Roasting is the universal name for an infinite number of variations on a very simple theme. Take the meat, which is necessary; vegetables - what are there; spices, spices on the same principle. Dishes - any, fat - is not critical, thermal mode - just as lucky. Mix, fry, add broth and simmer. That's all, even the side dish is not important!
And what is the main thing? And most importantly - really want to treat consumers with a simple and tasty meal. And do not over-salt, do not pepper, do not overcook ... In general, choose a recipe and, if you really want, you can experiment from the heart.
Grilled pork with gravy - general principles of preparation
• Pork roast with gravy consists of pieces of meat, roasted to roast, sautéed vegetables and liquid sauce.
• A neck, tenderloin or back is used in the preparation. It is advisable to take chilled or fresh meat. It is allowed to use a meat product that has been frozen, if thawed correctly. When defrosting a piece of pulp must not be dipped in water or use a microwave. On the contrary, you need to use the natural method, in air, at room temperature. Otherwise, even the presence of gravy in the dish will not save the pieces of meat from dryness.
• Before cooking, a whole piece of pulp is thoroughly washed with cold water. Dried pulp is cut into large slices strictly across the fibers, and after that they are cut into pieces of the desired shape and size. For roasting, meat can be cut into medium-sized cubes, short straws or thin sticks.
• Pieces are fried in vegetable oil until they are browned, then mixed with chopped onions or other vegetables and spices. Mushrooms may be added.
• To make the meat soft, stew it later in gravy. Its basis may be meat broth, vegetable broth or plain water. Add gravy of sour cream, unsalted tomato paste, grated fresh tomatoes or tomato juice with pulp to your choice of gravy. For piquancy, you can put a little sharp adjika.
• Roast pork with gravy can be prepared liquid or thick. For thickening, use flour, in which the bread is breaded before frying.
• Any cereal or pasta can serve as a side dish for such a dish. Grilled pork with gravy goes well with airy mashed potatoes.
Grilled pork with tomato sauce
Ingredients:
• a pound of pork pulp;
• two small spoons of tomato;
• onion head;
• medium carrot;
• one and a half glasses of meat broth;
• two garlic cloves;
• Lavrushka - a small leaf;
• dried dill greens - 2 tsp;
• three tablespoons of oil.
Cooking method:
1. Place the dried, washed meat for half an hour in the freezer. Then take out, cut into small cubes and let stand to thaw.
2. In a sufficiently deep, necessarily thick-walled, frying pan, heat and slightly heat the vegetable oil, dip the pulp into it. When all the juice has evaporated and the slices are lightly browned, season with pepper and add a little salt.
3. Put in the pan half rings of onions, immediately add a thin straw from carrots. Stirring regularly so as not to burn, fry for about three minutes.
4. Put the tomato in the meat fried with vegetables, immediately pour the broth (water). Stir the contents of the pan, salt if necessary, and leave to simmer over low heat under the lid.
5. After about forty minutes, when the pieces of meat become soft, put finely chopped garlic, lavrushka and dried dill in the dish. Warm the pork roast with gravy for at least five minutes, then remove from the stove.
Pork roast recipe with tomato juice gravy
Ingredients:
• a two-centimeter slice of fresh ginger root;
• large carrot;
• large onion;
• 800 gr. lean pork;
• 60 gr. flour;
• butter - 40 gr.;
• onion feathers - 4 pcs.;
• four branches of green dill;
• dried sweet paprika, in slices;
• ground thyme;
• Lavrushka - 2 leaves;
• vegetable, saturated broth or rich meat broth - 700 ml;
• unsalted tomato juice with pulp - 250 ml.
Cooking method:
1. Peel the ginger, cut the root into thin slices and dip in warmed oil. When the pieces of the root have a golden hue, put them out of the pan and temporarily set aside.
2. In the aromatic oil, dip the pulp cut into medium-sized slices. Stir occasionally, cook until the moisture has completely evaporated, and then bring to golden brown for seven minutes. In this case, do not change.
3. Lightly salt the meat, add the butter. If the pulp with a layer of fat, which managed to melt a little, do not add oil.
4. Sprinkle slices of fried meat well with flour and, without stopping mixing, cook for another five minutes.
5. Pour hot water into the pan (broth or broth), simmer over low heat without covering, until the gravy thickens.
6. In a clean frying pan in a small amount of vegetable oil, fry chopped onions and carrots until soft. Add previously roasted ginger to the vegetables.
7. Put the lavrushka to the meat, season the dish with ground pepper, add thyme, and slightly add salt. Add sautéed vegetables, pour in tomato juice, mix, add salt if necessary, season the frying with chopped herbs. Cover and cook until pork is soft enough (about half an hour).
