Pork, despite all the slander, is a hearty, easily digestible and tasty meat.
Most often, meat dishes are prepared for the holidays, and it is not surprising, because they are high in calories and can serve as a festive table decoration. But in order to get beautiful, tasty, juicy meat, you first need to choose a good piece of pork in the market or in the supermarket. This process needs to be taken seriously. Evaluate its external data and choose only a fresh product. But this is not about that now, then you will find out what can be cooked from juicy, spicy pork with a bone.
How to deliciously cook juicy pork on the bone baked in the oven: recipe
So that the pork does not turn out to be very dry in the oven, foil, a sleeve are used for baking, and at the same time it is also marinated in various sauces. They try to cook pork in large pieces, especially if it is pork with bones.
Pork on the bone - in the oven
IMPORTANT: The cooking time of the meat product primarily depends on the size of one piece. You don’t have to use the pork of an old animal yet - the meat will turn out to be harsh anyway.
Recipe for pork on the bone with vegetables, potatoes in the oven
Products:
- Meat with bone - 825 g
- Garlic - 25 g
- Seasonings, spicy herbs - 3 g
- Salt, mayonnaise, pepper
- Mustard - 25 g
Cooking:
- Rinse the meat and pat dry with paper towels. With a sharp knife, divide it into pieces, make punctures and stick the pieces of garlic in there.
- Salt the mustard. Add herbs, seasonings, pepper to it. Stir the mass, rub the pork with the composition. Place everything on foil, give time to marinate.
- Wash the peeled potatoes, cut them into four parts.
- Salt the vegetable, add mayonnaise, pepper. Mix everything thoroughly so that the mayonnaise smears all the potato slices.
- Put potatoes on a baking sheet in the middle, and meat along the edges, pack the contents in foil.
- Send food to the oven. Bake for about one hour and thirty minutes at 190 degrees.
- When the dish is ready, free it from the foil. Then hold in the oven for a while at a temperature of 225 degrees until a delicious crust.
Meat on the bone with beer
For this dish, any meat and knuckle are ideal - including. That's just the baking time you have to control yourself.
Components:
- Pork with bone - 975 g
- Garlic, seasoning, pepper, salt
- Vegetable oil - 35 ml
- Onion - 1 pc.
- Beer - 95-115 ml
Cooking:
- Take a baking dish - preferably more spacious. Lubricate with vegetable oil.
- Cut the onion into rings and place on the very bottom of the mold.
- Stuff a piece of pork with garlic. Just don't overdo this process.
- Then rub the meat with spices. Move the fragrant piece to the onion.
- Pour beer into the bottom, but do not wash off the spices from the pork with the drink.
- Cover the contents of the mold with foil. Send to the oven. Approximate cooking time is seventy minutes, the temperature in the oven is 180 degrees.
- At the end, remove the foil and send the pork to brown at a temperature of 220 degrees.
Delicious natural pork chop on the bone: a recipe in a pan
A natural cutlet is not prepared from ground meat at all, it is a portion of meat with a bone. In this case, a piece is cut out of the carcass. You need to know that not all parts are suitable for a dish. Usually the cue ball is fried, which is cut across the fibers of the pork. And before cooking it is beaten off.
Recipe:
Ingredients:
- Pork meat on the bone - 2 pcs.
- Pepper - 2 g
- Salt - 2 g
- Oil - 75 ml
- Adjika - 18 ml
Cooking:
- Pour salt, pepper, spices into a plate, add adjika, oil. Then mix everything.
- Rinse meat for cutlets and wipe with paper towels. Wipe the meat almost dry so that it is subsequently well saturated with adjika sauce.
- Mayonnaise can also be used as a sauce.
- Pork should be marinated for an hour.
- In a heated frying pan, fry the juicy meat on both sides. This will take about two to three minutes (on each side).
- Then make a low heat and simmer the cutlets in a frying pan with a lid until cooked.
- Readiness is checked only with a knife. The meat must be cut and see if it is raw inside.
- When the dish is ready, arrange it beautifully on plates. For an appetizing look, add green peas, dill, tomatoes, cucumbers, whatever you like.
Recipe for Georgian pork skewers on the bones
To make the barbecue a success, pay attention to the correct selection of meat. Loin, neck - these are ideal parts of pork for barbecue, especially if they are on the bone. Then the matter is small - it remains to marinate the pieces of meat and fry.
