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Cabbage with pork mice

Cabbage with pork mice


We wash the cabbage, we throw the first sheets and we chop it faithfully, we put it in a bowl, we put salt and we rub it with our hands. It is left aside for 15 minutes.

Cut the onion into small pieces or scales, put it in olive oil in a cauldron, add the sliced ​​carrot and the chopped peppers.

We put the spices and the cabbage squeezed from the juice that left it.

Mix carefully, leave it on the fire for a few minutes and then move it to a ceramic bowl or into a Roman bowl, put the diced pork mouse and a few large pieces.

Put a little water, bay leaves and put in the preheated oven for 30-40 minutes.

Remove from the oven, put the tomato paste and the cherry tomato sprig, leave it in the oven for about 10 minutes.

At the end we put the finely chopped dill.


  • 0 large piece of pork belly ham (1.2 kg)
  • 3-4 liters of cabbage juice
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 3-4 cloves of garlic
  • 1 teaspoon salt
  • 2-3 tablespoons of paprika

Choose a nice piece of ham with mice (or bacon) and, if it is too big (like mine), cut it into two smaller pieces. Put them in a pot, add the cabbage juice, bay leaves and peppercorns.

* If you do not have pickled cabbage juice at hand, you can boil it in salted water. To 2 l of water, add 1 tablespoon of coarse salt.

Boil the ham until the fork enters it easily, no more. Depending on the thickness of the meat, it can take between 25 and 40 minutes.

Then remove it on a wooden bottom to drain and cool.

Meanwhile, grind the garlic until it becomes like a cream and mix it with the salt. Grease the pieces of ham with this mixture and let them rest for 30 minutes. Then remove the garlic and sprinkle with paprika.

With a skewer stick (the topless part) drill the cooked ham in cabbage juice and then put the kitchen thread.

Tie the ham and then make another knot above so you can hang it.

Hang the ham cold (in the balcony, pantry, etc.) and leave it to dry overnight.

Then you can keep it in the fridge for a few days or, if you have done more, you can freeze it. Good appetite!

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Cutting, deboning and choosing meat

Cutting is the operation of sectioning the carcass into large anatomical portions, in order to debone and choose the qualities.

Boning (hanging) is the operation of separating bones from meat. The choice (of) the meat is the operation by which the fat and the tissues with reduced nutritional value are removed, known as flaps, tendons, cartilage, aponeurosis, blood clots. Along with the choice of meat, the quality is sorted, and the meat is cut into pieces of 100-400 g.

The operations of cutting, deboning and choosing the meat are carried out in specially arranged spaces, by qualified personnel, at a temperature of max 10 0 and a relative humidity of 80%.

A. Pork intended for industrialization.

When slicing pork for industry, the following assortments result: Muschiulet includes the big, small psoas and the shaped and degreased iliac (heel). It is preserved and used in the manufacture of Montana muscle.

Muscles (neck, antricot, chop) include neck muscles, antricot and chop. It shapes well. The presence of an intermittent layer of 0.5 cm of bacon is allowed on the surface, highlighting the flax left on the muscles. The muscle will have straight extremities and will be well shaped, without cuts in muscle mass, without fringes or bone remains. The meat is chosen for the manufacture of specialties such as: gypsy muscles (from the nape of the neck), cibin roll (neck and muscles), spicy Azuga muscles (fillet muscles), smoked fillet muscles, outlaw cutlet, etc. The bones resulting from the joining of the fork are used as fork bones in the manufacture of the assortment of smoked fork bones.

The bony pulp is presented with or without mice. The bacon should not exceed 2 cm for the pulp with mice and 1 cm for the pulp without mice. The pulp will not show fringes, contusions on the outside, deep cuts in the muscles, hair or other impurities on the surface of the mouse. It is preserved and used in the manufacture of Ham with bone.

Boneless pulp comes from the processing of bone pulp, which removes bones, soft fat, flushes and vascular formations. It is suitable for the manufacture of pressed hams.

The bone and brine pulp (ciolan) includes the bone pulp including the back brisket. The bone and brisket shoulder includes the bones of the scapula, humerus, radius and ulna along with the covering muscles. The back is presented with or without mice, without fringes, contusions on the outside, deep cuts in the muscles, hair or impurities on the surface of the mouse.