Spicy roast pork with gravy on sour cream with bell pepper
Ingredients:
• a kilogram of boneless pork;
• burning ground pepper;
• 400 ml of sour cream, 20 percent fat content;
• two tablespoons of tomato;
• three fresh bell peppers;
• young greens;
• three tablespoons of oil;
• a small onion.
Cooking method:
1. In a well-heated refined oil, dip the meat sliced into strips and simmer for about a quarter of an hour. Drain the juice that stood out while in a separate bowl, and fry the flesh until a light golden crust appears. To make it uniform, mix occasionally.
2. Add the onion sliced in half rings to the browned meat, pour the straw from the pulp of bell peppers. Season with hot pepper and leave to simmer until the onion slices become noticeably soft and transparent.
3. Combine sour cream with tomato. Pour the previously drained meat juice, pour the prepared mixture into the pan. Add at least one and a half glasses of warm water, season with spices, add a little salt. On moderate heat with the lid covered, simmer the pork roast for forty minutes.
4. Add chopped greens to the dish, darken at the very minimum heat for about a minute and leave it off the stove.
A simple recipe for frying pork with mushroom gravy
Ingredients:
• fresh mushrooms - 400 gr.;
• 500 gr. pork (neck);
• two large onions;
• garlic;
• refined oil;
• 100 gr. wheat flour;
Cooking method:
1. Boiled mushrooms and cold water, boil for 10 minutes from boiling without adding salt. Be sure to remove the foam! Put the mushrooms in a colander, strain the broth.
2. Pork cut into cubes of a centimeter thickness, roll well in flour and fry in boiling oil until browned.
3. Put the meat in a bowl, and lower the medium-sized slices of boiled mushrooms into the pan. Add half the onion and finely chopped garlic cloves. Cook over low heat until the moisture evaporates, add a little oil if necessary.
4. Transfer to the mushroom roasting pork, add 200 ml of strained mushroom broth, boil. Reduce heat, cover and continue cooking until meat is soft.
Vegetable frying with pork with gravy of fresh tomatoes - "Autumn"
Ingredients:
• small onion;
• low-fat pork - 600 gr.;
• 370 gr. fresh eggplant;
• half a kilo of tomatoes;
• dried garlic (powder);
• 250 gr. bell pepper;
• half a spoon of coarse black pepper;
• one leaf of parsley;
• 80 ml of non-aromatic oil.
Cooking method:
1. Wash the pork with cold water and let it dry a little. Cut across the fibers into centimeter-thick plates. Cut the resulting slices into small strips, pepper, slightly salt and mix well, set aside.
2. Cut the pulp of bell pepper into strips; the eggplant peeled from peel - into thin sticks.
3. Cut the onion into four slices and chop finely. Tomatoes, cut in half, grate without peel on a grater.
4. On an intense fire in vegetable oil, fry the pieces of pulp until browning, shift the onions to them, reduce the heat to medium. Cook, stirring, until the onion strips are transparent.
5. Add eggplant cubes, and stir, fry everything together for five minutes. Eggplant should not lose shape, but only slightly soften.
6. Pour the chopped tomatoes into the pan. Add salt to taste, put a lavrushka, and pepper. Continue to simmer, already under the lid and a little lowering the fire, ten minutes. Make sure that all liquid does not evaporate, if necessary, add a little boiled water.
7. Add strips of bell pepper, put a small pinch of dried garlic, continue cooking in the same mode for up to 10 minutes.
Fragrant pork roast with tomato sauce and adjika
Ingredients:
• meat broth or drinking water - 120 ml;
• a spoonful of thick tomato;
• 600 gr. pork (pulp);
• onion - 1 head;
• half a teaspoon of acute adjika;
• spices "For pork".
Cooking method:
1. A piece of pulp, dried after washing, cut into small squares or short strips.
2. Dip the onion into small slices in the almost boiling sunflower oil. Do not overheat fat, but only heat over low heat.
3. When the onion slices become soft, put the pieces of pork, season with pepper and add salt. While stirring periodically, bring the slices to a crust.
4. Season the meat frying with adjika and tomato paste, mix.
5. Season to your taste with ready-made spices, mix well and, adding hot broth to the pan, bring to a boil.
6. Slightly reducing the heat so that the gravy only boils slightly, cook, covered with a lid, for seven minutes.
7. Stand the finished dish under the lid for up to a quarter of an hour and serve.
Grilled pork with gravy - cooking tips and tricks
• Pieces of flesh will be more accurate if the pork is slightly frozen before being sliced.
• After washing, be sure to dry the meat, this will facilitate cutting and prevent the loss of valuable meat juice.
• Instead of meat broth, boiled water with broth cubes dissolved in it is perfect, you can also use a vegetable broth.
