Pork roast is one of the classic dishes of Soviet catering.

We will tell you how to make pork roasting.

In any case, the preparation of pork frying in the classic version is carried out separately (in the Soviet public catering, many second meat and fish dishes were prepared separately from the side dish for technological reasons).

Pork roast recipe with onions and carrots

• pork (not overly fatty pitted meat, for example, neck, scapula or ham) - about 400 g;
• onions - 1-2 pcs.;
• carrots - 1 pc.;
• over-melted pork fat (or vegetable oil);
• dry ground spices (for example, sun-hops or another mixture for meat without sodium glutamate and salt).
• garlic - 2 cloves;
• various fresh greens.

We cut the meat into small oblong pieces, as in the basics, a little more than pilaf.

In a deep frying pan over medium heat, easily fry the onion, chopped a quarter with rings or smaller, then add the finely chopped carrots. Within 3 minutes fry the onions and carrots, then add the meat and fry together, periodically stirring with a spatula, for min. 5-8, after which the flame is reduced and extinguished, covering the pan with a lid, until cooked (for about half an hour) with spices. From time to time we mix the frying, if necessary it is possible to add a little water. 3-4 minutes before full readiness, you can add 2 tbsp. tablespoons of tomato paste (if very thick - dilute with water). Turn off the flame, min. after 10 it is possible to add finely chopped or crushed garlic and chopped herbs.

Using the same set of ingredients (see above), it is possible to prepare separate frying.

In one pan we fry and stew onion and carrots in oil. In another pan, fry the pieces of meat breaded in wheat flour. Combine the contents of both pans in one and stew with the addition of spices and tomato paste. Or it is possible to cook the gravy separately using flour and tomato paste and serve in a separate gravy boat. Pork roast with gravy can be served, for example, with pasta or potatoes, and with any other side dishes: rice, buckwheat, pearl barley, polenta, other cereal or bean side dishes. It’s also good to serve a vegetable salad.

Following the same recipe (see above), it is possible to cook meat roast not only from pork, but also from chicken meat (fillet without skin from the breast or from the thighs is most suitable for this.

Pork roast with onions and champignons - Pan-Asian recipe

• low-fat pork - about 300 g;
• champignons or oyster mushrooms - about 300 g;
• onions - 1-2 pcs.;
• hot red pepper;
• garlic;
• lime or lemon;
• soy sauce;
• sesame oil;
• shaoxing rice wine or Mirin;
• greens (parsley, basil, cilantro, lemongrass).

It’s best to cook in a wok (a huge thick-walled pan with a handle will do).

We cut the meat into small thick strips, chop the onion with a quarter of the rings, the mushrooms - not too finely.

On a high fire, well heat the sesame oil in a pan (do not regret the oil). Fry meat with mushrooms and onions at the same time for 5-8 minutes, invariably shaking the pan and stirring with a spatula. At the time when the meat bought the desired roastiness, reduce the flame, add red hot pepper, lemon or lime juice, soy sauce, rice wine to the pan, these ingredients are the main components of ordinary pan-Asian sauces. Stirring with a spatula, simmer for another 8 minutes. Add chopped garlic and herbs. We serve with rice or noodles of any kind (wheat, rice, buckwheat). We do not serve bread. To such a dish it is good to serve a cup of rice wine, which was used in the preparation.

To prepare a pork shoulder according to this recipe you will need:

• 1.5 kilograms of pork shoulder (in one piece)
• 1 carrot
• 2-3 cloves of garlic
• ground black pepper
• seasoning to taste

Rinse the pork shoulder, dry it with a napkin or paper towel and place in a deep bowl. Mix salt with pepper and other spices (caraway seeds, cardamom, juniper, sage, basil). Rub the pork on all sides with the prepared mixture.

Wash the carrots, peel and cut into elongated slices. Cut the peeled garlic cloves into flat pieces. Make deep vertical cuts with a knife over the entire surface of the meat and fill the shoulder with slices of garlic and slices of carrots. Cover the dishes and let the pork marinate for several hours at room temperature.

Meat can be marinated overnight. In this case, it must be placed in a cool place.

After marinating, wrap the pork shoulder tightly in foil, place on a baking sheet or in a deep baking dish and place in a baked oven heated to 180 ° C. Bake pork for about an hour and a half. Then carefully expand the meat, cut into portions and serve hot to the table.

