After washing the pieces of meat well and drying them with a paper towel, I cut it nicely on the side with the mouse, then I rubbed it well with coarse salt, curry and ground ginger and left it so stay about 2 hours.
After considering that the pork breast was well penetrated by the spices, I put it in a very hot pan, in which I put just a drop of oil (it had enough fat to leave and no more was needed. ), and I fried it nicely on all sides until it caught a beautiful and crispy crust.
I cut the vegetables into large cubes and put them in a tray, I put only a little salt on them, I also put the beautifully colored pork breast among the vegetables, I covered the tray with an aluminum foil and I gave it for 1 hour in the oven, where the meat has penetrated well and the vegetables have softened a little.
A delicious Sunday lunch!
Baked pork breast
The pork breast is notched on the side with the mice, so as to obtain small squares.
and thyme and rub very well to penetrate the spices and between cuts.
Add the crushed garlic and hot pepper flakes and spread by hand over the entire surface.
Season the part without the mice in a similar way.
Cut the carrot into rounds and place it on the bottom of the tray in which the dish will be baked.
Cut the onion into scales and add to the carrot.
Press the garlic and place it in the pan with the other vegetables.
Put the pork breast on the vegetable bed, with the side with the mice facing up. Put in the preheated oven at 180 degrees for 1 hour.
After this time, remove the tray from the oven, sprinkle the pork breast with dry white wine and raise the temperature to 200 degrees, leaving in the oven for 1 hour.
Remove the vegetables from the pan (vegetables to be prepared as a sauce)
and continue baking for another hour, during which time it browns nicely.
Pork breast and lots of vegetables
Pork breast (800 g), partly with bone, partly with skin (although it can be deboned, it can also be without skin), seasoned with salt, pepper, crushed coriander, a little crushed enibahar and it, sprinkled with a little soy sauce , placed in a cast iron pot and covered with carrots (200 g), two large onions cut into quarters, a small diced celery, two cloves of garlic, 400 grams of mashed tomatoes, a handful of parsley leaves and a cup of bone broth or warm water. Is there anything complicated so far? I hope not. Put the lid on the cast iron pot and set the fire under it at medium. What is complicated, they seem complicated, is the fresh chives, more precisely, its cleaning. If you leave it in hot water for an hour or maybe two, it cleans very easily. Why would you bother with him? Because it's tasty, because it looks good and because it's a good exercise. Once you have cleaned it, put it in a pan with a tablespoon of oil, over low heat, and keep it there for 25 minutes. Make sure it doesn't burn, otherwise it's no trouble. When it has browned and softened slightly, sprinkle a little salt on it and put out the fire.
As long as you have the chives on the fire, heat the oven to 180 degrees Celsius, you will need it. The pork breast in the coconut is already done when you're done with the chives (a quarter of an hour to clean it plus 25 minutes on the fire). Put it in a pan, no vegetables, no sauce. Put it in the oven with the tray and raise the temperature to 200 degrees. Roast the meat for five minutes on each side. The vegetables and the sauce in which the pork was put are transformed into a dense brown sauce, with the help of a blender. Sift it to make it really fine.
Make a puree of mashed potatoes and a puree of peaches (2 ripe peaches, a tablespoon of olive oil, a teaspoon of lemon juice, a little salt). Put them on the plate and you're ready. To be healthy.
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Pork breast is too greasy for my taste. I would do this with another pork, leg or muscle. Go?
How cold I am today and how good the pictures look, I felt like a pig. Moreover, I am now curious what the peach puree tastes like.
Necessary ingredients beans with olives and pork breast
- 500 gr dried or canned beans
- 200 gr black olives, rounds, pitted
- 1 slice of pork breast & # 8211 approx. 200 gr
- 2 carrots
- 2 onions
- 1 well cooked tomato
- 4-5 cloves of garlic
- 1 hot pepper & # 8211 optional
- salt, pepper, paprika
- olive oil
Let the beans in the evening or at least 2-3 hours (depending on how dry it is), in cold water, soak them. We boil it and after the first boils we change its water. Boil the beans well in the second water until it can be easily passed. When the beans are almost cooked, add the two carrots to the boil. Season the boiled beans and season with crushed garlic, pepper, paprika (or paprika flakes) and salt and strain it. I prefer a slightly more rustic paste, that is, not very fine, which is why I don't use the robot but I use the phone. Mix well with the whisk and add 3 tablespoons of olive oil to increase its creaminess and enhance its taste. When ready, add the round black olives and mix. We keep some olives for garnish. Finally we taste and season with salt.
Heat a frying pan with a tablespoon of oil and fry the diced pork pipette. Season the meat with salt and pepper. After the meat is fried and well browned, take it out on a plate.
