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Pork food with peppers

Pork food with peppers

We take the piece of meat and wash it.

Buffer it well with some servings and cut it into suitable pieces.

Heat the oil in a saucepan.

When it makes fireworks on the walls :)) put the meat and brown it for 1-2 minutes on each side (don't fry it, just leave it for a while, so that it doesn't have that reddish color).

Peel an onion and finely chop it.

We wash the tomatoes, peel them and cut them into long slices.

We clean the peppers and the donut from the seeds, we cut them into strips, then the squares.

After browning the meat, add the vegetables and sauté for about 2 minutes.

Add about 2 cups of hot water (if needed, add more along the way), cover the pot and let everything boil at the right heat.

When the meat and vegetables are well done, season the dish with salt, pepper and paprika.

Add the tomato paste and bring 2-3 more boils.

Either lower the food well or leave it a little more in the juice (depending on taste).

When it's ready, put a little chopped green parsley on top, and leave the pan covered for 2 minutes!

Serve hot, either plain or next to a rice (as I did), some natural potatoes and whatever else you want !!!


Pork lard Mangalita with hot peppers

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Product Details

Validity on delivery: Minimum 10 days

Charcoal lard with spices, without preservatives.

100% natural product, handmade, by chopping.

Information

Ingredient: lard pork chard, hot peppers, thyme, garlic, salt, pepper.
Storage conditions 4-8 ° C. Humidity 75-85% and adequate ventilation.

Producer TOTO

The firm S.C. TOTO S.R.L. is a family business, whose object of activity is the manufacture of a wide range of traditional meat products. They are prepared in the traditional system.

"The knowledge and recipes for raising animals and preparing products were taken from our ancestors (grandparents and great-grandparents). The utensils and how to prepare the products are those used by our forefathers. The processing of pork was transmitted in our family from generation to generation The man in the family was the one who slaughtered the pig and, together with the other members of the family, made the dishes.
We only use natural spices. Our products do not contain food additives (preservatives, dyes, polyphosphates, antioxidants, etc.).
The raw material is purchased from households in the area - a large part of the meat comes from the farm SC TOTO SRL, where we raise in a traditional and ecological system pigs (Mangalița, Bazna, Marele Alb, Duroc) and chickens (both broilers and claponi).
Agronomist engineer Ioan Tătăran founded the company S.C. TOTO S.R.L. in 1993 out of the desire to carry on the tradition of his family and out of the passion for the traditional Romanian cuisine.
The activity of the manager Ioan Tătăran does not focus only on his company, but also aims to encourage the trade of manufactured products, respectively made by small households and craftsmen at local (Maramureș county) and national level. In this sense, Ioan Tătăran became:

Founding President of the Association of Producers of Traditional Meat and Organic Products from Maramureș (APPTE)
Vice President of the National Federation of Traditional Meat Producers
Vice President of the National Association of Mangaliţa and Bazna Pig Breeders.


Ingredients Lent-filled peppers

  • 6 large bell peppers (no matter the color, I used the white ones and weighed an average of 85-90 grams / piece)
  • 1 large onion (150 grams), finely chopped
  • 1 small carrot, cleaned and grated on a large grater
  • 1 clove of garlic, crushed
  • 50 ml. oil (I used extra virgin olive oil that pleasantly complements the taste of the food, but you can use a vegetable oil such as sunflower, rapeseed, etc.)
  • 100 grams of mushrooms, cut into strips / quarters (depending on their size)
  • 150 grams of bulgur (you can find it in Turkish / Arabic stores, but also in some supermarkets)
  • 250 grams of tomatoes in broth
  • 200 ml. tomato paste
  • ½ bunch of chopped greens (I used chopped green dill)
  • salt and freshly ground pepper to taste
  • optionally, 1 tablespoon grated flour and 1 teaspoon sugar to adjust the sauce
  • optional, 3 cherry tomatoes

Peppers stuffed with fasting, how to prepare

Preparing peppers

1. Wash the peppers under running water, drain well and carefully peel the stalks and seeds so that they do not break. Rinse inside under running cold water, remove any remaining seeds, then drain with the hole down.

2. In a large skillet, heat over medium heat ½ tablespoon of oil, of the total recommended amount. Quickly brown the peppers on all sides, without insisting, just to get a little taste of frying, then remove from the pan and set aside to cool.

Preparation of the filling

3. Put the rest of the oil in a large pan and heat over medium heat. Add the onion and carrot and sprinkle 1 pinch of salt from the beginning, so that the onion leaves its moisture. Reduce heat to low and fry the vegetables, stirring frequently, for 6-7 minutes, until the onion begins to soften.

