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Aromatic pork steak

Aromatic pork steak



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In a saucepan taller than wide, I put the meat and poured it to die, but without covering it, then I let it boil for about half an hour (I turned it about 2 times)

After it cooled a bit, I seasoned it with paprika, pepper, nutmeg.

I put the meat in another pan, wider, then I seasoned it with some tarragon garlic and I put the cabbage juice again (what was left from the boil, plus some filling).

I put an aluminum foil over the pan and put the pork steak in the oven for an hour.

After an hour I removed the foil and left the pork steak for another 30-40 minutes.

I served pork steak with mashed potatoes.


A Christmas table with new flavors. 3 pork steak recipes to lick your fingers

Try to change the holiday menu this year. Instead of sausages, sausages and baked steaks, we offer you three tasty recipes, with exotic flavors and a restaurant look to impress the family.

The pig is the star on the Romanians' tables during the holidays. Whether bought or cut by relatives in the country, a piece of pork will definitely reach you on the table.

I tried three fresh recipes from the magazine Cooking Light and we show them to you. Surely family, friends or guests at the table will lick their fingers after tasting them.

Hot pork chops and raspberry sauce

An aromatic steak with a strong taste of poblano hot peppers sweetened by fresh fruit sauce. Serve this steak next to a potato garnish.

  • 2 teaspoons poblano hot pepper powder (or any hot pepper)
  • & frac12 teaspoon salt
  • & frac14 teaspoon dried thyme
  • 4 pork chops with bone (1cm thick)
  • cooking oil
  • 80ml beef soup juice
  • 2 tablespoons raspberry puree (you can also use frozen)

Mix the hot pepper with the salt and thyme and rub the pork chops with this mixture of spices.

Heat a non-stick pan well over medium heat. Grease the pan with cooking oil and put the spiced chops in it. Brown them well on each side (3 minutes each) until they reach the desired degree of cooking. Take them out of the pan and keep them warm.

In the same pan, add the soup juice and leave it on the fire for half a minute, stirring and removing from the walls of the pan all the browned leftovers from the meat. Raise the heat slightly and add the raspberries. Leave the mixture on the fire for 1 minute until it becomes slightly thick, stirring constantly with a whisk.

When serving, add 1-2 tablespoons of sauce over each chop.

Caribbean style pork chops with mango sauce

Change the traditional baked steaks with this recipe with an exotic air.

Ingredients (for 4 servings):

  • 1 & frac12 teaspoons of dried coriander
  • 1 & frac12 teaspoons ground cumin
  • 1 teaspoon grated sugar
  • 1 teaspoon grated ginger powder
  • & frac12 teaspoon salt
  • a hot pepper powder
  • 4 pork chops with bone (1 cm thick)
  • cooking oil
  • 100g mango cubes
  • 100g red cubes
  • & frac12 connection chopped coriander
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil

Mix the spices and rub the pork chops well with this mixture.

Heat a cast iron grill or a non-stick pan to grease with cooking oil. Brown the chops and leave them for 3 minutes on each side. Check the cooking degree with a meat thermometer. It should indicate just over 60C.

Mix in a mango bowl with the tomatoes, coriander, oil and vinegar. Serve each chop with 1 tablespoon of salsa.

Spicy pork muscles with sauteed apples

Sweet spices will give a special taste to your steak. Serve with a spinach salad.

Ingredients (for 4 servings):

  • a pinch of salt
  • & frac14 teaspoon dried coriander
  • & frac14 teaspoon ground pepper
  • a cinnamon powder
  • a nutmeg powder
  • 500g pork muscle (cut into 12 slices)
  • cooking oil
  • 2 tablespoons butter
  • 350g thinly sliced ​​apples
  • 80g thinly sliced ​​red onion
  • 60ml apple cider
  • 1 teaspoon fresh thyme leaves

Heat a cast iron skillet over medium heat. Mix salt, coriander, pepper, cinnamon and nutmeg and sprinkle the spice mixture over the pork muscle.

Grease the pan with cooking oil and put the pork muscle in it, over medium heat, frying for 3 minutes on each side, until you get the desired degree of cooking.