Products:
- Meat - 675 g
- Egg - 1 pc.
- Onion - 1 pc.
- Flour - 75 g
- Garlic - 15 g
- Kefir - 475 g
- Salt, spices
Cooking:
- Cut fresh meat into pieces, salt, add spices, pepper.
- Add onion rings, chopped garlic to the total mass.
- Then pour in kefir. Tamp the mass, cover with something and transfer to the refrigerator for at least two hours.
- Then place the meat on the grill and fry on both sides on the coals. Do not water the pieces of pork with anything, it is better to remove the kebab from the heat periodically so that it does not burn. So your meat will be juicy, will not lose its taste.
- Serve ready-made meat on a wide dish with vegetables, potatoes and herbs.
How to fry a pork steak on the bone in a pan: a recipe
Steak is a favorite dish of men, women, and even children. However, not everyone can cook it right at home. Even if the meat is perfectly matched, for many it turns out to be too tough. Let's learn the intricacies of the pork steak recipe.
Products:
- Loin - 775 g
- Oil - 65 ml
- Black pepper - 25 g
- Mustard seeds - 17 g
- Coarse salt - 19 g
- Spices
Cooking:
- Grind grains, pepper and mix them with spice.
- Carefully treat the meat with this composition, then coat it with oil, salt.
- Let it soak in aromas for fifteen minutes and pick up its taste.
- Split the pan on the stove, add quite a bit of oil
- Fry the steak on both sides for three to four minutes each.
For a juicy steak, it is important - at first meat fry at high temperature, but only thereafter his simmer. Meat should not be frozen. Pork at room temperature is ideal. The thickness of the steak can be from two to four centimeters.
If you have pork on the bone at home, then, as you can see, you can cook a number of dishes from it that will delight you and your household with their juicy taste and aromatic smell. Which of the dishes to cook, you choose - it all depends on taste preferences. Any recipe can be modified. Delicious baked pork on the bone is obtained with mushrooms. Broccoli, citrus fruits, quince and other vegetable products can be added to decorate the second course.
Video: Pork on the bone - cooking recipes
07.03.2013 Anet
I constantly threaten that spring has come, it's time to switch to salads and blah blah blah. Yes, you will not be full of salads alone. As I recall those master classes, the aroma of marinated meat... ah. Where are my husband and I without meat? We can't... not at all.
Yesterday my husband and I went to the store, hoping to buy a good beef tenderloin, but since the pieces were only available in the size of two kilos, I decided to take a kilogram piece of pork. In honor of this, we were vehemently looking for a grill pan in the nearest large stores. Found. Made it exactly the way I dreamed it. Juicy, hot, fragrant, soaked in marinade. All night he waited in the wings and was fried until golden brown in a pan, after which he came to readiness in the oven and was immediately eaten by two gourmets.
What a sin to conceal. Not without a glass of red wine and the joy inside from shopping and from the first home experience with steaks. If there is meat, then with a smile! To be well digested.
Where would you start to express your emotions? Since then how to choose a grill pan Or with the choice of meat? Let's go in order.
I went to this purchase for a long time and today I was glad of this. Because if it were not for my collection of information and observations, I would have bought something completely different from what I needed a month ago. Now on sale solid teflon. This is certainly convenient, but with such a coating you need to be very careful. Always use only wooden spatulas or special plastic ones. I’m an amateur, sometimes I’m impatient to climb there with a spoon to try it, I can accidentally scratch it ... Therefore, we were looking for a grill pan exclusively cast iron. Everywhere they write that she is more enduring, you will be almost for life. In addition, the heat in such a pan is distributed more evenly and the dish cooks better. Yes, and the cooks in the kitchen had cast-iron ones, from whom else should I take an example, if not from them? Second moment. The ribs should protrude noticeably upwards. In Teflon versions, these ribs are more likely to have a purely decorative role in cooking. And in a grill pan, the highlight is that the fat flows down to the bottom and then does not fall into the finished dish. And you don’t need to pour a lot of oil and heat circulation is formed between the ribs in the pan. These are the most important points. The rest is just a matter of size, shape, manufacturer and price. We found a very good option, inexpensive, black, I'm happy!