4. After the onion has softened & # 8211 we can realize this by observing the moment when it starts to become slightly translucent & # 8211 the mushrooms are added. Turn the heat to medium and fry the mushrooms for 3-4 minutes with the onion and carrot.

5. Now is the time to add the bulgur. I usually measure it with the cup of tea seen below, now I weighed it, exactly 150 grams of bulgur fit in the cup. If you have not used bulgur before, know that it is pre-cooked and broken durum wheat. If you can't find peace, I think it can be replaced with rice cracker or poultry.

6. Add the bulgur over the hardened vegetables and mix well. Saute the bulgur with the vegetables for 2-3 minutes, until the oil is absorbed from the pan.

7. Add over the bulgur the drained tomatoes of broth (which are kept aside), chopped into cubes. Stir briefly and turn off the heat.

8. Season the filling with salt and pepper to taste and now add the chopped greens. Mix well.

Fast stuffed peppers, how to prepare, fill and boil stuffed peppers

9. The filling, slightly cooled, is distributed in the 6 peppers prepared in point 2. The peppers should not be filled right up to the top, leaving room for the bulgur to swell during cooking. Place the stuffed peppers in a saucepan of suitable size, face up.

10. Optionally, you can "cover" these peppers stuffed with fasting with half a tomato, as seen below.

11. Pour the tomato broth into the pan and fill with boiling water, then place the pan on medium heat until it starts to boil.

12. Now place a saucer face down on these stuffed peppers to keep them in the liquid during cooking, reduce the heat to a minimum and cover with the lid. Boil the stuffed peppers for an hour, keeping the heat low, without boiling large.

13. If the tomato sauce next to the peppers is too liquid at the end, or if it is too sour, we can straighten it by mixing 1 tablespoon of flour and 1 teaspoon with 3 tablespoons of cold water until smooth. Add about 100 ml of flour and sugar. sauce and mix well. Pour the mixture into the pot and simmer over low-medium heat, uncovered, for about 5 minutes. During this time, do not stir, so as not to break the stuffed peppers, but shake the pan to homogenize the sauce. Finally, season the sauce with salt and pepper to taste.

SERVE

These fasting stuffed peppers are served hot, as a main course, sprinkled with the sauce from the pan and possibly sprinkled with a little chopped greens. They are absolutely delicious, so good that you don't miss the meat in the composition at all.


  • 1 kg pork ribs
  • 1.2 kg of potatoes
  • half a clove of garlic (6-7 puppies)
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried or fresh thyme
  • 1 teaspoon salt
  • 250 ml tomato paste
  • 2-3 tablespoons of oil
  • dill or parsley for decoration

In an oven tray we put the washed ribs, cleaned of excess fat and season them with salt, pepper, thyme, paprika, crushed garlic and tomato paste.

Add the oil and add enough water to cover the ribs.

Put in the preheated oven over low heat for about an hour and 40 minutes until the liquid is reduced by half and the ribs are almost cooked.

At this point, take the tray out of the oven and add the diced potatoes, slices or slices as you wish. Sprinkle a little more salt on top and leave them in the oven until the potatoes are cooked and the ribs are well browned.

When serving, sprinkle with chopped dill or parsley. Enjoy!

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Chest in the oven. a bit of pork, with hot pepper jam

What was supposed to be the most beautiful picture of baked ribs in the history of the internet here turned out to be the best pork breast steak I've ever made. Or maybe it's because I haven't had so many steaks in my life, and that's possible. But I assure you that it was tender, juicy, flavored to the core of steak with rind, fatty meat, lean, bone and lean again. So follow me, you don't even know what you're missing.

It should have been, as I said, ribs, in the sense that at home I initially read 284 (thousands) of recipes with ribs in the oven, then I left convinced to the hprmrkt across the road to take them, they did not have, so I managed as well as I could, and what I could do was just a nice piece of pork breast with all the rind, which I put in the marinade since the evening, I called some friends the next day who fainted and rose again and then we loved each other Christian as brothers. I gave them brandy to drink, it was good.

By the way, for the ribs in the oven press key 1.

INGREDIENT:
& # 8211 1.5 kg pork breast & # 8211 with rind, you can and without, you can even less than a pound and a half, obviously, this is more for guests.
& # 8211 50 grams of butter for massage, to be at room temperature, ie soft
& # 8211 6 cloves of garlic
& # 8211 2-3 tablespoons olive oil
& # 8211 two teaspoons tip with mustard
& # 8211 two teaspoons top with tomato paste
& # 8211 two teaspoons top of smoked paprika
& # 8211 two teaspoons of cinnamon
& # 8211 two tablespoons of honey
& # 8211 the juice from a lemon
& # 8211 two-three-four-five tablespoons white wine, dry / semi-dry
& # 8211 10 sage leaves
& # 8211 three or four teaspoons of hot pepper jam (this is the piece of resistance, make it good and keep a jar of this handy, it's very good at the man's house)
& # 8211 sare
& # 8211 fresh thyme to put last
& # 8211 a glass of brandy

