Luxurious dishes with unusual taste and aroma are called honey. And it’s not at all a fact that honey is a part of products. Well, if nevertheless he is there, then the epithet is almost deserved.
A light honey flavor is most suitable for pork dishes, where, as a rule, honey serves as one of the flavor-forming components of the sauce.
They usually try to make honey gravy not too thick, and spices are added extremely moderately. The following recipes, if you reduce the amount of salt and fat, and seasonings are excluded completely, are quite suitable for a not too strict diet.
Pork in honey sauce - general principles of preparation
• Any kind of honey is suitable, the main thing is that it is not thick. The product is used to sweeten the sauce, other components that it complements are responsible for the taste characteristics. As a rule, these are various spices, herbs, spirits, citrus juice, ginger, fresh garlic, concentrated soy sauce or mustard. The last two are added to the sauce not only for taste and aroma, they soften the fibers well, making the dish juicier and softer. For the same purposes, vinegar or fresh lemon juice is used.
• In such a sauce, not only tenderloin is prepared, but also meat on bones or ribs. For stewing and frying, the meat is cut into pieces of medium size. Mostly large pieces of flesh or ribs are baked, but often in this way a sliced pork tenderloin is prepared.
• Stew pork in honey sauce, fry in a pan, bake. In the oven, meat is cooked on a baking sheet, in a sleeve or foil. There are recipes for multicookers. Using different cooking techniques, every time they get completely new dishes - with a sweet crispy crust, rare or thick gravy.
• Oven-baked meat is served as an appetizer. Any side dishes of cereals and potatoes, fresh or salted vegetables, greens are suitable for stewed or fried pork in honey sauce.
Fried pork in honey sauce with sesame seeds
Ingredients:
• pork pulp - 400 gr.;
• three tablespoons of soy sauce;
• starch - 2 full spoons;
• a spoonful of sesame seeds;
• half a spoon of honey;
• highly refined oil.
Cooking method:
1. Roll in starch chopped flesh. You can pre-salt slightly the meat, but you need to do this very carefully. In the future, soy sauce will be added, and it is already quite salty.
2. On the oil heated in a thick-walled pan, systematically mixing, fry the pieces of pulp until tender.
3. Pour soy sauce mixed with honey and starch into the pan. Cook, stirring, until the mass begins to thicken quickly and noticeably. This usually takes no more than three minutes.
4. Add sesame to the dish, mix everything thoroughly and immediately remove from the stove.
Pork in a honey sauce in a pan
Ingredients:
• carbonate - 400 gr.;
• two tablespoons of orange juice;
• garlic;
• rare honey - 3 tbsp. l .;
• two full tablespoons of corn or a mixture of refined and ordinary sunflower oils;
• soy, unsalted sauce, preferably dark - 40 ml;
• ground pepper and boiled small salt, Extra grades - 1/5 tsp each;
• two tablespoons of apple cider vinegar.
Cooking method:
1. Wash a whole piece of pulp with cold water and pat dry with a clean rag. Sprinkle with ground pepper mixed with salt and carefully rub the mixture over the whole piece.
2. In a frying pan, at moderate temperature, warm a little oil. Increase heat to maximum. Put the meat and fry quickly on all sides, until a brown, not too fried crust. Turn over periodically!
3. In a small bowl or saucepan, combine the orange juice with soy concentrate. Add honey, apple cider vinegar and crushed two garlic cloves, and mix.
4. Pour half the honey in the pan and heat at medium temperature, periodically carefully turning the piece over. Add the rest of the sauce to the meat as you cook.
5. Put the prepared pork on a dish, cut into portions and pour the liquid remaining in the pan.
Braised pork in honey sauce with tomato
Ingredients:
• kilogram of pork pulp, collar or ribs;
• a glass of thin honey;
• a small head of garlic;
• unsalted tomato - an incomplete glass;
• a glass of soya unsalted sauce;
• "For meat" spices, ready-made.
Cooking method:
1. Regardless of what kind of meat you have, wash it, cut it into pieces and put it in a deep, preferably thick-walled pan. You can use a stewpan with a multi-layer bottom.
2. Dilute the tomato paste with soy concentrate, add honey, spices, garlic cloves pressed by the press. Stir well and transfer the mixture to the meat.
3. Put the pan on intense heat, wait for intense boiling. Lower the temperature to medium so that the liquid only boils slightly and cover.
4. Stew for about an hour, until the slices are soft and thicken the gravy. Stir periodically, otherwise it will burn.
Oven pork in honey sauce with apples in the oven
Ingredients:
• pork pulp - 700 gr.;
• three apples of any sour variety, with dense pulp;
• two spoons of brandy;
• 1/2 tsp juice squeezed from fresh lemon;
• three tablespoons of honey;
• a spoon of any vegetable, refined oil;
• water - half a glass.
