Pork on the bone: how to cook? Video
T-bone pork can be your signature dish, especially if you pair it with the right sauce. Such meat takes a long time to cook, but it looks very impressive. Serve baked pork on a large platter, accompanied by a side dish and fresh herbs.
You will need: – a piece of pork on a bone with skin weighing about 2 kg; – 1 head of garlic; – olive oil; – fresh herbs of thyme, oregano and rosemary; – salt; – a mixture of white, black and pink freshly ground peppers.
Peel and grind the garlic in a mortar along with salt, rosemary, thyme and oregano. Add the mixture of ground peppers and a couple tablespoons of olive oil. Rinse the pork thoroughly and pat dry with a paper towel. Rub the meat well with the garlic mixture.
Pour a handful of salt into an ovenproof dish and lay the pork skin side down on it. Place the dish in an oven preheated to 230 ° C. Bake the pork for 30 minutes, then turn the piece, reduce the temperature to 180 ° C and cook the meat for another half hour. Let the meat cool slightly and cut into portions. Serve the pork on a lettuce and garnish with herbs. Serve the sauce separately, such as gooseberry, honey, or mustard.
To make it easier to cut the pork, after cooking, cover the piece with foil for 7-10 minutes
For Sunday lunch, cook boneless pork cutlets and serve with homemade hot sauce.
You will need: – 4 pork cutlets on the bone; – olive oil; – 0,5 lemon juice; – freshly ground black pepper.
For the sauce: – 2 cloves of garlic; – greens of basil, mint and parsley; – 4 fillets of anchovies; – 8 tablespoons of olive oil; – 2 tablespoons of wine vinegar; – 2 tablespoons of capers; – 1,5 tablespoons of grain mustard; – salt; – freshly ground black pepper.
Rinse the bone cutlets, pat dry with a paper towel, pour over with lemon juice and olive oil, salt and sprinkle with freshly ground black pepper. Leave the pork at room temperature for a quarter of an hour.
Prepare the sauce. Put mint leaves, parsley and basil in a blender, add peeled garlic, anchovies and capers. Beat everything a little, add wine sauce and mustard. Mix. Pour in vegetable oil in portions without stopping whipping. The result is a bright green sauce with a non-uniform consistency. Pour the mixture into a gravy boat.
If you don’t like the fishy flavor in the sauce, eliminate the anchovies from the recipe.
Place the pork cutlets on the grill and fry until golden brown, turning with a spatula. Transfer the cooked patties to a platter and serve with the spicy green sauce and fresh bread.