Traditional recipes

Marinated pork neck, grilled

Marinated pork neck, grilled


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Season the neck pieces with salt, pepper, thyme and paprika, then place them in the marinade, sprinkling each piece with oil. Close the bowl and empty it. Keep it cold for approx. one hour.

Slice the vegetables and season with salt on both sides.

Heat the grill and fry the pieces of marinated nape. Then fry the eggplant and pumpkin slices on both sides.

Serve them together with a glass of good wine.


The best marinade for pork: It simply melts in your mouth!

The best marinade for pork: It simply melts in your mouth!

Jamie Oliver, the well-known producer of culinary shows, teaches us today how to marinate pork. His marinade recipe is quite simple, and the ingredients are not too expensive, so you can also try the famous chef's version.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Marinated ingredients for pork

1 teaspoon fennel seeds
½ teaspoon cumin seeds
2 cloves
1 tablespoon sweet paprika
peel and juice of 1 orange
4 cloves of garlic
1 small bunch of fresh thyme
150 ml ketchup
6 tablespoons balsamic vinegar
4 pork fillets (about 1.6 kg lean meat)
coarse salt
ground black pepper

How to marinate pork

Leave the meat to marinate the day before cooking or at least an hour before cooking. Grind the fennel seeds with the cumin seeds and the cloves in a mortar.

Add the paprika and grated peel and the juice of an orange and mix until smooth. Peel the garlic cloves and cut them very finely, then choose the green thyme leaves and chop them, then add the garlic and thyme to the mortar and grind them well. Pour the ketchup and balsamic vinegar, then mix the composition.

Place the 4 pork fillets on a baking tray and season with salt and ground black pepper to taste. Pour the marinade over the meat and level until the fillets are completely covered. Save a little of the amount of marinade to grease the meat while frying it, if you want to get a delicious and beautiful icing.

Let the ingredients marinate the meat for at least an hour (or overnight), then grill the meat. Pork tenderloins are perfect if served with a fresh salad or rice garnish.


Grilled Marinated Neck

Put in a bowl about 200 ml of oil, add salt, pepper, delicacy, mashed garlic (or given through a fine grater) and 1/4 teaspoon rosemary. We mix all these ingredients.

We cut the nape into slices about the thickness of the little finger. We cut each slice a little on the surface on both sides, then we put it in the marinade above. After we have put all the slices of meat, we mix them with the marinade to blend in, we cover them with a plate to keep them in the marinade and we let the dish cool for at least 12 hours.

The next day we take the meat out of the marinade and place it directly on the hot grill where we keep it for a few minutes until it is nicely fried on both sides. We can serve it with baked potatoes, sprinkled in abundance with garlic sauce.


Grate pork chop

Ingredient:

  • 7 pieces of boneless pork chops
  • a teaspoon of thyme
  • 3 tablespoons olive oil (or sunflower oil)
  • a teaspoon of pepper
  • salt

Method of preparation

Peel the fat chops and if they are too thick, beat them according to preference. Rub the slices with pepper and thyme, grease with oil.

They are placed over the very hot grill.

If you want the grill in your blood, when it's browned on both sides it's only good.

If you want it to penetrate, it should be turned on both sides until it browns well. Remove from the heat and then add salt.
Good appetite!


Grilled pork

I couldn't go on vacation without telling you something about the most beloved Romanian dish (or close): grilled pork. Statistics show that in Romania, 11 out of 10 restaurants have this dish on the menu. Along with straw potatoes, or with those charged separately.

What do you need?

For four servings you need four slices of pork neck with bone, about 1 - 1.5 cm thick. If you want a well-made steak (pork is never cooked “in the blood”) but juicy, get 4 to 6 more fresh basil leaves, 8 teaspoons of Worcestershire sauce, 1 glass (150 mL) of dry red wine ( Cabernet Sauvignon fits fixed). To make it a little spicy, consider 2-3 drops of Tabasco sauce (red or green) for each piece of meat. Obviously, for the taste you need some coarse smoked salt (about 1 teaspoon) and some freshly ground "mosaic" pepper.

How do you proceed?

  • Gently slice the meat slices with absorbent napkins and then season them with a few crystals of smoked salt on both sides. Press lightly so that the salt crystals stick to the pieces of meat. Let the meat rest for 5-10 minutes
  • Season with pepper and basil leaves broken into smaller pieces
  • Put a teaspoon of Worcestershire sauce on each side of each piece of meat, place the pieces in the stack and leave them for another 5 - 10 minutes
  • Then place the pieces of meat in a large bowl, add the Tabasco sauce (optional) to each piece of meat, then pour the red wine over the meat.
  • Refrigerate the dish for about two hours
  • Preheat the grill with a wire brush until the clean metal heats it well (above the embers resulting from a fire of hardwood + charcoal that I recommend "warm")
  • Rub the surface of the grill with half an onion (this reduces the risk of the meat sticking to it), then place on the grill the pieces of meat that you have drained (but not too hard) from the excess marinade
  • Leave the meat for 1 - 1.5 minutes on each side (to catch those characteristic stripes so dear to the Romanian), then place the pieces of meat in a quieter area of ​​the grill, turning it with tongs from time to time, until done (takes about another 6-10 minutes, no more)
  • Remove the pieces of meat on a plate that you keep covered until serving.