Can it be done without any of the above ingredients? Of course it is possible, it is possible anything in this world, but it would be important not to neglect the pig's chest, first of all, fixed on that one as if I would not jump it. And I wouldn't skip the hot pepper jam either. I know it's not the most common thing in people's homes, but you'll have to take my word for it, if you want to be friends for life, get a jar. With hot pepper jam. Used properly, you will eat and you will remember me. And this time it's right. I would not give up the smoked paprika, the sage, the mustard, the garlic, I would not give up anything, why should I lie. This maglavais is good that way, in this combination.

Obviously, it doesn't have to be a whole piece of pork breast. That's how I found it, in the shops it's full of sliced ​​pork breast, packed directly in pans. They weigh less, they are somewhere around 800 grams, with or without a rind, you can then adjust the weight.

I embalmed the slices of meat in butter heated to room temperature (if it still comes straight from the fridge, it can be heated for about 20 seconds in the microwave), then I put them to leaven in a bowl mixed with all the ingredients from the list above. A sticky sludge comes out that has stuck to the meat properly. I covered it with cling film and left everything in the dark of the fridge for about 12 hours. I mean, overnight, that I sleep like dragons, 12 hours.

When sleep is ready, the oven heats up to about 160 degrees. You can use a cast iron pot with a lid, but just as well, if your religion allows, you can use a steak tray with high walls over which some aluminum foil is pulled. Any variant is used, obligatorily, before being put in the oven, add some water with wine, or just wine, or just water, about a cup, you need some juice while the meat is in the oven.

That's about it, that is almost everything, because this is the moment when the brandy part intervenes. That, beware, drink! In case anyone had any doubts.

Put it in the preheated oven, leave it for about 80 minutes, then remove the pot or tray, remove the lid or foil and put a spoonful of sauce over the meat, taken from the pan. And it is plentiful. The thyme is coming now. I left it behind so I could understand some of it in the pictures here. It can be put, of course, from the beginning.

You can also taste it, it's time for the first thrill, but the meat still goes in the oven, so discovered, the fire rises to 190 degrees, and after about 10 minutes the steak is checked again, and again sprinkled with sauce from the pan, and so on until everyone thinks it's done enough. Normally, the final part should take about half an hour, but it depends on how thick the slices were, how far the degrees went up or down over the ones I recommended.

And that's all. Close. Only one more clarification needs to be made. As long as the whole cooking process takes, it smells through the house and shakes you to the ground, no matter how strong you are. So keep the dogs away, they attack. Or you can soothe them with some brandy, of course.


Baked pork chop with honey

Pork steak with honey, in the oven or recipe for glazed steak, with a red and slightly crunchy mouse and tender, pink, aromatic meat. How to make ciolan in the oven, what spices are used? Written recipe and step by step video.

Natural potatoes are an excellent garnish & ndash recipe here . I boiled the potatoes in the juice left over from the ciolan. Mmmmm, what goodness!

Natural potatoes with butter and green parsley

And some horseradish with a little vinegar and the juice in which he boiled the broth, completes everything very well.

I also took a picture with the set, it looks too good and I think I have something to brag about, don't I? Well, in vain you cook something good and good-looking, if you don't take pictures to brag about Fb.

Baked pork chop with honey

I also recommend a homemade bread & ndash recipe here . If it's a holiday, let it be a holiday to the end.

Homemade bread, simple recipe, with a little yeast

It all lasted about an hour and a half, with the dishes being washed. It is made immediately, looks great and is very tasty.

In the next few days, the other 2 recipes from the Easter mini-series in collaboration with Shopping City Sibiu will follow: lamb legume baked in Transylvanian style and the famous dessert hencles (or lychee).

I invite you to watch the video recipe.

Happy holidays to all of us!


Traditional marinade for pork neck

Pork neck marinade - how to do it?

Pork neck is a very versatile and very tasty meat. Its popularity grows with the start of the grilling season and yet this tender meat can also be baked. And it's really worth it, because the pickled pork neck is really delicious. And in every edition.

All you have to do is season it with the appropriate marinade. Otherwise, the meat may be firm and not very juicy. The marinade is rubbed over the meat and then left in the fridge to be strained with spices. Ideally, it should take about eight hours, but after an hour or two, pickling the pork neck for the grill may be ready if you have no other options.

The recipes presented here can be used for both pork neck and other types of meat. It is an excellent pickle for grilled ribs, but in fact, any recipe can be marinated for pork thighs. Thanks to them, you will create a tasty steak, perfect for sandwiches.

