Want to cook pork?
WITHdo meat juicy, flavorful with a beautiful golden brown hue will help onion peel!
Pork in onion husks - general cooking principles
Pork can be fresh or frozen. Frozen food requires preliminary soft defrosting: remove the pork long before cooking and put it on the lower shelf of the refrigerator or take it out for a couple of hours and put it in a basin with cold water, you can also use a microwave.
Usually, pork in onion peel is prepared using tenderloin, brisket, but it is perfectly acceptable to take ribs, shoulder blades, neck and other parts. Meat is prepared 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 out, only whole, not rotten lower "leaves" are taken. They are rinsed and dried, laying 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 put in the dish.
Since the onion peel contains coloring pigments, it is better to use the dishes that just do not stain, or that which is not a pity.
The dish is prepared as simple as possible: the prepared pork is laid out in a pan with water, spices and spices, husk. Cook until tender. Next, you can serve pork immediately to the table or optionally grate with spices and let it rest and soak in the refrigerator. Some people prefer to stand the meat for several hours in the brine in which it was cooked.
Ready-made pork in onion husks can be served immediately after cooking in hot form, or in chilled. 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 peel: a simple recipe
Ingredients:
• pork (the neck, loin, and brisket are best suited);
• two handfuls of onion husks;
• spices for meat;
• 6 tablespoons of salt.
Cooking method:
1. Put onion husks in a 3-liter pan, pork on top. Fill with water not to the very edge of the container, fill with salt.
2. After boiling water, cook meat with onions for one hour on low heat.
3. On the foil lined on a baking sheet, pour a few spices for grilling and meat. Lay the pork, seasoning again on it. Wrap in foil and leave to cool.
4. The meat is stored in the refrigerator.
5. Serve, cut into portions in thin slices with a side dish or as a meat snack.
2. Pork in onion husks with garlic
Ingredients:
• kilogram of pork belly;
• 10-15 cloves of garlic;
• a pair of bay leaves;
• black pepper peas;
• 3 tablespoons with a slide of salt;
• a pair of glasses of onion peel.
Cooking method:
1. Onion peel washed, placed in a pan. Add bay leaf, black pepper, peas, salt.
2. Pour onion husk with cold water. Bring to a boil.
3. Garlic is cut into small cubes.
4. Pork belly is chopped with chopped garlic. To do this, make punctures in the meat. In the resulting small holes put garlic.
5. In boiling water, put the meat with the skin 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 severity 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 density to the meat, eliminating the risk of crumbling before serving.
3. Pork in onion husks in a slow cooker
Ingredients:
• 1.2 kilograms of pork;
• 1.5 heads of garlic;
• litere of water;
• 75 grams of onion peel;
• bay leaf;
• a pair of pinches of black ground pepper;
• A little more than a tablespoon of salt.
Cooking method:
1. The pork is washed under running water, let it drain, dried with a linen towel.
2. The meat is stuffed with chopped garlic, salt and pepper. Additionally, carrots are allowed. In pork, with a long and sharp knife, small punctures are made, into which thinly sliced carrots, chopped garlic, salt, black pepper, spices are placed. Such slices of garlic and carrots are inserted into each made slit over the entire surface of the meat.
3. On top, the meat is additionally salted, pepper. On top of the plate lay garlic, bay leaf.
4. A piece of pork is folded in half out by the skin, tied with a strong thread.
5. Onion peel is washed under running water, put half of it in a multicooker bowl. Place pork 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 poured meat in a slow cooker.
7. Turn on the "high pressure" for half an hour. After the multicooker signal, the steam will go off by itself.
8. Pull out the meat, cool it to room temperature on a plate. Wrap the pork in a film and put it in the refrigerator.
9. The next day, the meat is cut into thin plates. Pork cooked in this way is much better and tastier than any purchased sausages.
4. Pork in onion peel in the form of roll
Ingredients:
• 2 liters of water;
• 1.5 kilograms of pork peritoneum;
• onion peel;
• 5 bay leaves;
• 6 tablespoons of salt;
• spices: black pepper, cloves, garlic, rosemary, cinnamon.
Cooking method:
1. The pork is thoroughly washed, lightly beaten, salted, pepper, rubbed with garlic.
2. Tightly rolled into a roll and tied with kapron thread.
3. Pour water into the pan. Add salt, pepper, spices, onion peel.
4. Place the meat in a pan with water and spices. Cook for about one hour.
5. The finished pork is allowed to cool and infuse in brine for 24 hours, after it is removed and dried.
6. Wrap in foil and clean for a couple of hours in the refrigerator.
5. Fragrant pork in onion peel
Ingredients:
• kilogram of pork;
• onion peel;
• salt;
• ground black pepper;
• Bay leaf;
• garlic.
Cooking method:
1. Pork is taken from the calculation of the subsequent roll. The meat is thoroughly washed under cold running water, laid on a table. The bones are cut with a sharp knife.
2. On each side, pork is sprinkled with coarse sea salt, ground bay leaves.
3. The pork is twisted into a roll, fixing kapron with a strong thread.
4. Onion peel is washed under running water. Per kilogram of meat, husks of 9 medium-sized bulbs are required.
5. Pour onion peel into a deep, large pot. The meatloaf is placed on the onion. They fall asleep in the second half of the husk. Pork is poured with water. Put on the stove. After boiling water, the fire is reduced to a minimum. Cook meat for a couple of hours.
6. After the allotted time, turn off the fire. The meat is insisted for at least six hours in brine.
7. The roll is pulled out and allowed to drain water.
8. All the threads are cut, carefully turning the roll and coating it with black pepper, crushed garlic, favorite spices.
9. The pork is re-rolled. The meat is stored in cling film or foil. A delicious dish can be enjoyed after several hours that pork will spend in the refrigerator.
6. Pork in onion husks with herbs
Ingredients:
• pork;
• salt;
• onion peel;
• oregano, paprika;
• Italian herbs;
• ground black pepper;
• garlic.
Cooking method:
1. Pork, onion peel is placed in the pan, water is poured, salt is poured. Set to cook until the meat is ready.
2. Pork is pulled out and allowed to cool to room temperature.
3. Cold meat is rubbed with a mixture of ground black pepper and chopped garlic. If desired, use your favorite spices for cooking meat.
4. Generously sprinkle 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.
6. Before use, it is recommended to brush off excess herbs.
7. Pork in onion husk "Assorted meat"
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. Type water in a pan, set to boil.
2. Put meat in boiling water, add spices, salt, and onion husks. Cook for about an hour without a lid.
3. Cool the meat in the water used during cooking.
4. Pork served with mustard and toasted brown bread.
Pork in onion husks - tips and tricks
• To make the meat cook for sure, pierce the meat in several places with a long thin knife before cooking.
• Garlic can be put before and after cooking. An already prepared piece of pork, grated with crushed garlic, will turn out to be much more flavorful.
• If you add a little liquid smoke during cooking, pork will acquire a unique aroma of smoked meats.
• Do not put a large amount of husk specified in the recipe - enough.
• Not sure if pork is cooked? Pierce the meat with a fork. The product is ready if the resulting juice is clear. If pinkish, then it is worth adding.
• You can prepare pork in onion peel 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 thaw a piece before serving, without subjecting it to heat treatment, i.e. without using a microwave.
