Pork boiled: recipes, cooking secrets
Complex refined dishes are better prepared byrecipes. 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 pork is cooked? Recipes of many dishes contain such an ingredient, but how to prepare it correctly? If you have any doubts, be sure to use our tips.
Where to use boiled pork, recipeswhich preparations can seem simple and uncomplicated? From it prepare a stuffing for pies and vareniki, add in various salads and soups, and also serve as the main dish for side dishes. The range of applications is very wide. And the most important thing is that the way and time of boiling meat depends on the dish.
Secrets of cooking broth
If you prepare a satisfying first course, based on a rich, rich broth, you can use both tenderloin and meat on the bone. Perfect for broth and ribs.
If you are not afraid of calories, before cookingpork, do not cut fat. By the way, many people like it. Meat is loaded into cold water in a single piece and boiled over low heat, regularly removing the floating foam. The time of boiling depends on the volume of water and the size of the meat piece. On average, this process you will spend about 2 hours. And to make the broth beautiful and not muddy, before turning off, load a couple of ice cubes into the pan, wait for the boil again and turn off the fire.
Boiling of pork meat
If you cook meat for adding to salads,casseroles, pies, you need a slightly different tactic. You need to download it in cool boiling water. This ensures that all tastes and vitamins do not go into the broth, but remain in the meat. So you will get the most delicious pork boiled.
Recipes for its preparation are similar in many respects.During boiling, spices, salt, aromatic herbs, fresh herbs, vegetables and roots are added to the broth. Cut into pieces of pork before boiling does not need to keep it juicy. Meat will be cooked on average for an hour and a half.
A special mention deserves this luxurious festive dish, because it also has pork boiled.
Recipes holodtsa very numerous, but commonthe principles are the same. For this dish, use a variety of parts of the pig carcass: tenderloin, neck, scapula, rudder, back. For the richness and density of the broth, even a hoof is placed. Prepared (carefully washed) meat is loaded into cold water, into which immediately add onions, celery root or parsnip, bay leaves, peppercorns.
The jelly is cooked for a long time.Meat should be boiled over medium heat, covered with a lid. Penka, as in other cases, you need to regularly shoot. Many housewives use a small lifhak, thanks to which the broth becomes transparent - they put a shell of raw eggs in it.
The boiling of meat for the cold will take at least seven hours. But the result is worth it!
Storing of boiled pork
It is important to know one more thing that concerns the storage of cooked meat. The fatter it is, the faster you need to use it. In the refrigerator, boiled meat(pork, for example, was much cooked)can be stored in sealed container for 4-6 days.And if you freeze it, the acceptable shelf life will increase to a month. But the most delicious, of course, will be pork, which was prepared immediately before serving.