Frying - the universal name of an infinite variety of variations on a very simple topic. Take the meat, what will have; vegetables - what are there; spices, spices by the same principle. Ware - any, fat - not critical, thermo - also as lucky. Mix, fry, add broth and simmer. That's it, even the garnish is not important!
And what is the main thing? And most importantly - very much want to treat the eaters from the soul with a simple and tasty dish. And don't overdo it, overdo it, overdo it ... In general, choose a recipe and, if you really want, you can experiment from the heart.
Grilled pork with gravy - general principles of cooking
• Grilled pork with gravy consists of slices of meat, sautéed vegetables and liquid sauce roasted to ruddy.
• The neck, cut or back is used in cooking. It is advisable to take chilled or fresh meat. It is allowed to use the meat product that has been frozen, if it is properly thawed. When defrosting a piece of pulp can not be dipped in water or use a microwave. On the contrary, you need to use the natural way, in air, at room temperature. Otherwise, even the presence of gravy in the dish will not save pieces of meat from dryness.
• Before cooking, the whole piece of pulp is thoroughly washed with cold water. The dried pulp is cut into large chunks strictly across the fibers, and after that it is cut into pieces of the desired shape and size. For roasting, meat can be cut into small cubes, short straws or thin cubes.
• The pieces are fried in vegetable oil until they are covered with a golden crust, then mixed with chopped onion or other vegetables and spices. Mushrooms can be added.
• To make the meat soft, it is later stewed in gravy. Its basis may be meat broth, vegetable broth or plain water. A choice of sour cream, unsalted tomato paste, freshly grilled tomatoes or tomato juice with pulp are added to the gravy. For spice you can put a little sharp adzhika. • Grilled pork with gravy can be made either thin or thick. For thickening, flour is used in which the meat is breaded before roasting.
• Garnish for such a dish can serve any cereals or pasta. Grilled pork with gravy goes well with mashed potatoes.
Fried pork with gravy on tomato
Ingredients:
• a pound of pork pulp;
• two small spoons of tomato;
• onion head;
• average carrot;
• one and a half glasses of broth;
• two garlic cloves;
• Lavrushka - medium-sized sheet;
• dried dill - 2 tsp;
• three spoons of butter.
Cooking Method:
1. Put the dried, washed meat for half an hour in the freezer. Then remove, cut into small pieces and let stand to thaw.
2. In a deep enough, be sure to be thick-walled, heat the pan and heat the vegetable oil a little, lower the flesh into it. When all the juice has evaporated and the slices are lightly browned, season with pepper and add a little salt.
3. Put the onion half rings in the pan, immediately add a thin carrot straw. Stir regularly for about three minutes, so as not to burn.
4. Spread tomato on roasted meat with vegetables, immediately add broth (water). Stir the contents of the pan, add salt if necessary, and leave to stew over low heat under the lid.
5. After about forty minutes, when the pieces of meat are soft, put in a dish of finely chopped garlic, lavrushka and dried dill. Warm up the pork roast with gravy for at least five minutes, then remove from heat.
Recipe for fried pork with gravy on tomato juice
Ingredients:
• two-centimeter slice of fresh ginger root;
• large carrot;
• large onion;
• 800 gr. lean pork;
• 60 gr. flour;
• butter - 40 g .; • onion feathers - 4 pcs .;
• four sprigs of dill;
• dried sweet paprika, in slices;
• ground thyme;
• Lavrushka - 2 leaves;
• vegetable, saturated broth or rich beef broth - 700 ml;
• unsalted tomato juice with pulp - 250 ml.
Cooking Method:
1. Peel the ginger, cut the root into thin slices and dip into the heated oil. When the pieces of the root get a golden hue, put them out of the pan and temporarily set aside.
2. In the fragrant oil, lower the flesh cut into small pieces. Occasionally stirring, cook until complete evaporation of moisture, then bring to ruddy within seven minutes. Do not change the heat.
3. Lightly salt the meat, add the butter. If the pulp with a layer of fat, which had time to get a little warm, do not add oil.
4. Sprinkle the pieces of roasted meat well with flour and, without stopping to mix, cook for another five minutes.
5. Add hot water (broth or broth) to the pan, simmer over low heat without covering with a lid until the gravy thickens.
6. In a clean pan in a small amount of vegetable oil until soft, fry chopped onion with carrots. Add previously fried ginger to vegetables.
7. Put lavrushka with meat, season the dish with ground pepper, add thyme, and lightly salt it. Add browned vegetables, pour in tomato juice, mix, add salt if necessary, and season with roasted chopped greens. Cover and cook until the pork is soft enough (about half an hour).
