Pork enthhple in a frying pan

Is it possible to prepare a delicious meat dish if you do not have a lot of time? Of course, an excellent option is a pork entrecote in a pan, which will consider the recipe below. If you have meat in a pan, it turns out either too dry or unfaded by taking the following recommendations.

Pork enthhple in a frying pan
  • First, choose meat carefully for an entrecotement. Juicy and appetizing pork will turn out if you choose a piece from the rib or intercostal part.
  • Secondly, do not neglect the fact that before the cooking of meat, it is necessary to root a piece of frying.
  • Thirdly, pay time a preparatory stage. Before cooking, the meat is well wash, remove all films and tendons, then take away with the help of a cook hammer. And only after that, proceed to the collapse of meat in spices, salt and flour.

And finally the last nuance. Fry the meat before the formation of a uniform crust on one side, after which you definitely turn to another. Then the enthrekot will not only be satisfied, but also surprisingly tasty and gentle.

Step by step cooking annecot

Pork enthhple in a frying pan

For cooking you will need:

  • Pork on the bone - 1 kg;
  • Vegetable oil;
  • Flour;
  • Salt;
  • Black pepper;
  • Table horn;
  • Green onions.

Cooking:

  • We begin the preparation of a pork entrecotement in a pan from the preparation of meat. My under running water, then we dry, then cut off excess fat and film.
  • Next, we make an incision along the vertebral bone, after which they cut off the meat with the help of the cook topor. Rib bones do not touch.
  • Pork cut into portion pieces, each of which should remain on the edge.
  • We beat the meat with a culinary hammer.
  • In the pile mix the flour and salt, add pepper here. In the resulting mixture, we collapse the pieces of meat.
  • We put the frying pan on fire. We are waiting for it to fool well, add vegetable oil and warm it up before the appearance of a light haze.
  • We lay out the pieces of meat on the pan so that the free gap remains between them.
Pork enthhple in a frying pan
  • Start roasting meat. During the first minutes, the antecot is frying on the maximum fire, after which we reflect and fry before the formation of a crust. After that we turn the meat to the other side to fry the same way.
  • The total cooking time in a frying pan on each side should not be more than 10 minutes.
  • Prepassed dish lay out on a plate. Before serving the meat, we water the horseradish and sprinkle the finely chopped green onions. Annecot can be served both with a side dish and with vegetables.

If you like culinary experiments, you can use your favorite spices for cooking on this recipe, for example, instead of black pepper take turmeric or paprika. You can add sharps with red pepper, and barbaris will help to give meats.

You may also like:

Stew with chicken and potatoes: step-by-step recipe
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Pork enthhple in a frying pan

We are preparing a pork entrecote in a frying pan.

Annecot is a delicious fried piece of meat. It can be prepared both from beef, and from pork, the main thing to choose the right meat on the bone. It must be meat with rib bones.

Today we prepare a pork entrecote - it is pretty quickly and easily. Anyone who wants to learn to taste delicious meat can familiarize themselves with the recipe and apply it in practice. And on the side dish you can serve a vegetable salad.

Ingredients

  • Pork - 300 g
  • Salt - 2 scribs
  • Ground black pepper - 1 pinch
  • Olive oil - 50 g

How to prepare pork enthrekot in a frying pan

  1. Pork antlekot in a pan: Sell meat

    A piece of pork on the dice will slightly repel and add spices: salt, pepper.

    I have meat sliced ​​on ready steaks and in every piece there is a bone. If you bought a large piece of meat, then divide it into pieces so that the ribs remain in each enthletic.

  2. Pork antlekot in a frying pan: lubricate with oil

    Annecot to lubricate with olive oil from all sides and leave in this form to marinate for 5-7 minutes.

  3. Pork antlekot in a pan: warm up the frying pan

    Pour some oil on the pan and warmly warm up. Share annecot and start frying on a strong fire.

    After 15-20 seconds, you can turn over. On a strong fire, the meat is sealed, a crust is formed, and all the juices will remain inside.

  4. Pork enthrekot in a frying pan: fry meat on both sides

    The meat was golden, continue to fry also quickly on the reverse side. After that reduce the fire to a minimum and bring to complete readiness for 10 minutes.

    Annecot is a good root, without blood.

  5. Pork antecotes in a pan is ready

    Ready edge to file to the table in the hot. Fresh vegetables and greens will be the best garnish for him.

Bon Appetit!

Pork antlekot in a pan - Photo Step 1

1. The main ingredient is, of course, meat. It must be washed, to dry a little and give to lie down a bit so that the pork becomes room temperature. If you wish, the meat can be cut into slices or fry.

Pork antlekot in a pan - Photo Step 2

2. Connect salt and freshly ground pepper, as you should mix. If you desire, a little hot pepper or other seasonings can be used to the recipe for the preparation of the preparation of a pork anthepter in a pan.

