Meat in the oven - a dish that is present in every kitchen, in one form or another. This method of heat treatment provides optimal conditions: the food is heated evenly from all sides, and the closed space maintains the necessary temperature, humidity and does not allow the aroma of the product, spices and additional ingredients to quickly evaporate, forming a single harmony of taste. This formula of heat treatment makes any, the most simple meat dish exquisite and festive.
Stunning ruddy crust, despite all the admonitions of nutritionists, always causes a huge appetite. But meat food requires high energy costs for its assimilation. So that food benefits, for which, in fact, it exists, another formula was discovered: meat is best absorbed by the body in combination with vegetables. Herbal products contain essential acids that contribute to the most complete digestion and assimilation of animal protein.
How and with what to cook pork in the oven? Each housewife has at least one recipe for delicious meat in the oven, and perhaps someone’s experience will be interesting or useful to others.
Pork with vegetables in the oven - the basic technological principles
On the one hand, meat and vegetable dishes are the easiest to prepare. But at the same time there are many different nuances to which attention should be paid.
Here are some of them:
The duration of cooking vegetables and meat is not the same. Vegetables require less prolonged heat treatment, and, in addition, in the process they lose a significant portion of the vitamins.
To save valuable vitamin composition, try to minimize the duration of heat treatment of vegetables, especially those that can be eaten raw: as a rule, they contain the highest amount of rapidly degrading vitamin C (leafy greens, tomatoes, lettuce). Vegetables with dense pulp (potatoes, carrots, pumpkin, beets) should be boiled, stewed, allowed for longer, so they are added to the dish earlier than, for example, greens or peppers.
Ways of cutting vegetables also affect the taste of the dish and the content of nutrients in the dish. More finely chopped, again, dense vegetables to speed up the cooking process.
Be sure to watch the blades of kitchen tools: blunt knives are not only inconvenient to work, but also increase the loss of vegetable juice containing vitamins.
Pork in popularity is second only to poultry, which is considered to be more dietary and cheaper. Pig meat contains a significant fatty layer, which is why it is considered to be too high in calories. But pork fat during frying gives the meat juiciness, and if desired, the excess can always be cut, used in combination with more lean types of meat (beef), for cooking stuffing. That is, the fat content of pork dishes can always be easily balanced. Choose to extinguish lean meat, but for frying it is better to use pulp with a significant fat layer, so as not to overdry it.
When choosing meat for cooking in the oven, pay attention that portions of pork carcass differ not only in the degree of fat content, but also in the density (rigidity) of the pulp, which, respectively, affects the duration of cooking. The juicy and tender part is the pork shoulder, it is prepared most quickly, especially if it is cut into small pieces, for example, for the azu. The most dense and tough meat is the ham, and it, accordingly, requires longer frying, with it in different temperature regimes.
Good effect on pork meat pre-marinating, before cooking in the oven. Such a technique allows not only to improve the taste of pork dishes, but also useful in terms of disinfection of meat.
1. Pork with vegetables in the oven in foil - a festive recipe
Products:
Pork neck 2.0 - 2.5 kg
Chicken Breast 700 g Carrot, red 0.5 kg
Garlic 70g
Cranberries, frozen or fresh 300 g
Salt
Soy sauce 50 ml
Pepper
Coriander
Honey and mustard - 40-50 g
Working order:
Cranberry wipe through a sieve. Crush peeled garlic. Add grated cranberries to soy sauce, add ground spices.
Cut the carrots and chicken breast into long, large strips. Cut the pig neck “accordion” and rub well with the cooked marinade. You can cut the neck to get a whole layer of meat for the roll, and slightly beat off. Salt it. Between the plates of pork lay strips of breast and carrots, along the cuts. Tie the pork neck tightly with twine outside to restore its integrity. Combine honey and mustard, coat the meat outside. Wrap in foil and bake for half an hour at 180 ° C.
Remove the meat from the oven, free the surface from the foil and put it back in the oven. Fry until crushed. When cool, remove the twine and cut into portions.
