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Pork strips with sesame

Pork strips with sesame

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I salted the chop slices, peppered them, cut them into strips one finger thick, along, sprinkled flour on them and mixed them well.

Separately I beat 2 eggs well with a little salt, I added 4 lbs. Sausage and flour until I got a thicker crust than the pancakes.

I put the strips of meat in the crust, I mixed them well to catch as much crust as possible and then I put them in a lot of hot oil, spreading them.

I served it with french fries, grated cheese on top and pickled donuts.

Good appetite!!

Pork muscles with seeds

It's a different kind of steak. Because it looks a bit like this recipe, you can also try it pork steak with hazelnuts, walnuts and pistachios or pork chops with ripe apples.

ingredients: 1 kg boneless pork fillets, 2 tablespoons sesame seeds, two tablespoons sunflower seeds and a tablespoon of lightly crushed pumpkin seeds, two cloves of garlic, a bag of carrot chicken, a red orange, a tablespoon of brown sugar, salt and pepper, a piece of ginger as big as a walnut.

1. Preheat the oven. Cleans traces of fat from meat. Peel the garlic and grind it. Grate the ginger on top, add a tablespoon of sugar, salt and pepper and all the seeds. Mix well with a tablespoon - two of water. Spread the mixture on a plate and roll the meat on all sides, so that the paste adheres well to the pork chop.
2. Bake the steak for an hour in a pan greased with a little oil.
3. Heat the carrots in a little butter, add a little water and let them simmer. Grate the orange peel and then squeeze the juice.
4. After an hour in the oven, take out the steak, place the carrots next to it (they must be at least half done) and sprinkle everything with the orange juice. The steak is ready when the orange juice has evaporated.
5. You can serve the steak hot and cold, with carrots sprinkled with the juice from the tray (which you can strain and dilute if you want with a little hot water).

Pork leg stuffed with vegetables & # 8211 a tasty and hearty dish

Two weeks ago I went to visit my mother-in-law and she put me at the table. He had prepared stuffed pork leg and vegetable ragout. The food was delicious, so I immediately asked for the recipe.

Ingredients for stuffed pulp:

  • 1 kg pork pulp
  • 2 red peppers, 2 pickles
  • 6 slices of bacon, 4 cloves of garlic
  • 50 ml red wine, 1 teaspoon tarragon
  • Salt and pepper, olive oil, butter (for greased tray)

Ingredients for vegetable ragout:

  • 1 large onion
  • 2 bell peppers, 1 zucchini
  • 2 tomatoes, 2 pickles
  • Olive oil, salt and pepper

Method of preparation:

We cut the pork into slices. Grease it with olive oil and season it with salt, pepper and tarragon. We clean the garlic and crush it with a press then we put it over the pork. Let the meat set aside for a few minutes.

On each slice of meat we can have a slice of bacon. We wash the peppers, clean them of seeds and cut them into strips. We put strips of pepper on the pieces of meat. Then add the pickled cucumbers. Roll the meat so that the filling does not fall.

Put the meat rolls in a baking tray greased with butter. Pour wine over the meat and bake it in the preheated oven at 180 degrees for 50-60 minutes. From time to time, we turn the meat from side to side.

Meanwhile, we prepare the vegetable ragout. Peel an onion, cut it into cubes and fry it in a pan with olive oil. Then add the sliced ​​zucchini and bell peppers. Season with salt and black pepper.

Peel the tomatoes, finely chop them and add them to the pan with the vegetables. Cook the vegetables over low heat. When the juice from the vegetables starts to boil, add the sliced ​​cucumbers and turn off the stove.

After the stuffed pork leg is cooked, let it cool a bit, slice it and serve it with vegetable ragout. Good appetite and increase cooking!

Pig fingers

1. Cut the pork into strips, about the thickness of some fingers.

2. Finely chop the onion and garlic and mix them in a bowl. Add flour, breadcrumbs, greens and hot peppers, finely chopped.

3. Salt and pepper the meat and beat the eggs well.

4. Using your hand or a spatula, soak your meat fingers in the egg. Then roll them well in a mixture of flour and breadcrumbs. Take each finger, shake off the excess and throw it in very hot oil until golden brown. Frying takes a maximum of five minutes.

5. Serve the pork fingers in a large bowl with toast and spicy sauces.

Eve's Tip: You can also use beef, preferably muscle. To become tender, before preparing the beef, leave it in carbonated water (not mineral water, but soda) for an hour.

Seed crust muscle

Today I have to prepare for an important event. Important for the beneficiary and just as important for me, who has to take care of my food. I'm not going to give you the whole menu, so as not to bore you, but I'll show you the tenth part of it (well, over there), a pork tenderloin in crust made from hemp seeds and black sesame. There it is:

I marinated the muscle (overnight) in citrus juice with salt, pepper, coriander, cloves.

