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Pig meat

Pig meat

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Clean the pork head and the sneakers (ie the feet) ... talk well ... then wash with cold water. Boil with a little salt and peppercorns. Put a larger amount of water in a pot when you boil the meat, pork chop and sneakers.

Let it boil well ..until the meat starts, the stingy and the mouse to come off the bone easily. When it is completely cooked, add the crushed garlic and bay leaves and cover with a lid. Then strain the juice in which they boiled.

We moisten deeper bowls with cold water and pour the juice with the polish in them. We fill the bowls with juice only halfway.

Let it cool for a few hours and the meatball is ready!

Pork jelly

Then add a whole cleaned onion, peppercorns and 3-4 bay leaves.

Put the lid on the pot and simmer for 3 hours. After 3 hours, add 5-6 carrots to the pot and let it boil for another hour with the lid on low heat.

When it is finished cooking, remove the meat and carrots.

Peel a clove of garlic. Crush the garlic cloves and mix with 1-2 tablespoons of hot juice and salt. Pour the obtained juice into the pot over the juice and mix.

Then strain the juice and let it cool until it hardens.

When it has hardened you will notice that all the fat has accumulated on the surface. Gather the fat with a spoon if you don't want a very greasy meatball.

Decorate bowls with slices of boiled eggs, parsley, sliced ​​olives or slices of boiled carrots.

Cut the ears and meat into small pieces.

Add to each bowl or plate. Heat the juice to melt again. Pour into bowls over the prepared arrangement.

Put the meatballs in the fridge overnight.

Video recipe for PORK JELLY lower:

Boneless pork leg Chef Samuel's recipe

Peel all the vegetables. New potatoes are cleaned under running water or only with coarse salt, without water - this way of cleaning gives the potatoes a special taste. In a large pan, fry the meat on all sides until golden brown. When ready, add salt and pepper generously.

Cut the onion into 4, put together with the pork leg in the oven at 165 degrees for 1h 30 minutes. Periodically check the color of the meat.

The cooking time can be reduced if the food is ready (the tenderness of the meat is tested with a toothpick). Prepare the demi-ice sauce by mixing the demi-ice powder with 250 ml of hot water.

Cut the celery to the same size as the potatoes. Cut the bacon into 2 cm pieces to remain juicy.

Add the celery, bacon, potatoes and bay leaf to the pan, along with the piglet pulp and cook for another hour. Periodically check the oven, mix all the ingredients and add salt and pepper as needed. In the last 45 minutes of preparation, periodically add (when mixing the ingredients from the pan), a little of the half-prepared sauce already prepared, including over the meat, until the entire prepared amount is finished.

In the last 10 minutes of cooking, add the green onions and fresh thyme. The parsley is used at the end for the decoration of the plate.

Moldovan colds are delicious. To prepare this recipe, wash your legs, stump, pork ears well and put them whole in a large pot (preferably a tall pot). Vegetables, potatoes, garlic, onions are cleaned and boiled together with the pork products. Then add salt, pepper and delicately. Put enough water to cover them very well, about 7-8 cm above them. Put a lid pulled a little aside from the pot, and put everything on low heat, as low as possible. Let it cook for 5-6 hours, until all the meat comes off the bones. Do not stir in the pot or over high heat. Otherwise the juice will become cloudy and the colds will no longer be clear.

When the meat has almost come off the bones, check the juice to see if it sticks or not, ie if it gels. Take a little with the spoon on top, from the pot, and put it on a plate, which is cooled and then checking its condition. If you find that it does not gel enough, it can quickly dissolve in a little juice, an envelope of gelatin. Then pour the dissolved gelatin over the entire amount and leave it on the fire for another 2 minutes.

When everything is ready, remove the meat, being careful not to disturb the juice. Remove from the bones and put in bowls, plates or in which dishes you want to use. Strain the juice with the polish over them very slowly. Let everything cool until the next day.

Low fat pork meatball recipes

Here is a simple meatball recipe that will surely please your guests at the Christmas table.


  • 2-3 pig legs
  • 300 g lean pork
  • 2 carrots
  • a celery root
  • a spruce root
  • 2 heads of garlic
  • coarse salt

Method of preparation

The first step is to prepare the pork legs. They are burned on the stove flame, after which they are cleaned very well. Together with the lean meat, they are boiled in a pot with cold water. Bring to the boil, change the water and put it back on the fire, together with the cleaned vegetables and salt.

Remove the foam from the top of the pot each time, and when the vegetables are well cooked, remove them. The meat will continue to boil until it comes off the bones.

When the meat is ready, cut it into strips and put it in bowls or yena dishes. Over, strain the juice, mixed with crushed garlic, in which he boiled the meat. Cover and leave to cool until the next day.

Low-fat pork meatball recipes - 3 ways to make it at home

How is it prepared

1. Boil the pork together with the pepper and the chosen vegetables. Mix this special soup with the crushed garlic. Pour the garlic slowly over the pieces of boned meat.

