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Vietnamese pork steak

Vietnamese pork steak


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Vietnamese pork is much healthier. It is not so fat and does not contain cholesterol. Vietnamese pigs are very easy to keep because they do not eat much and are not pretentious to eat. A Vietnamese pig reaches 70-80 kg. They are not very big, but They are very profitable. In addition to meat, Vietnamese pork is prepared in the same way as local pork. Vietnamese pork preparations are recommended for heart patients and diabetics. So let's see a healthy recipe.

  • 500gr pork,
  • 100ml red wine,
  • salt,
  • pepper,
  • coriander,
  • caraway,
  • a little oil,
  • 1 onion,
  • 10 cloves.

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Vietnamese pork steak:

First, the whole piece of meat is fried a little on all sides. When it has reached a golden crust, take it off the heat and put it in a bowl that will be put in the oven. Season with salt, pepper, thyme. , coriander, ground cumin then pour the wine and oil on top. Peel an onion and cut in half. In each half put 4-5 cloves and put next to the meat. Cover everything with a lid and put in the oven. .After an hour, take the lid and leave it in the oven. From time to time the meat is greased with the sauce from the tray. After another hour the meat is ready and can be removed from the oven.

Serve with a garnish of vegetables or potatoes.


Pork steak with thyme and garlic

INGREDIENTS

  • 1 kg pork leg
  • 250 gr smoked ham
  • salt and pepper
  • sweet and smoked paprika
  • 5-6 cloves of garlic
  • 3 small sprigs of dried thyme
  • 3 tablespoons oil

METHOD OF PREPARATION

First we slice the meat for pork steak with thyme and garlic in coarse slices. We beat them lightly with the hammer of schnitzels and prick them from place to place with a spike.

Sprinkle with salt, pepper and a little paprika and cover the meat with a fresh foil. Let it cool for 30 minutes, to blend in with the spices.

Then heat the pan with oil and brown the meat over high heat, on all sides, until well sealed.

Put the pork meat steak in an oven tray. Add the fat from the pan and place the slices of smoked ham among the pieces of meat. We add among the meat and the cleaned and sliced ​​garlic cloves and the thyme sprigs.

We cover the tray first with baking paper, then with aluminum foil.

We put the tray with pork steak with thyme and garlic in the oven at 170 degrees for an hour.

Then, uncover the tray and let the steak brown for another 30 minutes. We turn it from side to side for even browning.

I repeat, it is so tender and tasty that mine no longer contained the appreciations!


Organic pig farming

At the moment, smaller or larger farms for the ecological breeding of pigs are starting to develop, the targeted breeds being first of all Basna, Mangalița and Vietnamese Porcum, more recently introduced in Romania. Farmers' options came due to market signals: more and more consumers will pay a higher price if they know that these pigs were raised outdoors, on green land, fed natural food, lived stress-free, respecting the principles ecological and animal welfare.

"The real organic pig is of the primitive breed, unselected and unimproved, for example, Mangalita," said in a study Gheorghe Mencinicopschi, director of the Food Research Institute, before being arrested. Other breeds recommended to be raised traditionally or in an ecological animal husbandry system are the Bazna, Rușețu, Negru de Ștei pig or the Vietnamese pig. In raising pigs according to traditional methods, pigs that live in the wild are healthier, have fewer problems with the respiratory system or legs, than isolated ones, and therefore far fewer antibiotics are used.

As a result, organic pork is a better, but also more expensive, alternative to industrially raised pork. For example, Mangalita is also said to be the "salmon pig" or the four-legged olive oil.

Selling organic pork, slightly difficult, but with high profits

These types of pigs can be successfully raised on peasant farms from 50 to 150 specimens. Such a pig is sold live for 15-35 lei / kg, depending on weight and destination (shell or boar). In turn, the Vietnamese Pig boasts a very thin layer of fat, but also that, listed as healthy, the godac being eminently vegetarian. A live copy of an adult Vietnamese can cost up to 1,200 euros, while a 3-4 month old chick is sold for approx. 250 euros.

Don't forget a moment: pork is sought after! That's why you start simple, raising 2-3 pigs for home consumption, and next year you already have a small family business. The recovery of the invested money can be done from the first year of starting the business.

Economic arguments

Pork is the most sought after

The pig is not a pretentious animal

Organic pigs are raised without feed additives, fed with fodder obtained on land that has not been chemically fertilized.

Light food can be used very well: plants, apples, cabbage, stalks, bran, vegetable fodder, grass.

Organic pigs have good prolificacy and rapid development

Raising pigs provides very good income. Frequent. Revenues are based on the production of meat with a low cholesterol content.

