Roast pork: recipe with video
For a long time, among culinary experts, disputes about which dish should be called hot have not subsided. Whole baked meat? Chopped into pieces, fried and then stewed in the oven? Which of the dishes is closer to the Russian tradition, and which to the European one? No matter how you cook the roast, if you bake it in a pot, the dish will turn out fragrant and juicy.
Roast pork: recipe with video
For this fragrant French-style roast, you will need: – 1 kg of pork pulp, shoulder cut; – 6 bay leaves; – 2 cloves of garlic; – 3-4 sprigs of thyme; – 25 grams of unsalted butter; – sunflower oil; – 2 heads onions; – 5 juniper berries; – 1 teaspoon of powdered sugar; – 1 tablespoon of white wine vinegar; – 4 white parts from the stalk of leeks; – 250 ml of white wine.
Preheat oven to 180C. Cut the meat so that it can be rolled out in one large layer. Peel the garlic and chop it into large pieces. Place thyme sprigs, garlic, and bay leaf along the short edge of the meat pad. Roll it up and tie it with baking twine.
Heat all the butter and one tablespoon of vegetable oil in a skillet. Fry the pork roll on all sides. Peel the onions and cut them into wedges. Sauté the onion and pork for 5 minutes. At the bottom of a wide ceramic pot, place the leeks, cut diagonally into 4-5 cm pieces, add the sautéed onions, crushed juniper berries and lay out the pork. Pour the sauce over the ingredients in the pan, sprinkle with the powdered sugar, pour in the vinegar and wine, cover and place in the preheated oven. Bake the meat for an hour and a half under the lid, then remove it and bake for about 15-20 minutes more.
This roast is served by removing the baking twine and cutting it into pieces. An ideal side dish for it is mashed potatoes topped with onion sauce from a pot
Aromatic, with a Russian bread spirit, it turns out roast on light wheat beer. Take: – 1 kilogram of pork pulp; – salt and pepper; – 6 tablespoons of olive oil; – 2 onions; – 4 medium carrots; – 2 medium apples; – 2 tablespoons of finely chopped garlic; – 1 bay leaf; – 2 cups of chicken stock – 450 ml of beer – 2 tablespoons of brown sugar.
For roasts, meat from the neck or shoulder of pork is best.
Wash the meat, dry and cut into large cubes. In a skillet, heat 4 tablespoons of vegetable oil and fry the meat over medium heat until crusty. Place the meat in a pot. Cut the onions into half rings and the carrots into cubes. Core the apples and cut them into slices. Add the remaining oil to the skillet and sauté the onions, carrots and apples in it for 7 minutes, add the minced garlic and sauté 3 more minutes. Put the vegetables in a pot, pour in the broth and beer, add sugar and simmer in an oven preheated to 170 ° C for an hour. Add bay leaves and simmer for about 20 minutes. Serve with potatoes or noodles.