The back brush, the front brush comprises the bones, tibia, fibula and the first row of tarsals with covering muscles, as well as the radius, ulna and the first row of carpals with covering muscles. It is presented with or without mice, without hair, fringes or impurities.

Chest with bone and bacon - is presented with or without mice, in rectangular pieces, the joints as far as possible, without fringes, without soft fat from the abdominal region, without contusions, hair or other impurities.

Bleeding meat or shaping (meat of beregati) - includes the fleshy portion around the bleeding wound located in the neck, esophagus (meat on beregati) and diaphragm. The bleeding meat must be free of blood clots, no traces of hair, bones, impurities, no foreign odor.

After deboning and choosing the pork, the following assortments result:

Pork work - results from shaping the chest, thigh, back. The meat is presented in pieces of about 100 gr without flakes, blood clots, bone remains, mice. The fat content of working pork must be max 35%.

Meat pulp thing - when deboning the thighs and backs for meat work. Hard bacon is goose bacon as well as bacon covering the dorsal muscles, resulting from the degreasing of carcasses with or without mice. It is presented in whole pieces, of regular shapes and they are used as salted bacon for boiled bacon with paprika and smoked bacon.

Soft bacon - is the bacon resulting from the belly area, from the shaping of anatomical parts and pig carcasses.

Both hard bacon and soft bacon are useful in the manufacture of meat dishes and are called working bacon, and come in pieces no larger than 300 g, without mice, hair, blood clots, bone remains.

Pork legs, detached from the pig carcasses, are processed by smoking.

The mouse represents the dermal layer that covers the outer surface of the bacon.


Ingredients Baked pork leg with crispy rind

  • 1 pork leg of 2.5-3 kg or 1 piece of shoulder or pork leg, not very fat, with mice
  • brine: 100 grams of coarse salt, 1 tablespoon peppercorns, 1 large clove of garlic, 6-7 liters of water
  • 2 large onions
  • 2 carrots
  • celery as the volume of an ordinary egg
  • 1 teaspoon olive oil
  • 2 branches of fresh rosemary
  • 1 teaspoon fennel seeds (or other spices, as desired: cumin, coriander or a mixture of spices as desired)
  • 1/2 teaspoon ground black pepper
  • 1 good salt powder
  • 2 tablespoons balsamic vinegar cream
  • 50 ml. balsamic vinegar Ponti
  • 40 grams of butter

Preparation Baked pork leg with crispy rinds

Preparation Baked pork leg with crispy mice & # 8211 text:

Baked pork leg with crispy mussels & # 8211 brine

1. Cut in half, transversely the whole head of garlic, with the peel. Heat the brine water in a pot, add the coarse salt and pepper and mix well until the salt dissolves. Add the garlic and allow the brine to cool to room temperature.

2. Place the pork meat in a saucepan or bowl of the right size and pour over all the already cooled brine. Cover the bowl and refrigerate for 12-24 hours.

3. The next day, drain the brine pork meat well and whisk well with kitchen towels. The brine is discarded, keeping only the garlic. Grow the rind of the thigh with a very sharp knife, creating a rhomboidal pattern.

Baked pork leg with crispy rinds & # 8211 baking

1. Finely chop the leaves on one of the rosemary branches, keeping the other whole. Add fennel seeds, salt and ground pepper. Mix well. Grease the sliced ​​pork leg with 1 teaspoon of olive oil, just enough to adhere the spices better then rub well with the spice mixture everywhere.

2. Turn on the oven and heat to 220 degrees Celsius. Meanwhile, chop the fish onions, sliced ​​carrots and celery cubes and from all these vegetables lay a bed in a tray suitable for the oven. Place the pork leg on top, add the whole preserved rosemary branch and the two halves of the garlic head. Place the tray in the preheated oven at 220 degrees for 20 minutes.

3. After the first 20 minutes, reduce the temperature to 160 degrees Celsius with static heating or 150 degrees ventilated and add a few drops of hot water over the vegetables in the pan, just so it does not stay dry and burn. Bake the pulp at 160-150 degrees for 2:30 & # 8211 3 hours, until tender. If at some point the rind will be brown enough, I recommend covering it with aluminum foil and occasionally sprinkling the vegetables with a little hot water.

