Step 1: Prepare the oven and meat.
This amazing dish will not leave indifferent all meat-eaters and lovers of baked vegetables. So, first turn on and preheat the oven up to 220 degrees Celsius. Next, take four fresh steaks and rinse them thoroughly under streams of cold running water. Then we dry the meat with paper kitchen towels, put it on a large flat dish, season to taste with salt, as well as black pepper and leave it in this form for 10–15 minutes to soak in the aroma of spices.Step 2: Prepare vegetable mixture.
Next, using a sharp kitchen knife, peel all the vegetables indicated in the recipe. We wash them, dry them, send them one by one to a cutting board and chop them. The shape of the cut is not critical, but it is desirable that the size of the pieces does not exceed 2–2.5 centimeters. For example, potatoes and carrots can be chopped into cubes, and onions into thin rings, half rings or quarters. Then we transfer these prepared ingredients into a deep bowl, pour over with tomato paste or ketchup and lightly sprinkle with salt and black pepper, not forgetting that these spices have already been used, so there is no need to be zealous with them! Stir the vegetables until smooth and proceed to the next step.
Step 3: prepare the ingredients for baking.
We spread a piece of food foil on a cutting board, folded in two or three layers, with an approximate length of 30 by 30 centimeters and grease it with a small amount of vegetable oil, that's enough 1-1.5 tablespoons fat. Then spread in the middle of the aluminum square in one layer 1/4 of the total mass of vegetables. On top of them we spread the pork steak on the bone and connect the ends of the foil so that we get a tight sealed pocket without gaps. In the same way, we form three more servings.
Step 4: bring the dish to full readiness.
Then we shift the bags with the still raw dish onto a non-stick baking sheet with the seam up and put it in the oven on the middle rack. Bake the meat on the bone for 40 minutes without opening, and then check its readiness. This is done very simply, carefully unfold one of the aluminum bundles and insert the tip of a kitchen knife into the pork flesh. If an ichor has come out of the cut - a pale reddish liquid, leave the steaks in the oven for another 7-12 minutes.
Is there clear juice? Hooray! We put kitchen gloves on our hands, rearrange the baking sheet on a cutting board, previously placed on the countertop and let the food cool slightly. After that, using a kitchen spatula, we distribute aluminum envelopes on plates, carefully unfold each one so that you can see the appetizing meat, as well as fragrant vegetables, and serve for lunch or dinner.
Step 5: serve pork on the bone in foil.
Pork on the bone in foil is served with lunch or breakfast, piping hot, as a second main course. Each portion of meat and vegetables is served on a separate plate directly in foil, along with fresh bread, which is very convenient to soak the fragrant gravy that has accumulated at the bottom of the aluminum bag. Also, this dish can be supplemented with salad, fresh vegetable cuts, marinades or pickles. Enjoy a simple and hearty meal!
Enjoy your meal!
If desired, pork steaks can be seasoned not only with black pepper and salt, but also sprinkled with soy sauce, it will give them a richer flavor and its specific, but very pleasant aftertaste;
The set of spices is not critical, use any that are suitable for meat dishes cooked in the oven or on the grill, for example, herbs, chili, curry, rosemary, savory, sage or others;
Some hostesses cook pork and turkey chops in the same way;
Green peas, sweet peppers and a few hard tomatoes, such as cream, can be added to the vegetables indicated in the recipe.
Step 1: prepare pork meat.
First, the most basic rule for pork steak: the meat must be fresh or chilled. Therefore, it is better to buy it in specialized stores or from trusted sellers. But, if it turns out that you have no choice, you can use frozen meat. But you need to defrost it not at room temperature, as everyone is used to, but by transferring it from the freezer to the refrigerator. Check back after a while. You may need to pat the pork pieces with disposable paper towels.Secondly, meat on the bone does not need to be salted until fully cooked. Otherwise, you can immediately say goodbye to a lot of juice.
So, after defrosting the pork, rinse it with cool water, dry it with paper towels and, spreading it on a cutting board, let it warm up for 1-2 hours.
Step 2: Fry the pork on the bone.
Heat the pan until the splashes of water turn into running, squirting balls on it. Pepper the pieces of pork on the bone on one side and put them in the pan with spices down, and sprinkle with seasonings again on top, but not with salt.
Roast the pork for couple of minutes. You will see that the bottom and half of the meat has turned brown. This is a sure sign that it's time to flip the steak. Carefully prying it with a spatula, you will make sure that the pieces themselves easily lag behind the bottom of the pan. Keep frying some more 4-5 minutes.