Remove the steak and melt the butter in the same pan. Add the apple slices, onion and a pinch of salt. Saute for 4 minutes or until apples begin to brown. Add the cider over them and cook for 2-3 minutes until soft. Then incorporate the thyme leaves.

Serve the pork muscle with the sauteed apples.

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Pork Steak Marinated in Beer

Wash the pork well and cut into thin slices, about 2 cm thick. The pieces grow easily, they can be thinner pieces but they do not grow. Take one piece of meat at a time, season with salt, pepper, mixed pepper, paprika and oregano.

After adding each spice in turn, the meat is rubbed very well by hand, until the respective spice penetrates well into the meat, after which the next spice is added.

Place the seasoned pieces of meat one by one, spread well, in a bowl. Add curry and a few finely chopped green garlic leaves. The operation is repeated until the meat is finished.
Separately mix the mustard lightly like mayonnaise, then gradually pour the beer.

After mixing the mustard well with the beer, and the composition made a foam, pour over the seasoned meat. Slowly the beer will go to the bottom of the bowl, you can make light holes with a spoon where the beer can penetrate. But be careful not to move the pieces of meat.

The meat dish is covered with a lid and left to cool for about a day.
The meat is roasted on the hot grill, taken directly from the beer composition.
The steak is very fragrant and tasty and is served with the desired garnish.
Good appetite.


Pork steak (aromatic)

I had a piece of pork edges (neck) of almost 1 kg:


In life we ​​waste years, and in old age we beg for moments.

# 2 foxyy

I put the piece of meat in a pot taller than wide and poured the cabbage juice (I brought it from the country). I didn't cover the meat completely, then I put the pot on the fire and let the meat boil for about half an hour:


In life we ​​waste years, and in old age we beg for moments.

# 3 foxyy

After half an hour, I took the meat out on a plate and let it cool a bit. I seasoned it with paprika, salt and pepper:


In life we ​​waste years, and in old age we beg for moments.

# 4 foxyy

I put the meat in another pan, I stuck a few cloves and then I seasoned it with garlic and tarragon. I poured the cabbage juice left over from the boil in this pan, but being a bit small, I added it with the new juice:


In life we ​​waste years, and in old age we beg for moments.

# 5 foxyy

I put an aluminum foil over the pan and put it in the oven at 250 degrees Celsius for an hour:


In life we ​​waste years, and in old age we beg for moments.

# 6 foxyy

After an hour, I took out the foil and put the pan back in the oven:


In life we ​​waste years, and in old age we beg for moments.

# 7 foxyy

I left the meat in the oven until it browned on all sides (I turned it from time to time):


In life we ​​waste years, and in old age we beg for moments.

# 8 foxyy

I cut the meat into slices and served them with garlic sauce and yogurt, and as a garnish I had boiled rice. I also matched it with a glass of red wine:


In life we ​​waste years, and in old age we beg for moments.

# 9 petunia

# 10 foxyy

Cabbage juice gives a phenomenal taste and aroma, and the meat is tender and delicious.


In life we ​​waste years, and in old age we beg for moments.

# 11 petunia

Sorry I interrupted you from posting. I didn't know another picture was coming

I will try when I find the cabbage juice with a smaller piece

# 12 foxyy

Try it and you won't regret it. When you serve the meat, add a few tablespoons of juice and you will see what good taste you get.

In life we ​​waste years, and in old age we beg for moments.

# 13 julix_2007

# 14 foxyy

The same goes for the edge. You eat from it and you can't believe how tender the meat is and what a fragrant taste it has & # 33 & # 33 & # 33 & # 33 & # 33

In life we ​​waste years, and in old age we beg for moments.

# 15 foxyy

In life we ​​waste years, and in old age we beg for moments.

# 16 paperina

good job, foxxy
I have nowhere to die

have you tried to boil bacon (smoked) in cabbage mill? try it and you won't be sorry

# 17 petunia

I wouldn't die of cabbage either, but does the bottle that is found in bottles work?

# 18 foxyy

Saru & # 39 mana & # 33
Is there no sour cabbage for sale anywhere? At least a glass, something. Nothing?
All the meats boiled in the mill have a special taste, not only the muscle or the bacon - the pork breast boiled in the mill and then slightly browned in the oven is a hassle & # 33 & # 33 & # 33 & # 33 & # 33