Pork antecot in a pan - Photo Step 3

3. Loose salt and pepper meat from all sides. Throw a couple of drops of olive oil and balsamic vinegar. You can add pork taste with fragrant herbs, dried or fresh. In this case, the thyme is used.

Pork antlekot in a pan - Photo Step 4

4. Pour some oil on the pan and how to warm it up. Share a piece of meat and fry on medium heat about 3-7 minutes, depending on the desired degree of roasted. Also, the pork enthhot in the pan at home can be finished until the water bath is ready or in the oven, for example.

Pork enthhple in a pan - Photo Step 5

5. When the meat is ready, it needs to be carefully removed from the frying pan, cool and cut into thin slices. You can serve a dish to the table with any garnish, as well as vegetables or spicy sauce.

Average rating: 3.1, total votes: 8

Important! The video may differ from the text of the recipe!

How to prepare pork enthrekot in a frying pan

Pork antecot - a delightful delicious dish for the holiday and not only!

Pork antecot is a popular fragrant dish of French cuisine. It is fried on both edges most of meat on the bone. Meat, in order to prepare this delicacy, is usually clipped between the rib and ridge fragments of the carcass. The correct antecot is prepared from veal, but a similar dish of pork is also in demand and is known.

How to prepare a pork enthhple?

Swine anthepter dishes are perfectly harmonized with various side dishes, but nevertheless, they are preferable to fed with potatoes or stewed vegetables. Prepare annecot of juicy pork simply, for this, the freshest low-fat meat is selected. In each version, Delicates comes out hearty, tasty.

  1. Surfaneously combined pork delicacy with wine, in combination with alcohol, the real taste of this meat opens.
  2. It is possible to fry it in a frying pan, grilled, bake in the oven or in a slow cooker.
  3. Figures meat with potato, cereal garnish, can be served with vegetable salad.

How to prepare a pork enthhple in a pan?

A classic recipe is simple, so everyone can prepare this dish. The main secret of this recipe in high-quality components. The cooking process takes less than 20 minutes. The pork enthhot in a frying pan in such a method of preparation is always fragrant and juicy.

  • Pork on the bone - 350 g;
  • Sunflower oil - 2 h.;
  • salt pepper.
  1. Sharp knife to cut meat into pieces.
  2. Disable each fragment on both sides. Thanks to this, meat carefully spare.
  3. Grease slices with vegetable oil.
  4. Send steaks on a preheated pan.
  5. Fry 30 seconds on both sides.
  6. Turn over meat and prepare about 7 minutes on both sides.
  7. Delicious pork enthhot is ready.

Pork enthhple in the oven - Recipe

Pork enthrekot in the oven - exquisite and amazingly delicious recipe. Roasted whole hunk of meat will have to taste each gourmet. The dishes made in the oven are obtained very sophisticated, satisfying and, most importantly, they do not lose useful properties. A juicy pork enthrekot in the oven surprises preparing and amazing taste.

  • Antlekots on the bone - 4 pcs.;
  • garlic - 1 head;
  • Onions - 1 head;
  • Pomegranate juice - 1 cup;
  • salt pepper.
  1. Rinse and dry meat.
  2. Clear garlic and bow.
  3. Inhapping garlic steaks, grasp their pepper and salt.
  4. Put parts of pork on a baking sheet, to place onion by half rings.
  5. Pour all pomegranate juice and oven with 200 degrees 50 minutes.

Pork antlekots in the oven in foil

Cook an antlekot of delicious pork can be both in another way. In this version, it will be extremely juicy and amazingly delicious. Pork enthhple in foil will retain the maximum number of useful properties. Cut can be put on your favorite fragrant herbs, some vegetables, potatoes or asparagus.

  • Antlekots on the bone - 4 pcs.;
  • Soy sauce - 1 tsp;
  • honey - 1 h. l;
  • Grain mustard - 1 tsp;
  • Lemon juice - 1 tbsp. l.;
  • salt pepper.
  1. In a bowl, pour liquid honey, mustard, soy sauce.
  2. Fall asleep spices, pour lemon juice and stir well.
  3. Grate the pieces of meat prepared marinade, put in the refrigerator for an hour.
  4. After time, wrap the foil delicacy and put in the oven for 50 minutes.
  5. After 35 minutes, open foil. Then the meat covers a golden crust.

Pork entrecotes in sleeve

Pork entrecotes in the oven in the sleeve does not require long-term active participation in cooking. Meat is stealing in its juice without the use of oil, which is the advantage of this preparation option, especially for those who follow the figure. This recipe will help feed the entire seven delicious dinner.

