Preparation time: less than 30 minutes
HOW TO PREPARE Schweinefilet-Pork Fillet RECIPE:
Pork fillets are cut into slices about 3 centimeters thick, add salt, pepper and paprika on both sides and beat lightly by hand. Heat the butter well in a pan and when it is hot add the pieces of fillets, not touch each other and leave on each side for 2.5 minutes (no more). The meat must be pink, soft and juicy. When they are ready, take them out of the pan and put them in a baking tray at 120 degrees. for 15 minutes before serving:
Pork marinade: 5 delicious recipes
A delicious pork marinade must contain ingredients that soften the meat (vinegar, lemon & acircie, acidic products), but also aromatic herbs or spices that accentuate the taste and confer a special aroma.
Marinated for pork chop
- 120 ml of soy sauce
- 60 ml of vodka
- 30 g of brown sugar
- 15 ml of chili sauce
- a clove of crushed garlic
- 5 g of grated ginger.
Method of preparation: mix all the ingredients until you get a homogeneous composition. This amount is enough for 6-8 pork chops, and the marinating time is 4-12 hours. After cooking, the marinade lasts about five days in the refrigerator.
Marinated for pork ribs
- 240 ml of apple cider vinegar
- 240 ml of water
- a teaspoon of pork spice mix
- 2 tablespoons corn syrup.
Method of preparation: mix all the ingredients until you get a homogeneous composition. Put the marinated pork ribs and leave them overnight, then grill or bake. This one marinated for pork it tenderizes the meat and gives it a subtle but delicious aroma.
Marinated for pork muscles
- 120 ml of peanut oil
- 80 ml of soy sauce
- 60 ml of balsamic vinegar
- 30 ml of Worchestershire sauce
- a teaspoon of garlic powder
- 5 g of black pepper
- a tablespoon of dried parsley.
Method of preparation: mix all ingredients in a medium glass bowl or in a plastic bag. Put the pork pieces & icircn sealable bags and add the marinade. Mix the contents well and leave the meat in the fridge for at least four hours before cooking. The marinated pork can also be kept in the freezer, and can be used for three months, provided that you remove all the air from the bag before storing it.
Marinated with vinegar and mustard for any part of the pork
- 80 g of Dijon mustard
- 60 ml of olive oil
- 60 ml of white vinegar
- 15 g of dried sage
- 15 g of bay leaves
- a clove of crushed garlic
- a teaspoon of salt
- half a teaspoon of pepper.
Method of preparation: mix the mustard and vinegar, then add the herbs, garlic and spices. Using a whisk, mix gently into the composition as you gradually add the oil. This will create an emulsion in which you will put the pieces of pork, which you will leave overnight in the refrigerator to freeze.
Exotic pork marinade (Jamaican)
- a medium onion, finely chopped
- 100 g of finely chopped green onions
- a hot red pepper, cut into small slices
- 50 ml of soy sauce
- 15 ml of oil
- 20 ml of white vinegar
- 2 teaspoons dried thyme
- a teaspoon of sugar
- a teaspoon of salt
- a teaspoon of allspice
- a teaspoon of black pepper
- half a teaspoon of nutmeg
- half a teaspoon of cinnamon
- a little hot sauce (optional).
Method of preparation: combine all the ingredients in an blender and put the pieces of pork in the resulting marinade. Leave the meat to marinate for 2 to 8 hours (or, even better, overnight).
Try these recipes too marinated for pork!
Apply one of these types of marinade in one of the following recipes: pork goulash or pork tenderloin with pears and red cabbage!
The utensils you need to prepare homemade sausages
To prepare pork sausages in the kitchen at home we need only a few utensils, which, as a rule, everyone owns. A mincer is a versatile kitchen equipment that we can use for many purposes, not just in preparing sausages. And if we get stock discounts or promotions, we can buy a professional shredder at very advantageous prices. The sausage filling machine is an accessory that lovers of this dish cannot do without. In fact, it is also very practical, because the sausage fillers from Hendi come equipped with four funnels, have a two-speed filling system and are easy to use.
Essential in the kitchen. What is the difference between fillet muscles and pork tenderloin
By name, we seem to be talking about the same piece of meat, but they are completely different and usually cannot be substituted in recipes. Everyone cooks better at certain temperatures, so it's a good idea to get to know them closely before you buy them.
They are some of the most bought and sought after pieces of pork, although not everyone knows that a fillet muscle is not the same as a muscle.
It is better known as boneless chop. It is the portion of meat cut above the ribs, light in color and with little fat, large enough to cut into slices for steak. It can be prepared both on the grill and in the oven, at medium temperatures. If marinated and cooked in the oven, the pork muscle will be extremely fragile.
It is thin and small, with a fine and fat-free meat. It usually weighs about 1 kg and is sold whole. It is a tender meat and does not necessarily require marinating. You can cook it on the grill or in the pan because it behaves well at high temperatures.
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