If the pork is frozen, it must be defrosted before cooking. Cook a half-kilogram piece of pork after boiling over low heat without a lid. If the meat is cooked for soup or broth, place it in cold water. And if you need meat for a salad or as an appetizer, put it in lightly salted boiling water.

Step-by-step instruction

Wash the pork and put it in water. Either in cold water (for broth), or in lightly salted boiling water (if the goal is boiled meat).
In the first 15 minutes after boiling, watch the foam: remove it using a slotted spoon or a tablespoon.
The pork will cook in an hour and a half; to cook the concentrated broth, add another half hour to an hour, depending on the size of the piece of pork. If the meat is very young and taken from soft parts, it will be ready within 40 minutes.
10 minutes before the end of cooking, add salt to the pork.

How to cook pork pieces

1. Cut the pork into cubes, into the soup with a side of 3-4 centimeters, into the salad into shavings 1 centimeter thick.
2. Place the pieces in a saucepan and add water. Pour cold water into the broth - as much broth as you need. And for the salad you need boiling water so that the water covers the pieces of pork with a reserve.
3. Bring water to a boil, skim off the foam.
4. Cook pork pieces for soup for 1 hour, for salad for 40 minutes. Cover with a lid to prevent the broth from boiling over.

Simple pork and pea soup

Products
Half a kilo of pork, a large can of canned peas, half a kilo of potatoes, three hundred grams of carrots, a head of onion, bay leaf, any spices and herbs - to taste.

Pork and pea soup recipe
Pour the pan into the water, add the pork, put it on the fire and cook for 25 minutes after boiling. Cut the onion thinly, potatoes into 1-centimeter cubes, and carrots into thin slices. Throw the potatoes into the boiling broth, after 5 minutes add the carrots and onions. After another 5 minutes - green peas. Cook for another 5 minutes. Serve with greens.

Fkusnofacts

Boiled pork is a very simple dish, it is almost universal. After spending just 20 minutes in the kitchen to start cooking, you will end up with a full-fledged hot dish that can be served with sauce or side dish, or cooled, cut and served as an appetizer on sandwiches.

What meat to choose for cooking

For cooking broth, pork on the bone is more suitable, then the broth will be richer. Any low-fat sirloin cuts are perfect for salads.

Keep in mind that pork is fattier and higher in calories than beef: the calorie content of boiled pork is 349 kcal/100 grams. The most “dietary” cut is considered to be pork tenderloin - 142 kcal/100 grams.

How to determine readiness

You can determine the readiness of boiled pork by piercing it with a knife: if the meat is cooked, then the knife will go into the meat almost effortlessly.

Cooking pork correctly

For safety, it is very important to cook the pork until it is fully cooked. The taste of undercooked pork is almost no different from cooked pork; determining readiness by softness may be too difficult for an inexperienced cook. Therefore, it is worth cooking pork according to time, and after the time has passed, either stop cooking or cook it to taste.

Cooking delicious pork

Common seasonings for cooking pork broth are onion, carrots, black peppercorns, and bay leaves. Seasonings for salad pork should be added depending on the salad recipe. Boiled pork is very fond of herbs, including spicy ones - parsnips, leeks, celery, parsley, saffron, basil, cilantro. Just add any spices from our list at the beginning of cooking.

What are we cooking?

Pork

Complex gourmet dishes are best prepared according to recipes. But some dishes are so simple that they seem familiar and absolutely understandable. But in cooking there are no trifles. For example, do you know how to prepare boiled pork? Recipes for many dishes contain this ingredient, but how to cook it correctly? If you have any doubts, be sure to use our advice.

Use in cooking

Where is boiled pork used, the recipes for which may seem simple and uncomplicated? It is used to prepare the filling for pies and dumplings, added to various salads and soups, and also served as a main dish with side dishes. The range of applications is very wide. And the most important thing is that the method and time of boiling the meat depends on the dish.

Secrets of making broth

If you are preparing a hearty first course, the basis of which will be a hearty, rich broth, you can use both tenderloin and meat on the bone. Great for broth and ribs.

