People began to eat pork more than seven thousand years ago. Since then, the meat of these domestic animals is an integral part of the culinary traditions of most countries, and not only European ones.
Pork can rightly be called a universal food product from which you can cook an incredible amount of dishes. But you can diversify recipes not only with different heat treatments, but also to a large extent with spices and seasonings.
Classic seasonings for pork
Salt, various types of peppers and bay leaf are classic seasonings not only for pork, but also for any other meat. For pork, various types of peppers are suitable - from classic black or red to paprika or chili powder. Salt is recommended to add at the end of heat treatment - so the meat will be softer.
Horseradish can also be attributed to the universal seasonings, without it it is impossible to imagine roasted pork or aspic. And you can use as fresh ground grinded and dry powder.
Garlic is suitable for absolutely any meat - it will not only give the pork a dizzying aroma, but also make it soft and juicy. But it can also muffle the taste of any added spice. Therefore, it is better to use it alone or in combination with fresh chopped greens.
Exotic seasonings for pork
Ginger, garlic and nutmeg are perfect for grilled meat, and rosemary and garlic for stew. You can add a little dried or fresh basil to the minced meat - you will get a subtle spicy shade of freshness.
Marjoram in meat is better to put together with thyme - this should be done before cooking, then the finished dish will be especially fragrant.
With curry pork, you can simply fry in a little oil - it will be very tasty and unusually beautiful.
A mixture of such herbs as green basil, some marjoram and rosemary, salt and garlic squeezed under a press is perfect for roasting - pork grated with this fragrant cocktail will not only be fragrant, but also incredibly tender, melting in your mouth.
Marjoram is called “sausage” grass - homemade pork sausages become much tastier with it.
It goes well with pork turmeric, but it must be added with caution - the spice is very rich in taste, so one small pinch will be enough.
For cooking meat on an open fire (barbecue or kebab), you can add juniper berries, which will give pork an unusual savory taste. Cumin - a spice with a spicy taste and a slight bitterness - is also ideal for pickling kebabs, as well as for frying and roasting.
Fragrant pork broth can be obtained by adding mild cilantro, parsley root, basil and thyme. Not everyone knows that pork can be flavored with sugar - this fashion came to us from China and relished very many. In addition, when frying, sugar forms a crispy crust on meat.
Condiments for bacon and smoked
For many Slavic peoples, lard is an invaluable product, love for which lies at the genetic level. And even the most reputable nutritionists keep silence - in the Slavic soul this addiction is ineradicable.
It’s impossible to cook real bacon lard and smoked meats without spices and seasonings. The main seasonings are large rock salt, fragrant black pepper, garlic and bay leaf. If you need to add spice, in the course goes hot red pepper.
Another unusual ingredient for salting salo is ground coriander. The aroma of smoked meat and bacon will add spicy herbs - such as dill seeds, ground cumin, parsley.
Using seasonings for cooking pork, remember: the main thing is moderation. Some spices reveal their flavor after heat treatment, some - immediately, and there are those that will play with shades only after some time.
If used together more than five seasonings, none of them will work in full force. It is better to choose one or two spices that combine well with each other.
Bon appetit to you and your loved ones!