About pork. Today in the meat department I already felt more confident. Knew what part I need for a steak and how to choose it. As I already wrote, I moved from beef to a stand with pork. And there the choice fell on a loin with a bone. By the way, in pork, almost all meat is considered first-class (I read it in the deli book), except for the knuckle (from the front and hind legs). The loin is great for frying on the grill, pan. Rolls are prepared from the fillet, this part is also chosen for the roast. Pork meat is brought to full readiness, unlike beef (where there are concepts of the degree of doneness).
Let's move on to cooking. . Recipe provided by the culinary school. For 5-6 servings.
Ingredients :
- a kilogram of pork on the bone (loin);
- French spicy mustard - 1 tablespoon;
- sprigs of fresh rosemary and thyme (instead of thyme I took green basil leaves);
- olive oil;
- soy sauce optional;
- 1 tablespoon starch diluted with 3 tablespoons. water;
- ground black pepper.
Cooking :
From myself I will add that the steak turned out with a smoke flavor, the aroma of rosemary is perfectly felt. I am delighted, because I used to think that pans with ribs are used only for an aesthetically attractive look of the dish, but it turned out that cooking in such a pan also gives the aroma of the forest and barbecue. Very tasty, I advise everyone to buy such a useful thing for themselves at home and learn how to cook pork steak on the bone.
And you can serve such yummy with lettuce leaves, mashed potatoes with garlic and cherry tomatoes.
Pork on the bone in the oven turns out to be absolutely marvelous - moderately soft, slightly fried and very fragrant. If you need to beautifully serve something uniquely meaty, without unnecessary trinkets and tops, these bone-in pieces (correctly called pork cutlets, and incorrectly called pork entrecote) are the perfect solution.
I’ll be happy to tell you how to cook pork on the bone deliciously, but before that I’ll clarify - these same pork cutlets come across different thicknesses, from 1.5 to 3 cm, depending on who cuts the meat - a semi-automatic or live butcher . Therefore, the baking time will also depend on the thickness of the pieces. In this recipe, the time indicated is for pieces about 2 cm thick.
To create pork on the bone in the oven, we need:
- 1 kg (4 pcs) pork cutlets
- Juice of half a lemon
- 5 st. spoons of soy sauce
- 3 art. spoons of olive oil
- 1 teaspoon dried thyme (or rosemary, your choice)
- ¼ teaspoon ground black pepper (minimum)
Pork on the bone in the oven, recipe:
Make a marinade - mix soy sauce, oil, lemon juice. In a separate saucer - a mixture of pepper and thyme.
Thoughtfully bathe each piece of pork in the marinade, then coat with a mixture of pepper and thyme (I coat only one side), pour the rest of the marinade and let stand at room temperature for at least half an hour.
We heat the oven to 200-210 degrees, put the pork in a heat-resistant form (preferably metal) and send it to bake for about 15 minutes on the middle grill.
We take out the form from the oven. Turn the pork cutlets over and place in the oven for another 5-10 minutes. If the pieces of pork seemed to you not fried enough when turning over, then for these 5-10 minutes increase the temperature to 220 degrees, or turn on the blower at the end if the oven is electric. Don't overdry! Transparent juice when pierced with a knife must be.
Pork on the bone in the oven is ready. This is how beauty comes about.
In fact, at this temperature in the oven, pork is baked and fried at the same time. All ovens are different in terms of volume and heat distribution, so after 10-12 minutes already start checking the degree of doneness, especially if the pieces of pork are not thick.
If the statement is true that the way to a man's heart lies through the stomach, then the hostess's companion on this path is pork on the bone, baked in the oven. Those who have already encountered such a dish know that if cooked incorrectly, the meat can turn out to be a little bland and dry due to the lack of layers of fat, this is a feature of the pork shoulder. But if you use the recipes offered today, each of which has its own zest, then the taste will be unsurpassed.
Anna Zaikova
Pork on the bone in the oven
Ingredients: 2 bone-in pork steaks, 50 ml soy sauce, spices for meat to taste, for example, a mixture of peppers, dried garlic, onion, paprika, parsley, parsnip + mustard flakes.
Step 1. Wash the pork pieces with cold water, remove moisture with a paper towel. We make 3-4 cuts in the pulp across the fibers through the width of a small knife. This is necessary, firstly, in order for the pork to marinate better inside, and secondly, it is in these slots that it is convenient to stuff it with lard.