Serve cranberry, mustard-honey or soy sauce with meat.
2. Pork with vegetables in the monastery oven
Products:
Pork fillet 1.2 kg
Pumpkin 0.5 kg
Infusion of chicory (tea) 250 ml
Cream 350 ml
Thyme
Salt
Salad pepper 400 g (net)
Parsley
Salt
Carnation
Cream oil, 150 g
Sugar
Preparation:
Cut the meat into large chunks (200 g). Put in a deep heat resistant container. Fill with chicory infusion, cream, add chopped fresh or dried herbs to the marinade. Let the meat stand for at least two hours, after which, in the same marinade, send the stew in the oven for 40 minutes. Salt it. Then cover the meat with layers of sliced pepper, boiled pumpkin, grated on a large grating of Poshekhonsky cheese. Return to the oven and bake until golden cheese crust forms.
For pripuskaniya pumpkin, cut its pulp into strips. In a heated saucepan, put the oil, cloves. Put pumpkin in loose oil and sugar. Sugar should envelop the pieces. When the pumpkin is lightly caramelized, add a little water and simmer until soft. The dish can be cooked in pots, portions.
3. Pork with vegetables in the oven: with celery, tomatoes and eggplants
Products:
Red semi-sweet wine 200 ml
Onions 150g
Pork, bold 1.0 kg
Ground pepper
Thyme
Eggplant 250 g
Bay leaf
Tomatoes (dense, fleshy) 300 g
Cheese 250 g
Celery (stalks) 200 g
Vegetable oil 150 ml
Garlic
Cooking technology:
Meat wash and cut into medium-sized pieces, as for kebabs. Chop celery stalks, onions - rings. Prepared onions and celery in vegetable oil until transparent, add pork, lightly fry. Pour in the wine and stew in a skillet until half cooked. Season with spices and salt.
Cut eggplants into plates (1 cm). The skin can not be removed when preparing vegetables, but be sure to soak the eggplants in salted water, at least one hour. Fry eggplants in a frying pan with pepper and garlic.
Slice the tomatoes in the same thickness. Tomatoes should be dense, with a small amount of grains.
Cheese grate.
On the baking sheet or in a la carte plates (5 pcs.) For baking, lay out the prepared vegetables and meat in the following order: eggplants, meat, tomatoes. Bake, covered with foil, for 20 minutes. Remove the dish from the oven, remove the foil, tuck the surface with grated cheese and return to the oven to melt and brown the cheese.
4. Pork with vegetables in the oven - Mediterranean cuisine
Products:
Pork (neck, shoulder blade) 250 g per 1 serving
For the marinade:
Ginger
Orange (zest and juice)
Soy sauce
Parsley
Honey
Pepper
Garlic
Salt
* Ingredients for marinade - by the number of portions and to taste
Pumpkin, nutmeg (pulp)
Eggplant
Pepper "Ratunda"
Tomatoes
Bow
* Vegetables - 250 g per serving (raw weight)
Basil, feta, sesame, olives - for dish decoration
Preparation:
Ingredients for the marinade put in a large pan: orange zest, ginger (root) and a large bunch of chopped parsley. Clean the pulp of the cooled bold pork meat from films and fat, cut into medium-sized bars. Put in pan. Add honey, soy sauce, pepper (ground mixture can be used), chopped garlic and salt. Pour the meat with fresh oranges juice so that it is completely covered with marinade. Soak for about an hour at room temperature, and then leave overnight, at a temperature of from 0 to + 5C.
Washed and peeled vegetables cut into large pieces of arbitrary shape. Put them in a deep baking dish in random order. Place the marinated meat between the pieces of vegetables and pour the marinade on top. Cover the form with foil and bake the dish for about an hour at 180 ° C. Remove the foil and browse at the end of the quenching.
Mediterranean baked meat can be served in a baking dish, hot, adding basil leaves, Feta cubes, olives, sprinkled with sesame seeds.
5. Pork with vegetables in a Cossack oven
Ingredients:
Chops on ribs - 12 pcs.