2. Then put the soup in the fridge and leave it until it becomes gelatinous.

Tips: In order to thicken on its own (ie without using commercial gelatin) it is good to put as many pork bones as possible.

It is good to add a little more lean meat, so that the meatball has a pork flavor, according to

Also, during the boiling that will become cold, it is good to remove the foam that forms on top. You can throw away the water after it starts to boil and replace it with another one, until it has a dense, consistent content.

It is good to throw the first water in which the meat boils because in it the blood comes out of the meat. After removing the foam, it is good to gradually add the vegetables to the pot, along with a few peppercorns. The cold will taste better if you put the whole pepper, not ground. The cooking time differs from recipe to recipe. In this case, expect to keep the meat on the fire for about two hours or even three.

It is advisable to detach the meat from the bones when it is boiling. You also need to put the vegetables on the bottom of the pan, chopped according to your preferences.

Another verified tip is not to put the minced garlic in the mousse when the cold boils. It is good to add it at the end, when the soup has cooled a bit.

The meatball recipe can also be made with pork ears (they have a sensational taste).

Piftie, fish cooling, old recipe, Dobrogean

Flesh, fish cold, old, Dobrogean recipe, a clear, clear, well-kneaded, slightly spicy meatball. What fish is used for fish meatballs, how much does it boil? Video recipe with all the secrets.

Being Moldovan-Dobrogean and raised on both banks of the Danube, fish has always been part of my and my family's menu. I love fish and cook it in many ways.

I invite you to browse my fish recipes HERE . I have everything, older and newer recipes, known or almost forgotten recipes. I have recipes for fish soup or fish meatballs, sarmale, fish meatballs and meatballs, brine, plachie, rasol, scordolea and malasolca, zacusca and all kinds of canned fish.

Pork jelly

There is no Christmas or New Year's Eve for Romanians not to have pork meat on the table. For those who want to respect the tradition, we propose below a simple but classic recipe for pork meatballs, very easy to make.

How to make pork meatballs:

1. Roast the pork brisket and clean it very well, then wash and boil it in 3 liters of salted water. Add the lean meat and froth or change the water.

Pork meat can also be used with confidence in the ears, they give an interesting texture to the dish.

2. Add the cleaned and washed vegetables, wine, peppercorns and a teaspoon of grated salt. Bring to the boil until the meat comes off the bone and the soup is reduced by half. If necessary, froth from time to time.

3. Match the taste of salt and strain through a thick sieve. Allow the soup to cool and decant. The boiled meat is cleaned of bones, cut into cubes and placed in meatballs. Add diced pickles, sliced ​​carrots and a few green parsley leaves.

4 . The soup is degreased as much as possible, then carefully drained into another bowl so that only the clear soup is used. Then pass it several times through a strainer with crushed garlic and pour it over the meat cubes. Leave it to cool, coagulate it until the next day. Soak the form in warm water before turning it over.

Pork meatballs / Pork chills

Put the pork broth in cold water and leave it for 2-3 hours.

Prepare a tall bowl in which you place the pork tenderloin and chop, then pour the water that reaches about 6 cm above the meat. The water put in now will be the only one you can put in the pot, you can't add it along the way.

Bring the pot to a boil and bring to the boil. Collect the foam whenever it rises to the surface.

Turn the heat to very low and put a lid on the pot, but leave it aside so that steam can come out.

After 2-3 hours, put the well-washed carrot with the brush, the well-washed roots and the cleaned onion.

Add the bay leaf, pepper and salt to taste.

Let it continue to boil, over low heat, for another 3 hours.

The cooking time differs, depending on the thickness of the brisket, the cooling is ready when the meat falls off the bone and the water is reduced to about half of the initial volume.

You can check by putting 2-3 tablespoons of liquid in a cup. If after 15 minutes the liquid closes easily, you can stop the fire.

Remove the meat and roots from the pot and let it cool.

Meanwhile, strain the juice and gather the fat from the surface.

Prepare dishes for meatballs, place slices of boiled carrot, a few green parsley leaves and evenly distribute the meat in pots, broken pieces, both brisket and chop.

Take the fat from the mouse, cut it into pieces and put it in the dishes. I made it in 4 jars of about 600-700 ml.

Peel a squash, grate it and put it in a colander.

Hold the strainer over the bowl with the juice and, with a polish, pour the juice into the strainer. This way the juice will acquire the garlic flavor without introducing it into the liquid. Press lightly with a spoon over the garlic so that the aroma comes out well in the juice.

Strain the juice again, taste again and adjust the taste of salt and distribute it in the dishes in which you put the meat.

Let the dishes cool for a few hours, until the juice is well set.

If you want, you can turn the meatball on the plate, first loosening it easily with a fork or a spatula.

Video: 130 yuan pork belly, making a big piece of braised pork, the fat brother didnt eat enough!