Turn over the pieces of pork that have become uniform brown, cover with a lid, reduce the heat almost to the very minimum. Keep cooking some more 5 minutes. Then open the lid, put the pork on the other side again, cover the pan and simmer some more 2-3 minutes. When you open the lid, you will find that the pinkish juice has changed to clear. But that's not all.
At the end, heat the plate by pouring boiling water over it, and then wiping it dry. Put the hot pieces of pork in a warm plate, cover them with foil, fastening tightly around the edges and keep the meat in this form for another 10-15 minutes. Then lift the foil, salt the pieces and, inhaling the appetizing aroma of fried meat, serve the pork to the table.
Step 3: Serve the pork on the bone.
Serve pork on the bone with tomato sauce or fresh vegetables, fried potatoes, and it is also good with pickled cabbage and onions.
I honestly admit that I didn’t come up with this recipe, I just begged it from a good friend, and after trying the meat cooked according to all the instructions described above, you will understand why I did it.
Enjoy your meal!
In order to make the pork meat a little more tender, you can beat it with a hammer, but, as practice shows, this is not always necessary at all.
If you are not sure about the quality of the meat and are afraid that it will come out oaky or completely tasteless, you can try to save the day by marinating pork in lemon juice for 30 minutes.
Do not buy repeatedly thawed and frozen meat, as it will definitely not come out tasty or juicy.
To make the steak juicy and tasty, choose a quality product. The meat should be a pleasant pinkish color, marbled, that is, with thin layers of fat that will melt during heat treatment and give the steak juiciness. It is ideal to take pork on the ribs for cooking, a thick edge - this part of the carcass is non-lean and at the same time especially tender, without ligaments and tendons. In addition, a piece on the bone is best suited for long-term cooking, its taste is more intense. The meat is perfectly fried and comes to readiness in the oven, retains all the juices inside.
I will not marinate pork. As befits a good steak, I will cook it with salt and olive oil to keep it clean. But for serving, I suggest using maitre d' sauce - based on butter, with herbs, garlic and lemon juice. The sauce perfectly complements the taste of meat, I recommend!
Total prep time: 30 minutes / Yield: 2 servings
Ingredients
- pork on the rib 2 pieces (700 g)
- olive oil 0.5 tbsp. l.
- salt 2 slivers.
- a mixture of ground peppers 2 chips.
- garlic 2 teeth
Ingredients for maitre d' sauce
- butter 100 g
- parsley 0.5 bunch.
- lemon juice 1 tbsp. l.
- salt 2 slivers.
How to cook pork steak in the oven
I turn on the oven to heat up. I cut the pork along the bone into large portioned pieces - a thickness of about 4 centimeters. It is very important to make the cuts even so that the meat is evenly in contact with the pan when frying. If there is fat on the piece, it does not need to be cut off, this will provide additional juiciness to the steak. If desired, you can clean the bone so that neither meat nor fatty fibers remain on it. And one more important point: pork must be at room temperature! Therefore, do not forget to remove the meat from the refrigerator in advance so that it warms up, otherwise the frying and roasting will not occur evenly.
I sprinkle each piece on top with salt, a mixture of ground peppers and grease with olive oil. It is not necessary to rub, it is enough to gently distribute with a brush or hands over the entire surface. I add a little salt, as it is able to draw the juices out of the meat. It is better to add salt to a fully cooked steak.
I heat up the frying pan. Thick-walled cookware is best, in particular a grill pan, which provides uniform heating and maintains the same temperature over the entire surface. On a dry (!) Frying pan I spread the pieces of meat at some distance from each other.
Fry over high heat for 6 minutes on each side, without a lid. No need to press the meat to the bottom and look under the bottom every minute to see if it burns! After exactly 6 minutes, I carefully turn the pieces over to the other side - I use tongs or wooden spatulas, but not a fork, as it can pierce the fibers and valuable meat juices will flow out.
I leave the fried pieces in the pan, disconnect the handle (if there is no such dish, transfer it to any heat-resistant form). I also add a couple of cloves of garlic, crushed with the flat side of the knife. I send the meat to a preheated oven. I bake at 180 degrees for exactly 15 minutes - this time is enough for the pork to reach its condition and not dry out.
Ready steaks are taken out of the oven. While hot, sprinkle them with a mixture of ground peppers and salt (1-2 more pinches each). It is impossible to serve the dish immediately to the table. I always tightly cover the form with foil and leave it in this form at room temperature for 7-10 minutes so that the meat “rests” and the juices inside each piece are evenly distributed.