If you are not afraid of calories, do not trim off the fat before cooking pork. By the way, many people like its taste. The meat is loaded into cold water in one piece and cooked over low heat, regularly skimming off the floating foam. Boiling time depends on the volume of water and the size of the meat piece. On average, you will spend about 2 hours on this process. And to make the broth beautiful and not cloudy, before turning it off, load a couple of ice cubes into the pan, wait until it boils again and turn off the heat.

Boiling pork meat

If you are preparing meat to add to salads, casseroles, pies, you need a slightly different tactic. You need to load it into boiling water. This ensures that all the flavors and vitamins do not transfer into the broth, but remain in the meat. This way you will get the most delicious boiled pork.

The recipes for its preparation are very similar. During boiling, spices, salt, aromatic herbs, fresh herbs, vegetables and roots are added to the broth. There is no need to cut the pork into pieces before boiling to keep it juicy. The meat will cook on average in an hour and a half.

Aspic

This luxurious holiday dish deserves special mention, because it also contains boiled pork.

There are many recipes for jellied meat, but the general principles are the same. For this dish, a variety of parts of the pork carcass are used: tenderloin, neck, shoulder, shank, back. To make the broth richer and thicker, they even add hooves. Prepared (thoroughly washed) meat is loaded into cold water, to which onions, celery or parsnip root, bay leaf, and peppercorns are immediately added.

Jellied meat takes a long time to prepare. The meat should be cooked over medium heat, covered with a lid. The foam, as in other cases, must be removed regularly. Many housewives use a small life hack, thanks to which the broth becomes transparent - they put a raw egg shell in it.

It will take at least seven hours to boil the meat for jellied meat. But the result is worth it!

Storing Boiled Pork

It is important to know one more point regarding the storage of boiled meat. The fatter it is, the faster you need to use it. Boiled meat in the refrigerator (pork, for example, was cooked a lot) Can be stored in an airtight container for 4-6 days. And if you freeze it, the permissible shelf life will increase to a month. But the most delicious, of course, will be the pork that is cooked immediately before serving.

Ingredients:

Bay leaf
Allspice
Black peppercorns
Pork pulp

How to cook pork in a saucepan step by step instructions with photos:

Step 1

For work we will need pork, water, salt, black and allspice, bay leaf, saucepan, slotted spoon.

Step 2

Wash the meat. Bring the water to a boil along with a few peas of black and allspice, and a bay leaf. Place the prepared meat in boiling water.

We will need:

Cutting board
Double boiler

Ingredients:

Ground black pepper
Pork pulp

How to deliciously cook pork in a saucepan

Pork is meat that is used to prepare various dishes. Pork is used in the preparation of borscht and soups, cutlets and shashlik, stews and boiled pork, sausages, dumplings and cold appetizers.

Pork meat is fried, stewed, baked in the oven, boiled. Boiled pork can be served with boiled pasta, mashed potatoes, rice, buckwheat, and stewed vegetables. It can also be used to prepare salads and various snacks. When cooking pork, consider some nuances:

Before cooking, pork should be thawed and washed with water, and fresh pork should simply be washed well with water;

If you want to get a rich broth, then put the pork in a pan with cold water, and if your goal is juicy meat, then put the pork in a pan with hot water;

Cook the pork with the lid tightly closed over low heat;

The cooking time depends on the size of the piece;

During cooking, remove any foam that appears;

Salt the meat at the end of cooking - this will make it more tender;

Check the meat for doneness by piercing it with a knife. If the knife goes in easily, the pork is ready.

Please your loved ones with juicy and tender meat cooked with love. It can be eaten as an independent dish, added to first courses or used in salads. Cooking delicious meat is very simple.

salt to taste;
6 black peppercorns;
sprig of rosemary;
1 head of garlic or whole onion;
water.