Spicy fried pork with gravy on sour cream with bell pepper
Ingredients:
• kilogram of boneless pork;
• hot ground pepper;
• 400 ml of sour cream, 20% fat;
• two tablespoons of tomato;
• three fresh bell peppers;
• young greens;
• three spoons of butter;
• small onion. Cooking Method:
1. In well-heated refined oil, lower the meat cut into strips, simmer for about a quarter of an hour. The juice released at the same time is poured into a separate bowl, and fry the flesh until a light brown crust appears. To make it uniform, periodically mix.
2. Add to the browned meat chopped onion half rings, add straws from the pulp of bell peppers. Season with hot pepper and leave to stew, until the onion slices are noticeably soft and transparent.
3. Combine sour cream with tomato. Pour the previously drained meat juice, pour the cooked mixture into the pan. Top up with at least one and a half cups of warm water, season with spices, lightly salt. On moderate heat with the lid on, simmer for 40 minutes pork roast.
4. Add chopped greens to the dish, then sweat for about a minute on the lowest heat and set aside from the stove.
A simple recipe for grilled pork with mushroom sauce
Ingredients:
• fresh mushrooms - 400 gr .;
• 500 gr. pork (neck);
• two large onions;
• garlic;
• refined oil;
• 100 gr. wheat flour;
Cooking Method:
1. Boil mushrooms washed and poured with cold water for 10 minutes from boiling without adding salt. Be sure to remove the foam! Mushrooms put in a colander, strain the broth.
2. Cut the pork into centimeter thick slices, roll well in flour and fry in boiling oil until browning.
3. Put the meat in a bowl, and lower the small slices of boiled mushrooms into the pan. Add onion half rings and finely chopped garlic clove. Cook over low heat until the moisture evaporates, if necessary add a little oil.
4. Transfer the pork to the mushroom roast, add 200 ml of the filtered mushroom broth, boil. Reduce heat, cover and continue cooking until the meat is soft.
Stir-fry pork with fresh tomato sauce - “Autumn”
Ingredients:
• small onion;
• lean pork - 600 gr .;
• 370 gr. fresh eggplant;
• a pound of tomatoes;
• dried garlic (powder);
• 250 gr. Bulgarian pepper;
• half a spoonful of ground black pepper;
• one leaf of laurel;
• 80 ml non-aromatic oil.
Cooking Method:
1. Wash the pork in cold water and allow to dry slightly. Cut across the fibers into centimeter thickness plates. Cut the resulting chunks into small strips, pepper, lightly salted and, well mixed, set aside.
2. Slice the pulp of Bulgarian pepper into strips, peeled eggplants - into thin cubes.
3. Cut the onion into four slices and finely chop. Tomatoes, cut in half, rub without peel on a grater.
4. On an intense fire in vegetable oil, fry the pieces of pulp until browning, transfer the onion to them, reduce heat to medium. Cook, stirring, until the onion strips are transparent.
5. Add the aubergine cubes, and, stirring, fry everything together for five minutes. Eggplants should not lose their shape, but only slightly limp.
6. Pour the chopped tomatoes into the pan. Salt to taste, put Lavrushka, pepper. Continue to simmer, already under the lid and lowering the fire a little, for ten minutes. Make sure that all the 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 another 10 minutes.
Fragrant pork steak with gravy on tomato with adjika
Ingredients:
• meat broth or drinking water - 120 ml;
• spoonful of thick tomato;
• 600 gr. pork (pulp);
• onions - 1 head;
• half a teaspoon of acute adzhika; • spices “For pork”.
Cooking Method:
1. The piece of pulp, dried after rinsing, cut into small squares or short strips.
2. Put small onion slices into the almost boiling sunflower oil. Do not overheat the fat, but only heat it over low heat.
3. When the onion slices are soft, place the pork slices, season with pepper and salt. Periodically stirring, bring the slices to a crust.
4. Fill the meat frying with adzhika and tomato paste, mix.
5. To your taste, season with ready-made spices, mix well and, topping up the hot stock in the pan, bring to a boil.
6. Slightly lower the heat so that the sauce only boils slightly, cook, covered with a lid, for seven minutes.
7. Soak the cooked dish up to a quarter of an hour and serve.
Fried pork with gravy - cooking tricks and helpful tips
• Pieces of a pulp turn out more accurate form if to freeze slightly pork before cutting.
• 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 bouillon cubes dissolved in it is perfect, you can also use vegetable broth.