4. After the meat is well cooked (it should have an internal temperature of 72-74 degrees) remove the tray from the oven and raise the temperature to 220 degrees Celsius, on the grill function. While the oven is heating, add a few tablespoons of balsamic vinegar cream over the 2 tablespoons of balsamic vinegar, mix and grease the whole surface with a brush. Put the tray back in the oven, strictly supervising it, because in just 5 minutes the icing will dry and caramelize, leading to a crispy and rosy crust. Be careful, at such a high temperature the sugars in the balsamic glaze will caramelize very quickly and can burn easily, so don't miss the oven during this time!

5. After the pulp has browned nicely, remove from the pan and place on a separate platter. Cover lightly with aluminum foil and let stand for 15 minutes before cutting.

Baked pork leg with crispy rinds, sauce preparation and serving

Meanwhile, the tray in which the meat was cooked is placed on the stove and brought to a boil (possibly add a little more hot water). Add 50 ml. balsamic vinegar and boil, grating well on the bottom of the pan with a metal spatula, to detach all the delicious adhesions. Pour the entire contents of the tray into a sieve, collecting the liquid in a saucepan. Squeeze well over the vegetables left in the sieve, so that no drop of sauce is lost. Put the pan on the fire and boil the sauce until it reduces to the amount of 200-250 ml, then reduce the heat and add one by one the cold butter, cut into pieces, stirring until incorporated. The sauce will thicken without the need for another thickener. Season with salt and pepper to taste.

Serve hot pork steak with your favorite garnish and sauce next to it. It can also be served cold, it will be delicious with pickles, horseradish with cream, spicy mustard or in various sandwiches.


Ingredients Baked pork leg with crispy rind

  • 1 pork leg of 2.5-3 kg or 1 piece of shoulder or pork leg, not very fat, with mice
  • brine: 100 grams of coarse salt, 1 tablespoon peppercorns, 1 large clove of garlic, 6-7 liters of water
  • 2 large onions
  • 2 carrots
  • celery as the volume of an ordinary egg
  • 1 teaspoon olive oil
  • 2 branches of fresh rosemary
  • 1 teaspoon fennel seeds (or other spices, as desired: cumin, coriander or a mixture of spices as desired)
  • 1/2 teaspoon ground black pepper
  • 1 good salt powder
  • 2 tablespoons balsamic vinegar cream
  • 50 ml. balsamic vinegar Ponti
  • 40 grams of butter

Preparation Baked pork leg with crispy rind

Preparation Baked pork leg with crispy mice & # 8211 text:

Baked pork leg with crispy mussels & # 8211 brine

1. Cut in half, transversely the whole head of garlic, with the peel. Heat the brine water in a pot, add the coarse salt and pepper and mix well until the salt dissolves. Add the garlic and allow the brine to cool to room temperature.

2. Place the pork meat in a saucepan or bowl of the right size and pour over all the already cooled brine. Cover the bowl and refrigerate for 12-24 hours.

3. The next day, drain the brine pork meat well and whisk well with kitchen towels. The brine is discarded, keeping only the garlic. Grow the rind of the thigh with a very sharp knife, creating a rhomboidal pattern.

Baked pork leg with crispy rinds & # 8211 baking

1. Finely chop the leaves on one of the rosemary branches, keeping the other whole. Add fennel seeds, salt and ground pepper. Mix well. Grease the sliced ​​pork leg with 1 teaspoon of olive oil, just enough to adhere the spices better then rub well with the spice mixture everywhere.

2. Turn on the oven and heat to 220 degrees Celsius. Meanwhile, chop the fish onions, sliced ​​carrots and celery cubes and from all these vegetables lay a bed in a tray suitable for the oven. Place the pork leg on top, add the whole preserved rosemary branch and the two halves of the garlic head. Place the tray in the preheated oven at 220 degrees for 20 minutes.

3. After the first 20 minutes, reduce the temperature to 160 degrees Celsius with static heating or 150 degrees ventilated and add a few drops of hot water over the vegetables in the pan, just so it does not stay dry and burn. Bake the pulp at 160-150 degrees for 2:30 & # 8211 3 hours, until tender. If at some point the rind will be brown enough, I recommend covering it with aluminum foil and occasionally sprinkling the vegetables with a little hot water.