Rinse a piece of fresh meat well under running cold water. Remove excess fat. Pour clean cold water into the pan. The amount of water should be small enough to cover the meat. Bring to a boil. Place the meat in boiling water. The entire prepared piece should fall completely; there is no need to cut it. To ensure that the meat is not only tasty, but also safe, wait until the water with the meat boils. Then remove the meat. Drain the water. Bring a new portion of clean water to a boil. Lower the meat again. Depending on the type of meat, calculate the cooking time. Pork cooks for about 50 minutes after boiling, chicken for about 30-40 minutes, beef for about 1.5 hours. Do not forget that cooking time depends on the age of the animal. Therefore, if you get a piece of a not very young individual, the cooking time must be increased. As soon as the water with meat boils, you must immediately reduce the heat. Add salt to taste. The less the broth boils, the more nutrients will remain. The meat should simmer over the fire and always with the lid closed. To add flavor to boiled meat, 15 minutes after boiling, add a head of garlic or onion, bay leaf, black peppercorns and a sprig of rosemary, if available. During cooking, the meat must be turned several times in the pan with a fork so that it cooks evenly. At the end of cooking, turn off the heat and leave the meat to brew for 10-15 minutes. Place the meat on a dish and cut into portions, add your favorite herbs. You will be surprised at the tenderness and juiciness of the cooked meat. Bon appetit! Beef is good for anemia, helps restore strength and lower cholesterol. It contains vitamin B, which is necessary for humans, with the help of which iron is absorbed, and complete protein. When cooked, beef loses 1% fat, 40% water and only 2% protein, which is almost completely preserved with this cooking method.

500 g meat;
800 g potatoes;
2 carrots;
1 leek (or 1 onion);
turnip;
spices;
salt.
For the horseradish sauce:
a tablespoon of flour;
2 tablespoons of grated horseradish;
0.5 cups sour cream;
2 tablespoons vinegar;
butter;
spices;
salt.

Boiled beef. Wash the beef well, place the whole piece (no more than 2 kg) in a saucepan and pour in hot boiled water so that it lightly covers the meat. Cover the pan with a lid and place on fire. After the water boils, remove the foam with a slotted spoon, reduce the heat and cook the beef for two to two and a half hours. Peel, wash and cut into slices all vegetables except potatoes. Half an hour before the end of cooking the beef, add turnips, carrots, and the white part of the leek (or pieces of onion) to the broth. You can also put 20-40 g of celery, parsley root or parsnip, two bay leaves, peppercorns, which can be replaced with 5-10 g of red capsicum. Add some salt. When the meat and vegetables are ready, carefully pour off the broth (you will need it to prepare the horseradish sauce), and cover the pan with the boiled beef. Peel, wash and boil the potatoes. Before serving, warm the meat in the remaining broth. Then cut into small slices, place on a dish, add boiled potatoes and cover with horseradish sauce. Horseradish sauce. Fry a tablespoon of flour with a tablespoon of butter, dilute with a glass of hot broth obtained from cooking beef, add sour cream, mix everything thoroughly and simmer over low heat for five to ten minutes. Prepare the horseradish. To do this: put two tablespoons of butter and the same amount of grated horseradish in a small saucepan or frying pan and fry lightly. Pour in one or two tablespoons of vinegar (the amount depends on the concentration) and the same amount of water or broth. Add one bay leaf, a few peppercorns and place over low heat to evaporate the liquid. Transfer the boiled horseradish into the prepared sauce, boil and, after removing from heat, add salt, add a piece of butter and stir. Meat boiled in small pieces is less juicy and tasty than meat cooked in one large piece. For boiled meat dishes, brisket, sirloin, rump and rump are best suited. Boiled beef with mushrooms

Beef dishes
how to cook delicious beef

A tasty and satisfying pork broth can be consumed as a separate dish or made into soup. To prepare it, it is important to choose fresh and high-quality products.

For a woman, the kitchen is a small world where she is a goddess. This place should please the whole family, and most importantly, this place should attract attention not only with its appearance, but also with its smell. Cooking a delicious pork broth is quite simple; it is important to maintain the correct proportions and use all the necessary ingredients. Then the broth will be aromatic and tasty, it can be used for any soups.

Broth ingredients

1. Pork meat on the bone, approximately two kg; 2. One onion; 3. Two medium carrots; 4. Two cloves of garlic; 5. Bay leaf, about three leaves; 6. Parsley - a small bunch; 7. Black pepper, 1.5 tablespoons; 8. Three cloves; 9. One thyme; 10. Celery, about 40 g.