Dry red wine 1.0-1.5 l
Prunes 0.7 kg
Smoked bacon 0.5 kg
Honey 200 g
Onions 600g
Potatoes, peeled 1.8 kg
Garlic
Cream, homemade 0.5 l
Chopped dill and parsley
A mixture of ground peppers, thyme, salt, cilantro
Cherry branches (young shoots), juniper berries
Preparation:
Pork ribs with pulp fold into an enameled container of a suitable size, sprinkled with salt and spices. In the wine, add spicy herbs, chopped onions, prunes, honey, spices. Heat to dissolve the honey and fill the meat with warm marinade. Tightly cover the dishes with meat film, soak in the marinade from two to 4 hours (more).
Cover a baking tray with a high side with foil. Put chopped smoked bacon on it. Put pork ribs on top. Put in preheated oven 200C. Under the meat, at the very bottom of the oven, place a container with cherry branches and juniper berries: they will give the meat flavor, but do not allow strong smoke and fire branches. If necessary, remove them, and add fresh raw materials. Next to the oven, place a container filled with water, just in case.
In the process of frying, water the marinade little by little, but do not let it stew (the meat should be covered with a beautiful crust).
Put the finished meat in the dish. In the same pan, put slices of peeled and boiled potatoes. Cover it with chopped greens, garlic, add spices. Fill with heavy cream (or homemade sour cream). Stew until the moisture evaporates and the potatoes turn golden. Serve garnish to the meat. To this dish, mushrooms, smoked cheese, fresh tomatoes and cucumbers are suitable as a supplement.
6. Pork with vegetables in the oven - roll with apples, prunes and a complex side dish
Ingredients:
Brisket 1.6 kg
Apples, green 400 g (net)
Prunes, pitted 300 g
Salami (or any raw sausage) 500 g
Carrot red 250 g
Cheese, hard 200 g
Honey, mustard, sesame (mixture) for roll coating
Wine, dry, white 80-100 ml
Salt, spices and spices - to taste
Garnish:
Mushrooms 600 g
Onions 150g
Boiled potatoes 0.5 kg
Eggs 2 pcs.
Sour cream (15%) 300 g
Spice
Vegetable oil (for frying)
Cooking technology:
Cut the loin with a “book” to get a rectangle. Beat off the meat. Season with salt, spices, and pepper. Put the prepared meat on the foil, pour it with wine, cover with the second sheet, and allow the meat to soak. Then lay on it peeled apples (slices), a layer of sausage, sliced slices, a layer of long bars of peeled carrots, thin slices of cheese, half of prune berries. Fold the roll tightly and tie it with a string. Wrap in foil. Bake 90-100 minutes at 200 ° C in the oven.
Get the meat and free from the surface layer of foil. Combine 2-3 spoons of liquid honey with not sharp mustard, in equal proportions, mix and coat the surface of the roll with a silicone brush. Sprinkle with sesame and put the meat back in the oven. Bake until golden brown. Put on a dish, remove the strings or twine. Cut into portions.
Garnish Preparation:
Mushrooms cut into plates, onions - half rings, boiled potatoes - into slices. Fry the onion mushrooms in the pan with oil and spices until ready.
Cover the baking sheet with foil, lay the potatoes and mushrooms in layers. Beat the sour cream with the eggs and pour the mass on the potatoes with mushrooms. Bake 10-15 minutes. Hot side dish cut into portions and serve with meatloaf. Decorate the dish with fresh vegetables of your choice.
Pork with vegetables in the oven - useful tips
- The less time has passed since the slaughter of a pig, the tastier the meat, and it does not need a lot of spices and spices.
- To make the baked meat juicy, first set the temperature in the oven as high as possible to form a crust that will prevent meat juice from escaping. In order to form a crust faster, lubricate the surface of the meat with mustard and honey sauce, maple syrup. Then reduce the temperature to average values.
- Do not be in a hurry to get the meat out of the oven after baking: open the door slightly to prevent condensation, let the dish infuse a little in the hot oven.