  • Pork - 1.5 kg;
  • Salo - 200 g;
  • Salt, pepper - to taste;
  • garlic - 4 teeth;
  • Onions - 1 pc.;
  • Mustard - 1 tbsp. l.
  1. On meat to make some oblique cuts along a piece.
  2. Lubricate the steaks of salt, pepper, garlic and mustard.
  3. The onions cut into large slices and lay out to meat slices.
  4. Cover the lid and put in the fridge for 2 hours.
  5. Next in the cuts of meat put pieces of bass.
  6. Fill all the components of the dishes in the sleeve and put into the oven.
  7. Stove 60 minutes.

Pork antlekot in the oven with potatoes

Pork is one of the most common types of meat in the world, the options for her preparation are a lot. Especially refined the pulp, baked in the oven. It is not at all difficult to cook such a dish like pork entreplexes in an oven with potatoes. Within an hour, an amazing dinner for the whole family will be ready.

  • Pork on the edge - 1 kg;
  • Potatoes - 700 g;
  • Olive oil - 3 tbsp. l.;
  • Seasoning "Olive herbs" - 2 tbsp. l.;
  • Salt, pepper - to taste.
  1. Heat the oven to 220.
  2. Clean potatoes, cut out the clearestly, add salt, season with spices. Stay in the shape and put in the oven.
  3. Roll over the pan with butter and fry pieces of pork to crust.
  4. For semi-prepared potatoes add rosy antlekots, cover foil and oven for another 20 minutes, slightly reduce the fire.

Skewer from Pork Antleque on Bones

Pork is perfectly suitable in order to fry a stunning kebab in nature. A good option will be a pork entrecote, a foaming and cooked on the fire. Marinade for a pork enthhple is suitable simplest: onions and spices. The prepared delicacy is obtained very appetizing.

  • Meat (pork) - 1 kg;
  • onion - 2 pcs;
  • Salt, pepper - to taste.
  1. Marine meat using fresh onions, salts and spices in a non-carbon place for 2 hours.
  2. When the enthhots are prepared and woven, ride them on skewers.
  3. Stay on the corner, fry.
  4. A good addition is various vegetables and sauces.

How to fry pig annecot in a slow cooker?

Annecot is a very popular dish in Russia and about how to fry annecot in a slow cooker, many owners of the gadget are conceived. You can cook meat from any meat. Cooking a pork entreplexes in a slow cooker is absolutely easy - you only need to prepare meat, connect the device and put the desired mode.

  • Pig pork - 700 g;
  • Onions - 2 pcs.;
  • Salt, spices - to taste;
  • Oil for frying.
  1. Rinse, dry meat.
  2. To pickle it in a bowl with salt and pepper on a short time.
  3. Clean the second bow head, cut into small plates.
  4. Include "frying" mode, pour oil and send onions. Fry.
  5. Put prepared pork pieces with one layer. Switch to "quenching" mode 50 minutes.
  6. A good garnish will be boiled potatoes.

Pork antlekot in grill pan

A deliciously delicious steak of a fresh entrecotement will be ideal, if you fry it in a grill pan is an overly saturated, fragrant and fast in the cooking dish, which does not require considerable time. The key point is the choice of fresh, high-quality meat product.

  • Annecot on the bone - 2 pcs.;
  • Ground pepper - 1 tsp;
  • salt to taste;
  • Oil for frying.
  1. In order to properly prepare an entrecote, you need to miss him for about an hour
  2. Prepare marinade: mix peppers, salt, lemon juice and oil and pour into meat.
  3. After the expiration of time, it is strongly splitting the grill and send a marvelous meat to it.
  4. Fry on medium heat for 10 minutes on both sides.

Pork enthhple in a frying pan

We are preparing a pork entrecote in a frying pan.

Annecot is a delicious fried piece of meat. It can be prepared both from beef, and from pork, the main thing to choose the right meat on the bone. It must be meat with rib bones.

Today we prepare a pork entrecote - it is pretty quickly and easily. Anyone who wants to learn to taste delicious meat can familiarize themselves with the recipe and apply it in practice. And on the side dish you can serve a vegetable salad.

Ingredients

  1. Pork 300 g
  2. Salt 2 chips
  3. Black ground pepper 1 pinch
  4. Olive oil 50 g

How to prepare pork enthrekot in a frying pan

A piece of pork on the dice will slightly repel and add spices: salt, pepper.

I have meat sliced ​​on ready steaks and in every piece there is a bone. If you bought a large piece of meat, then divide it into pieces so that the ribs remain in each enthletic.

Annecot to lubricate with olive oil from all sides and leave in this form to marinate for 5-7 minutes.

Pour some oil on the pan and warmly warm up. Share annecot and start frying on a strong fire.

After 15-20 seconds, you can turn over. On a strong fire, the meat is sealed, a crust is formed, and all the juices will remain inside.

The meat was golden, continue to fry also quickly on the reverse side. After that reduce the fire to a minimum and bring to complete readiness for 10 minutes.

Annecot is a good root, without blood.

Ready edge to file to the table in the hot. Fresh vegetables and greens will be the best garnish for him.