Cooking process

First you need to cut the onion and carrots into large pieces. Place garlic, cloves and bay leaves in gauze and bandage. This is done in order to give the broth a unique aroma. Then place pork, carrots and onions, and a little celery in a small container or baking sheet. All this needs to be mixed well, poured with vegetable oil and baked in the oven for 40 minutes, stirring occasionally and adding oil. After 40 minutes, all the contents from the container must be transferred to a deep pan. Fat too! All this should be filled with water. Add parsley, spices that were originally wrapped in cheesecloth, and thyme. Put on the fire and cook until boiling, then leave the broth to brew for several hours.

How to make soup from broth

The broth is ready and if you need to cook soup from it, you just need to remove the cheesecloth with spices from the pan and add the necessary ingredients. The main thing is that the pork turns out very tasty and appetizing. The whole family will be delighted with such a treat. This broth can be eaten after a few hours without anything. It is enough to pour it into plates and place pieces of meat in them. The broth can be seasoned with sour cream and herbs or mayonnaise, to taste. In order for the broth to be tasty and aromatic, all products must be fresh. Close attention should be paid to the quality of water and meat. It is best to take spring water, and the meat should not have any foreign odors or hints of staleness. Otherwise, the broth may turn out tasteless and absorb foreign odors.

If the housewife forgot to remove the foam and the broth turned out to be flakes, cold water is poured into it. When the water boils again, the situation can be corrected. In addition, the broth can be frozen in plastic containers.

Delicious potato soup with sorrel will be an excellent first course. Thanks to its light ingredients and plenty of greens, it can be eaten hot or cold.

potatoes - 5 pcs;
onion - 1 piece;
carrots - 1 piece;
sorrel - 250 g;
vegetable oil - 50 ml;
green onion - 100 g;
a bunch of peppers;
egg - 6 pcs;
salt and spices to taste.

Boil beef broth. Be sure to wash the meat, fill it with cold water and put it on high heat. To make the broth clear, carefully skim off all the foam. It's best to start removing it before it boils. When the water boils, lightly add broth. Once the meat is cooked, remove it and leave to cool. While the broth is cooking, cut the peeled potatoes into cubes and the onions and carrots into strips. Place the chopped onions and carrots in a frying pan with heated vegetable oil and saute them until they are browned and golden brown. After this, place the vegetables on a plate, separating them from the remaining vegetable oil. If you want a leaner soup, don't fry it. You can simply throw raw chopped vegetables into the broth along with the potatoes. Cut the sorrel leaves into 3-4 pieces. To make the broth have a more sour taste, you can finely chop the stems. Once the broth is ready, add the potatoes and bring to a boil. Then add the sautéed vegetables, salt, add spices to taste and cook until tender. After this, add sorrel leaves, chopped parsley, green onions to the soup and cook for another 3 minutes. Hard boil a few eggs, let them cool, carefully peel and halve. It is better if these are homemade eggs with a very bright yolk. Pour the soup into bowls, add pieces of boiled beef, sour cream and garnish with two halves of an egg and a green onion. Delicious green soup can be served at the table. If desired, you can also add a little millet cereal to the sorrel soup. This should be done while the potatoes and vegetables are cooking. The absence of pasta and fatty broth makes this soup a light dish. It is especially pleasant to eat it cold during very hot weather.

How to cook delicious soup in 2017

For some people, preparing homemade jellied meat results in a whole problem, since often the resulting dish does not live up to the expectations placed on it: it turns out tasteless or does not freeze properly at all. It’s not difficult to cook jellied meat that meets the requirements of gourmet gourmets. The main thing is to approach this with full responsibility.

No matter how trivial it may sound, the preparation of jellied meat must begin with the selection of a suitable container (pan). There is no need to save on its volume, since the container in which the jelly (jellied meat) will be prepared should not be small. A six-liter saucepan will do just fine. And one more thing: before cooking jellied meat, you should prepare other containers necessary for filling it. They should be small in height, but wide.