Pork on the bone: home-made recipe

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Home-made pork shoulder roast recipe

To cook roast pork shoulder, you need to take:

• 0.5 kilograms of pork shoulder
• 2 carrots
• 1.5 kilograms of potatoes
• 200 grams of mushrooms (champignons, ceps, honey mushrooms)
• 2 onions
• 2-3 tablespoons of sour cream
• 1-2 tablespoons of oil
• ground black pepper
• bay leaf
• spices to taste

The number of products for roast is designed for four half-liter pots

Wash the pork shoulder, dry it with a paper towel, cut into slices, salt, pepper and fry in a greased frying pan. Then lay out in portioned pots and add 1 bay leaf.

Wash the potatoes, peel, cut into strips and mix with carrots, grated on a coarse grater. Salt the potatoes to taste, season with spices and lightly fry in vegetable oil. Then put in pots.

Glad to meet you, dear readers of my site "Family Note"! For a long time I did not write anything in my culinary heading. And just as yesterday I needed to cook a pork shoulder, and I had a little time before dinner - only 3 hours, I didn’t have time to pickle meat for good. I thought what could be done with a pork shoulder during this time, and decided to cook it in the oven in the sleeve. Pork shoulder   differs from other parts of pork in particularly tender and juicy meat, and, as you know, baking in the sleeve just helps preserve the juiciness of meat, since cooking is done in its own juice.

Pork shoulder in the sleeve

For those who are not familiar with this wonderful cooking method “in the sleeve”, I advise you to read. In it, I talk in detail about this method and its advantages, I give advice.

And in it is given the simplest sleeveless chicken roasting recipe.

● Breaded pork

Greetings, my dear readers! Today I want to introduce you to simple recipe   cooking pork. Did you know that pork is one of the best sources ...

● Pork recipe in sour cream sauce

Hello my dear readers! In one of the past recipes, I taught you how to cook pork in a spicy sauce. Today I will introduce you to the recipe for pork ...

Pork is not so fatty and harmful to the body, as is commonly believed by people who fell under the influence of mass culture. In the end, our ancestors have been using it for centuries - and, as we see, humanity is still flourishing. And for those who doubt such conclusions, a pork shoulder (without bone or with it) is very suitable as a meat component. Unlike the neck or the back, there is very little fat in this part of the carcass, which will calm the soul alarmed by nutritionists.

Baked pork shoulder with mayonnaise

It would be most reasonable to cook such a piece in the oven. Firstly, this method is more harmless than frying, and gives more tasty and aromatic results than boring cooking. And secondly, it requires very little preparatory manipulation. A boneless pork shoulder is taken, a two-kilogram chunk, poured and peppered. Deep narrow cuts are made in it, into which garlic slices sliced \u200b\u200bin long slices are inserted, boned in a mixture of pepper and salt. The meat is well spread with mayonnaise and sprinkled with chopped parsley with dill on all sides, placed in a container with a lid and hidden in the refrigerator for at least half an hour. Then it is tightly wrapped in foil and put in the oven for an hour and a half, after which the foil is opened, and pork for a quarter of an hour acquires an attractive blush. It turns out a very fragrant and tender pork shoulder without bone. Nobody will refuse such!

Czech shoulder blade

First you need to make a marinade, for which the same amount of caraway seeds, one tablespoon of salt and mustard, two tablespoons of ground black pepper and three crushed cloves of garlic interfere with vegetable oil (two tablespoons is enough). With this vigorous composition, a pork shoulder without bone (two and a half kilograms) is rubbed and aged in it for half an hour. The onion, sliced \u200b\u200bin thick rings, is laid out on a baking sheet, sprinkled with beer, pork is attached to it and covered with foil. After an hour of baking, the foil is removed, the chunk is turned over, the temperature in the oven drops to 150, and the process continues for about two hours. Then pork should rest on a wooden board for a third of an hour, and the juices from it are poured into a saucepan, two tablespoons of butter and a spoonful of diluted starch are added to them. Ten boiling minutes - and you have natural Czech gravy, very harmoniously combined with pork.

Boneless pork

The pork shoulder on the bone is no less attractive in culinary terms. Recipes with photos are so delicious that they just run their eyes! To begin with, try this: a variety of spices, dried onions and garlic, mustard in grains or cereal, parsley and paprika (all seasonings - a teaspoon) are mixed in a stack of soy sauce. Pork on the bone (two good chunks) is cut 2-4 times across the fiber, pieces of bacon come in the slot (for greater juiciness), steaks are laid in a bag and filled with marinade. Three hours later they are placed on a wire rack and sent to a very hot (260 degrees) oven. After half an hour of baking, you can call for dinner.