Antlekot of pork

Pork antecot is prepared from meat carved with anterior bone. Roasted on butter meat without breading. Excellent meat dish for lunch

Strictly speaking, under an antlekota, it is customary to understand the beef or oxid meat, carved from the carcass in a strictly defined place - between the ribs and the ridge. But, you can often meet an entrecote from pork, lamb, game. Moreover, the menu immediately indicates - this dish is not beef to be clear. It is worth noting that well roasted pork with bone: a rib or a blade is a very tasty dish.

The name happened from the French combination of words - Entre Côte, which is translated as "between the ribs", there is no direct indication of meat. In the same extent, the name applies to beef, pork, lamb. Therefore, pork enthrekot is quite appropriate. Buy some pork pulley with the rib bone is easy, this is an affordable product.

Usually, pork steaks with bone are sold weighing 250-300 grams, if they are cut out not enough. At the same time, its size is a little more palm and it is perfectly suitable for frying. The dish is preparing enough simple - some spices then fried until readiness. No klyar, breading - only natural fried meat.

Pork for frying does not require special preparation. A piece must be cleared of lived, films, large slices of fat. If possible, separate part of the bone from the pulp so that it is sticking out. But it is not applicable. Meat can not beat, it will cook well. To fry on the grill, if there is such an opportunity. At home, it is better to fry in a skillet.

Board How to choose a pork for frying

The pieces of pork are ideally suited, which are cut out of the back or blades simultaneously with a part of the rib or, which is permissible, with a part of the blades. Size of pieces, usually, as palm, with a thickness of 3-4 cm.

When choosing meat, it is worth considering that it should not be "pair", as well as not frozen - a juiciency will be preserved better. As a rule, a layer of fat remains at the edges of pork or blades. Remove it or leave is a matter of taste. Pork is fat in itself, it is not worth an increase in calorieness, although the dish with a fat layer is juicy.

Ingredients (2 servings)

  • Piece of pork with a bone - a blade or a bertot (250-300 gr) 2 pcs
  • Creamy oil 1 tbsp.
  • Greens, Latuke, Fresh Vegetables, Tomato Sauce for Feeding
  • Salt, black spice pepper

Step-by-step recipe for pork antec

  1. If the pieces of meat are large enough, one portion is enough one steak or natural cutlets with a bone. The size of pork carcasses is much less than a swing. Therefore, a huge luxurious piece of pork is from the field of fiction. As a rule, pork edge of small size. However, if desired, you can cut the edge not far from the blade, leaving a lot of meakty on it. If there is an opportunity, separate the bone from a piece of meakty knife, clean it from the films.

Pork pieces with rib bone

Salt and pepkit with a bone and lay out in a heated oil

Fry before grasp and readiness

Pork entrecotes with vegetables

Fried pork enthletic, cooked from ribbed meat with rib bone - excellent dish for good dinner

How to make a pork entrecote and with what to serve it?

The grilled gentle enthletic, covered with fragrant golden crust, will appeal to any gourmet. In order to make this dish with a real culinary delight, you need to know his recipe. World culinary history knows many options for creating this product.

What it is?

Motherland Pork Anteque is France. Here he is considered one of the most sought-after delicious nutrients. It is in great demand in luxury restaurants. Juicy pork entrecotes is a very tasty and useful meat dish. It looks really exquisite and piquant. Professional cooks prepare it from a portion of the piglet and consider food for real men.

For the preparation of the correct entrecotement, it is a clipping on the edge of an animal.

How to choose?

Consider how to choose the right meat for the preparation of an entrecotement in the store or on the market.

Before you cook your favorite dish, you need to decide on the selection of the ingredients necessary for its cooking. Especially careful and attentive need to be purchased meat.

The fact is that the meat of cutting in the rib ports of the piglet is the most delicious and soft. It is superbly suitable for frying. In this case, it will not be necessary to externally stew. In cooking, there is such a concept as a "double entrecote". It is one piece of meat cutting with two ribs.

For the perfect preparation of pork before it is fed, it is recommended to pre-repeal the portions with a cook hammer from all sides or treat a special composition for softening.

Choosing a piece of meat in the store, you need to pay attention to the fact that it is mild, pink and did not have an unpleasant smell.

How to cook?

Annecot can be easily prepared at home. It can be prepared with the use of frozen vegetables, but it is better to use fresh food. After carefully having studied the recipe, it can even make an inexperienced culinary. The first time to prepare such meat is recommended in a pan.

However, you can also use the grill or any other cast-iron dishes, which is at hand. As a rule, an antlekot needs to be fried on a chipped frying pan with the addition of sunflower oil or melted fat. But you can also add 2-3 tablespoons of olive oil to your liking.

The following components must be included in the recipe for a classic pork entrecotement:

  • pork pulp on the bone (3 pieces);
  • Cook salt (1 teaspoon);
  • Olive herbs, spices add to taste;
  • half a teaspoon of black hammer pepper;
  • Refined sunflower oil 150-200 milligrams.

