Roast means long burning in a small fire, allowing the meat to maximize its taste. In modern cuisine, roasts are like goulash. Pieces of meat are usually served with an abundance of gravy, as well as with various vegetables, which are also stewed with meat. As usual, the addition to the fries is a fresh salad.
The recipe for a delicious roast pork
Ingredients:
- pork shoulder - 1,5 kg;
- vegetable oil - 3 tbsp. spoons;
- salt, pepper - to taste;
- onions - 1 pc .;
- carrots - 1 piece;
- garlic - 2 cloves;
- Cumin - 1 tbsp. a spoon;
- Dried oregano - 1/2 tsp;
- light beer - 1 item;
- chicken broth - 2 items;
- potatoes - 3-4 pieces;
- shallots - 1 piece;
- parsley - a bunch;
- hot pepper - to taste.
Preparation
Oven warm up to 180 degrees. Pork is dried with paper towels.
In the brazier we heat the oil and fry the meat on it, pre-seasoned with salt and pepper. It is desirable to fry somewhere in a third of the meat at a time, so that it gradually becomes golden, and not stewed in its own juice.
The remaining fat after frying is drained into a separate container, the meat is transferred to a plate, and the brazier itself is returned to the fire. We put the fry, carrots and onions, pre-diced. After 5-6 minutes we add garlic, hot pepper, cumin and oregano to the vegetables, fry everything, stirring, a couple of minutes.
Fill the contents of the brazier with beer, and after 6-8 minutes, pour in chicken broth and 1 1/2 glasses of water. We return the pork to the brazier along with the fat. We bring the liquid in the brazier to a boil and remove the dishes from the fire. Put the dishes in the oven for 30 minutes. After the time has elapsed, we put the potatoes in the brazier and return the roast to the oven for an hour and a half. Ready fries sprinkle with fresh herbs before serving.
Roast pork in a multivark can also be cooked according to this recipe. After roasting meat and vegetables, turn on "Quenching" mode for 2 hours. If the "Quenching" in the device is not, replace it with "Baking" for a similar time.
Roast recipe with pork
Ingredients:
- pork fillet - 1 kg;
- Ground coriander - 1 1/2 tbsp. spoons;
- cinnamon - 1/2 tsp;
- ground cumin - 1/2 tsp;
- garlic - 2 cloves;
- dry red wine - 350 ml;
- olive oil - 3 tbsp. spoons;
- tomato paste - 3 tbsp. spoons;
- parsley;
- salt pepper.
Preparation
In a mortar rub cumin with cinnamon, coriander and garlic in a paste. Cut the meat into cubes and mix with the resulting paste. Fill pork with wine and leave to marinate in the refrigerator for 4 hours. Marinated pork is dried and fried in a brazier until golden brown. Pour the fried meat with a mixture of wine marinade and tomato paste. Season the roast with salt and pepper, and after stewing on low heat for 30 minutes. Sprinkle the prepared dish with herbs.
Roast recipe in pork pots
Ingredients:
- pork - 750 g;
- flour - 1 1/2 tbsp. spoons;
- salt, pepper - to taste;
- paprika - 1 teaspoon;
- olive oil - 1 1/2 tbsp. spoons;
- mushrooms - 200 g;
- carrots - 1 piece;
- onions - 1 pc .;
- Dried basil - 1/2 tsp.
- Ground coriander and rosemary - 3/4 tsp.
- lemon juice - 2 tbsp. spoons;
- greenery.
Preparation
Pork cut into large cubes, carefully season with salt and pepper, roll in flour and fry in olive oil until golden brown. We put fried meat in pots, and on the drowned fat we admit mushrooms, carrots and onions until soft.
Sprinkle the meat in a pot with paprika, basil, coriander and rosemary. We put vegetables on top and fill the contents of the pot with water or broth so as to cover the meat. We put the pots in a preheated to 180 degree oven for 1 hour. Ready dish can be sprinkled with herbs.