I fried the meat on all sides, for about six to seven minutes, in a non-stick pan with a drizzle of oil. After that, I rolled it through the mixed seeds. I then put it on a baking sheet and in the oven (in a pan, of course) at 200 degrees Celsius for ten minutes.

I let it cool and then cut it into rounds.

I stuck toothpicks in each piece of meat, to make it easy for the guests to eat (it's a finger food buffet, meaning you eat by hand and the pieces are small).

What are you saying? Isn't it a good idea for weekend parties with nations and friends?

A. Chicken legs with Mediterranean herbs and gorgonzola with tabbouleh salad 350g
B. Salmon fillets with broccoli, pleurotus mushrooms and zucchini 350g
C. Tofu and mozzarella skewer with tomato sauce, zucchini, eggplant, olives, basil and parmesan 350g
D. Chicken breast in curry sauce with Chinese vegetables and red and white cabbage salad 350g

A. Beef steak with beets, pickles and mini salad with arugula, capers, seed mix, avocado and olives 350g
B. Chicken breast marinated with pepper stew, onion, carrots and broccoli 350g
C. Beef meatballs with flavored vegetables in the oven, cabbage salad and tzatziki sauce 350g
D. Fillets with boiled egg, telemea, cherry tomatoes and eggplant paste 350g

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D. Guacamole, boiled egg, fillet muscles, tomato sauce and toast 350g

A. Pork muscle in seed mix crust with baked sweet potatoes and arugula salad with grain, prunes, cherry tomatoes and demiglace sauce 350g
B. Caesar salad
C. Chicken meatballs with carrots, celery, cabbage, beets and tzatziki sauce 350g
D. Eggs laid on a bed of vegetables with bacon and white sauce 350g

Grilled pork muscles on the grill

Here is a new recipe for our Contest sent by Anisoara67: Grilled pork muscles, on the grill. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


(2 servings): 2 pieces pork tenderloin, pork tenderloin, 2 slices of cheese, 2 slices of ham (or pressed ham, or smoked pork tenderloin) salt, pepper

Method of preparation
Spread the muscle a little with a slice hammer and then season with a pinch of salt and pepper.
Spread a suitable piece of breadcrumbs then place the ham, cheese on top and then the meatball, wrap in the breadcrumbs and then fry (preferably on the charcoal grill) on the grill, first placed with the side where I gathered the breadcrumbs, the pork muscle side then return with the side where the ham is.

Serve hot with a garnish of rice or pan-fried vegetables in butter.
Good appetite!

Camelia Dodoiu recipe: Pork tenderloin with three flavors and vegetable garnish

She came up with her son's favorite recipe and conquered the three chefs. Her plate was the only one that emptied. "God bless you for cooking like this," said Chef Florin.

The pork muscles are shaped by removing all the skin and fat. It is cut into 3 strips in length starting from 3-4 cm from the thin end. Massage each strip with a little sunflower oil.

One of the strips is seasoned with salt and a mixture of black and pink peppercorns and dried thyme crushed in a mortar. The second strip is seasoned with salt, paprika and chili flakes. The third strip is brushed with a mixture of 3-4 tablespoons of honey, grated peel and lemon juice.

The muscles are left to soak for 10 minutes, in the meantime the vegetables are washed and cleaned. Carefully weave the 3 strips of muscles and attach them to the skewer sticks.

Heat a non-stick pan that can then be put in the oven, put sunflower oil and fry the mussels over high heat on each side until golden brown. Put the pan in the preheated oven for 5-8 minutes at 190-200 degrees.

Cut the mushrooms into slices and place in a hot pan with a little virgin olive oil. In a pot with boiling water and salt, put the fennel slices and the sliced ​​carrot with the wavy cheese-slicing knife and let it simmer for a minute. Drain and place over the mushrooms in the pan.

In another pot of boiling water, salt and lemon juice, put the broccoli bunches for a few seconds, drain and eventually pull in the pan with the other vegetables.

Remove the muscles from the oven and let them rest for 5-8 minutes. Peel a squash, grate it and squeeze the juice into the blender with the crushed and crushed garlic cloves, a few green basil leaves, salt and 2 tablespoons of extra virgin olive oil. They are put through a blender, the resulting sauce being put in the saucepan.

Place the meatballs on one side of the plate and the vegetables on the other, sprinkle with extra virgin olive oil and serve on a rectangular plate on which the plate with the steak is placed on one side, and the arrival on the other, along with a glass of wine. half-dry red.

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