The products obtained from organic pork are of high quality, they are healthier, easier to digest. Preserved for a long time or processed, they improve their taste qualities.

The slaughter yield is 75-85%

Romania has a tradition of raising pork

Due to its low water content, pork can be preserved for a long time

Bazna and Mangalita are the most popular breeds of pigs in Europe

You can also do business by selling piglets

The revaluation of these breeds brings new economic values, the most important being the real demand, growing on the European Community market.

Farms increase subsidies, both for development and for contributing to the preservation and exploitation of indigenous breeds.

Sale of pigs and pig products

As in the case of mixed breeds or those obtained by genetic selection, the sale of organic pigs can be done using several ways:

Direct, live sale Sale to a slaughterhouse or processor Sale of products obtained in its own meat processing unit Sale of boars, sows or piglets, etc. Of course, any form of capitalization must comply with the legislation in force, both from a fiscal point of view and from the animal health and animal safety rules.

The sale of live pigs must be done only in the fairs authorized by ANSVSA in each county, and of meat and meat products, only in authorized shops or in authorized spaces in markets throughout the country. (Details about ANSVSA norms regarding animal health and food safety can be found on the ansvsa.ro website

The opportunity of the moment

One of the opportunities at the end of 2014 is the Fair organized by MADR right in the courtyard of the institution, between 18 and 21 December 2014, between 9.00-16.00, an event in which visitors will be able to find food of guaranteed quality, such as traditional products certified and certified ecological.

All those who will cross the threshold of the Christmas Fair "Quality and tradition for Romanians", organized by MADR, will find meat dishes prepared according to recipes inherited from ancestors, such as leprosy or homemade drum, pork or pork sausages, caltaboș with rice, mititei, bacon with paprika, smoked mutton patricians, smoked raw meat, smoked ham or goodies brought from Buzau, such as small homemade, smoked raw pork breast, raw smoked peasant muscle, smoked homemade sausages pork, raw and dried Pleşcoi sausages, babic, ghiuden, sheep pastrami.

Fish lovers can find the products brought from Tulcea: salad with carp or pike caviar, sardines marinated in oil, pastrami and silver carp or catfish. The smoked trout in fir cob from Prahova will also be found among the exhibited products.

Craftsmen in the art of woodworking in Vâlcea will be present to remind all visitors of the authentic Romanian traditions. And because it is the best time to be consumed, all those who will visit the fair will be able to find here the famous Maramures sarmale carefully prepared by skilled housewives, which can be enjoyed with selected wines from old traditional Romanian varieties.


Method of preparation:

Saute onions, garlic, chopped peppers, ginger, peeled and grated, 3-4 minutes. Put the diced pork, 150 ml of water, cover with a lid and simmer for 15 minutes.

Meanwhile, melt the sugar until it becomes a golden caramel, then add it over the meat in the pot. Put the soy sauce, season with salt and pepper and leave everything on the fire, without a lid, stirring occasionally, for 20 minutes, until the caramel sauce decreases and the meat is soft.

Garnish with finely chopped green onions and serve with plain boiled rice, garnished with hot pepper slices.


Pork cooked in (almost) Vietnamese style

I found this recipe in the November issue of Good Food, at a time when I was trying to increase the portion of pork we eat. Because although I brag that pork is the best vegetable, it seems that it is not a vegetable that I use enough. Plus the market is full of it these days before Christmas and I have an extra guarantee that it's fresh.

Not to mention that I'm a big fan of Asian food where the meat is always sweet and sticky. I ended up buying my big pork shoulder and I put the wok to the beat and the fire came out well. The recipe is mostly from Good Food, adjusted in places with ingredients that replaced some that I didn't have, but I wouldn't change it at all. And who knows, maybe I'll beat her for Christmas too.

What do you need:

  • 1 kilogram pork shoulder
  • 4 tablespoons sunflower oil
  • a onion finely chopped white
  • a spoonful of shaved ginger
  • 140 grams Brown sugar
  • two or three tablespoons of soy sauce
  • two tablespoons of sos iute
  • chilli flakes / a pepper finely chopped
  • about 350 ml the water
  • green onions for decoration, rice for serving

How come:

I cut the pork shoulder into small pieces, worthy of a mouthful and then put the wok on the stove. I added the oil and stirred the pig in it so that it would change color, not be well penetrated.

I put the meat aside and in the same oil I put the onion, ginger and hot pepper to harden. After about two minutes, until they softened nicely, I added water, sugar and soy sauce. I boiled everything and brought the pork back in the wok. I left everything on medium-high heat for about 20 minutes, until the sauce thickened well. I then adjusted with the hot sauce, in case the pepper did not live up to expectations, but also with soy sauce.