In advance or in parallel, while the meat is fried, I prepare the headwaiter sauce for it. To do this, I combine butter (softened at room temperature), lemon juice, salt and finely chopped parsley. I mix everything, spread it on cling film and wrap it in the form of a “sweetie”. I freeze. The result is a fragrant sauce, a piece of which I put on top of a hot steak - it melts and soaks the meat with its aroma, it turns out very tasty and juicy. 10-12 grams of sauce is enough for one serving, the remaining stock can be stored in the freezer for 2 weeks until the next time you want to cook a steak.
Appetizing, with a beautiful crust, soft and tender pork steak in the oven is ready.
Inside is very juicy, completely fried. It can be served as a separate dish or supplemented with a side dish, fresh or baked vegetables, herbs. Enjoy your meal!
Real gourmets know that the most delicious bone-in meat!
From ribs, shank, entrecote, you can cook a variety of dishes. They are baked, fried, stewed on the stove or in the oven, there are a lot of interesting recipes for the slow cooker.
There are many options, but all dishes are united by an unusual aroma, which simply does not happen without a bone.
Pork on the bone - general principles of cooking
Pork on the bone is cooked either in a large piece, usually within 2 kg, or ribs and other small parts are used. In the second case, vegetables, mushrooms, cereals are usually added to dishes. If the piece is large, for example, a shank, then it can be marinated in advance, smeared with sauce, a sleeve, foil are used for cooking in the oven, otherwise the meat will turn out dry or it will not bake.
Cooking time of meat directly depends on the size of the piece, as well as its quality. You should not use old pork from an adult animal for baking, it is better to stew it on the stove or in a slow cooker. If the pig was young, the meat is good, the pieces are small, then it is cooked quickly in any way, it turns out tender and juicy.
Pork on the bone: a recipe with potatoes in the oven
There are many ways to cook pork on the bone, but the easiest way is to bake it in the oven. This is where foil is used. The larger the piece of meat, the longer the dish will cook. Here a piece up to a kilogram is used.
800 g of meat with bones;
700 g potatoes;
0.5 heads of garlic;
Seasonings, dry herbs;
A spoonful of mustard;
1. Rinse the piece with the bone. Make punctures on the pulp with a sharp knife, where possible, put the peeled garlic cloves inside. If they are large, then it is better to cut them.
2. Salt the mustard, add any seasonings for meat or just pepper to it, mix thoroughly and grate the piece along with the bone. You can immediately transfer it en foil, let it marinate for now.
3. Peel potatoes, cut large tubers in half, use small ones whole. Thoroughly wash the vegetable, throw it into a bowl.
4. Add salt, pepper and spread the mayonnaise. Mix the potatoes in a bowl so that all the tubers are covered with sauce.
5. Now wrap the pork around with potatoes.
6. We pack everything in foil, send it to the oven for 1.5 hours, temperature 190,
7. As soon as the time is up, you can cut the foil on top, bend it slightly, let the meat and potatoes brown to a delicious crust.
Pork on the bone in beer
Amazing meat recipe. For such pork on the bone, you can use any piece and even a knuckle, but in this case you will have to adjust the cooking time yourself. Additionally, a mixture of spices for meat is used, but you can limit yourself to only pepper.
1 kg pork with bone;
1 glass of beer;
1 head of onion;
Garlic, seasonings for meat.
1. We choose the form in which we will bake the meat, it is desirable that it is not very large and fits in size. Lubricate the bottom with a few drops of oil.
2. Cut the onion into large pieces, put it on the bottom of the greased form. It is needed so that the piece does not burn, does not stick.
3. We stuff a piece of meat with garlic, as far as possible, we are not very zealous.
4. We take dry seasonings for meat, mix with salt and rub the whole piece, paying special attention to the recesses.
5. We shift the meat to the onion. Gently pour the beer on the side, trying not to blur the layers of spices.
6. We stretch a piece of foil on the form, send a piece of pork to the oven.
7. Cook for 70 minutes at 180 degrees. Then we pierce the meat with a knife in the thickest part, if it is soft, then we add the temperature to 240 and keep the dish for another 15 minutes, but now there is no need to cover it.
Pork on the bone: a recipe for a dish in pots
Another recipe for pork on the bone, for which it is better to use ribs. They fit perfectly in a pot, are juicy and tender.
700 g of ribs;
4 bell peppers;
10 carrots;
3 onions;
3 tomatoes;
0.5 bunch of parsley;
1 spoon of oil;
1 spoon of walnuts.
1. Peel the pepper, cut into strips, throw into a bowl. Cut the onion and carrot into the same strips, add to the pepper. We cut the tomatoes arbitrarily, add to the rest of the vegetables.
