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Pork leg with rice and garlic sauce

Pork leg with rice and garlic sauce

Prepare the meat. Portion large slices and put in a sauce prepared from the mixture of ingredients: oil, salt, pepper, mustard seeds, lemon juice, rosemary, sage. Grease well and leave for half an hour then, we have two options to prepare the meat:

1-put in an oven bag, tighten well and drill the bag with a toothpick.

Put it in the oven for an hour then carefully open the bag (steam is hot: d), and leave it until it browns.

2- In a bowl of tuci, or a bowl with a double bottom, pour the whole mixture, place baking paper on top of the bowl, then a lid and a weight over the lid. Leave for about an hour, an hour and a half over medium heat.


Cook a chopped onion in a little olive oil. Discard the onion and add the washed and drained rice. Cook for 3 minutes, then add the cup of wine and boil until the wine evaporates.

Add water twice the amount of rice prepared (eg I put with a cup, "measured" the rice and put double the amount of water), the beef cube and a little salt (taste)

Boil over low heat, covered, until the water drops and the rice is cooked. If it is not boiled, add a little more water and let it boil.

The sauce.

The well-crushed garlic is mixed with a little salt, then little by little oil is added and the procedure is like mayonnaise.

Add half a teaspoon of sugar, a tablespoon of mustard and two tablespoons of sour cream and mix gently. Sauce inspired by Ancai recipe (postavaru)

Pork leg on the tray

It is difficult to eliminate pork from our holiday menus, so at least prepare it as delicious as possible. Here's a recipe for pork leg on a platter for six people:

1. The meat is breaded on both sides with garlic, rolled in a roll and tied. Grease the entire surface with soft butter, sprinkle with salt and pepper. Small rosemary needles are inserted.

2. Place the meat in a tray and put it in the oven, where it is left for 40 minutes, during which time it rotates.

3. After this time, pour the beer, add the drained mushrooms and pass through a stream of water and leave for another 40 minutes in the oven.

4. After baking, which is checked through a toothpick as a result of which no juice should come out of the meat. Leave it in the tray for another 10 minutes before cutting it and bring it to the table.

Ingredients Pork with garlic and tomatoes

700 gr lean pork (the pulp I used)
3 cloves of garlic
1 can of tomatoes (400 gr)
100 ml dry red wine
1 teaspoon sugar
1 teaspoon balsamic vinegar cream
1-2 thyme threads (or 5-6 thyme threads)
1 tablespoon butter
green parsley
2 tablespoons oil
salt pepper

Mashed potatoes with horseradish

1 kg of mashed potatoes
2 tablespoons butter
hot milk
1 teaspoon horseradish tip (prepared)

Preparation Pork with garlic and tomatoes

  1. Cut the pork into cubes of about 2-3 cm. Fry the meat in hot oil until golden brown. Fry the meat in turns so that it is not crowded.
  2. When the meat is fried, put it all back in the pot and add the garlic. Cook for a few seconds, just until the garlic smells nice and then add the tomatoes mixed in a blender (or crushed with a fork), wine, vinegar, sugar and 50 ml of water.
  3. Bring the contents of the pot to a boil. Season with salt, black pepper and add the whole thyme.
  4. Put the lid on the pot, turn the heat to low and simmer for 1 hour and 15 minutes. Check the meat and if it does not open easily when you insert the fork in it, let it cook for another 15 minutes.
  5. Now the sauce should be quite low. Remove the thyme from the pot. Add the butter and stir until melted. The sauce will become creamier. Straighten the salt food.
  6. Mashed potatoes: peel the potatoes, cut into cubes and boil in salted water. Drain the water and pass well with a puree tool or a press. Mix (using a fork) with butter until it melts, then add hot milk until frothy. Season at the end with salt and grated horseradish. Keep warm.
  7. The stew is served with horseradish mashed potatoes and sprinkled with chopped parsley.

Pork meat in game sauce

For today I have prepared Pork meat in game sauce . We can use beef, veal and even chicken legs in the preparation of this recipe. It is an easy recipe to prepare and this sauce gives the meat a special flavor. Next to it I served a Maiastru Merlot de la Crama Oprisor V Flax has an extremely intense color, & # 8222dresses & # 8221 the glass, with strong notes of super ripe cherries and black cherries, intense fruity taste of cherries and berries, slender but well integrated tannins, a very fresh wine recommended for meals long & # 8230.

Ingredients Pork pulp in game sauce:
1 -1.5 kg pork leg (or pork chop), (we can also use beef, veal, chicken)
3 carrots
1 piece smaller celery
2 parsley roots
2 pieces of onion
1 teaspoon classic mustard
1 tablespoon sugar
1 tablespoon white flour
2 tablespoons butter and 50 ml oil
3-4 fresh or canned tomatoes, peeled and cut into cubes or slices
3 slices of lemon but cleaned of white skin
50 ml dry white wine
salt, ground white pepper to taste
2 cloves garlic
1 bay leaf

Preparation Pork meat in game sauce :

We put the piece of pork leg Boil whole in cold water with 1 carrot, 1 parsley, 1 onion, garlic, salt and peppercorns. Let it simmer over this time hunting sauce. After the meat has boiled, remove it and let it cool completely, only then will we slice it into 1 cm thick slices (if the meat is not well cooled when you try to slice it, it will break).
The rest of the carrots, parsley, celery and onion, cleaned and washed, are put on the large grater. On 2 tablespoons of butter and 50 ml of oil, heat the grated vegetables over low heat, add the chopped tomatoes and let them boil for a few minutes, then add about 300 ml of hot water over them. Season with salt, cover with a lid and let it boil until the vegetables are well cooked, filling with a little water if sauce drops too much.
Boiled vegetables with sauce put in a blender to pass. We put it back sauce in the pan, add the bay leaf, flour rubbed with 1 teaspoon of mustard. Caramelize 1 tablespoon of sugar that is quenched with 3 tablespoons of water (leave on the fire until the sugar melts), then add it to the above composition with 3 slices of lemon, ground white pepper and 50 ml of dry white wine. We match the taste with salt and pepper. Let it boil for a few minutes to bind the sauce. Aadd the boiled and sliced ​​meat to S.O.S and let it boil for 2-3 minutes together. Remove the lemon slices and bay leaf from S.O.S. Serve with mashed potatoes or rice garnish.