Qualified cooks recommend to salt an entrecote when it is already almost ready. When using marinades or sauces, the amount of salt must be reduced.

In order to deliciously fry the clipping on the pan, you need to perform several conditions, namely:

  • in a natural way to defrost pieces of meat;
  • Gently wash the pork under the running jet of cold water and dry the waffle towel or a paper napkin;
  • prepare the ingredients that will be used when cooking;
  • To beat off each of the pieces with a cook hammer, and in order for meat fibers to be destroyed, it is advisable to cover the pork by the food film;
  • From all sides to graze each portion with spices, pepper with ground, as well as olive herbs;
  • Optionally, you can pick up meat in sour cream sauce;
  • pour sunflower oil into a frying pan and warm up;
  • Share pieces of meat on a heated frying pan and grind them on a high heat before the formation of a golden crust;
  • turn the portion to the other side and salt to your liking;
  • The degree of readiness of pork cutting can be checked with a toothpick or pointed match - if an entrecote is ready, then after you protrudes it, the transparent liquid flows out of it;
  • If Sukrovitsy left, then the dish need to be prepared for some time;
  • During the preparation of pork, it cannot be covered with a lid.

Feeding pork enthrekot on the table is recommended with a garnish of vegetables, as well as exquisite ginger sauce.

Consider, and how to do in the grill or in the oven, a juicy entrecote.

Each woman perfectly knows that dishes cooked in the overall chamber or on the grill are obtained not only by the most tender, juicy and tasty, but also nutritional. Prepare a soft pork meat on the bone is quite simple, if you know his recipe. In order for pork tenderloin to have an unusual and spicy taste, you need to add several secret ingredients.

Vegetable side dish in combination with fresh pomegranate juice will make your dish unusually tasty and juicy. The composition of this recipe entrecotement includes the following ingredients:

  • Four pieces of meat on the bone;
  • Couple of garlic heads;
  • A pair of onion heads onion;
  • solid grenade;
  • lumber to taste;
  • breadcrumbs;
  • Three fresh tomatoes;
  • Spices, salt to taste.

Cooking method:

  • Prepared and washed meat should be discussed with a clean towel;
  • garlic heads clean from husks;
  • cloves cut into two halves;
  • Pork polish garlic;
  • Favorite portions grate with spices and salt;
  • Each of the pieces to grasp breadcrumbs;
  • Share prepared portions to the prepared dishes for frying or on the mangan grid;
  • squeeze pomegranate juice;
  • Tomatoes rinse and cut into pieces;
  • rinse and finely chopping the remaining greens with a kitchen knife;
  • Onions cut into rings;
  • mix and lay out on top of pieces of meat;
  • Hiding a pomegranate juice;
  • Place meat into the brass chamber for 45 minutes at a temperature of 220 degrees or fry on an open fire.

An entrecote prepared in this way is served on the table without an additional side dish with a taste.

But you can create a real culinary masterpiece from annet.

Professional chefs prefer to prepare pork spike, baking it in the food foil. This method of cooking makes meat extraordinarily juicy, gentle and insanely tasty, because pork, baked in a foil in the overall chamber, retains all its nutritional properties.

Ingredients:

  • 0.5 kilogram of pork meat;
  • Spices, salt, ground pepper add to taste;
  • one tablespoon of freshly squeezed lemon juice;
  • one teaspoon of greens of mustard;
  • one teaspoon of lime honey;
  • one teaspoon of soybean sauce;
  • Seasonings, spicy herbs to taste.

Method of cooking:

  • Thoroughly prepare pig meat - rinse with water and dried by a towel;
  • in a specially prepared tank pour honey, soy sauce and mustard, mix everything neatly;
  • Add pre-prepared spices, spicy herbs, lemon juice and breathe diligently;
  • Pork clipping in fresh form, carefully grasp the marinade of the portion and remove them into the refrigeration chamber for 60 minutes;
  • Wrap the edge of the food foil and lay out on the prepared tray;
  • Remove the baking sheet with ready-made portions into a preheated brass chamber for 45 minutes, of which 35 minutes cook meat in the food foil, and then deploy it so that the pork is covered with a golden crispy crust.

You can prepare the antlekot of pork in Austrian.

One of the most amazing and tasty is considered to be an entrecote, prepared as it is usually done in Austria. The whole range of taste sensations, which a person gets, trying this dish, is difficult to explain verbally. All the eminent cooks know perfectly well the method of cooking an antleque in Austrian. It is preparing in a frying pan for an oldest secret recipe.

Structure:

  • kilogram of soft pork meat on the bone;
  • 110 grams of scraping;
  • Half of a glass of sour cream;
  • 4 chicken eggs;
  • 5 fresh potatoes;
  • crushed nutmeg, pepper and salt to taste;
  • parsley greens;
  • Two and a half tablespoons of the softened butter of creamy;
  • onion head of the onion;
  • Half of a white dry wine glasses.

