Pork boiled pork in onion skins. Pork in onion peel - fragrant, bright, tasty meat on your table
In me, homemade boiled pork is considered a festive dish. I cook it for the Christmas or Easter table, when our large and friendly family gathers around it.
For the pork tenderloin I needed:
- pork 500-700 gr
- husk from 5-7 large onions
- garlic 2 cloves
- dry adjika 1 tsp
- bay leaf 2 pcs.
- peppercorns 10-12 pcs.
- salt 1 tbsp. l.
- water 1-1.5 l
For rubbing I used:
- garlic 1 head
- peppercorns 5 pcs.
- paprika 1 tsp
- dry cilantro
- fine salt
- ready mix for meat, consisting of white, black and green peppers
Cooking
You can use chilled or frozen meat to prepare homemade boiled pork. I have a pre-thawed piece of pork ham with a little fat.
I sprinkle meat with dry adjika, add bay leaf. I shift it into a deep bowl, cover with a film and send it to the refrigerator for 30 minutes.
I get rid of dust onion peel by washing twice with cold running water. I put the meat, peppercorns, garlic in a deep saucepan, pour it with cold water, lay the husk.
Onion peel will give the boiled pork an appetizing color and characteristic taste.
I boil the pork for half an hour, then add salt and cook for another 20 minutes. So the ham will turn out more juicy.
I leave the meat to cool in the broth.
In the meantime, I pass the garlic through a press and mix with all the spices that I add to taste.
I rub the cooled meat with garlic mass.
I wrap the boiled pork in foil, press it well and send it to the refrigerator for 12-15 hours.
I cut the finished homemade boiled pork and serve it on the table as an appetizer or sandwiches with bread. Bon Appetit!
Advice! To give juiciness, you need to use only chilled meat. If you are a lover of dry boiled pork, then the meat is first beaten off, and wrapped in foil, sent under oppression.
Would you like to cook pork?
FROMdojuicy, fragrant meat with a beautiful golden brown hue will help onion peel!
Pork in onion skins - general principles of cooking
Pork can be fresh or frozen. A frozen product requires preliminary soft defrosting: remove the pork long before cooking and put it on the bottom shelf of the refrigerator or take it out a couple of hours and put it in a bowl of cold water, you can also use a microwave oven.
Usually, tenderloin, brisket is used to cook pork in onion skins, but it is quite acceptable to take ribs, shoulder blades, neck and other parts. Meat is cooked either in a large whole piece, or cut into large portioned slices across the fibers.
Not every husk is suitable for cooking. The upper husk is thrown away, only whole, not rotten lower "leaves" are taken. They are rinsed and dried, laid out on a large towel. For a more beautiful color, it is better to use a mixture of golden and red husks.
Additionally, garlic, aromatic herbs, mustard, adjika, spices and spices are placed in the dish.
Since onion peel contains coloring pigments, it is better to use the dishes that definitely will not be stained, or those that are not a pity.
Preparing the dish is as easy as shelling pears: put the prepared pork in a saucepan with water, spices and spices, husks. Cook until done. Then you can serve the pork immediately to the table or additionally rub with spices and let it rest and soak in the refrigerator. Some prefer to keep the meat for several hours in the brine in which it was cooked.
Ready-made pork in onion peel can be served immediately after cooking, hot, or cooled. Also, such a product can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
1. Pork in onion skins: a simple recipe
Ingredients:
Pork (neck, loin, brisket are best);
Two handfuls of onion peel;
Spices for meat;
6 tablespoons of salt.
Cooking method:
1. Place onion skins in a 3-liter saucepan, and pork on top. Pour water not to the very edge of the container, cover with salt.
2. After boiling water, cook meat with onions for one hour over low heat.
3. Sprinkle a little spices for grilling and meat on the foil lined on a baking sheet. Pork is laid, seasoning is again on it. Wrap in foil and leave to cool.
4. Meat is stored in the refrigerator.
5. Serve, cut into portioned thin slices with a side dish or as a meat snack.
2. Pork in onion skins with garlic
Ingredients:
A kilogram of pork belly;
10-15 garlic cloves;
A couple of bay leaves;
Black peppercorns;
3 tablespoons with a slide of salt;
A couple of glasses of onion skins.
