

Pork pulp roll

The meat is cut and beaten until it becomes like a stretched sheet about 1 cm thick. The meat that is cut into shapes is chopped for the filling.

Finely chop some of the peppers, ribs, grate some of the cheese and mix with the minced meat, egg, mushrooms, vegeta and pepper and mix well.

The meat from the ciolan, the remaining peppers, the remaining cheese, the gypsy muscle and the ham are cut into long and narrow strips.

Spread the piece of pulp on the work surface and spread on it 1/2 of the minced meat composition.

They are placed over the strips of peppers, ciolan, cheese, ham and gypsy muscles.

Spread the other 1/2 of the minced meat mixture on top.

Roll tightly and tie with kitchen thread.

Make a mixture of vegeta, pepper and oil and grease the roll well on all sides.

Grease a pan with oil and put the roll in it.

Sprinkle with pork spices, put water in the pan and put in the hot oven for about 2 hours.

Grease several times with the sauce from the pan.

Halfway through, turn the wine on the other side and put it in the oven.

Towards the end, return to the initial position and leave in the oven until nicely browned.

Take it out of the oven and let it rest for 10 minutes, after which it is good to serve.

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.


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 chopped garlic 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 spice 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

Pork stew with beer

  • about 800 g of pork leg
  • an onion
  • half bell pepper
  • a quarter of celery
  • 300 ml drink
  • a large spoonful of lard
  • 2 teaspoons of paprika
  • a piece of bacon (if the pulp is not greasy)
  • a piece of sausage
  • green parsley
  • salt
  • pepper

Finely chop the onion and fry in lard. When it becomes glassy, ​​add the paprika, leave it for a few more seconds, then add the pepper and celery, finely chopped.

After they have hardened a little, add the meat, cut into cubes. Leave it for about 10 minutes, then add the beer and cover, letting it boil for about 15 minutes.

Then I put the bacon, cut into cubes and the sausage, cut into slices, I left it to boil for another 30 minutes.

Video: Gebratene Schweinefleischscheiben (August 2022).