4. After the meat is well cooked (it should have an internal temperature of 72-74 degrees) remove the tray from the oven and raise the temperature to 220 degrees Celsius, on the grill function. While the oven is heating up, add a few tablespoons of sauce from the pan over the 2 tablespoons of balsamic vinegar, mix and grease the whole surface with a brush. Put the tray back in the oven, strictly supervising it, because in just 5 minutes the icing will dry and caramelize, leading to a crispy and rosy crust. Be careful, at such a high temperature the sugars in the balsamic glaze will caramelize very quickly and can burn easily, so don't miss the oven during this time!

5. After the pulp has browned nicely, remove from the pan and place on a separate platter. Cover lightly with aluminum foil and let stand for 15 minutes before cutting.

Baked pork leg with crispy rinds, sauce preparation and serving

Meanwhile, the tray in which the meat was cooked is placed on the stove and brought to a boil (possibly add a little more hot water). Add 50 ml. balsamic vinegar and boil, grating well on the bottom of the pan with a metal spatula, to detach all the delicious adhesions. Pour the entire contents of the tray into a sieve, collecting the liquid in a saucepan. Squeeze well over the vegetables left in the sieve, so that no drop of sauce is lost. Put the pan on the fire and boil the sauce until it reduces to the amount of 200-250 ml, then reduce the heat and add in turn the cold butter, cut into pieces, stirring until incorporated. The sauce will thicken without the need for another thickener. Season with salt and pepper to taste.

Serve hot pork steak with your favorite garnish and sauce next to it. It can also be served cold, it will be delicious with pickles, horseradish with cream, spicy mustard or in various sandwiches.


Hardened cabbage with pork ribs and polenta

In a frying pan with a little olive oil, fry a finely chopped onion. Add one at a time from the chopped cabbage. Heat for a few minutes.

Season the ribs on both sides with salt and pepper. In a pan with a little olive oil, brown the ribs well on all sides.

Place half of the sauerkraut on the bottom of the pot.

Place the well-browned ribs on top.

Add the rest of the sauerkraut over the ribs. Cover the pot with a lid.
Bake for 60 minutes at 190 degrees.
Remove the bowl from the oven and add the tomato broth. It can be mixed a little with the cabbage to mix better.

Bake for another 30 minutes at 190 degrees.

To brown, remove the lid and leave it in the oven for another 10 minutes at 200 degrees.

How to prepare polenta:

Bring the water to a boil along with the salt and butter. When it starts to boil, add the rain corn.

Stir continuously with a whisk so that no lumps form.

After the polenta has thickened, cover the pan with a lid and leave for a few minutes. Turn over on a bottom and cut into slices using a thread.

Serve warm sauerkraut with polenta and hot peppers.

Video recipe Hardened cabbage with pork ribs here:


QUALIFIED SWEET CABBAGE WITH PIG

Sweet cabbage seasoned with pork it is a dish with summer cabbage in which I used both fatty and lean pieces of meat, which is served with hot polenta. It is a good idea for lunch or dinner with family or friends.

Without fatty meat the food of cabbage, sauerkraut in general, has no charm, does not have the same good taste, so I used a few slices of pork breast and a piece of lean meat & # 8211.

We have entered the calendar in autumn, the season in which we make the transition to heavier foods with a lot of meat, and sweet summer cabbage is already grown in gardens, so take advantage of this and I suggest you try a delicious recipe for sweet cabbage with Pork.

You can find more quality cabbage recipes on the blog, but for the summer one, I have only managed to post the chicken version so far. If you want to be inspired, to see other quality cabbage recipes, I invite you to browse the collection of recipes presented here. You will find recipes for sauerkraut with duck, with ciolan, with sausages, red cabbage with duck, quality Szekler cabbage, and many other suggestions & # 8211 12 recipes prepared so far.

In our family, quality cabbage is eaten quite often in the colder period, but also in summer 2-3 times a season. The child is not a fan of kale. Actually, don't eat cabbage. He accepted it for a short time (when he was in kindergarten), then refused it. No problem! I do something else for him. I had bought two pieces of pork tenderloin, so one was for him and I prepared it. knitting, along with a mashed potatoes.

