Pork is as popular as beef or lamb.
From it prepare a huge amount of delicious dishes.
One of the most delicious, pork in dough, baked in a piece.
Pork in dough - the basic principles of cooking
For the preparation of pork in the dough take the neck or tenderloin with layers of fat. Meat is washed under running warm water, dried with paper towels and cut off all the excess. It is desirable that the piece of pork is not subjected to freezing. It is better to take fresh or chilled meat.
The taste of pork depends largely on the spices that are used to prepare the marinade. Here you can experiment by taking the spices that you like, or use a ready-made mixture for meat or pork.
Spices are mixed with salt and a piece of pork is rubbed with this mixture. Meat is left for several hours, and preferably at night.
Dough can be any. You can knead it yourself, or use ready-made puff.
The meat is wrapped in dough, leaving a small hole for steam, and baked. Cooking time depends on the size of the piece of pork.
Pork can be baked with mushrooms, dried apricots, bacon, etc. For serving, you can prepare a sauce that will further shade the taste of meat.
Recipe 1. Pork in dough in the oven
Ingredients
80 ml of vegetable oil;
800 g pork;
60 grams of mustard;
1 onion;
400 g of flour;
3 garlic cloves;
200 ml of drinking water;
seasonings and salt;
60 g honey.
Method of preparation
1. Cut off a piece of pork film and excess fat. We wash the meat under the tap and dry it with paper towels.
2. We melt the honey in a water bath, add salt, mustard and seasonings. Mix all ingredients.
3. Rub the obtained marinade with a piece of pork from all sides. We place it in a ceramic dish and leave it to marinate for 20 minutes. 4. From the water, salt and flour, knead the dough like dumplings. Flush the table with flour, spread dough onto it and roll it into a not too thin layer.
5. Clean and shred the bulb by half rings. Spread onions in the middle of the dough. Put a bay leaf on top. We spread onion a piece of pickled pork and cover it with a layer of onion and bay leaf.
6. Pork wrap in the dough “envelope”, leaving a small hole for steam. We place in a ceramic form and send for 40 minutes in the oven. Cook at 180C. Then we twist it to 160C and continue to cook for another hour. Then cool, cut into slices and serve to the table.
Recipe 2. Pork in puff pastry with mushrooms
Ingredients
400 g puff pastry;
salt;
kg pork tenderloin;
freshly ground pepper;
egg.
Filling
bulb;
mushrooms - 250 g;
salt;
parsley - bunch.
Method of preparation
1. Rinse the pork, rub the piece with a mixture of salt and pepper. Leave on for a few hours so that the meat is well marinated.
2. Peel the onion. Rinse the mushrooms and remove the thin skin from the caps. Onions with mushrooms finely chop.
3. Fry the onion in hot oil until light brown. Now add the mushrooms, salt everything and mix. Stew for a few minutes. Rinse a bunch of parsley, chop and add to the roast. Stir, turn off the heat and leave to cool on the stove.
4. Heat a large cast iron skillet by pouring a couple of tablespoons of vegetable oil into it. Fry a piece of pork on all sides, for five minutes each. Transfer to a plate and cool.
5. Oil the deep form. Turn the oven on at 220C. Thawed layer of puff pastry lay in the form. Its edges should go over the side. Place the mushroom broil in the center, smooth it. Place a piece of pork on top. Brush the edges of the dough with water and fasten them on top, forming a beautiful pattern. Brush with beaten egg, cover with foil and bake for an hour.
Recipe 3. Pork dough in the oven with canned apricots
Ingredients
pork loin - 600 g;
ground white pepper;
puff pastry - 500 g;
salt;
four canned apricots;
flour - 30 g;
liver pate - 300 g;
ghee - 30 g;
egg;
milk - 60 ml.
Method of preparation
1. Rinse the brisket under running water, dip it with napkins and cut off the film. Rub the pork with a mixture of salt and pepper. Leave for a couple of hours.
2. Fry the meat in melted butter on all sides until golden brown.
3. Put the preserved apricots on a sieve so that the glass is water. Cut the fruit into thin slices.
4. Thaw puff pastry and roll it into a layer 4-5 mm thick. Lubricate the entire surface with liver pate. Top with apricot slices. Put the roasted pork loin and wrap the roll tightly. The edges connect.