2. Chop the parsley and nuts, pour into the prepared salad. Season with spices, pour oil, stir.
3. We wash the ribs, cut them so that they easily pass into pots, salt.
4. We put pork on the bones in pots, pour plenty of vegetables. We are trying to fill the voids.
5. Cover the pots. Water or sauces do not need to be added to them; the juice released from the vegetables during languishing will be enough.
6. Such pots are prepared for 1 hour and 20 minutes, the temperature in the oven is 180 degrees. Then you need to turn off the oven, and let the dish stand for another 15 minutes. You can throw a clove of garlic under the lid of each pot or add a small piece of cheese.
Pork on the bone with mushrooms (ribs)
Recipe for a delicious dish of pork on the bone and champignons. It is desirable that the mushrooms are the same size.
700 g of ribs;
500 g of small champignons;
2 spoons of olive oil;;
200 g sour cream;
130 g of cheese;
4 cloves of garlic;
30 ml soy sauce.
1. We wash the mushrooms, put them on napkins to dry.
2. The same with the ribs. Cut, then wipe.
3. We combine everything together, sprinkle with salt, pepper, add a couple of tablespoons of olive oil and mix.
4. We shift the mushrooms with pork into a mold, send it to the oven. Cooking at 200 degrees for 30 minutes.
5. During this time, you need to mix sour cream with soy sauce, add chopped garlic.
6. We take out the form, grease everything with sour cream, re-send it to the oven, now we cook for another 20 minutes.
7. We take out the form with mushrooms and pork for the last time, fill it with cheese, send it to bake until golden brown for another 15-20 minutes and you're done!
Pork on the bone: homemade roast recipe
A simple pork tenderloin recipe. Spare ribs are best, but other small pieces will work as well.
0.7 kg of meat;
0.8 kg of potatoes;
A little oil;
Various spices;
2 onions;
1 spoon of paste.
1. Cut the meat into portions. Pour a little oil into the cauldron, heat it up properly, start the meat and fry over high heat until golden brown.
2. Peel the potatoes, cut into large pieces. Chop the rest of the vegetables into strips.
3. First add onions and carrots to the fried meat, fry, then put a spoonful of tomato. Warm up together.
4. We fall asleep potatoes and pour in a couple of glasses of boiling water. At this stage, salt, pepper, put any mixture of spices to your taste.
5. We cover the cauldron, quickly bring the dish to a boil, then reduce the heat to the very minimum and simmer for about 40 minutes. You don't need to mix.
6. At the very end, we launch laurel, greens, if desired, you can add fresh or dry garlic to the roast.
Braised pork on the bone: a recipe for a slow cooker
Recipe for pork on the bone, cooked in a slow cooker. One large piece of meat is used, but you can also cook ribs or other pieces, it will take less time.
1 kg of pork;
2 tsp seasonings for meat;
1 spoon of oil;
80 ml of water.
1. Pour a spoonful of oil into a multicooker cup.
2. Rub a piece of meat with a mixture of spices, if they do not contain salt, then add. Transfer to a mixing bowl.
3. Put one bay leaf on top of the meat. No more needed, otherwise the flavor will be too rich.
4. Pour prescription water into the bowl. But you can also use beer, with which pork goes well.
5. Close the multicooker.
6. We set the stewing program for the piece with the bone, we cook the dish for exactly two hours.
7. Check the meat. If suddenly it is not soft and tender enough, then time can be added.
Pork on the bone with vegetables
Another recipe for pork on the bone in a cauldron. It is advisable to use small pieces that will be well fried and will not require additional stewing. The ribs fit perfectly.
0.5 kg of pork;
2 eggplants;
0.5 kg of potatoes;
1 carrot;
3 tomatoes;
2 cloves of garlic;
0.5 bunch of parsley;
1 bell pepper;
Salt, oil, various seasonings.
1. If the pieces are large, then they need to be chopped. Then put in a preheated cauldron, fry over high heat until brown.
2. While the pork is cooking, chop the onion and carrot. Pour over the fried meat, cook for a few minutes together.
3. Cut the eggplant into cubes, pour cold water over it, rinse and squeeze. We shift to a heated frying pan with oil, fry over high heat until a light crust.
4. Cut potatoes, add to meat. Now everything needs to be slightly salted, sprinkled with spices.
5. Put the chopped zucchini on the potatoes. If it is not very young and the skin is thick, it is better to cut it off.
6. Bulgarian pepper is laid out on top of the zucchini. Let's salt everything a little.
7. Now fried eggplant, salt and pepper.
8. Sliced tomatoes complete the dish. From the edge, carefully pour 0.5 cups of water, but more is possible. We close the cauldron.