Chicken stew with garlic and tomato juice (pork cracker)



  • 1.5 & # 32 kg & # 32 pork pulp
  • 1 & # 32 pcs & # 32 large onions & # 32 chopped
  • 250 & # 32 ml & # 32 tomato juice
  • 1 & # 32 capatana & # 32 garlic & # 32 pisat
  • 1 & # 32 spoon & # 32 flour
  • 1 & # 32 teaspoon & # 32 donut paste
  • to taste & # 32 salt and pepper
  • 2-3 & # 32 tablespoons & # 32 oil
  • hot water


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Method of preparation:

Prepare a marinade of spices, salt, lemon juice and olive oil with which we grease the meat. Cover with cling film and keep in the fridge for at least an hour.

Meanwhile, prepare the garnish. Clean, wash and drain the mushrooms and then put them in a deeper bowl (wok type) to harden in olive oil. When the liquid has formed, add salt and add the chili flakes. Turn off the heat and keep warm.

Garlic sauce: clean the garlic and grind it together with the salt, then add the mayonnaise, yogurt and mix to blend.

Fry the chops on a hot grill for 3-4 minutes on each side. Serve with mushrooms, garlic sauce and garnish with chopped parsley. Enjoy!

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Pork steak with tomato and garlic sauce is one of the simplest and most delicious steak recipes. The delicious, aromatic sauce is the secret of this recipe.

Pork steak is tender, aromatic, juicy. It is suitable for family meals, but also for holidays. You can use both pork chop and pork neck for this recipe. Both remain tender and do not harden. The secret is that the pieces of meat are not very thin. If it can be almost 2 cm, with a little fat on the edge, it would be great. The meat is not beaten with a hammer! It does not even need marinating, the only condition is that the pieces of meat are kept at room temperature one hour before reaching the oven, so that they are not subjected to thermal shock. Tomato sauce does not need to be prepared in advance. You will see that everything goes fast. And I promise you will get it the best pork steak! My mother's words: you will mention me how many times you will eat it!

I think everyone will agree with me when I say the simplest and tastiest pork steak is the baked one with garlic and tomato juice. It does not require much time for preparation, and while the tray is in the oven you do not have to wait to watch it. You can do a lot of things during this time.

You will need 5 minutes to put pork steak with tomato and garlic sauce in the oven and about 45 minutes to remove from the oven. Tell you what it smells like in the kitchen when it's ready? Dizzying! Garlic is the star of this pork steak with tomato and garlic sauce. Without it the steak and sauce are not perfect. All three ensure good taste.

You will want to repeat this recipe every time you have the opportunity.

Considering that this month the pork is being slaughtered, a lot of pork dishes are being prepared, I have gathered a few recipes, made only with pork, in a single post.

You can also be inspired by here. You will find a lot of recipes for traditional appetizers, soups, steaks, rolls and much more.

I will definitely have to update the post every year, because they will multiply pork recipes.

I also used the tomato and garlic sauce to make it roast chicken, of rabbit or goose, but also vegetables (eggplant or mushrooms).

Here is the list of ingredients and how to prepare it pork steak with tomato and garlic sauce:


750 gr pork (chop and neck)
250 ml tomato juice
3 tablespoons white wine
1 clove of garlic
4-5 tablespoons olive oil
1 teaspoon grated paprika
1 sprig of rosemary
a few sprigs of fresh thyme (1/2 teaspoon dried thyme)

First, cut the meat into 2 cm thick slices and place it in a heat-resistant dish, in a single layer.

Then we prepare the meat sauce. Crush the garlic cloves, rub them with salt, gradually add the oil, as we do with mayonnaise, always rubbing, until we get a cream. Put the tomato juice, wine and spices over the garlic and mix until the composition is homogeneous. Pour this sauce over the meat, taking care to completely cover the meat. If necessary, add a little more tomato juice and water.

Cover the tray with aluminum foil or lid and bake the meat in a preheated oven at 200 ° C for 30 minutes. After this interval, remove the foil and leave the steak in the oven without foil for about 15-20 minutes. If we want a thicker sauce, we pour the sauce in a pan and boil it until it reaches the desired consistency, then we put it back over the meat.

We serve hot meat with mashed potatoes, french fries, pasta, rice, vegetables or any other garnish you like, but we also put some pickles or lettuce to accompany them.

God, how good is the pork steak with tomato and garlic sauce!

Rice pilaf with pork

The idea of ​​boiling rice separately is great. The pilaf comes out juicy, the rice is not sticky and does not borrow colors from the meat. It is a tasty food for which you feel it was worth staying in the kitchen.

It turned out very well, proof that my husband liked it enormously !! I will oppose it in the cookbook.
Thank you Petitchef!

Video: Super Easy Chinese Braised Pork Trotter Leg Recipe 卤豬脚 Chinese Pork One Pot Recipe (January 2022).