The pork is cut into pieces as for the snails (see in the picture) and beat well with a feather and flatten. Grease with butter and season with chili, oregano, thyme and salt. Put the pieces in a bowl, cover with cling film and refrigerate until the filling is done.
At the filling:
Finely chop the onions and heat them in hot oil. Pour over the onions the carrot and celery given on the small grater. Then put the donut paste and the diced tomato. Add well-washed rice, a cup of warm water, salt and chili. Leave the filling on medium heat until it absorbs water. The rice will not be cooked yet.
Remove the filling from the heat and let it cool for about 5 minutes.
Put it on each piece separately, place it on a small tray or a pan greased with butter to fit all the meat. Put about 3 tablespoons of oil over the meat, 3 cloves of garlic, oregano and a little water and then put in the oven, which has been previously heated.
How do you choose pork for a perfect steak?
If you prefer the steak to be as filling as possible, the shoulder area and the pork belly are ideal for your favorite recipes. With a high fat content, which will decompose during cooking, pork ribs will seem to melt in your mouth. If you are looking for a special taste, but you would like the steak you are preparing to be a little weaker, you can choose to cook a tender beef. It is prepared whole, breaded or glazed, with different combinations of spices. Of course, you can always opt for a portion of pork neck, a tender and tasty meat with which you can not fail. You can order from Bătrânu Sas four pieces of marinated pork neck, to get rid of the worry of preparing the steak, because it will come ready bathed in all kinds of spices only good for the whole family!
Pork tenderloin - special appetizer for the Easter holidays, but can be prepared throughout the year. It is easy to prepare and very tasty.
It is a tasty appetizer, ideal for people who do not love lamb for its taste and smell. But if I really want such an appetizer definitely my recipe for pork chop may be the best solution. It is perhaps the tastiest drob with special flavors, spices and a perfect texture.
One of the most appreciated dishes on the Easter table is the drob and I can't wait to prepare it every year.
If you want to be inspired and prepare chicken, turkey or mushroom drob with quail eggs, I invite you to see my collection of drob recipes, from this post.
A recipe that I often prepare, which looks like a presentation with this one pork chop, is the meatball roll with eggs in the oven. You can read the recipe if click here.
You can find all the special appetizer recipes for Easter if click here.
You are probably familiar with the butchery products offered by Selgros, and if you haven't noticed during this period, you will also find ready-made drob (for those who do not have the time and patience to prepare such an appetizer themselves). In fact, my recipe for pork tenderloin is adapted to their recipe. You can always find good, simple and easy recipes for those who are a "professional and passionate about goodies". The best part is that all the prepared products are made from our own meat.
Here is the list of ingredients and how to prepare it pork chop.
400 g meat for processing (low fat meat)
1 tablespoon grated freshly ground pepper
30 g salt (1 tablespoon topped)
10 g special Bratwurst spices (we put equal amount of nutmeg, cardamom, allspice, garlic powder, marjoram, ground cumin)
1/4 teaspoon dried thyme
2 dill ties + 1 decoration tie
leaves from 2-3 green onions
16 quail eggs boiled 4 minutes beforehand
We prepare the ingredients at hand, so that everything goes smoothly. Bring the liver to a boil. We can boil it together with the heart and the meatball or we boil these two separately if we are bothered by the fact that the liver will color the water in which it boils. We take the foam as many times as needed. We leave the meat for processing in the fridge until we use it. Meanwhile, fry the onion in hot oil until it becomes glassy.
Put the boiled meats and raw meat through the mincer (through the sieve with the bigger holes - 4.5 mm), hardened onions, then season with salt, pepper and special Bratwurst spices. We can prepare this type of spice ourselves by mixing equal amounts of each indicated ingredient. Since we do not use fat that has fat on it, meat with little fat on it is a very good solution. The composition will not be dry, it will have the perfect texture and taste.
Stir until the composition is homogeneous.
Add finely chopped dill, breadcrumbs, 5 eggs and finely chopped green onion leaves.
Put half of the composition on the bottom of two trays, arrange the quail eggs, then cover with the rest of the meat.
Grease with a beaten egg, then sprinkle with finely chopped dill. Bake the pork loin in the preheated oven at 180 ° C for 45 minutes, keeping it covered for the first 30 minutes.
Let it brown for the last 15 minutes.
Let the pork chop cool in the pan, possibly until the next day, because after a cold night it will cut easily and nicely, without the risk of breaking.
If you like the recipe and prepare it, I am waiting for your pictures, and if you give it a share, thank you!
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I also invite you to the group I cook with friends - Tasty recipes.
We will tell you a secret! Pork steak gets a special taste when you add an extra ingredient, namely beer. It becomes much tenderer, easier to cut and incredibly tasty. Here's how you can make the best roast pork with baked beer, according to a simple recipe!
How to make pork steak with beer:
You can't resist if you have such a pork steak in front of you!
Pork steak is always the best main course. Among the most consumed recipes, baked pork steak, is prepared extremely quickly, and the taste is really tasty. Today we tell you an equally simple recipe, but in which we add an extra ingredient: pork steak with beer!
1. In a bowl, melt the butter and put two chopped onions, fish and garlic. Season with salt and pepper, pour the beer and leave on the fire for about 10 minutes, until reduced by half.
2. Meanwhile, the other three onions are also cut into small pieces and placed in the baking tray. The meat is salted and peppered and greased with plenty of oil. Place the meat over the onion and grease with honey. Bake for an hour.
3. After this time, add the beer and onion sauce and leave it in the oven again until the onion and meat are nicely browned.
4. After baking, leave for another 10 minutes before cutting and bringing to the table.
The pork steak is ready. The ideal preparation for lunch or dinner. It can be served with a fresh salad or a garnish of rice!
Photo: 123rf.com2 / 5 - 2 Review (s)
The best pork steak
As many Romanians use the saying "the best bird is the pig", it is not surprising that pork tenderloin recipe it is a very sought after one.
Ingredients best drob with pork
- 100 g pork tongue
- 100 g heart
- 150 g pork liver
- 120 g pork spleen
- 300 g pork lungs
- salt pepper
- 4 eggs
- chopped parsley to taste
- 4-5 green onions
- 1-2 tablespoons sour cream
- 3-4 slices of bread (core only)
- 50 ml milk
- 2 tablespoons butter
- 1 beaten egg, greased
The best way to prepare pork steak
Boil the pork entrails in a covered saucepan. Wash the powder (ie the membrane that covers the intestines) with lukewarm water, then leave it in cold water until you prepare the filling.
Meanwhile, boil the drob organs in salted water and take the foam on top whenever needed. Drain the water and when the entrails have cooled, cut them into small pieces, then pass them through the mincer together with a few sprigs of chopped green onions and sautéed in a little butter.
Put the chopped entrails in a large bowl, add the eggs one by one, season with salt and pepper to taste, and mix. Add the bread crumbs soaked in milk and squeezed in the composition and put the 2 tablespoons of cream.
Grease a pan or saucepan with butter, spread the pan lightly so that it does not break, and place it evenly on the edges of the bowl. Pour the minced meat and raise the edges of the pan, so that you wrap the composition well. Grease the dough with the beaten egg and put it in the hot oven until it browns nicely and comes off a little at the edges.