Base for jellied meat

It has been noted that one of the most delicious jellies is considered to be the one made from pork legs. There is probably no need to explain that pork legs are the main component of jelly. Everything else, as they say, is a matter of taste and color. For example, for the meat part of the jelly, you can take beef on the bone, turkey, or, at worst, chicken. Don't forget about spices.

Pork leg jellied recipe

First you need to prepare the broth for the jellied meat. To do this, thoroughly rinse the two cooked pork legs and place them in a saucepan. If you still cannot find the required container, you should follow another rule: fill the pork legs with water until they are hidden in it by 5-6 cm.
As soon as the broth boils, you need to immediately remove the foam and note the cooking time. The heat is turned on low and the legs continue to cook for 4 hours. From time to time it will be necessary to remove any fat that appears on the surface. Only in this case will the broth be clear and especially tasty. By the way, the broth for jellied meat must be salted during its cooking.
There is a little secret on how to cook jellied meat without possible problems with its hardening: if you have doubts that the future jelly may simply not set, you should add a little pig ears to it. It is strictly not recommended to add gelatin to it! Otherwise, the result will not be jellied meat, but a jellied dish.
When the meat is cooked, it will need to be transferred from the pan to a flat dish. This must be done so that it can cool down as quickly as possible. The broth for jellied meat is filtered and set aside for a while.
When the meat has cooled, it should be separated from tendons, skin and bones, then cut and placed in containers prepared in advance.
Now we should move on to the spices. Carrots and onions are cut into cubes and distributed along with bay leaf, black pepper and parsley (to taste) evenly on the surface of the meat already laid out. And only after that the strained broth for jellied meat is poured.
When the jellied meat has cooled down, it should be put in the refrigerator or taken out to the balcony. This will allow the dish to freeze even better. There is no need to despair if fat suddenly floats to the surface. It comes off easily with a spoon.

Important! To cook jellied pork legs, you need to spend about 6 hours.

Not only tasty, but also healthy!

Jellied meat is not only a delicacy, but also a real chondroprotector for joints. The fact is that the high collagen content in jellied meat not only has a beneficial effect on the condition of the skin, but also promotes the restoration of cartilage tissue in arthrosis, arthritis and osteochondrosis.

Moreover, eating homemade jellied meat is especially useful for fractures, as it promotes rapid fusion of bones and their subsequent recovery.

Boiled rice is an excellent light side dish containing many useful microelements. It not only goes well with meat and fish, but is also the main ingredient in a variety of dishes.

water - 1.4 l;
butter - 50 g;
salt to taste.

Before you start cooking, prepare the rice. Pour it onto a clean, dry table and sort through. In addition to rotten grains, choose dark-colored grains so that the cooked rice turns out not only tasty, but also beautiful. Place the cleaned rice in a saucepan, cover with cold water and rinse thoroughly with your hands. Then pour out the cloudy water. Repeat this procedure until the water becomes almost clear. Usually 10 washes are enough for this, but it all depends on the degree of contamination. The cleaner the rice is before cooking, the more fluffy and tastier it will be in the end. Pour the washed rice with plenty of water and place on medium heat. Be sure to stir it before boiling and during cooking, otherwise it will stick to the bottom and walls of the pan. As soon as the cereal boils, reduce the heat and then add salt to taste. Please note that for rice the salts should be slightly higher than, for example, for the same amount of pasta or buckwheat. Make sure that the rice does not overcook. Ideally cooked it should be crumbly and soft, but not reach the point of mushy mass. Therefore, periodically test it for hardness during the cooking process. Drain the finished rice into a colander and rinse lightly under running water at room temperature. Then put it back into the pan. The rice for preparing any dish is ready. If boiled rice will serve as a side dish, add a little melted butter to it and mix gently. You can also add canned corn to it. Then the side dish will turn out not only tasty and healthy, but also very beautiful. Add a lot of melted butter, honey and raisins dissolved in it to the boiled rice cereal. And boiled rice will turn into a wonderful light dessert, which will be the perfect end to lunch or dinner.

How to cook rice deliciously
cook rice deliciously

Chicken broth is a delicious, nutritious dish that is loved and appreciated in every family. It is not only tasty, but also very useful for restoring strength and strengthening the immune system during colds. After all, chicken meat contains a large amount of protein, polyunsaturated fatty acids, as well as B vitamins.