When the sauce went down well, but also thickened, I turned off the heat and served the almost Vietnamese pork with sticky rice and green onion strips.

I was lucky enough to make my appetite with the plate looking like this. Because they got home before me roommate and my very best friend and they thought it was worth combining rice with pork. He made a sweet rice out of not a handful of salt did him no justice.

But if you didn't think of it sweet rice, you have a good chance of liking this pig together of its lining.


Recipes with daisy schismasiu


I've talked about Vietnamese pork before, so I won't repeat myself, I'll just repeat that it's a wonderful, cholesterol-free meat from which I made a delicious tasty and flavorful steak. Flavored, because I cooked it in juice of oranges and champagne. Then I seasoned it with a delicious champagne sauce.
You can also use a white wine instead of champagne, but I, with this recipe, participate in the "Mystery Box" challenge where the star ingredient was champagne. Claudia Baban, this month's host of the mysterious box, proposed, in addition to the star ingredient , champagne, the following ingredients: chocolate, pineapple, oranges, lemons or other fruits, eggs, sour cream or whipped cream, milk, cocoa, cheese or cream cheese, biscuits or biscuits. Normally, all these ingredients make you think of a delicious dessert. .This time I didn't make a dessert, but a main course. I hope Claudia doesn't mind that I used only a few ingredients.

Ingredient:
500gr Vietnamese pork, 4 oranges, salt, pepper, 100ml champagne.
Champagne sauce: 200ml champagne, 1 tablespoon flour, salt, white pepper, soup, olive oil.


Vietnamese Pork Steak - Recipes

This preparation is quick to compose and is very healthy and tasty. Try this recipe at home and you can easily replace your craving for fast food.

ingredients

  • 1, 5 kg boneless pork shoulder
  • 3 digits
  • 3 large sliced ​​tomatoes
  • 2 tablespoons vegetable oil
  • 1 lettuce
  • 1 red onion
  • 1 tablespoon raw sugar
  • 1 tablespoon salt
  • 1 tablespoon red paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ground pepper to taste
  • 350 ml beer

Method of preparation:

Wash and slice the pork shoulder, removing the excess fat. Place the pork slices in a tall tray.

In a small bowl, combine the sugar, salt, paprika, garlic and onion powder, cumin and season with pepper to taste. Spread this mixture over the pork slices.

Leave overnight in a place away from heat and moisture.

Heat oil in a pan and brown the seasoned pork over medium heat. You work in installments, because the spices burn quickly.

Preheat the oven to 150 ° C.

Transfer the hardened pork to a bowl over which you add the beer. Leave in the oven for 2 and a half to 3 hours. Towards the end you can remove the lid and set aside to cool.

Cut the buns in half, place the lettuce leaves, a layer of pulled pork, chopped red onions and sliced ​​tomatoes.

Serve hot with your favorite sauce.


Pork steak & # 8211 Old dish with new recipes

Pork steak for Christmas! Even if it is already a tradition to put pork steak on the table or Pork Alms on the Christmas table, the taste is what always makes the difference. For a Christmas meal where you will not fail with the pork steak, SUPER-HRANA.RO suggests three easy-to-prepare recipes.

Pork steak with red wine and green olives - Greek recipe

To get out of the banality of classic recipes, this time, we propose a recipe with a Greek inspiration, flavored with red wine and cinnamon, because red wine is also an indispensable drink in winter. It is an easy recipe to prepare, but one that will surely please the guests.

For the preparation you need: 2.5 kg of pork leg with bone, 250 ml dry red wine, 150g green olives, 50 g raisins, an onion, four tablespoons of olive oil, a teaspoon of cinnamon, a few leaves of bay leaves, 4-5 tablespoons of flour, salt and pepper.

Method of preparation

Prepare the meat together with the spices, sprinkle with salt, pepper and cinnamon and rub the meat to penetrate the flavors, then sprinkle with flour, but remove the excess. The oven must be preheated to 120 degrees. Put the pork meat in a pan, already greased with a little oil, add the chopped onion, the rest of the oil and the bay leaves, leave it in the oven for half an hour.

After this time, remove the steak from the oven, sprinkle with half a quart of wine and put back in the oven for another 30 minutes. Meanwhile, the raisins are left in lukewarm water for 15 minutes. After the 30 minutes have passed, remove the steak, add the rest of the wine, the well drained raisins and the olives. Put the steak in the oven for another hour.

Once removed from the oven, it can be consumed with any garnish, depending on your preferences.