Cooking method:
1. Onion peel is washed, placed in a saucepan. Add bay leaf, black peppercorns, salt.
2. Pour the onion peel with cold water. Bring to a boil.
3. Cut the garlic into small cubes.
4. Pork belly stuffed with chopped garlic. To do this, make punctures in the meat. Garlic is put into the formed small holes.
5. Put the meat into the boiling water, skin side down. Cook over low heat for an hour and a half under the lid.
6. The finished brisket is rubbed with an additional portion of chopped garlic, black pepper. The sharpness of the taste of meat depends on this.
7. Pork belly is placed under the press for several hours in a cool place. The press will give firmness to the meat, eliminating the risk of crumbling before serving.
3. Pork in onion skins in a slow cooker
Ingredients:
1.2 kilograms of pork;
1.5 heads of garlic;
Liter of water;
75 grams of onion peel;
Bay leaf;
A couple of pinches of black ground pepper;
A little more than a tablespoon of salt.
Cooking method:
1. Pork is washed under running water, allowed to drain, dried with a linen towel.
2. The meat is stuffed with chopped garlic, salt and pepper. Additionally, carrots are allowed. In pork, small punctures are made with a long and sharp knife, into which thinly sliced carrots, chopped garlic, salt, black pepper, and spices are placed. Such slices of garlic and carrots are inserted into each crack made over the entire surface of the meat.
3. From above, the meat is additionally salted and peppered. Laminated garlic cloves and bay leaf are placed on top.
4. A piece of pork is folded in half with the skin out, tied with a strong thread.
5. Wash the onion peel under running water, put half of it in the multicooker bowl. The pork is placed on top. The last layer is onion peel.
6. Heat a liter of water on the stove to a boiling state. Dissolve salt in it. Boiled salt water is poured over meat in a slow cooker.
7. Turn on the "high pressure" mode for half an hour. After the multicooker signal, the steam will come off on its own.
8. Pull out the meat, cool it to room temperature on a plate. Wrap the pork in cling film and put it in the refrigerator.
9. The next day, the meat is cut into thin slices. Pork prepared in this way is much better and tastier than any purchased sausages.
4. Pork in onion skins in the form of a roll
Ingredients:
2 liters of water;
1.5 kilograms of pork peritoneum;
Onion peel;
5 bay leaves;
6 tablespoons of salt;
Spices: ground black pepper, cloves, garlic, rosemary, cinnamon.
Cooking method:
1. Pork is thoroughly washed, lightly beaten, salted, peppered, rubbed with garlic.
2. Roll tightly into a roll and tie with a nylon thread.
3. Pour water into a saucepan. Add salt, pepper, spices, onion peel.
4. Place the meat in a saucepan with water and spices. Boil for about one hour.
5. The finished pork is allowed to cool and infuse in brine for a day, after which it is taken out and dried.
6. Wrap in foil and put in the refrigerator for a couple of hours.
5. Aromatic pork in onion skins
Ingredients:
A kilogram of pork;
Onion peel;
Ground black pepper;
Bay leaf;
Cooking method:
1. Pork is taken at the rate of subsequent rolling into a roll. The meat is thoroughly washed under cold running water, laid on the table. The bones are cut out with a sharp knife.
2. Sprinkle the pork on each side with coarse sea salt, ground bay leaf.
3. Pork is twisted into a roll, fixing with a strong nylon thread.
4. Wash the onion peel under running water. Husks from 9 medium-sized onions are required per kilogram of meat.
5. Pour onion peel into a deep, large saucepan. The meatloaf is placed on the onion. Fall asleep with the second half of the husk. Pork is poured with water. They put it on the stove. After boiling water, the fire is reduced to a minimum. The meat is cooked for about a couple of hours.
6. After the allotted time, turn off the fire. The meat is infused for at least six hours in brine.
7. The roll is taken out and the water is allowed to drain.
8. All threads are cut, carefully unfolding the roll and coating it with black pepper, crushed garlic, and your favorite spices.
9. The pork is re-rolled. Meat is stored in cling film or foil. A delicious dish can be enjoyed after a few hours that the pork will spend in the refrigerator.
6. Pork in onion skins with herbs
Ingredients:
Pork;
Onion peel;
oregano, paprika;
Italian herbs;
Ground black pepper;
Cooking method:
1. Pork, onion peel are placed in a saucepan, water is poured, salt is poured. Put to cook until the meat is fully cooked.