- chilled gutted chicken;
1 onion;
1 carrot;
salt;
2 black peppercorns;
2 sprigs of dill.

Pour cold filtered water into the pan. Please note that the pan must be large enough to fit a whole chicken. A 3-quart saucepan usually works. Rinse the gutted chicken thoroughly under running water. Place the washed chicken in a pan of water. Place the pan over high heat and bring the water to a boil. Drain the first broth and fill the pan with cold filtered water again. Bring the broth back to a boil. Now carefully skim off any foam that has formed and reduce the heat to low. Be prepared for the fact that during the cooking process you will need to remove the foam more than once as it appears. Add carrots to the broth. Moreover, cut the carrot lengthwise into two halves. It cooks in the broth for about 15 minutes, absorbing all the “bad” that may be contained in the chicken. Then, remove the carrot pieces and discard. Add the peeled onion, salt to taste and peppercorns to the pan. Cook the broth over low heat for 2 hours. Check the chicken for doneness using a fork. If a fork easily pierces the chicken leg meat, the chicken is already cooked. Remove the chicken from the broth. In the future, you can prepare a dish from it at your discretion. Be sure to strain the finished broth through a sieve, and then pour it into a beautiful tureen. At your discretion, you can add chopped dill or freshly prepared croutons to the broth. Do not use tap water to cook broth. This may negatively affect the taste and quality of the broth. Use only filtered water. Cook the secondary broth over low heat. Under this condition, the broth does not boil, but simmers under the lid. And then your broth will be transparent and very beautiful. Draining the first broth is necessary to remove possible undesirable substances that could get into the meat during the fattening process of the animal. The taste of boiled meat largely depends on its freshness. It's better to take a piece with a bone.

Will help you choose really tasty GOST meat.

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Cooking pork: boiled pork

Very often, pork is considered unhealthy food because of its fat content. Meanwhile, lean pork contains no more fat than beef and is absorbed by the body very easily. In addition, pork contains a lot of B vitamins, which cannot be said about lamb and beef.

Even those who want to lose weight can include boiled pork in their diet. Of course, without abusing the quantity.

How to cook pork correctly

Like any other meat, pork is boiled in water. What kind of water should I put the meat in: boiling or cold? The answer to this question depends on what we need to get, juicy meat or rich broth.

If we want as many nutrients as possible to remain in a piece of meat, we need to lower it into already boiling water. In this case, the protein that is on the surface of the meat will instantly coagulate and form a protective layer that will prevent substances from moving into the broth. And if you need a good rich broth, then pour cold water over the meat. In this case, the nutrients will gradually go into the broth. But the meat will be drier.

Boiled pork

Ingredients:

500 g pork pulp

1 onion

1 carrot

Bay leaf

Preparation

Wash and peel the onions and carrots.

Pour water into a saucepan and place on high heat. When the water boils, drop the meat into it. Bring to a boil again, skim off the foam and reduce the heat. Place onions and carrots in the pan. Cooking time depends on the meat. If the pork is young, it will cook in about an hour. Older meat will take longer.

We check the readiness of the pork by pricking it with a fork. If ichor is released at the same time, it means the meat is not ready yet.

When the pork is almost ready, add salt and spices.

We take the finished meat out of the broth.

Hot boiled pork is good as a second course. And if we want to make sandwiches or salad, the pork must be cooled first.

Boiled pork

Ingredients:

1 kg fresh lean pork

1 onion

1 carrot

4 cloves garlic

Bay leaf

black peppercorns and ground

other spices as desired (coriander, rosemary, dry mustard, etc.)

Baked pork can be prepared in two ways.

Method one

Wash and peel the onions and carrots.

Bring 1.5 - 2 liters of water in a saucepan to a boil. Add vegetables to it. When the water boils again, lower the meat into it. If the water does not completely cover the meat, add boiling water. After boiling again, remove the foam, reduce the heat and cook for about 40 minutes. Add salt, bay leaf and peppercorns. We continue to cook. After 20 minutes, turn off the heat. Leave the meat in the broth.