Pork steak in cider with cream and mustard sauce & # 8211 Swedish recipe

For the second dish you need the following ingredients: four slices of pork, a large onion, 300ml of cider, two bay leaves, four tablespoons of cream, two teaspoons of mustard, parsley and oil.

Method of preparation

Heat a frying pan with a little oil and add the pork slices for frying on both sides, until golden. After frying, add the finely chopped onion to the oil and let it harden until soft. After the onion has hardened, add the pork to the pan again, put the amount of cider on top, together with the bay leaves. Bring to a boil, and after that, place the whole preparation in a tray, put the lid on and leave it in the hot oven at 180 degrees for an hour and a half. Before the end 5 minutes, take the meat and cut it into pieces, add the cream, mustard and finely chopped parsley. After five minutes, remove from the oven.

Pork with sauteed apples & # 8211 Belgian recipe

For the third preparation, SUPER-HRANA.RO offers you pork muscles seasoned with sauteed apples. For the preparation where you will get four servings, you need ingredients such as: 500g pork muscle cut into 12 slices, a pinch of salt, ¼ teaspoon dried coriander, ¼ ground pepper, a cinnamon powder, a nutmeg powder, oil, two tablespoons butter, 350g thin-leafed apples, 80g thinly sliced ​​red onions, 60 ml apple cider, a teaspoon of fresh thyme.

Method of preparation

Mix the spices, salt, coriander, pepper, cinnamon, nutmeg and sprinkle the mixture over the pork muscle. Put a pan with cooking oil on medium heat and add the meat, fry for three minutes on each side until golden brown. After the meat has been removed, put the unit in the same pan to melt, add the chopped onion, apple slices and salt to the pan. Leave on the fire for 4 minutes until the apples start to brown, then add the cider and leave for another 2-3 minutes until the composition softens, after which you can add the thyme leaves.

You can serve the pork with the sauteed apples, but also with a spinach salad.


Cook Assorted Pork Steak in the Oven

Preparation time
Servings

Ingredients

  • 4 pork ribs
  • 4 pcs. fresh pork tenderloin
  • 1 pc. smoked pork tenderloin
  • 2 tablespoons lard
  • salt and pepper
  • smoked paprika
  • a little dry thyme
  • 2 bay leaves
  • 1 head of garlic

Method of preparation

First season the meat with salt and pepper fAssorted pork ribs in the oven. Let it cool for 20-30 minutes, covered with fresh foil.

Then melt a tablespoon of lard in the pan and brown the meat over high heat, on all sides, until well sealed.

The smoked muscle did not need prior browning. It comes out fragile anyway, especially since it is smoked naturally.

After browning, place the pork for roasting in an oven tray. Add the fat from the pan, plus a tablespoon of lard. We cut the meat from place to place and insert into slices of peeled garlic cloves. We also add uncooked garlic meat and grains, thyme sprigs and 2 bay leaves.

We cover the tray first with parchment paper, then with foil or aluminum foil. We leave a little space at the ends, we do not seal it tightly.

We put the tray with foven-roasted pork ribs, at 160 degrees for 2 hours.

Then, uncover the steak and let the steak brown for another 30 minutes. We turn it from side to side for even browning.

In the last 10 minutes, grease the meat with a little homemade sweet ketchup, diluted with a little water. It will give a more pleasant color to the steak, but also a slightly sweet taste, in addition to the already spicy.

I hope you find this assorted pork steak recipe useful!


Pork steak

I think anyone who is a little good at cooking knows how to make a steak. It's no big deal to season a piece of meat and put it in the oven. It's all about choosing a fatty meat (so that the juicy steak comes out), the right spices, combining them, letting them "make friends" for a while, and then putting the meat in the oven. In addition, steak is a food suitable for both festive and daily meals. And snacks and other dishes can be easily incorporated from leftover steak.
This recipe is not a festive one, but every day. I used smaller pieces of meat to make it faster. I alternated pieces of pulp and meatballs for fat.

  • 1 kg fatty pork (neck, leg, meat)
  • spices, I had a mixture containing pepper, oregano, hot pepper flakes, garlic
  • salt, optional

The meat is sliced, seasoned and salted. Pour a little oil, then mix well so that all the meat is covered.

Leave to cool for at least an hour.

Preheat the oven to 200 degrees C. Cover the tray with a lid or aluminum foil and bake for 1 hour. After about half an hour, remove the lid / foil, so that the liquid evaporates and browns the steak. From time to time, mix the pieces of meat so that they brown evenly. When ready, remove from the oven and leave covered for a quarter of an hour, then serve.

We ate it with cauliflower puree and it was delicious.

TOTAL: 1030 grams, 2171.6 calories, 266.5 protein, 117.4 lipids, 0 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.