Peel a squash, grate it and chop it finely. In the pan in which I fried the pork breast, saute the onion. Add the peeled and diced tomatoes and a teaspoon of grated paprika. We can use instead of tomato, broth or tomato paste. Add a pinch of salt and sauté until the onion is well softened and the juice left by the tomato decreases.
When serving, add 2-3 tablespoons of sweet onion sauce to each portion of olive beans. We accompany each portion with red and crispy pork breast. Garnish with olives and possibly with hot or less hot pepper slices, as preferred.
PIG BREAST WITH CRISPY MICE
If you like pork chest with crispy mice (expanded), then this post is the one you are looking for. I will show you below how easy it is to get the crunchy mouse, in a delicious recipe for pork breast steak, especially suitable for the cold season.
Pork breast with mice it is very easy to prepare and it is very tasty. But, it needs a long cooking time, at low temperature.
Although it is a piece with a lot of fat, it melts after baking, and the meat becomes juicy, with crispy mice. Fat helps to soften meat and plays an important role in this recipe.
This one Pork breast steak with crispy mice it is very easy to prepare. Anyone can prepare the recipe with minimal effort. You can amaze your friends with this recipe. If you want to see how I prepared homemade pork breast kaizer I invite you to read the recipe from this link.
All my recipes for steaks and rolls for Christmas can be found in this post.
If you are wondering & # 8220how to cook crispy pork breast with mice& # 8220; I'll show you how easy this can be.
First of all, I must mention that I chose a piece of boneless pork breast, with generous layers of meat, but also with consistent fat under the mice.
I cut the cleaned mouse with a very sharp knife, without cutting the meat. If you do not have a very good knife, then use a cutter.
This will help you cut the steak well at the end.
I sprinkled salt and pepper on mice and meat, poured oil and rubbed the meat well, then put the piece of pork breast in a bag and left it in the fridge overnight. I took out the meat at least an hour before putting it in the oven, so that it reaches room temperature. I wiped the mouse very well with a paper towel before cooking it, trying to take any traces of salt off it.
There are recipes in which the meat is put in water, up to the level of the mouse and left to boil for 10 minutes, following which the pork breast is left to cool again for at least 12 hours and then dressed in foil, with the exception of the mouse and fried in the appliance. hot air (airfryer). I admit, it's the recipe I like the most, but not everyone has such a device, so my suggestion is that the piece of pork breast be cooked very slowly for a long time, with the mouse on top, without it needs to be immersed in liquid. When the meat is cooked, take it out of the pan and cook only the grilled mouse. It's amazing how it starts sizzling, making blisters and becoming crispy. I opened the oven door and watched this stage for a minute. It's just fascinating!
Now I leave the list of ingredients and how to prepare pork breast with crispy mice and I invite you to try this tasty recipe:
I cut the mouse without cutting the meat, then sprinkled salt and pepper. I poured oil, rubbed the meat and the mouse well and put them in a bag for 8 hours, in the fridge.
In the morning I took the pork breast out of the fridge, left it for about 90 minutes, wiped the salt from the mice a few times with a towel, then put it in a tray on the bottom of which I poured white wine and oil. & # 8211 the liquid was about 6 mm high. I put the tray in the preheated oven at 150 ° C (on ventilation) and baked the pork breast for about 3 hours. I checked from time to time if I still had liquid in the tray. It didn't evaporate much, so I didn't run out of liquid and the steak didn't stick. As you can see in the picture below, the meat decreased a little in volume, and the mouse had a beautiful color after 2 hours and 45 minutes.
I moved the meat on the oven grill, I put a tray under the steak from which the fat will drain, and I continued to cook moving on the heat function only from above, at 230 degrees for 15-20 minutes, until all the mouse was expanded and crispy. I had to turn the piece of meat out of the oven twice so that this could be done evenly.
I took the crispy pork breast with mice out of the oven and let it cool for 10 minutes, then I cut it with a bread knife. The mouse is crispy, but can be easily cut with a knife.
As a garnish I had potatoes, salad and mustard sauce with berries, horseradish and sour cream.
If you want to try other simple and tasty recipes prepared by me, I invite you to try the recipes on the channel YouTube.
Preparation time: 10 min
Cooking time: 2 hours
Total time: 2 hours 10 min
1 piece of pork breast of approximately 1 kg
1/4 teaspoon ground pepper
1 teaspoon dried thyme
1 tablespoon paprika
The first time we grate the garlic on a very fine grater. Then with the obtained garlic we will grease the meat very well on all sides. Sprinkle salt, pepper and paprika on both sides of the meat.
