Familiar to everyone since childhood, such components of many home dinners, like pork and potatoes can be opened for you in a completely new way baked together in the sleeve. Changing different marinades for meat, the recipes of which are now countless, you will each time receive a new dish.
Pork recipe with potatoes in the sleeve for baking, in the oven
Ingredients:
- meat of pork - 0,7 kg;
- potatoes - 1 kg;
- onion - 2 onions;
- garlic - 3 teeth;
- soy sauce - 2 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- mustard - 1 teaspoon;
- parsley - ½ beam;
- tomato paste - ½ tbsp. spoons;
- vegetable oil - 40 g;
- paprika;
- pepper;
- salt.
Preparation
For baking is better suited sacrum or renal part, as whom it is convenient to call, it is not completely lean, so it will not become dry after cooking. Pork rinse, dry and cut for pre-marinating. Mix sauces, lemon juice, tomato paste and spices, except paprika. In this mixture, squeeze out the garlic and cut into small parsley and half-rings onions, in this mixture marinate the pork. The time of pickling depends on what part of the pork you use, its quality, whether the meat was frozen. In general, the worse, the longer we marinate, from an hour to 12 hours, by the way, be more careful when using salt in relation to meat, as soy sauce itself replaces salt. Cut potatoes as you like, only not very large pieces, pour oil, sprinkle with salt and paprika, if someone else has their own preferences for spices, then add them and mix well. Turn in the oven in advance by 180 degrees, now add all the ingredients to the sleeve, send the marinade there too, blow the air out of the sleeve and tie it well on both sides. Who does not have a perforated strip on the sleeve, make a few neat holes on top, trying not to tear the sleeve. Prepare such a masterpiece will be about 70-80 minutes, without requiring more interventions.
How to cook pork in a sleeve with potatoes and vegetables?
Ingredients:
- meat of pork - 0,5 kg;
- potato - 0,5 kg;
- onion - 2 onions;
- garlic - 3 teeth;
- carrots - 1 piece;
- courgette - 200 g;
- tomato - 2 pcs .;
- parsley - ½ beam;
- tomato juice - 150 ml;
- olive oil - 30 g;
- basil - 6 leaves;
- thyme - 1 branch;
- pepper;
- salt.
Preparation
As always before cooking, wash and dry meat, cut it into slices no less than a matchbox. Then marinate it in tomato juice with salt and basil. Onion chop the half rings, garlic with plates, and the remaining vegetables are just not finely, so they do not fall apart in the process. In one bowl, mix the meat, vegetables and spices, add olive oil to them. Check for salt and transfer to a sleeve, which is then transferred to a preheated oven to 180 degrees and wait for 70 to 90 minutes.