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Pork neck in tomato and garlic sauce

Pork neck in tomato and garlic sauce

Put the spices, olive oil and red wine over the meat. Leave to marinate for 24 hours in the refrigerator in a covered bowl.

Put the pieces of meat in a pan for a few minutes on each side.

Remove, place in a pan, add a little water and bake at 200 degrees for 20 minutes.

In the pan in the meat I fried the meat we put a little olive oil, red onion cut scales, the sauce from marinating the meat and the diced tomatoes. Cover with a lid and leave it on the fire for a while.

The sauce formed is carefully placed over the meat in the oven and left for another 20 minutes.

Towards the end, add the finely chopped garlic, leave it for another 10-15 minutes until the meat is well done. If necessary, fill it with a little water.

Serve with couscous garnish and pickles



Cut the pork neck into 1-finger-thick slices.

Separately prepare the broth sauce, crushed garlic, water, wine, salt and pepper to taste, plus basil and rosemary.

Place the pork neck in a yena bowl / pan and pour the sauce until it covers the meat. Put the pork neck pan in the preheated oven

After the sauce starts to drop, turn the meat out of the pan and after 10-15 minutes sprinkle it with the sauce from the pan.

Keep the pork neck in the oven until it penetrates well, cut a piece with a knife and see if it is done and you like it. Serve with hot polenta and hot peppers.


Pork tenderloin in onion sauce with peppers and garlic

  • Servings: 3 People
  • Preparation time: 15 MIN
  • Cooking time: 35min
  • Calories: -
  • Difficulty: Easy

Pork tenderloin is a tender meat, it cooks quickly and does not require a long cooking time. It is the ideal recipe when you want to impress your family with a tasty and filling dish. A main dish that is prepared with minimal effort and can be served with a creamy and fluffy mashed potato. See below the ingredients but also what are the steps you need to follow.


Pork neck recipe in wine sauce

400 grams of sliced ​​pork neck
150 grams of red wine
a tablespoon of soy sauce
a tablespoon of Worchester sauce
a tablespoon of olive oil
an oregano knife tip
a marjoram knife tip
a knife tip of lemongrass
three cloves of garlic
a piece of ginger root

  • How to prepare pork neck recipe in wine sauce
  1. Wash the slices of meat well and put them in a bowl.
  2. We clean and cut small pieces of garlic and ginger.
  3. We mix the wine with the soy sauce and the Worchester sauce.
  4. Add the spices to this mixture.
  5. We pour the spiced and flavored wine over the pieces of meat in the bowl, taking care that the liquid contains them.
  6. Cover the bowl and let it cool for at least an hour.
  7. Before preparing to prepare it, put a pan on the fire and add a tablespoon of olive oil, which we heat slightly.
  8. Put the meat in the pan with the sauce in which it was placed and place it on the stove over low heat, letting it boil until the liquid drops and the meat is penetrated. If we notice that the meat is not ready yet, we can add a little more water.
  9. When the meat is done, turn off the heat and serve while it is still hot with a celery puree or a garnish of beetroot and horseradish salad.

Variations on the same theme:

Have a good appetite!

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Pork neck in tomato and garlic sauce

If you try my recipe for Pork neck in tomato and garlic sauce, I look forward to seeing you again and telling me how much you enjoyed it.

  • a piece of pork neck (1.2 kg)
  • salt (1 teaspoon tip)
  • pepper (1 teaspoon grated)
  • paprika (1 teaspoon grated)
  • 1-2 tablespoons oil
  • 3-4 tablespoons tomato broth
  • 4-5 large cloves of garlic

Method of preparation:
We wash the piece of meat, let it drain a little, then dab it with paper towels. We cut slices about 3 cm thick from it and place them, without overlapping them, on a tray. You can put them right in the pan where you are going to cook the steak. Sprinkle over them (on both sides), salt, pepper and paprika, all to suit everyone's taste. # 8230.I said above how many spices I used, but you put salt and spices to your taste. Gently massage the neck slices to distribute the spices and set them aside for at least an hour. If it is too hot you can put them in the fridge.
After this time, place the neck slices in a large tray, without overlapping them. Sprinkle them with oil and pour enough water to reach the meat. Put the tray in the oven over medium heat. From time to time we took a spoonful of the juice from the tray and poured it over the neck slices. We also check if the juice in the tray drops too much, fill it with a little hot water. Halfway through the preparation, turn the meat to the other side. If it browns too quickly and is not well penetrated, we can cover the tray with aluminum foil. When it penetrates well, add the tomato broth (you can use tomato juice or pasta) and the peeled and sliced ​​garlic. We leave about a quarter of an hour and our preparation is ready. Serve pork neck with a salad / pickles and favorite garnish. I made a mashed potato and a baked pepper salad. # 8230. I didn't have time to take pictures, we were too hungry
Below I have attached some photos from the preparation.
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Here you will find my recipes with MEAT / FISH FOOD.


Baked pork neck

Baked pork neck recipes: how to cook baked pork neck and the tastiest recipes for marinated pork neck, baked pork, baked pork leg, baked pork broth, baked pork and beef meatballs, pork with baked potatoes in the bag, muscle recipes baked pork ribs, baked pork ribs with mujdei, baked pork muscles, baked chicken slices.