Cooking method:
1. Cut the prepared pulp strictly perpendicular to the direction of the fibers, into slices, about one and a half centimeters thick. Arrange them on a chopping board and beat them slightly, reducing the thickness to 0.8 cm. Grate with salt and small pepper and leave for a short time.
2. Wash the apples with warm water, remove the core and cut into small slices. You can pre-peel if it is hard.
3. Wipe the small roasting pan with a rag, plentifully moistened with oil and lay out slices of apples tightly to each other. Lay the chopped meat chunks on top.
4. Cover everything with foil, put in the hot oven for half an hour.
5. Stir honey in warm water, bring to a boil and boil a little, so that the syrup slightly thickens. Cool a little, pour in lemon juice and cognac, mix.
6. When the dish is cooked, remove the foil, pour the aromatic honey sauce and place it back in the oven for five minutes.
Mustard baked pork with honey sauce
Ingredients:
• two kilograms of a collar or ham;
• 3 full spoons of buckwheat honey;
• 100 gr. acute mustard;
• ginger root - a piece of 2 cm;
• white pepper, crushed by hand - 1/2 tsp;
• turmeric, tarragon - half a teaspoon;
• a sprig of rosemary (interchangeable with half a spoonful of dry);
• 1.5 tablespoons of basil;
• garlic;
• dried barberry - 3 berries.
Cooking method:
1. Dry the washed pulp well, the wet one does not brown when frying, as one would like.
2. Spread a large enough sheet of foil across the table. It should be enough to wrap the meat well and pack it tightly. Place another sheet of foil on top, lay the pork in the center.
3. Thoroughly mix the mustard with honey. Add cooked herbs with spices and a little salt.
4. On all sides of a piece of pork, make small punctures with the tip of a narrow knife and insert garlic cloves cut in half (4-5 pcs.) Press the dried berries of barberry lightly into the flesh too.
5. Without moving from the foil, coat the whole piece with honey sauce and wrap in foil so that the seam is on top. Move the “packaging” onto the baking sheet.
6. Bake at 180 degrees, the usual temperature for such dishes, for one and a half hours. Then gently spread the edges of the foil and continue cooking. Be sure to pour juice every ten minutes. Pry it gently with a spoon so as not to break the packaging. After 50 minutes, the meat must be removed and completely cooled, without releasing the foil.
Pork in honey sauce: recipe for fragrant ribs baked in a sleeve
Ingredients:
• pork ribs - 500 gr.;
• 70 ml of soybean concentrated sauce;
• table, 6% vinegar - 20 ml;
• two tablespoons of roasted olive oil;
• a spoonful of mustard according to the classic recipe, spicy, low in vinegar;
• three cloves of garlic;
• two tablespoons of aromatic honey, of any kind.
Cooking method:
1. In a stream of running water, wash the ribs, dry and grate with ground pepper without salt.
2. Mix olive oil with vinegar. Add soy concentrate, put honey with mustard and chopped garlic.
3. Stir the mass so that the honey is completely dispersed and, after pouring the ribs folded in a bowl, leave it for three hours.
4. Gather the marinated pork into a sleeve, tighten its edges firmly and move to a baking sheet. Be sure to make a few punctures with a needle on top so that the film does not burst.
5. Place the baking sheet in the oven (200 degrees), cook for about 45 minutes. About ten minutes before readiness, carefully cut the sleeve on top so that the ribs are well browned.
Recipe for pork in honey sauce with apples for a slow cooker
Ingredients:
• two large, necessarily green, apples;
• a pound of pork tenderloin;
• a spoon of quality olive oil;
• a spoonful of soy, salty sauce, dark;
• onion, medium size;
• 40 gr. honey.
Cooking method:
1. Cut the dried pulp into small pieces, peeled apples of the same size with slices.
2. Place the prepared meat in the cooking pot of the multicooker. In a small bowl, combine the oil, honey and soy concentrate. Stir thoroughly and pour the pork mixture.
3. Close the lid, set the Extinguishing program and turn it on by setting the timer for 20 minutes.
4. After the signal, add chopped onion with apples and repeat cooking in the preset mode for another 50 minutes.
5. Try the finished, still hot dish for salt, add soy concentrate if necessary.
Pork in Honey Sauce - Cooking Tips and Useful Tips
• If there is no liquid honey, use a water bath to melt the thickened product. Before mixing with other components, honey will need to be well cooled.
• Do not salt the dish if soy tincture is one of the components of the gravy. It usually has enough salt in it to soak meat and it.
• Before baking, be sure to make several punctures in the sleeve with a thin sharp object, otherwise the vapor accumulated inside will tear it and the meat will dry out. It is only necessary to pierce the surface. Through the holes made from below, the juice will flow out, which will lead to the drying of the pork.
• Ten minutes before readiness, cut the sleeve or foil and spread to the sides of the edge of the “packaging”. If this is not done, the meat will not brown.