But, because we are in the house of three lovers of cabbage and meat food, I think that I will find among you many people who crave such a food. I also managed to take pictures of the preparation method, presented in stages, step by step, in images, so I hope to inspire you, to make you want to try it too sweet cabbage seasoned with pork.

We prefer this type of food on the cooler days of summer, because there are periods with a lot of rain, days when temperatures drop and we can stay with the stove or oven on. In winter, in the cold season, we prepare sauerkraut only with sour cabbage. And, when I can't wait, I put the cabbage in the jar to ripen faster.

I grew it with sauerkraut next to it, which steams hot polenta. My husband prefers it with bread. He also eats stuffed bread.

Depending on the cravings, we also put a tablespoon of fatty cream over the cabbage and we also have a hot pepper at hand. If you don't always have fresh hot peppers smoothly at home, you can keep them in vinegar. They hold up very well even for a year.

Boiled sweet summer cabbage with pork is first boiled on the stove and cooked in the oven. Not much water is used, because sweet cabbage also leaves liquid and we risk getting a thick soup.

Here is the list of ingredients and how to prepare it sweet cabbage seasoned with pork:

INGREDIENT:

1.7 kg of sweet cabbage & # 8211 1.4 kg of cabbage cleaned of damaged leaves and stalks

50 ml thick tomato juice or pulp from a very large tomato

1 sprig of fresh thyme or 1/2 teaspoon of dried thyme

1 teaspoon peppercorns

To prepare the sweet cabbage with pork, I started to fry the meat. I cut the pork tenderloin into 4-5 cm pieces and fried them on both sides in a very hot pan. They should not be overcooked. It should stay pink inside.

I put the fried meat in a bowl that is hermetically inchwide in the preheated oven at 100 ° C and then turned it off, leaving it there until I put it back in the food.

In the same oil, in the same pan, I fried the pork breast cut into medium-sized pieces. I chopped the cabbage, but not very finely, I rubbed it with a little salt with my hands, then I put it in a large pot.

Meanwhile, I took the fried pork breast out of the pan, put it next to the muscle, then hardened the onion with carrot and pepper. During this time I rubbed the small residues of meat left on the edge of the pan until they divulged.

Nothing is lost, considering that they bring extraordinarily good taste in the end. When the vegetables were cooked, I extinguished them with wine and left them on the fire until it evaporated.

I put the cabbage on the fire and added 100 ml of clear chicken soup, but water can be used instead. I let it boil for a while, then I added onions with carrots and peppers, tomato pulp (or tomato juice), thyme, peppercorns. If you do not like thyme you can use a bay leaf.

I put the lid on the pot and let it simmer for about 10 minutes. After this interval I put the pieces of meat and left for another 10 minutes. During these time intervals I mixed from time to time in the pot.

After this interval I moved the pot to the preheated oven at 200 ° C and left it for another 15-30 minutes, until 70-80% of the liquid in the pot evaporated.

I ate summer cabbage with pork with hot polenta and hot peppers.

It was really good! The taste was just as good the next day.

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How to bake pork in a pan?

I chose a heat-resistant vessel in which I put approx. 1 finger of water. I placed the salted chop with the mouse down and placed the tray in the preheated oven at 200 C.

I left the chop for 30 minutes at 200 C, the function up + down + ventilation or the high stage in the gas ovens.

How to grow steak mice?

This time I chose to grow the mouse a little different from how I proceeded so far. In other recipes you will see that I cut it raw. Now I have chosen to do otherwise.

I took the pork chop out of the tray and placed it on a board. I cut the transverse rind about every 2 cm. You will notice that it is cut much easier than the raw mouse. It grows superficially, not deep to the flesh!

In the meantime, I peeled the onion and garlic. I cut them into small cubes and placed them in the tray. I placed the chop on top. I also seasoned the meat with cumin and paprika (paprika) and freshly ground pepper. I also put a few whole peppercorns.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I reintroduced the tray with pork steak in the oven at 180 C the function up + down + ventilation or medium / high stage in gas ovens for about 30-40 minutes. In the end I left another 10 minutes at the grill function. If you do not have a grill then brown the steak for 20 minutes at 200 C. If you have a larger piece of meat you will need to extend the cooking time by 10-20 minutes. If necessary, during baking, add water, little by little. We also want to get a delicious sauce and a red meat (not a stew).


Video: Magnificent Mince u0026 Cabbage