German dish

He also needs a pork shoulder on the bone. The recipe prescribes two kilos of meat in a whole piece (and preferably, but not necessarily, with the skin) put in a pan, pour a liter of beer, add onions and carrots, sprigs of parsley, rosemary and dill and simmer slowly for two hours. Next, the future boiled pork on the bone is stuffed with garlic, smeared with olive (or just sunflower) oil and put in the oven for an hour and a half until a lovely tan appears. Stewed cabbage and potatoes - either simply cooked or baked with pork, are best served with a side dish.

Many people like pork meat for its softness and juiciness, and although all parts of pork are good in their own way, pork shoulder is especially popular among gourmets. It can be prepared in many ways and eat as a separate dish, or with a side dish. It is the shovel that becomes the decoration of any festive table.

Oven-baked pork shoulder

If you are ready to spend several days preparing, then we will tell you how to cook a pork shoulder in an oven deliciously.

Ingredients:

• pork shoulder - 3.5 kg;
• onion - 4 pcs.;
• garlic - 12 cloves;
• olive oil - 2 tbsp. spoons;
• oregano leaves - ¼ st .;
• bay leaf - 2 pcs.;
• cumin seeds - 2 ½ tsp;
• lime juice - 2 tbsp. spoons;
• salt, pepper to taste.

For the sauce:

• cilantro and parsley leaves - 1 ½ tbsp .;
• dry red wine - ¼ st .;
• olive oil - ½ tbsp .;
• garlic - 2 cloves;
• ground cumin and coarse salt - ¾ teaspoon each;
• grated carrots - ½ tbsp .;
• chili pepper (chopped) - 2 tbsp. spoons.

Cooking

To start, make the sauce - mix greens, oil, wine, cumin, salt and garlic in a blender until smooth, and then add carrots and chili peppers. Put the sauce in the refrigerator.

Pierce the spatula over the entire surface and put in a plastic bag with clasps. Combine garlic, onion, oregano, bay leaf, cumin, salt and pepper, oil and lime juice in a blender. Pour the meat in the bag with this marinade and refrigerate it for 2 days, shake periodically.

Heat the oven to 220 degrees, remove the meat from the bag, pat it with a paper towel and place it on a greased baking sheet. Place in the oven for 15 minutes, then turn over and cook another 15 minutes.

Reduce the heat in the oven to 150 degrees, pour the meat with part of the marinade and cover with foil. Cook the spatula for 4-5 hours, sometimes with a marinade. When it is ready, put it on the board, wrap it in foil and leave it for 20 minutes. After that, chop and serve with the sauce.

Pork shoulder in the sleeve

This recipe for making pork shoulder is quite simple and quick.

Ingredients:

• pork shoulder - 1 kg;
• teriyaki sauce - 50 ml;
• soy sauce - 80-100 ml;
• garlic - 2-3 cloves;
• mustard - 1 tbsp. spoon;
• ginger is a small piece.

Cooking

Wash the spatula, dry it and poke it all over the surface with a wooden skewer. Mix the sauces, squeeze the garlic to them, grate the ginger and add the mustard. Spread a spatula with this marinade and refrigerate for at least a night. Put the meat in the baking sleeve and put it in the oven, heated to 200 degrees for 1-1.5 hours. The pork shoulder baked in the sleeve according to this recipe is fragrant and tender.

Cooking pork shoulder in foil will not take much time, but the meat will come out very tender and juicy.

Ingredients:

• pork shoulder - 1.5-2 kg;
• egg yolk - 1 pc.;
• garlic - to taste;
• vegetable oil - 2 tbsp. spoons;
• vinegar - 1 tbsp. spoon;
• mustard - 1 tbsp. spoon;
• salt, sugar to taste.

Cooking

Wash, dry and sprinkle the spatula with garlic, sliced \u200b\u200band sliced \u200b\u200bin salt. Rub the yolk with salt, mustard and sugar. Add oil, vinegar and, if desired, a little lemon juice. The resulting homemade mayonnaise grate a spatula and put it in the refrigerator for the night. Heat the oven to 200 degrees, wrap the pork shoulder in foil and send it to the oven for 1.5-2 hours. Then unfold the foil and let the meat stand for another 10-15 minutes to make it brown.

Grilled pork shoulder

Ingredients:

Cooking

Combine the oil with spices and squeezed garlic. In the meat, make deep punctures and rub in them the oil with spices. Leave to infuse for a couple of hours, and then put on the lower grill the air grill and cook at a temperature of 180 degrees for about an hour.