Step 2. Pour the meat on the bone with soy sauce mixed with a teaspoon of spices. (You can take any seasoning for the marinade at your discretion, anyway, nothing will radically kill the aroma of soy sauce, and it will dominate.) Leave to marinate for 3 - 4 hours at room temperature or 6-8 hours in the refrigerator. We cut off the excess fat from the sides, cut it into squares and place them in the slots: it does not matter if the pieces of fat turn out to be larger than the slots.
Step 3. We heat the oven to 250 degrees, put the grate and a baking sheet under it, where excess fat will drain. If you don't have a rack, you can roast the pork directly on the baking sheet. It doesn't need to be lubricated.
Step 4. The meat for the oven should be at room temperature, so if it was marinated cool, let it stand warm for a while before the oven. Let the marinade drain and place the steaks on a wire rack. The rack is on the top level of the oven. Bake for 25-30 minutes depending on the thickness of the piece. The meat should be covered with a golden brown crust, and the bone should darken.
Step 5. Take the meat out of the oven and serve immediately, garnish with vegetables.
Pork on the bone in honey-lemon glaze
Ingredients: 1.3 - 1.5 kg of pork (loin on the bone), 6 cloves of garlic, 2 handfuls of fresh marjoram leaves (if there is no fresh marjoram, it is rarely found in stores, you can replace it with dried or other herbs to taste), 1 orange, 2 teaspoons of salt, 1 teaspoon of ground black pepper, 3 tbsp. tablespoons of olive oil. Glaze: 1 tbsp. spoon of lemon juice, 1 teaspoon of honey, 1 teaspoon of paprika, 1 tbsp. a spoonful of olive oil.
Step by step cooking recipe
Step 1. Make a marinade: rub marjoram with garlic and salt in a mortar or chop in a blender, add pepper and olive oil, mix.
Step 2. Wash the loin, dry it with a paper towel, cut along the bone, but not completely, so that the piece does not lose its shape. Do not scrape off the small amount of fat that is on it from the bone; during roasting, the fat will add juiciness to this rather dry part of the pork.
Step 3. Coat the meat with marinade, put in a bowl, cover with cling film and refrigerate for at least 2 hours.
Step 4. Put the meat in a baking bag. Squeeze the juice from an orange (0.5 cup) and pour it into the bag. Secure the bag with a clip or tie loosely with a thread, leaving a hole for the steam to escape.
Step 5. Place the package on a baking sheet. If there is no package, bake in a goose or any container that can be closed with a lid or foil. Put the meat in an oven preheated to 180 degrees for 1 hour.
Step 6. Prepare the glaze (you need to grease the meat with it so that it gets a bright, sweet and sour and very appetizing crust): mix lemon juice, honey, paprika and olive oil.
Step 7. After 1 hour, remove the meat from the oven, remove the clip or simply cut off the top of the bag. Be careful not to burn yourself with steam! Brush the loin with glaze and place back in the oven. Repeat this procedure every 10 - 15 minutes until the meat is covered with a crust, this is 40 - 50 minutes. In total, the meat will stay in the oven for about two hours.
Meat on the bone is considered much tastier and juicier than boneless fillets. It is believed that the bone gives the meat a special flavor in which nutty notes are felt. Connective tissues and films around the bone make the meat taste deeper and richer, especially with long-term low-temperature cooking. In addition, the meat at the bone turns out to be juicier, due to the fact that the degree of its roasting is lower than in other parts of the cuts. Find out, how to cook juicy meat on the bone different ways. Knowledge and recipes are shared by the T-Bone Academy.
How to cook juicy meat on the bone in the oven
No matter how wonderful and tasty meat on the bone is, it needs to be cooked with more attention than ordinary fillet. Especially if you want to achieve the most uniform frying. To cook juicy bone-in meat, choose the right cut and check its quality.
If you want to cook meat on the bone in foil in the oven, take pork entrecote. Entrecote fillet is the most tender, with a small fat layer. Marinate the pork in soy sauce and spices, and then bake it in the oven with vegetables - it will turn out very tasty. In addition, the foil will retain a maximum of meat juices.
