How to cook delicious pork in a saucepan

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

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

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

If you want a rich broth, then put the pork in a pot of cold water, and if your goal is juicy meat, then put the pork in a pot of hot water;

Cook pork with a tightly closed lid over low heat;

The cooking time depends on the size of the piece;

Remove any foam that appears during cooking;

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

Check the meat for readiness by piercing it with a knife. If the knife comes in easily, then the pork is done.

Calorie content: Not specified
Cooking time: Not indicated

Let's prepare a real delicacy at home - boiled pork tongue. You can, of course, make beef, but today it is pork that appears in our recipe. They differ mainly in cooking time. It is known that beef takes about twice as long to cook as pork.
So consider this cooking recipe simple and affordable, because boiled pork tongue not only cooks faster, but also costs less. As for the cooking time, here it can vary from 1.5 to 2.5 hours. The readiness of a dish can be easily determined by piercing it. If the tongue has become soft, then it is ready.
Product preparation does not require any special knowledge or effort. It is enough just to pour cold water on the tongue and leave it for half an hour. This offal does not need to be peeled before cooking. Moreover, you will not be able to do this, because the top layer will be removed along with the meat. The tongue of both pork and beef should be cleaned after boiling.
You can serve your tongue as an independent dish, you can cook delicious from it.



Ingredients:
- pork tongue - 1-2 pcs;
- salt - about 1 tablespoon;
- allspice peas - 2-4 pcs;
- bay leaves - 2 pcs;
- water.

Recipe with photo step by step:

We wash the tongue thoroughly. Soak it in cold water for half an hour. Then put it in a saucepan with enough water. We put on fire. Bring to a boil and drain to remove any dirt.




Then re-fill with water and boil. We remove the resulting noise at the beginning of the boil. Then we throw allspice and bay leaf into the pan. Cook the tongue under a lid over moderate heat for 1 hour.




Add salt to taste. And cook for another 30-60 minutes.




We check the readiness of the product by piercing. It should be soft enough.






We take out the boiled tongue and fill it with cold water.




Using a knife, we clean off the upper thin layer. This is done easily. Then you can put the tongue back in the broth for 10 minutes to soak it. We take out and cool the finished snack.




Cut and serve.




On a note
You can cook a lot of snacks, salads and other dishes from the prepared pork tongue. What is your favorite aspic from the tongue or Olivier with its use instead of sausage. Natural meat is always in price, and even so tender.
For the second, you can cook the tongue, stewed in your own broth with tomatoes and other vegetables. Serve with potatoes, rice or any other side dish.
Using this boiled offal, you get the perfect okroshka.
I recommend immediately preparing 2-3 languages, because one is not enough. Moreover, you can store a finished dish in the refrigerator for more than one day.
Try another delicious

For cooking meat, first of all, the temperature regime is important. Cooks do not recommend boiling pork at the boiling temperature (100 °), because the structure and connective tissues of the meat are destroyed. The finished product will not look appetizing, without much taste.

A front leg and a brisket are suitable for cooking. For salads, take the loin - the thinnest-fiber part of the animal, less greasy than the neck, shank. For those wishing to lose weight, the tenderloin is more suitable - the leanest part (2.8% fat).

Cooking a whole piece of meat and broth for soup

To properly prepare broth and pork for soup, you need to follow certain rules. Pay attention to the timing of laying the meat. For a rich, thick broth, place the chunk in cold water. As a result, the surface of the meat will gradually seal and the bulk of the meat juices will be released into the soup. It is generally a good idea to scrape off the froth from the surface of the broth so that the finished broth is clear. There is another opinion - it is not necessary to collect the foam, because it contains a lot of protein.

"Important!" The pork pulp will become even softer, more tender, if you hold it a little under a closed lid, after cooking.

To just boil a large piece of pork, put it in boiling water or pour boiling water over it. Cooking time for young pulp is about 1.5 hours, old pulp - at least 3 hours. Meat can be cut into pieces, the smaller their size, the faster they cook.

How much to cook pork until tender

To make the boiled pulp tender, aromatic, choose the meat of a young animal. When cooking, it is recommended to add various vegetables, herbs, spices to complement the taste of the meat. For example, carrots, onions, celery, allspice, peas.

Pour hot boiled water to completely cover the piece, then bring to a boil, reduce heat. It should be cooked at a temperature of 90-95 °. Do not cover with a lid so that the water does not start to boil too much. In time, cooking takes 1.5 hours, for a piece of about 1.2 kg. The time and cooking of meat depends on the part of the carcass, the age of the animal. The broth is salted, 30 minutes before cooking.