Marinated for pork neck and other meats

The basic marinade is suitable for any pork and, in fact, can also be a wing marinade. This recipe is a combination of all herbs and spices that best combines with meat. The recipe is for 8 slices of pork neck, ie about 1 kg of meat.

  • 1 large onion,
  • 0.5 cups of oil,
  • 3 cloves of garlic,
  • 1 teaspoon sweet pepper and 1 teaspoon hot pepper,
  • 1 teaspoon basil and oregano,
  • pepper and salt to taste.

Marinating the pork neck in this mixture should last at least 8 hours. It is perfect for a grill, simply baked in the oven or cooked in a pressure cooker.

  1. Cut the onion into wedges.
  2. Squeeze the garlic through the press.
  3. Mix the oil with spices, herbs and garlic.
  4. Rub the meat with oil and herbs, then put it in a bowl or bowl, pour the rest of the oil and cover with onion. Wrap in foil or cover with a closure.
  5. The pork neck in this marinade should be cooked for about an hour.

If you are looking for more ways and recipes, see also This step-by-step article on how to pickle pork neck .


Ingredients for the recipe for boiled pork goose

  • 3 kg of pork goose
  • 2 liters of water
  • coarse salt
  • thyme
  • bay
  • peppercorns
  • ground pepper
  • Paprika


How do I prepare the recipe for boiled pork goose with paprika?

You can read the recipe written below or you can watch the video recipe.

We clean and wash the pork very well.

Then, cut it into pieces, so that it is easier to penetrate and boil.

Add 5 tablespoons of coarse salt to the water. Mix very well to dissolve the salt.

I used a saucepan, close the saucepan and leave it like that for an hour or two, until we see that the water is red. We are interested in removing the blood from the pieces of pork goose.

We change the water a few times, until it stays clean.

Add coarse salt over the pork belly, 2-3 bay leaves, a tablespoon of peppercorns and a teaspoon of thyme.

Let the goose stand for at least 2 hours, it is ideal to stay overnight, in 2-3 days the ham or pork goose is ready to be boiled.

Pork goiter fever

I used the juice from the sauerkraut to boil the pork gizzard, so we will get a very special tenderness and taste. You can find my sauerkraut recipe here.

We put the bacon to boil, there is no problem if they have more spices. The pieces of bacon must be covered with juice.

Tips from Gina Bradea

We can also add bay leaves, hot peppers, peppercorns, thyme to the juice. Be very careful not to add too much thyme, as it will give a bitter taste.

Boil the meat until the fork enters easily into the goose or pork bacon.

We prepare the spice mixture that we will use: 2 finely chopped garlic cloves, 1 teaspoon of thyme, 1 teaspoon of pepper, 2 tablespoons of paprika (you can use hot pepper, if you want).

In the spice mixture we add a little of the juice in which the pork was boiled. Mix everything very well until you get a paste of uniform consistency.

Grease the pieces of bacon with this paste. It's good that the bacon is hot.

We leave the pieces of boiled pork chop that is zvante. I empty each piece and put it in the freezer. We take it out every time we want a piece and we have it for a long time.

You can also smoke pieces of bacon or pork goose, if you wish. Smoking is done at the beginning, after the spices.


Pork steak with baked peppers

You'd say this is a summer food, maybe because we usually cook peppers, especially in summer, when they are everywhere and cheaper. Or they were, it seems to me that this year they have all become more expensive in markets and supermarkets. Anyway, the idea you have to keep in mind is that you can make baked peppers even now, just have a good hood if you make them at home. You will see below why.

For a weaker steak use chop. Whole piece, so make sure it doesn't dry completely when baked.

Sprinkle a mixture of peppercorns, hard salt and dried rosemary over the meat on all sides. Put the meat on a baking sheet, in a pan, tray in the oven. Leave the meat at 180 degrees for 45 minutes.

While the meat is in the oven, put a pan on the fire, sprinkle with oil and fry the peppers.

After you have fried the peppers on all sides, over high heat, sprinkle a little salt over them, leave them for five minutes under a towel and then clean them of the skin. Squeeze lemon juice over them, mix with chopped garlic, parsley and a little olive oil.

Until the meat rests after cooking (15 minutes), let the peppers befriend each other and the juice around them.

For the garnish, I suggest a piece of cold polenta.


Baked pork breast with garlic

Don't forget to serve some pickles with us, we preferred some cucumbers in vinegar. You can also prepare a salad, depending on the season.

I like simple and tasty recipes. If you like it too, I am waiting for you to cook other goodies together. Not everything that is expensive or complicated is mustard and tasty. We can get an extraordinary taste from a cheaper dish. & # 128578