Don't know how to cook juicy meat on the bone? Or don't want to mess around at the stove? Recommends . All that is required of you is to keep the meat juicy. To do this, it is enough to fry the rack of lamb in a pan for a couple of minutes, without exceeding medium rare readiness. Complement the lamb with a sauce or side dish - delicious and tasty meat on the bone will be ready in half an hour. We talked in detail about how to cook a rack of lamb in this one.
If you decide, ask the butcher what part of the carcass it was taken from. You want a thick edge, marbled meat with rib bone from the back or loin of a steer. These are the very parts where the Porterhouse steak, Cowboy, Tomahawk come from - large cuts with bone and good marbling. Take them if you plan to roast the meat on the bone in the oven or cook it on a charcoal grill.
For frying in a pan, Club steaks, Rib steak on the bone, a small Teebone are suitable. For stewing, we recommend buying Osoobuko shank steak or shoulder blade on the bone. Of course, don't forget the ribs. Beef ribs are not as juicy as pork or lamb ribs, so we recommend taking a closer look at intercostal strips. These are thin strips of marbled meat taken from the ribs of the carcass. Delicious and juicy meat for frying and baking. Especially if it is aged wet or dry. for cooking delicious and healthy meals at home, you can visit the T-Bone website.
What can be cooked from meat on the bone?
- roast in pots (read the recipe with beef)
- steaks in a pan (cook them according to this)
- baked meat on the bone in the oven (best recipes)
- meat stew with vegetables, stewed in the oven
- fried entrecote with garnish (pork entrecote recipe)
- cutlets on the bones (recipe with lamb)
- baked roast beef on the bone
These are not all recipes for delicious bone-in meat dishes. If you have small bone-in steaks, it is better to fry them in a pan and serve with sauce. Fast heat treatment will not allow the meat to dry out. How to fry meat on the bone according to all the rules, we told.
If you come across a cut with little meat or it is lean and too tough, make a delicious and rich beef broth from it. Read the recipe for making meat broth.
How to cook juicy meat on the bone in a pan and in the oven, read on.
How to bake meat on the bone in the oven
Meat on the bone - a recipe for stewed Ossobuco
Ossobuco shank steak with bone marrow and delicious meat is ideal for preparing delicious and aromatic stewed meat. First, this steak, like others, is heated to room temperature. Then seasoned with spices, rolled in flour and fried in hot oil until crusty.
Lightly fried meat on the bone is transferred to a deep stewing container with a thick bottom and walls. Coarsely chopped vegetables are fried in the remaining oil, tomato juice, broth or wine are added. Pour the contents of the pan to the meat and leave to languish for at least two hours. During this time, the connective tissue has time to soften. The meat freely moves away from the bone and breaks up into fibers. In this case, the bone marrow imbues the sauce with aroma. It turns out a delicious stew on the bone, which remains to be supplemented with a side dish to taste. Another way to cook meat on the bone is fried ossobuco steak. Read his recipe.
Meat on the bone in the oven in the form of roast beef
If you managed to buy marble meat on the bone weighing at least 1.5 kg, cook delicious roast beef from it. First, let it warm up for an hour. Then season the beef with coarse salt, pepper, rub with onion or garlic powder, paprika to taste. It is not necessary to tie the roast beef with thread. In the presence of a bone, it keeps its original shape well.
Put the meat in a deep container for baking and send it to bake for 10-15 minutes with the “grill” mode turned on or set the temperature to 250 degrees. Your task is to achieve the formation of a crust on the meat. Next, bake the roast beef at a temperature of 160-180 degrees from 40 minutes to 1.5 hours. The roasting time of the meat depends on the degree of its marbling and weight. It is better to use a thermometer, you can buy it. And how to use it, we told in detail.
Let the baked meat rest and serve, cut into portions.
Meat on the bone in a pan
Before you cook juicy meat on the bone, it is better to marinate it. Dry the surface of the meat before frying to achieve a crispy crust. Grill the steaks on the bone for 4-5 minutes on each side. For bony steaks, medium roasting is recommended - the steak will turn out juicy, but not overdried. How to cook medium steaks, we described.
Wrap the fried steaks in foil and leave for another 5-7 minutes. Please note that at this time the meat continues to cook, and the juices are evenly distributed throughout the piece. Spend this time usefully, for example, prepare sauce for meat. Fry chopped onion and garlic in a pan, add a little wine and evaporate it. By the time the meat on the bone can be served, the sauce will be ready.
