Want to cook pork?
With make onion meat juicy, fragrant with a beautiful golden-brown shade onion peel will help!
Pork in onion peel - general principles of cooking
Pork can be fresh or frozen. Frozen food requires pre-defrosting: remove the pork long before cooking and place on the bottom shelf of the refrigerator or remove it in a couple of hours and place in a basin with cold water, you can also use a microwave.
Usually for cooking pork in onion peel use tenderloin, bacon, but it is perfectly acceptable to take ribs, shoulder blades, neck and other parts. Meat is cooked either in a large solid piece, or cut into large portions of slices across the fibers.
Not any husk is suitable for cooking. The upper husk is discarded, only solid, not rotted lower “leaves” are taken. They are rinsed and dried, laid out on a large towel. For a more beautiful color, it is better to use a mixture of golden and red husks.
Additionally, garlic, fragrant herbs, mustard, adjika, spices and spices are put into the dish.
Since the onion peel contains coloring pigments, it is better to use the dishes that do not exactly stain, or those that do not mind.
Preparing a dish is easier than ever: prepared pork spread in a pan with water, spices and spices, husks. Cook until cooked. Then you can serve the pork immediately to the table or rub it in addition with spices and let it lie down and soak in the refrigerator. Some prefer to keep the meat for several hours in the brine in which it is cooked.
Finished pork in onion peel can be served immediately after cooking hot or cooled. Also, such a product is permissible to store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
1. Pork in onion peel: simple recipe
Ingredients:
• pork (the neck, loin, brisket would be the best;);
• two handfuls of onion peel;
• spices for meat;
• 6 tablespoons of salt.
Preparation:
1. In a 3-liter pot lay onion peel, on top - pork. Water is not poured to the very edge of the tank, covered with salt.
2. After boiling water, boil the meat with onions for one hour over low heat.
3. On the foil lined on the baking sheet, pour some spices for grilling and meat. Put the pork on it - again seasoning. Wrap in foil and leave to cool.
4. Meat is stored in the refrigerator.
5. Serve, cut into small portions with a side dish or as a meat snack.
2. Pork in onion peel with garlic
Ingredients:
• kilogram of pork belly;
• 10-15 cloves of garlic;
• a pair of bay leaves;
• black pepper peas;
• 3 tablespoons with a heap of salt;
• a pair of onion peel glasses.
Preparation Method:
1. Onion peel is washed, placed in a saucepan. Add bay leaf, black peppercorns, salt.
2. Pour onion peel with cold water. Bring to a boil.
3. Cut the garlic into small cubes.
4. Pork brisket is stuffed with chopped garlic. To do this, make punctures in the meat. Put garlic into small holes.
5. In boiling water lay the meat skin down. Cook on low heat for one and a half hours under the lid.
6. The finished brisket is rubbed with an additional portion of minced garlic, black pepper. The sharpness of meat taste depends on it.
7. Pork belly is placed under the press for several hours in a cool place. The press will give the density of meat, eliminating the risk of crumbling before serving.
3. Pork in onion peel in a slow cooker
Ingredients:
• 1.2 kilograms of pork;
• 1.5 heads of garlic;
• litere of water;
• 75 grams of onion peel;
• bay leaf;
• a couple of black chili pepper pinches;
• A little more than a tablespoon of salt. Preparation:
1. Pork is washed under running water, allowed to drain, dried with a linen towel.
2. The meat is stuffed with chopped garlic, salt and pepper. Additionally allowed to use carrots. In the pork, with a long and sharp knife, small punctures are made into which thinly sliced carrots, chopped garlic, salt, black pepper, and spices are placed. Such slices of garlic and carrots are inserted into each slit made over the entire surface of the meat.
3. Top meat is additionally salted, pepper. Plates of garlic and bay leaf are placed on the upper part.
4. A piece of pork folded in half out of the skin, tied with a strong thread.
5. Onion peel is washed under running water, put it half in the bowl of the multicooker. Pork is placed on top. The last layer is onion peel.
6. Heat a liter of water on the stove to a boiling state. Dissolve the salt in it. Boiled salted water poured meat in a slow cooker.
7. Turn on the “high pressure” for half an hour. After the signal of the multicooker, the steam will come off on its own.
