About minced meat from the store better to forget forever. All useful juices disappeared from it even during grinding. Homemade minced pork with potatoes is a great way to make juicy pork cutlets. For reasons of economy, you can use second-class pork, it will turn out even tastier, since this meat has a richer taste. In order to preserve meat juices, bread crumbs are put into meatballs, but not everyone likes it, because an alternative option - with raw potatoes, I think, will please many people. If instead of flour roll the chops in corn starch, you get a dish without gluten.
- Cooking time: 50 minutes
- Servings: 8
Ingredients for making juicy pork cutlets with potatoes:
- 800 g of pork;
- 170 g pork fat;
- 150 g onions;
- 150 g raw potatoes;
- 5 g curry powder;
- 35 ml of milk;
- 2-3 leaves of Peking cabbage;
- wheat flour for breading;
- cooking oil for frying;
Method of making juicy pork cutlets with potatoes
We cut the meat: cut into large cubes, carefully cut off the connective tissue and unwanted fat, remove the cartilage and tendons. To make the cutlets juicy, you need fat: we cut the lard into small cubes, add to the meat. Usually take about 1/4 of the fat on the amount of pork.
Onions cut large. Many believe that raw onions, which have a sharp taste and smell, spoil the taste of minced meat, therefore, they are previously passaged. For my taste, with raw onions it turns out tastier.
We send finely chopped meat, lard and onions to a food processor, grind to obtain a homogeneous mass.
You can also use a medium-sized meat grinder for cooking, meat must be passed through it twice.
We clean raw potatoes, rub them on a large grater and add to ground meat.
At this stage, add seasonings: pour salt and curry powder. To your taste, you can add some more spices - ground paprika, black pepper, crushed cumin.
One of the tricks to make the meatballs juicy is to add cold water or milk to the mince, the liquid will evaporate when frying, and the meat juice will remain in place.
Pour into a bowl of cold, but better - ice milk. Next, thoroughly, but not with particular zeal, knead the stuffing until it becomes smooth and smooth, stretch the food film on the bowl and put into the fridge for 30 minutes.
We wet our hands in cold water, divide the stuffing into equal piles, make cutlets. You do not need to sculpt dense "snowballs", cutlets should be aerial, the correct oval shape.
Rolls in wheat flour, fry until golden brown on both sides in a pan in refined vegetable oil for frying. Turn over carefully and only once, so that they do not fall apart. We will bring the cutlets in the oven to readiness.
To do this, put on a baking sheet a few Beijing cabbage leaves (you can replace them with onion rings or white cabbage leaves), spread the cutlets on the leaves.
We send for 10 minutes in the oven warmed to 185 degrees.
Serve juicy pork cutlets with potatoes with heat and heat. Salty tomatoes, cucumbers and a glass of cold vodka are good for this dish, of course, only for those who enjoy ... Bon appetit!