Method of cooking:

  • defrost pork clipping;
  • Thoroughly wash the meat with cold water and dry the towel;
  • cut meat on the portion and discourage the cooking hammer well;
  • Each of the servings grass shallow salt, pepper and make neat little cuts around the edges;
  • Potatoes clean, wash and cook in salted water until ready, then get potatoes from water, wait until it cools, and cut into small pieces;
  • Pork spicks also need to cut into small pieces and mix with potatoes;
  • add spices and spicy herbs to your liking;
  • Pour half a cup of sour cream sauce and chicken eggs;
  • mix well among themselves;
  • Pour the middle of each entrecotement with the resulting composition;
  • connect the edges of each portion to toothpicks or sew threads;
  • melt butter on a prepared frying pan;
  • to pass onion rings in a frying pan until half-ready;
  • Share pieces of meat on the same frying pan;
  • Pour all with dry white wine, then cover the tight lid and stew to full preparation;
  • Cooked portions shift to a flat dish;
  • In the remaining sauce, the sauce is added to add the rest of the sour cream and a little bit of sifted flour;
  • Stew sauce 4-7 minutes.

What to serve?

The finished pieces of an antlekota is good to pour warm sauce and so served on the table. Today, there are many diverse recipes for a delicious antlektic of pork. Feeding it to a festive dinner, each mistress can feel free to combine it with various sauces and marinades.

Exquisite and tasty pork enthrekot, prepared in one way, is customary to serve on a table with headsets from vegetables and sharp sauces. Especially exquisite dish will be combined with ginger sauce.

This dish is able to decorate any celebration, because it looks incredibly seductive and exudes a thin pleasant fragrance. In addition, it is non-caloric, so the enthrekot is perfect for fashionable, who follows his figure, if you use it in small portions.

The meat made in this way is perfect for both a solemn event and everyday lunch.

About how to prepare a pork entrecote on a bone in the oven with potatoes, see the next video.

Pork enthhple in a frying pan

Is it possible to prepare a delicious meat dish if you do not have a lot of time? Of course, an excellent option is a pork entrecote in a pan, which will consider the recipe below. If you have meat in a pan, it turns out either too dry or unfaded by taking the following recommendations.

  • First, choose meat carefully for an entrecotement. Juicy and appetizing pork will turn out if you choose a piece from the rib or intercostal part.
  • Secondly, do not neglect the fact that before the cooking of meat, it is necessary to root a piece of frying.
  • Thirdly, pay time a preparatory stage. Before cooking, the meat is well wash, remove all films and tendons, then take away with the help of a cook hammer. And only after that, proceed to the collapse of meat in spices, salt and flour.

And finally the last nuance. Fry the meat before the formation of a uniform crust on one side, after which you definitely turn to another. Then the enthrekot will not only be satisfied, but also surprisingly tasty and gentle.

Step by step cooking annecot

For cooking you will need:

  • Pork on the bone - 1 kg;
  • Vegetable oil;
  • Flour;
  • Salt;
  • Black pepper;
  • Table horn;
  • Green onions.

Cooking:

  • We begin the preparation of a pork entrecotement in a pan from the preparation of meat. My under running water, then we dry, then cut off excess fat and film.
  • Next, we make an incision along the vertebral bone, after which they cut off the meat with the help of the cook topor. Rib bones do not touch.
  • Pork cut into portion pieces, each of which should remain on the edge.
  • We beat the meat with a culinary hammer.
  • In the pile mix the flour and salt, add pepper here. In the resulting mixture, we collapse the pieces of meat.
  • We put the frying pan on fire. We are waiting for it to fool well, add vegetable oil and warm it up before the appearance of a light haze.
  • We lay out the pieces of meat on the pan so that the free gap remains between them.
  • Start roasting meat. During the first minutes, the antecot is frying on the maximum fire, after which we reflect and fry before the formation of a crust. After that we turn the meat to the other side to fry the same way.
  • The total cooking time in a frying pan on each side should not be more than 10 minutes.
  • Prepassed dish lay out on a plate. Before serving the meat, we water the horseradish and sprinkle the finely chopped green onions. Annecot can be served both with a side dish and with vegetables.

If you like culinary experiments, you can use your favorite spices for cooking on this recipe, for example, instead of black pepper take turmeric or paprika. You can add sharps with red pepper, and barbaris will help to give meats.

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Good day, dear readers! How do you feel about a good piece of fried meat? Personally, I am very positive. That is why today we prepare a simple and understandable dish, namely, the pork enthrekot in the pan.

Annecot translated from French means "between the ribs" - the cut of meat that is cut from the carcass between the ribs and the ridge. In Russia, the dish is known as the "meat on the bone", juicy and tasty, capable of satisfying the most ragged appetite and is relevant not only on Sunday meal, but also for a festive dinner.