9. Stew for 45-50 minutes. At the end, stir, add herbs, garlic.
If a piece of pork will be baked without cover, the bone must be wrapped in foil so that it does not burn.
If the meat is almost ready, but does not want to be beautifully browned, it can be greased with a mixture of honey and soy sauce, then turn up the temperature and hold in the oven for another 10-15 minutes.
Onions are an ideal addition to meats, especially those marinated in vinegar. You can put it under the piece as a pillow and not worry that the pork will burn.
Pork is the most versatile and popular meat in Russia. And the most requested. About how to cook pork and what is the best cooking method, we asked Yuri Kudryavtsev, chef at Goodman restaurants. He considers fried chops to be the perfect pork dish. And best of all on the bone.
Frying is the safest way to cook pork. No need to hurry, no need to twitch. You just need to fry the meat and bring it to readiness in the oven. No need to turn on the gas to the maximum, throw the meat into the pan and leave, so that when you return, eat the sole and complain: what a bad pork I bought. And this is not bad pork, it just needs to be cooked properly.
What meat to take
It is good to fry the neck, it is covered in fatty veins, it will turn out soft and tender, this is what many people really appreciate in pork. You can make medallions from carbonate, the dorsal part, cut from the costal bones. But the best chops are obtained from the loin on the rib bone. Such chops are thickly sliced, the width of the bone. And in the process of frying, this bone gives the meat an extraordinary flavor, and the fact that the piece is thick enough ensures that the chops will turn out juicy.
Often, tenderloin is also fried, but here it’s not for everyone, it’s a bit dry.
Beat off?
It depends on your taste. Do you want juicy meat? Then you don't have to hit back. If you like thinner and softer, cut the chops thinner and beat.
How to fry?
Correctly prepare chops as follows: fry on each side until golden brown. And bring to readiness in the oven at 195 degrees. In the oven, the girth of heat is greater, and along the bone, the meat will also be fried well there. If the piece is not too fat, then you can cover it with foil on top so as not to lose juiciness.
In a frying pan, the chop will dry out, and there is still a danger that it will not be fried near the bone. Therefore, a puncture or incision is always made near the bone. But more juicy - in the oven.
How much to fry?
Pork requires only a full roast. No blood. But you need to keep the juiciness. Therefore, you need to bake chops in the oven for 5-8 minutes.
Oil
It is better to save on oil when frying meat. Because fried oil is the most harmful thing in chops. It's a good idea to keep a corrugated steak pan at home and fry meat on it. It is best to rub the pork with oil so that it is absorbed into the meat and the chop is slightly oily. And you just need to wipe the pan with oil. If you pour it, you get a puddle that will start to burn and release carcinogens. This will happen already at 230 degrees. Yes, and you need to fry in vegetable refined oil.
Salo
The fat that is located on the loin is a low-melting fat. No need to cut it and fry on it. With any heating, such fat quickly melts and burns quickly. No, they used to eat it, my grandmother told me that they cut fat from pork, drowned it, then dipped bread in such lard. But now it's somehow difficult for me to imagine that someone would do this. Nobody.
Although the fat that is on the meat is far from being as harmful as they say about it. Cunning
Breading
Understand that all breading is a way to keep the juice inside the meat. If we are already breading, then it is better to do it not just with flour. And to make something like a schnitzel: roll the meat in flour, dip in an egg-lezon, then in breadcrumbs. Fry in oil and serve with a slice of lemon, or sprinkle with lemon juice (it removes the unpleasant smell of fried oil). But it will be a completely different taste and a different dish.
You just need to eat the chop right away. It can not be left, it will release juices, when heated, it will be dry, like cotton wool. And breaded meat retains juice better. It can then be reheated and it will be edible.
Good meat is better to fry without any breading and without tricks. If the meat is not too successful, we begin to bread it, marinate it, and so on. Cunning
And finally, if you need lunch for three days, then it is better to bake meat here. For example, take carbonate, bake, and then cut off pieces from it and reheat. It's just that the finer the meat is cut, the more juice it loses, and in a large piece it is easier to maintain juiciness.
How to cook dry meat
Loin, neck are suitable for frying. All other parts need to be prepared differently. They will not be as juicy and soft. And it will take longer to cook them than chops. The leg must be stewed before baking, and still it is a little dry, the fibers are fat-free, the leg is the leg. Therefore, I languish it in kvass with a drop of honey. Then it becomes soft. The ribs must be boiled before baking, and then stewed in the sauce. In general, all dry lean meat is best stewed in sauce.
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