Pass the garlic through a press and mix with spices.

Remove the cooled meat from the broth and rub with a mixture of spices. Wrap in foil and put in the refrigerator. After 12 hours the meat is ready.

Method two

Mix ground pepper, black, red and allspice with grated bay leaf. Add chopped garlic and onion and other spices, rosemary, dry mustard, coriander. Pour some water into this mixture until it becomes mushy. Rub the meat with it and leave for 3 hours to soak. Then we wrap it in gauze and tie it.

Bring the water to a boil, add salt and put the meat in it. Cook for about 1.5 hours. Turn off the fire. After half an hour, you can remove the pork from the broth.

rus-bludo.info

Boiled pork - recipe with photo

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Boiled pork

Boiled meat can be very tasty if cooked with aromatic spices. I suggest cooking boiled pork. Boiled pork can be served hot with a side dish, cold on sandwiches, or prepared as a salad.

To prepare boiled pork you will need:

700 g pork pulp;

1 carrot;

1 onion;

0.5 tsp. pepper mixtures;

2 bay leaves;

1 tbsp. l. dried vegetables (carrots, red and green bell peppers, leeks, parsnips, celery, garlic, chili peppers, allspice).

Wash the pork thoroughly.

Peel the onions and carrots.

Boil water in a large saucepan. Place the meat in it and bring to a boil. When the water boils again, skim off the foam, put the carrots and onions in the water, reduce the heat and simmer, covered, until the pork is done, 1 hour or more.

Prepare spices and salt.

15-20 minutes before readiness, salt the broth and add spices.

Very tasty boiled pork is ready.

Bon appetit, make your loved ones happy!

Average:

rutxt.ru

How to cook meat? How to deliciously boil meat.

To cook pork you need:

Prepare a piece of meat (approximately 750 grams) - it needs to be defrosted and washed with water. If you are using fresh meat, just wash it well.
Choose a medium-sized saucepan and pour water to two-thirds of the volume. Place the pan on medium gas.
When the water boils, put a few black peppercorns, a bay leaf and add salt (two-thirds of a teaspoon) into the pan.
Place pork in boiling water and reduce heat.
Now the pork should be cooked under a tightly closed lid for about one and a half to two hours, the duration depends on the size of the piece of meat and its category. To check the meat for doneness, you need to pierce it with a knife - if the knife goes in and out easily and smoothly, then the meat is ready.
Every 15-20 minutes you should open the lid and remove the foam that appears on the surface of the water.
Once the pork is cooked, place it on a plate, remove the bones and cut into small pieces.

Boiled pork can be served with your favorite side dish, made into an interesting appetizer, or added to a salad.

The most delicious meat dishes Zvonareva Agafya Tikhonovna

Boiled pork

Boiled pork

Place pork meat in whole pieces in a saucepan, add cold water until the water covers it, bring to a boil, remove the foam and cook over low heat so that the meat simmers quietly for 1.5 hours. Add salt 15 minutes after the meat has boiled; other additions are made in the middle of cooking. Cut the finished meat across the grain into slices 1 cm thick.

Serve boiled pork with a spicy sauce of your choice, using mashed potatoes, stewed and sauerkraut as a side dish.

Compound: pork (breast, shoulder, loin) - 600 g, water - 700 g, onions - 80 g, carrots - 60 g, parsley (root), bay leaf, salt, pepper, hot sauce, mashed potatoes, stewed and pickled cabbage.

From the book Classic Main Courses author Korobach Larisa Rostislavovna

Boiled pork with vegetables Ingredients: 1 kg of pork, 4 carrots, 4 parsley, 3 small turnips, 4 onions, 4 pickled cucumbers, 1 kg of potatoes, 1 bay leaf, 5 peppercorns. Preparation: separate the pulp from a piece of pork, chop in pieces (at the rate of 2 pieces per

From the book 365 best meals for separate meals author Mikhailova Lyudmila

Boiled pork Ingredients: pork (breast, shoulder, loin) – 600 g, water – 700 g, onions – 80 g, carrots – 60 g, parsley (root), bay leaf, salt, pepper, hot sauce, stewed and pickled cabbage. Place pork meat in whole pieces in a saucepan, cover with cold water,

From the book Therapeutic nutrition for hypertension author Vereskun Natalya Viktorovna

Boiled beef Ingredients: beef pulp -300 g, parsley root -1 pc., carrots -1 pc., marjoram, dill and parsley, olive oil -1/2 teaspoon, salt. Preparation: trim the meat from tendons and films , wash, add boiling water and cook over low heat.