After we have prepared the meat, we wrap it in a baking paper and place it in an oven tray. Now, for a stronger effect, we can leave it in the fridge for 24 hours, but it can be cooked immediately.
We will cook the meat on low heat, in the electric oven at 90 degrees, baking up and down with ventilation. If you have a gas oven, turn the heat to low.
Bake the meat for about 1 hour and 30 minutes in baking paper, then remove it from the paper and bake for another 30 minutes.
When it is ready, take it out of the oven and let it cool for 5-10 minutes, after which we can slice it and serve it with mashed potatoes, french fries or other favorite garnish. The meat can be kept cold and eaten as a sausage or appetizer.
Baked pork breast
A delicious recipe for baked pork breast from: fennel seeds, black peppercorns, thyme, garlic, olive oil, pork breast and lemon.
- 2 tablespoons fennel seeds
- 1 tablespoon black peppercorns
- 1 small bunch of thyme (leaves only)
- 3 cloves of garlic
- 3 tablespoons olive oil
- 1.5-2kg pork breast, boneless
- 2 lemons
Method of preparation:
In an oil-free skillet, fry the fennel seeds and peppercorns for 2 minutes. Together with a little sea salt, garlic and thyme are beaten in a mortar until a paste is formed.
Combine with two tablespoons of olive oil, then, with the mixture obtained, rub all the pork. Cover and refrigerate to marinate for a few hours or even until the next day.
When ready to cook, rub the skin with salt and a tablespoon of olive oil. Place on a grill, placed in a pan, and place in the preheated oven at 200 ° C / gas 6 for 30 minutes. Then squeeze the lemons over the skin and lower the heat to 180 ° C / gas
Bake for 2 hours. Finally, turn on the heat again, at 220 ° C / gas 7 for the last 30 minutes, until the outside becomes crispy.
The meat should be left to rest for 20 minutes. Cut into pieces or slices and serve with sauerkraut.
Baked pork breast
Baked pork breast
I present to you again a recipe picked up from the internet and adapted to my needs. First of all, the quantities are "stupid" as some would say, but when you cook for thirteen people, it's a bit difficult with the approximate.
For starters we need pork breast, I calculated about 300 - 350 for each person plus some reserve for what they want and the second portion so that's how we got to 5kg of pork breast. I recommend the breast, which has less fat because the meat is quite fat, but if you don't have a choice, remove the excess fat and keep it in the freezer for sarmale, grilled or dog food.
The meat is bought the day before because we have to tenderize it well before cooking it and for this we use the next stain.
In a large bowl pour 1l of tomato juice as concentrated as possible but still liquid then add: 4-5 tablespoons of honey, 3-4 tablespoons of classic mustard (go and dijon but in this stain will boil the meat then so you have to take into account the sharpness of the mustard), a hat of crushed garlic, two finely chopped onions, 5-6 tablespoons of olive oil, a tablespoon of paprika, a bunch of thyme and finely chopped sage leaves (for preferably green but I used the dry market version), 250 ml beer (no matter which) and at the end salt and pepper to taste.
Mix the above ingredients well until you get a paste that is viscous enough so that we can grease the meat with it but it is somewhat liquid.
Let the stool calm down while cutting the meat parallel to the bones so that each piece has two ribs and a width of about three fingers. Here the length does not matter.
The pieces thus cut are greased with the previously prepared stain and placed as compact as possible in a container that complies with the following: all the meat and the stain must fit in it, be able to be covered and fit in the refrigerator.
After we have finished placing the meat, we pour the rest of the steak over the meat, cover the container and put it in the fridge for at least 24 hours before it is cooked.
Now we can relax with a beer. I will enjoy the beer in this unique mug received as a gift from my wife.
I know, no connection to the recipe but I had to brag somehow.
About 2-3 hours before you set out to attack the liver of the guests, take the meat out of the fridge and light the fire in the oven to maximum capacity, mix the meat with the stain a little and then place the meat in the cooking container (I used a glazed clay pot) but this time not so compact to allow the sauce to slip through the meat.
After the oven has warmed up, reduce the heat by half and put the meat in the oven with the dish covered.
From now on, everything depends on your preferences. The meat is ready when it comes off the bone slightly (2-3 hours on medium heat) and tightens visibly revealing the bones.
! Check in about 30 minutes for what is happening in the oven.
If you want more sauce, leave the meat covered until almost the end, when the meat is ready and if you want drier meat, remove the lid faster and let the sauce drop.
As a side dish, I recommend mashed or peasant potatoes, beaten beans, polenta or pickles and to drink a STOUT beer before a meal and then lager or weisse.