In the classical understanding of French cuisine, an antlekot is a premium cut of an oxide or beef meat on the range from the 6th to the 12th edge, but at present, contrary to all culinary canons, they are considered a piece of any meat cut from the intercostal part of the carcass. It may be pork beef lamb or turkey. A classical method of cooking is considered to fry or "sealing" meat on a well-hot frying pan in order to preserve its juits. This can be done at home on an absolutely any frying pan without applying any additional devices.

Further, the dish is brought to readiness in the oven at low temperatures. Total cooking time - about half an hour. As you can see, it is easy to fry a piece of meat in principle and even a beginner can cope with it. Nevertheless, with all its simplicity, the cooking process has its little nuances, which today and talk, and at the same time the most delicious and juicy entrecote from pork. So .. proceed.

How to prepare pork enthrekot in a frying pan

The right piece of meat is already 50 percent of success. You can buy it in any supermarket, but the best pieces are sold, of course on the market. A familiar butcher will always help choose the best cuts, but still, it is also worth it to understand a little in this matter.

For frying, pieces of pork are perfectly suitable, which are cut out of the back or blades simultaneously with a part of the rib. The thickness of the piece is an average of 2-4 centimeters. The size of such a piece corresponds to the size of the palm, about 15-20 centimeters in length, and the weight is 150 or even 200 grams, which is enough for one portion to saturate.

The size and weight of the cut depends on the age of the animal. Meat on a thin bone, cut off with a carcass of a young animal will be more gentle and tastier. In cooking, there is such a concept as a "double entrecote". It represents one piece of meat clippings with two ribs and it is he that is cut off with a more young animal carcass.

The meat should be fresh and should not contain any extraneous smells. Sometimes we buy a pork to work and keep it in the refrigerator in the cellophane package. From such storage, it may suffocate and acquire an unpleasant smell.

To save the meat crutged in the package from an unpleasant odor, it is enough to lower it for 30-40 minutes into a weak salty or weak sour solution with a composition of 1 st. Salt by 1 liter of water, or 1 tbsp. A spoon of table vinegar per 1 liter of water. Water must be a cool temperature, about 15-18 degrees.

After half an hour, we get a piece of meat from the brine. There was no unpleasant odor. We dry with a paper towel. Now you can start cooking.

Ingredients:

  • Pork on the bone - about 300 gr. or 2 pieces;
  • Salt large - 2 chips;
  • Pepper black fresh-grinding - 2 chips;
  • Vegetable oil or creamy softened - 2 tbsp. spoons.

Step-by-step recipe:

Let me remind you that the meat on an antlekot is cut off from the carcass part, where there is almost no fat even in pork, namely in the part between the ribs and the ridge. Therefore, our task is to prepare it so that it remains juicy. Today in my arsenal there are quite powerful pieces, about 3 centimeters thick and will push them on the most ordinary aluminum frying pan.

Step 1.

To give the beauty to your pieces and prevent their twisting when frying, make notches with a knife on the surface of the pulp and fat along the edges in the form of a mesh.

Step 2.

Slices of meat generously sprinkle with salt, preferably large, on both sides, including fat edging. One piece of enough two good pinch salts.

Salt pulls moisture, so we spit the meat always only before burning or only if it's going to undermine it in just two to three minutes.

Step 3.

Pepper sprinkle freshly ground, it is desirable only black. Many for this use a mixture of peppers, which includes white pepper.

White pepper enhances the specific fragrance of pork, which is not like everyone. Therefore, with the meat, you risks spoil the dish. For aromatic dishes, it is better to use only black pepper. It perfectly muffles the specific smell of pork and gives the dish a thin fragrance.

At the request of an entrecote, you can pour a pinch of thyme or rosemary herbs, whose aroma also masks the smell of pork and gives a spicy flavor with a dish.

Step 4.

Pour the pieces of meat with a pair of tablespoons of vegetable oil. Oil helps "make friends" all components of the marinade. Instead of vegetable oil, it is possible to use a creamy or mixture of creamy and olive oils. It is not necessary to quarrel. It is enough to spread a couple of tablespoons in your hands and to deceive them pieces of meat with salt and spices. Then, after cooking, the taste of the dish will acquire a thin cream notch.

Step 5.

Now thoroughly rub the mixture of salt and pepper along with butter into the flesh and leave to the cheese for 2-3 minutes at room temperature.

Step 6.

In the meantime, the meat is maridious, they will prepare the frying pan. It is necessary to warm it well so that the meat in frying is quickly sealed to preserve jucia. And as we said earlier, getting a juicy piece of meat in the end - our main task.

We use the pan the most ordinary, your favorite, optionally cast iron. Contrary to opinions, it is good to prepare an antlekota on a regular pan with a thin bottom of aluminum alloys.