8. Pull the meat out, cool it to room temperature on a plate. Wrap the pork in the film and clean in the refrigerator.
9. The next day, the meat is cut into thin plates. Pork prepared in this way is much better and tastier than any purchased sausages.
4. Pork in onion peel in the form of roll
Ingredients:
• 2 liters of water;
• 1.5 kilograms of pork peritoneum;
• onion peel;
• 5 bay leaves;
• 6 tablespoons of salt;
• spices: black ground pepper, cloves, garlic, rosemary, cinnamon.
Preparation:
1. Pork is thoroughly washed, slightly beaten off, salted, pepper, rubbed with garlic.
2. Tightly rolled into a roll and bind with a nylon thread.
3. Pour water into the pan. Add salt, pepper, spices, onion peel.
4. Place the meat in a saucepan with water and spices. Cook about one hour.
5. Finished pork is allowed to cool and brew in brine for 24 hours, then removed and dried. 6. Wrap in foil and clean in a refrigerator for a couple of hours.
5. Fragrant pork in onion peel
Ingredients:
• kilogram of pork;
• onion peel;
• salt;
• ground black pepper;
• Bay leaf;
• garlic.
Preparation:
1. Pork taken from the calculation of the subsequent folding in the roll. Meat is washed thoroughly under cold running water, laid on the table. The bones are cut with a sharp knife.
2. On each side of the pork sprinkled with large sea salt, ground bay leaf.
3. Pork is twisted into a roll, fixing with a nylon durable thread.
4. Onion peel washed under running water. A kilogram of meat requires husks of 9 medium sized bulbs.
5. Put onion peel into a deep, large saucepan. Meatloaf is placed on the onion. Fall asleep the second half of the husk. Pork is poured with water. Put on the stove. After boiling water, the fire is reduced to a minimum. Cook the meat for about a couple of hours.
6. After the allotted time, turn off the fire. Meat insist at least six hours in brine.
7. Roll out and allow to drain water.
8. All threads are cut, carefully unwrapping the roll and smearing it with black ground pepper, crushed garlic, favorite spices.
9. Pork is re-rolled. Meat is stored in cling film or foil. A tasty dish can be enjoyed after a few hours, which pork will spend in the refrigerator.
6. Pork in onion peel with herbs
Ingredients:
• pork;
• salt;
• onion peel;
• oregano, paprika;
• Italian herbs;
• ground black pepper;
• garlic.
Preparation:
1. Put pork, onion peel into the pan, pour in water, add salt. Set to cook until meat is fully cooked.
2. Pork is pulled out and allowed to cool to room temperature.
3. Cold meat is rubbed with a mixture of black ground pepper and chopped garlic. If desired, use your favorite spices for cooking meat.
4. Spread the meat generously with Italian herbs. 5. Prepared pork is placed in a plastic bag and left in the refrigerator for a couple of hours.
6. Before use, it is recommended to shake off excess herbs.
7. Pork in onion peel “Meat assortment”
Ingredients:
• 1.1 kilograms of chilled pork neck;
• 600 grams of pork chilled brisket;
• onion peel;
• a tablespoon of coriander seeds;
• 5-6 leaves of Kaffir;
• 200 grams of salt;
• 1.5 liters of water.
Preparation:
1. Add water to the pan, set for boiling.
2. Put meat in boiling water, add spices, salt, onion peel. Cook for about an hour without a lid.
3. Cool the meat in the water used during cooking.
4. Pork is served with homemade mustard and toasted black bread.
Pork in onion peel - tips and little tricks
• To make sure that the meat is cooked, pierce the meat in several places with a long, thin knife before cooking.
• Garlic can be put both before cooking and after it. Already prepared a piece of pork, grated with crushed garlic, will be much more fragrant.
• If you add a little liquid smoke while cooking, the pork will have a unique smoky flavor.
• Do not put a large amount of husk specified in the recipe - enough.
• Not sure if pork is cooked? Pierce the meat with a fork. The product is ready if the flowing juice is clear. If pinkish, then it is worth darit.
• You can prepare pork in onion peel in large quantities without fear that the product will spoil. The meat is stored in the freezer for 2 months, the main thing before serving is to thaw a piece, without subjecting it to heat treatment, i.e. without using the microwave.