When going out in the open air, I recommend leaving the straw potatoes for another time and trying some mushrooms, also grilled. As it turned out, I also had some green beans, prepared like here, and a yogurt sauce with garlic (see recipe here) in which I put a few more fresh mint leaves. It goes well with a dry red wine, but if it is hot I would rather recommend a cold brown beer.

Have fun and see you healthy again!


Marinated pork neck

What does the Romanian like on the grill the most? Pork neck, mititeii and sausages, of course! I'm not a fan of pork neck (I'm not much of a pig fan) but the men in the family love it and so we have to include it in the menu from time to time.

For this recipe we need more special ingredients: tandoori masala, a kind of barbeque mixture that you can find in the international products section of the hypermarket or in organic stores and a mixture of exotic spices (panch puren): seeds cumin, mustard seeds, fennel seeds, sifted or onion seeds (kalonji) and fenugreek or fenugreek (fenugreek), which, surprisingly, but you can also find in stores with natural products, so it's very easy to prepare alone the mixture.

Ingredient:
& # 8211 5 slices of pork neck
& # 8211 a bunch of parsley
& # 8211 3 tablespoons tandoori masala
& # 8211 3 tablespoons spice mixture
& # 8211 100 ml olive oil
& # 8211 50 ml balsamic vinegar
& # 8211 salt and pepper to taste

The procedure itself is very simple: cut the parsley into small pieces, mix all the ingredients for the marinade and rub the pork onion well with them. We place it in a hermetically sealed bag and put it in the fridge overnight.

Then, we heat the grill, as any Romanian knows how to do it and we throw the neck on the grill. It will be crazy, I promise! Only be patient, keep the meat marinated! You're welcome!


Grilled marinated pork neck

Ingredient:

  • 2 tablespoons marinade
  • 1 tablespoon sweet paprika
  • 1-2 dried hot peppers (optional)
  • 3 cloves garlic
  • 4 tablespoons oil
  • 50 ml water
  • 1 tablespoon vinegar

We prepare the marinade: if you have opted for a spicy marinade and you want to put the hot pepper (with or without seeds) you have to fry it in a pan without adding fat. Fry until the crust starts to brown and you see smoke coming out of the pan.

Put marinade, paprika and hot roasted pepper in the coffee machine and grind well.

Add over the spice, crushed garlic, oil, water, vinegar and mix.

Put the meat in the marinade, taking care that each slice is covered and leave it to marinate between 4 hours and 1 day, in the refrigerator.

Heat the grill pan (no added fat) over high heat for 3-5 minutes. It must be super hot!

Place the meat on the grill and fry for 3 minutes on each side.

Take it out on a plate and let it sit for 3 minutes.

Serve and remember to pour the juice left over from the meat on a plate in which you mix 1 teaspoon of lime juice. As a side dish: a simple assorted salad.


Grilled pork neck with onion and garlic

Grilled pork neck with onion and garlic. Quickly marinated pork neck with olive oil and spices. A simple and quick recipe, a kind of improvised gyros. Pieces of red meat, tender and flavorful, accompanied by strips of kapia pepper, onion and garlic slices. The spices (oregano, thyme, pepper) are your choice.

I did this grilled pork neck because I caught some hard slices of meat that weren't suitable for classic grills. I didn't even have time to marinate them overnight so I cut them into 1 cm strips and decided to cook them like this.

If you want to fry the meat, it is good to keep it in brine for a few hours (if you have time). Here you can read 10 Tips for a tender and juicy meat (applies to the nape of the neck, not just the chop).

You will see how well this nape is cut into strips and how tasty the vegetables in the pan are. In addition, everything goes very fast.

  • 500 g pork neck
  • 2 tablespoons olive oil
  • salt, ground black pepper
  • a little dried oregano (or thyme if you prefer it)
  • 3 medium onions
  • 4-5 cloves of garlic
  • 2 red peppers kapia or donuts
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar (red)

Grilled marinated pork neck

For the marinade, mix the mustard with the wine, lemon juice, melted butter and spices to taste.
The pieces of meat are washed, wiped well, wrapped in food foil, beat a little and keep for about 15-20 minutes to marinate. After marinating, the neck pieces are cooled on both sides and served with your favorite garnish and salad.

I fried a few whole new potatoes, steamed a few bunches of broccoli and made a salad of spinach, tomatoes, peppers, cucumbers, green onions, green garlic, a little parsley and a little dill.

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


Pork neck marinated with wine

Ingredient:

  • 4 pieces of pork neck
  • 1 teaspoon pepper
  • 1 tablespoon vinegar
  • 1 tablespoon mustard
  • 100ml tomato paste
  • 250ml dry red wine
  • dried thyme
  • dried oregano
  • 1/2 teaspoon hot pepper
  • 1 hot pepper (although I personally prefer tabasco for this sauce)

Method of preparation

In a large bowl, mix the pepper with the vinegar and the mustard with the tomato juice, oregano wine, paprika and the finely chopped hot pepper (or tabasco & # 8212 1/2 ligurita). The secret to pork steaks (especially those on the grill) is not to put salt in any steaks or when the steak is put on the grill but when it is almost ready or when it returns. Put the pieces of the nape of the neck in the obtained batter and put it in the freezer for 20-40 minutes.



Comments:

  1. Paolo

    What words ... great, the beautiful sentence

  2. Fenrikree

    You are wrong. Email me at PM, we will talk.

  3. Camero

    I agree, very useful information



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