5. Transfer the roll into a deep mold. Beat egg with milk. Lubricate the surface of the roll with the mixture. Make a few punctures. Put the form with the meat in the oven. Bake at 180C until tender. Cool, cut into chunks and serve, sprinkled with chopped greens.
Recipe 4. Pork in a pan dough
Ingredients
half a kilo of flour;
vegetable oil;
salt;
150 g of mayonnaise;
200 ml of drinking water;
2 lambs;
500 g pork tenderloin.
Method of preparation
1. Sift 300 g of flour into deep dishes. Salt it. Boil water. Make a well in the flour, pour vegetable oil into it. Gradually pour in boiling water, and immediately knead the dough with a spoon first. Then put it on the table with flour and keep kneading with hands until it stops sticking to your hands. Stir the dough with flour and leave to rest for ten minutes.
2. Rinse the pork, drain with napkins and cut into centimeters thick. Lightly repel each chunk, pepper and salt. Fold the prepared meat in a plate and leave for a quarter of an hour. 3. Chop the peeled onions into quarters and fry in a frying pan with butter until lightly ruddy.
4. Sprinkle the table with flour. Divide the dough into equal pieces by the number of meat slices. Roll each into a thin layer. Put a piece of pork in the center, put a little fried onion and a teaspoon of mayonnaise on top. Wrap in the form of an envelope.
5. Heat oil in a cast iron skillet. Put three chops in it and cover with a lid. Roast for five minutes until a brown crust is formed. Then turn and cook the same amount of time.
Recipe 5. Pork in dough in the oven with bacon
Ingredients
kg pork tenderloin;
70 g green basil, rosemary, thyme and oregano;
400 g yeast-free puff pastry;
egg;
300 g of bacon;
400 g dried tomatoes.
Method of preparation
1. Put on a heavy fire pan with vegetable oil. Rinse the pork tenderloin under the tap and cut off the film and excess fat. Drain a piece of meat with paper napkins.
2. Fry the pork on all sides until an appetizing crust forms. Roast no more than 4 minutes on each side.
3. Rinse greens, dry and crumble. Dried tomatoes cut into thin strips and mix with chopped greens.
4. On the table, spread the defrosted puff pastry. Spread thin slices of bacon all over the surface so that their edges lightly overlap each other. Top with an even layer lay a mixture of dried tomatoes with greens. Place cooled pork tenderloin on the edge and wrap it in a roll. Seal the edges carefully and transfer to a baking sheet. Brush with egg yolk. Bake for half an hour at 200C.
Recipe 6. Pork in dough in the oven under the cranberry sauce
Ingredients
puff yeast dough;
two yolks;
half a kilo of pork;
freshly ground pepper;
kitchen salt.
Sauce
rosemary;
cranberry jam - 200 g;
dry white wine - 200 ml.
Method of preparation 1. Rinse the pork tenderloin, dip it with a paper towel and cut into thin strips measuring 3 x 20 cm.
2. Put the frying pan with vegetable oil on high heat. Put the pork strips into it, pepper, salt and fry on both sides to a light rosy. Put on a plate and cool.
3. Roll the thawed puff pastry into a thin layer. Cut it into rectangles by the number of strips of meat.
4. Spread on the dough strips of meat, grease the edges with yolk and seal them, wrapping the pork in the dough.
5. Put the meat in the dough on a pan, covered with parchment, seam down. Lubricate the yolk and make a few holes. Put in the oven for 20 minutes. Bake at 200 degrees.
6. Put jam in a saucepan and put on moderate heat. Melt, constantly stirring. Pour in the wine and add some rosemary. Boil for ten minutes and cool.
7. Remove the rolls from the oven, cool, cut into several pieces and serve with cranberry sauce.
Pork in dough - tips and tricks
- To make the pork aromatic, rub it with spices and salt for a few hours or overnight.
- After wrapping the meat in the dough, make a few punctures for steam.
- Cut the pork in the dough only after it has cooled. So the dough will not crumble.
- Meat will be even juicier if you wrap it in thin slices of bacon.