From the book The most delicious meat dishes author Zvonareva Agafya Tikhonovna

Boiled pork with sauerkraut Place the meat in a saucepan, place sauerkraut, chopped onion on top and pour in enough water to cover two-thirds of the food. Bring to a boil, then simmer over low heat for 1.5–2 hours. Season with salt and sugar.As

From the book Salads from meat, fish, poultry. For villages and capital author Zvonareva Agafya Tikhonovna

From the book Secrets of Russian Cuisine author Alkaev Eduard Nikolaevich

Canned boiled pork Cut the fatty meat into pieces, removing cartilage and bones, then boil until almost done in lightly salted water. Place hot cooked meat tightly into jars, fill with broth and sterilize: liter - 1 hour 30 minutes,

From the book Meat and Poultry Dishes by the author

BOILED PORK WITH SAUERED CABBAGE Place the meat in a saucepan, place sauerkraut, chopped onions on top and pour in enough water to cover two-thirds of the food. Bring to a boil, then simmer over low heat for 1.5–2 hours. Season with salt and sugar. For garnish

From the book 1000 best recipes of Muslim cuisine author Lagutina Tatyana Vladimirovna

Boiled pork Boil the pork in a small amount of water with the addition of black and allspice grains, cumin, grated nutmeg, cloves, salt and finely chopped hot pepper. Then remove the meat and chop it. Chop the onion and, together with the peeled and

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] author DRASUTENE E.

Boiled pork with sauce Roll pieces of flesh into a roll and tie with twine. Then put in hot water, add roots and onions, quickly bring to a boil and cook at low simmer. 30 minutes before the end of cooking, add salt and bay leaf. Remove the finished meat

From the book of 100 recipes for diabetes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Boiled beans? Beans - 2.5 cups? Tomatoes – 4 pcs.? Onions – 4 pcs.? Vegetable oil – 5 tbsp. l.? Ground black pepper, salt to taste Pour cold water over the beans and leave overnight. Then drain the water, add it again, put it on the fire, bring to a boil and cook in

From the book Great Encyclopedia of Canning author Semikova Nadezhda Aleksandrovna

246. BOILED PORK 1 kg pork, 1 onion, ? carrots, ? parsley, 10 peppercorns, 2 bay leaves, salt, 1 glass of tomato sauce. Wash a piece of shoulder or brisket, put in boiling water and cook 1? hours at a low boil along with spices and coarsely chopped

From the book Festive Table author Iovleva Tatyana Vasilievna

247. ROASTED BOILED PORK 600 g boiled pork, 2 eggs, 1 cup white crackers, 1 tbsp. a spoonful of melted lard, salt, pepper, milk. Cut boiled pork across the grain into slices, sprinkle with salt, ground pepper, moisten with eggs beaten with a small amount

From the author's book

Boiled beef Ingredients: beef – 250 g, onions – 1 pc., carrots – 1 pc., any cabbage – 200 g, bay leaf, herbs, salt to taste. The beef pulp is poured with cold water, quickly brought to a boil, then simmered over low heat. Cool in broth and

From the author's book

Boiled pink salmon Ingredients: pink salmon – 800 g, green salad leaves – 100 g, pomegranate – 1 pc., salt to taste. Pink salmon is boiled with spices, deboned, skinned, and divided into portions. Place green salad leaves on a plate, portions of pink salmon, top

From the author's book

Boiled pork 800 g meat with bone (shoulder), 200 g vegetables, 50 g onions, 1 tbsp. l. finely chopped parsley, salt to taste. Wash the meat, remove the bones, beat lightly with a hoe so as not to damage the muscle tissue. Roll up tightly, tie with twine, pour boiling water over