2. The pork is pulled out and allowed to cool to room temperature.
3. Rub cold meat with a mixture of ground black pepper and chopped garlic. If desired, use your favorite spices intended for cooking meat.
4. Generously sprinkle the meat on all sides with Italian herbs.
5. Prepared pork is placed in a plastic bag and left in the refrigerator for a couple of hours.
7. Pork in onion skins "Meat platter"
Ingredients:
1.1 kilograms of chilled pork neck;
600 grams of chilled pork belly;
Onion peel;
a tablespoon of coriander seeds;
5-6 kaffir leaves;
200 grams of salt;
1.5 liters of water.
Cooking method:
1. Draw water into a saucepan, set to boil.
2. Place meat in boiling water, add spices, salt, onion skins. Cook for about an hour without a lid.
3. Cool the meat in the water used during cooking.
4. Pork is served with homemade mustard and toasted black bread.
Pork in onion skins - tips and tricks
To make sure the meat is cooked, pierce the meat in several places with a long, thin knife before cooking.
Garlic can be put both before and after cooking. A ready-made piece of pork, grated with crushed garlic, will turn out much more aromatic.
If you add a little liquid smoke during cooking, the pork will acquire a unique smoked flavor.
Do not put a large amount of husk indicated in the recipe - enough.
Not sure if pork is cooked? Pierce the meat with a fork. The product is ready when the juice that flows out is clear. If pinkish, then it is worth adding more.
You can prepare pork in onion skins in large quantities without fear that the product will go bad. The meat is stored in the freezer for 2 months, the main thing is to defrost the piece before serving, without exposing it to heat treatment, i.e. without using the microwave.
The recipe for boiled pork in onion skins is from my mother. Cooking meat according to this recipe will not take much time, while the taste is bright, rich, and will be an excellent decoration for any table.
I started preparing the New Year's table in advance, as there are a lot of plans, I want to do everything in time. To cook boiled pork, I took a piece of pork shoulder - I liked it because there is little fat on it, and I often use a shoulder blade to cook meat in a whole piece, it's a matter of taste. The meat should ideally be chilled, not frozen. I have a piece straight from the store.
So the required ingredients are:
My mother also used some prunes to give a pleasant aroma, but I did not have it available. Add it before cooking, along with onion peel.
To begin with, we take onion peel (I have been collecting for a whole month, onions are often sold almost bald), wash it, add 1 glass of salt.
Then add 1 liter of water, set to boil.
As soon as the water boils, put the meat. If necessary, we give the meat the desired shape, cutting off all unnecessary.
The meat should be boiled for about 40 minutes, then removed and rubbed with garlic (I chopped it with a press):
Then the meat is again lowered into the brine (in which it was cooked) and kept there. I put it in hot broth, kept it for about 2 hours. The longer the meat stays in the brine, the more complex it will be (and the longer it will last).
After 2 hours, I pulled the meat out of the brine, discussed it a bit, then added adjika:
In order to cook homemade boiled pork, you need to choose meat. Take the soft part of the pork carcass without bones and a lot of fat. From beef or chicken, you will not get such yummy as from the above product.
Ingredients
Cooking
Start cooking by preparing all the necessary products.
To begin, take a large handful of onion peel and rinse it. Place in the bottom of a saucepan and add about one cup of table salt.
After that, pour in a liter of cold water and place the container on the stove. Boil until the liquid boils.
Meanwhile, rinse the meat thoroughly. Trim off excess fat if necessary. Put the product in a saucepan and cook for about 40-45 minutes after boiling.
After the specified time, take out the treat and put it on a plate. Take a head of garlic, divide it into cloves and put them through a press. Rub the entire pork with the resulting garlic mixture.
Then dip the product back into the brine. Soak the meat in it for about 2 hours. After that, remove the ham from the pan and let it cool. Lubricate it with 1 tablespoon of adjika.
That's all, juicy, appetizing and very tasty boiled pork in onion skins is ready! Complement the dish with fried or boiled potatoes, spaghetti, cereals, fresh vegetables or pickled mushrooms. Such meat will certainly become a decoration of any festive table. Cook more often at home according to our step-by-step recipes with photos. Bon Appetit everyone!