Baked pork neck steak

Thyme 1 kg pork neck, 1 bag of thyme, ground black pepper, 100 g black olives, 50 g secret taste, 150 ml red wine, 1 red bell pepper, 30 ml oil, 100 g tomato paste.

Grilled pork neck

Meat dishes 4 slices of pork neck salt pepper and paprika 4 potatoes

Pork neck steak in the Romanian dish

Meat dishes 2 kg fresh pork neck one onion 3 cloves garlic pepper, allspice, bay leaf 2 apples 50 ml white wine

Grilled pork neck

Meat dishes 1 kg neck 200 ml wine an onion 4 cloves garlic salt pepper spices to taste


Pork neck with tomato sauce

A recipe for pork neck with tomato sauce from: pork neck, tomatoes in broth, butter, flour, sour cream, oil, thyme, salt and pepper.

Ingredient:

  • 4 thick slices of pork neck
  • 300 g tomatoes in broth
  • 50 g butter
  • 1 tablespoon flour
  • 100 ml cooking cream (unfermented)
  • 2 tablespoons oil
  • dried thyme
  • salt
  • pepper

Method of preparation:

Wash the meat, drain it and wipe it with a napkin. Grease it with oil and sprinkle with thyme, salt and pepper on all sides. Fry the prepared neck on a grill or hot plate until it penetrates well and browns nicely on all sides.

For the sauce, melt the butter in a pan, add the flour, mix well, then after 30-40 seconds put the cream. Stir continuously to prevent lumps from forming, then add the tomatoes.

Season with salt and pepper and simmer for 15 minutes. Serve the hot pork neck, sprinkled with tomato sauce, along with the french fries garnish. You can make potatoes by cutting them into very thin slices with the utensil used to clean them. Fry them, then in hot oil for about 2-3 minutes, over high heat.


Baked pork neck with tomato and garlic sauce

I think that if statistics were made & # 8211 and they were probably made but I don't know about them & # 8211 it would be found that the most beloved meat on the table of the Romanian people is pork neck. She may not be very friendly with our cholesterol, but she's tasty, she's tasty, let's talk! The pork neck is fat, juicy, tender & even I, who am not too carnivorous, can't resist such a temptation.

A slice of pork neck is perfect simply seasoned, just with salt and pear and grilled, but this time I wanted a steak with sauce. So we bought a whole piece that weighed about 1 kg and we sliced ​​it into 6 portions, as many as we were going to eat. I put the steak in the oven with a lot of tomato and garlic sauce and served it with mashed potatoes and pickle salad. It's easy and fast enough, we don't need too many ingredients or spices. It's a good option for a family lunch, if you have more guests or even for Christmas or New Year's Eve.

Beware, this recipe is only suitable for pork neck, or other fatty pork. Thanks to the tomato sauce, the steak will have a balanced taste, compensating for the fat of the meat. However, the preparation method is not suitable for the pork chop, which is a slightly leaner meat and has a different preparation method!


Pan-fried pork neck

Pan-fried pork neck

Pan-fried pork neck

INGREDIENTS

  1. pig neck
  2. 1 onion
  3. 2 red kapia peppers
  4. 2 cloves garlic
  5. Paprika
  6. Salt
  7. Pepper
  8. Thyme
  9. Oil
  10. White wine

Preparation: Roast pork neck

We slice the pork neck (this was in the fridge) in not very small cubes, we fry it in a little oil, a little until it changes color. Pour half a glass of white wine and cover with a lid, leave until all the liquid penetrates.
Cut the onion into scales, add it over the meat, mix, then add the pepper, cut into smaller slices, the garlic and add a little more water.
Towards the end when they penetrated, season with salt, pepper, paprika and thyme and ready to eat. I also tried this option, not only the slice of steak on the grill.


PORK MUSHROOMS WITH MUSHROOMS, TOMATOES AND GARLIC

Pork muscles with mushrooms, tomatoes and garlic ,a recipe simple, tasty and easy to prepare. It is perfect for a family lunch, a quick dinner or for when you are in a time crisis.

  • 500-600 g pork muscle
  • 400 g diced tomatoes
  • 250 g canned mushrooms
  • 2 tablespoons tomato broth
  • 5-6 cloves of garlic
  • 5-6 tablespoons olive oil
  • salt and freshly ground pepper
  • dry or green thyme

Method of preparation pork muscles with mushrooms and garlic

Cut the muscle into not very thin slices and brown it nicely on both sides, over medium heat, large in a pan with the 5-6 tablespoons of oil.

Then we take it out on a plate.

In the remaining oil, quickly heat the garlic passed through the press, add the diced canned tomatoes with their juice, tomato broth, salt and pepper to taste.

Boil for 5-7 minutes, add the mushrooms and dried thyme.

Then we put the pieces of meat back in the pan.

We cook only a few more minutes, enough to combine the flavors because, the muscle being a very tender meat, it becomes gummy if it is overcooked.

The meat will have to remain tender and juicy.

Along with a pot of natural potatoes it went great. Enjoy!

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