"Know!" So that the meat does not float and cook evenly - put a load on top, for example, a plate.

How much to cook pork on the bone

To cook the most delicious pork, send a piece to the bones in a saucepan, pour water over it. Bring to a boil and reduce heat. Let it sweat for 2 hours, skim off the foam. The meat should not be so cooked that it would come off the bone.

Constantly monitor the degree of readiness - pull out a piece and cut a little. If the pork is tough, continue cooking. Salt for 10 minutes. until cooked, you can add lavrushka, peppercorns.

Pork bone soup

For the dish you need ribs - 600 g; carrots - 1 pc.; potatoes - 3 pcs.; onion - 3 pcs.; peppercorns; lavrushka, vegetable oil.

1. Cut all vegetables into small cubes. Pour 3 liters of water into a saucepan, bring to a boil, salt, add meat.
2. When the water boils, reduce heat, skim off the foam during cooking. Cook for about 30 minutes.
3. Add potatoes, cook for 5 minutes. Fry the onion and carrots separately in a pan.
4. Add the fried vegetables to the soup and cook until tender (another 10 minutes).

How long does it take to cook pork for a small child

Before cooking, leave frozen pork in the refrigerator overnight. Then wash thoroughly, dry, cut into small pieces. Fold in a saucepan, cover with cold water. When the water boils, drain it and fill the pulp with new water to get rid of harmful substances in the meat. Cook for 1.5 hours depending on the size of the piece.

"Attention!" To check if the meat is done, pierce a piece with a long, wooden skewer, in the thickest part. If the skewer goes well, then the meat is ready.

Boiled pork with spices

A dish made from one piece of pulp will turn out to be hearty and juicy, suitable for any side dish. Prepare the following foods:

• tenderloin - 1.3 kg;
• ground black pepper;
• dried garlic;
• red paprika;
• salt.

Pour 1 liter of water into a saucepan, add a little salt, stir. Wash the pulp, put in salted water, cover with a lid. Send it to the refrigerator for a day. After making a mixture of spices, adjust the amount yourself. Take out the pulp, dry it, grate with seasonings, leave to marinate on the table, for 2 hours.

Put the tenderloin in a roasting sleeve, put on 1 more sleeve on top, close tightly. Send to a saucepan, cover with water, put a plate on top so that the piece is completely under water. Bring to a boil, reduce heat, cook for 2 hours. When boiled, remove from water, remove from sleeve, allow to cool, cut into portions. Can be served hot or cold.

Almost every day on our table there are all kinds of meat dishes, although most of us absolutely do not think if they know how to cook pork properly, for example. We just take a saucepan, put the meat there, fill it with water and put it on the fire, periodically checking the meat for readiness. However, this is hardly a competent position.

So let's figure it out together how to cook pork properly or other meat to make it juicy, tasty and tender.

How to cook pork properly

First of all, I would like to note that there are two main methods of cooking meat.

The first way is traditional. It implies that the meat is sent to a pot of cold water. The broth in this case will be very saturated, because the overwhelming amount of fats, proteins and minerals goes into the water. Some even believe that the foam that forms when meat boils should not be removed, since it contains coagulated protein. Although, most of us still remove it, getting rid of excess fat and scale. Be sure to cook pork over low heat.

Another method of cooking meat is based on the fact that a piece of meat is sent to boiling vegetable broth or water. Thus, there will be no release of protein into the liquid, that is, into the broth. In this case, the pork is boiled over a fairly high heat, because it only wins in taste, and the broth becomes transparent. While the fat and richness of the broth are minimized.

Regardless of which cooking method is most preferable for you, the richness of the broth, as well as the quality of boiled pork, directly depends on the proportion in which water and meat were selected.

When the pork is washed and cleaned of films and veins, it is placed in water, which should cover it all. When it boils, you can add salt and other spices and seasonings to the saucepan. The salt will block the transition of the meat juice into the broth.

Meat can be reduced in fat by adding rosemary, basil, or marjoram to the pot. Using ginger, saffron, or turmeric can make the broth more golden and the meat more savory.

The duration of boiling pork ranges from one and a half to two hours, everything, of course, depends on the freshness and age of the meat (young or old).

A few important tricks:
- during cooking, you cannot add water to the pan, this spoils the taste of both meat and broth;
- when you finish cooking the meat, leave it for 10 minutes in a saucepan covered with a lid, it will be juicier;
- use meat for pies, pancakes and casseroles.