How many pork enthrekot in a pan

Step 7.

Meat missed? Excellent. Dry spices with it, if any are present in the marinade. Spices have already given their fragrance and if they are not removed from the surface of meat, they will begin to burn. We put pieces on a well-hot dry frying pan. At the same time, the oil pan does not lubricate! Fry 2-3 minutes on the one hand on average heating to a golden flavor.

Sometimes when frying the meat, the meat begins to twist, as if turned inside out. This alone on the outside of a piece toasting decreases in size. So that this does not happen, it is enough to make notches on the surface of the flesh or on adipose tissue as shown in the photo.

Step 8.

2 minutes passed, turn the pieces to the other side. Look at what kind of juicy and appetizing rosy! Fry on the other side for another 2 minutes on medium heating. In the meantime, the meat is roasted, warm up the oven to the temperature of 140 degrees. In it we will bring meat until readiness for 10-15 minutes.

Step 9.

After another 2 minutes, we shift the roasted meat on the pure dry baking sheet and put as it is in a preheated ovens for further maturation. This is done to warm up the meat at low temperature and bring until readiness in the "quiet mode" retaining its juiciness. At the same time, according to the temperature table of the coalers of meat, in our case pork, the temperature inside the piece should reach 62-65 degrees. It can be measured only with a remote thermometer for meat. In my arsenal there is no such thermometer, but according to my own experience I can say that the ripening of a piece of pork 3 centimeter is occurring in a heated to 130-140 degrees of the oven for 10-15 minutes. At the same time, the baking sheet on which meat warms should be thin, it should not give it warm, because our task is not to deduce a piece of meat and just bring it until readiness.

Step 10.

After 15 minutes, take out the meat out of the oven. It lost some meat juices but in general, most of them remained inside.

Step 11.

Cover the baking sheet aluminum foil or bakery paper and give a rest for another 5-10 minutes.

For now, the dish cools, go through the cooking process:

  • Pork antlekots are drying with a paper towel, we make notches on the surface of meat and fat, if necessary;
  • Marinate in salt, pepper with the addition of oil, dry spices and at the request of the soy sauce for several minutes immediately before frying;
  • While the meat is marked, well warmed the frying pan;
  • Fry (seal) meat on a warm frying pan for 2 minutes on each side;
  • Next, I bring until readiness in the oven at a temperature of 130-140 degrees for 10-15 minutes;
  • We give a dish to relax 5-10 minutes and served on the table.

Step 12.

Well, a juicy and very tasty pork enthlek in a pan is ready. Stunningly fragrant festive but at the same time very simple to perform a dish. Put it in portion in beautiful dishes and serve on the table!

Annecot can be served with a side dish from any vegetables, including grilled vegetables, with green salad, baked potatoes, boiled rice and homemade pickles! In a word, cooking this dish on the festive table you will never be mistaken, for a delicious fried piece of meat, like a little black dress in the wardrobe Women, never let go

How deliciously frying pork enthrekot on a grill frying pan

Dear readers, I suggest see the master class from the famous cook of Vasily Emelyanenko on how deliciously frying the pork in the grill frying pan. In this video, you can find a lot of useful nuances that will undoubtedly prompt you how to prepare the most delicious pork enthrekot in a pan, and also prompt the recipe for a magnificent side dish.

Ingredients:

  • Pork on the bone - about 150-200 gr. or 1 piece;

For marinada:

  • Vegetable oil - 2 tbsp. spoons.
  • Timyan grass - 1-2 twigs or dried not ground 1 h. Spoon;
  • Kinsey greens - greenery roots or greens 1-2 twigs;
  • Popper red burning (chili) - 1 pod cut into rings;
  • Garlic - 2 teeth, cut down her slices;
  • Salt large - 2 chips;
  • Pepper black fresh-grinding - 2 chips;
  • Soy sauce - 2 tbsp.
  • Slice of lemon.

Step-by-step cooking:

Step 1. Pork cleanse from outsided pollution and wedge dry with a paper towel;

Step 2. Marinate pork in spices and salts for 2-3 minutes;

Step 3. While the meat is marked, well warmed the grill frying pan;

Step 4. After 2-3 minutes from meat, the spices shake and fry a piece on a well-heated frying pan for 1 minute on each side. Frying pan do not lubricate oil;

Step 5. The roasted meat is placed on a thin baking sheet and bring until readiness in heated to 130 degrees of the oven for 10-15 minutes.

Step 6. While the meat rises in the oven, prepare the side dish. After 15 minutes, we get meat out of the oven, let's relax 5-10 minutes and apply on the table.

Here are such interesting recipes I wanted to share with you today. They both wonderful, choose any. Do not miss the recipe for completely bombing chicken legs in a honey-mustard sauce!

I will be glad if the article was useful to you. Thank you for being with me, cook with pleasure and see you! 😀

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