Pork in milk "It's something!!!". Delicious pork in milk Stewing meat in milk

The most delicious meat dishes Zvonareva Agafya Tikhonovna

Pork in milk

Pork in milk

Cut the pork into large cubes and fry in a pan with the addition of onion, cut into slices. When the meat is fried, pour in the freshly boiled milk, salt, pepper, put the bay leaf, close the lid and simmer for 35 minutes until tender. You can serve in the same pan in which the dish was prepared, use boiled potatoes with greens for a side dish.

Compound: pork (shoulder, loin) - 600 g, butter - 100 g, milk - 400 g, onion - 50 g, pepper, salt, bay leaf, herbs, boiled potatoes.

From the book 100 French Recipes author Recipe collection

RICE IN MILK (10 min) 250 g rice 1/2 liter milk a little vanilla 100 g granulated sugar 1 egg 1 pinch of salt Rinse the rice well. Put it in a pressure cooker and cover with water. Boil. As soon as the water is absorbed, add milk, vanilla, salt. close the pot

From the book 500 recipes from around the world author Perederey Natalia

Prunes in milk Ingredients: Milk - 250 g, prunes - 10 pcs., Sugar - 1 tbsp. the spoon. Cooking method: Wash prunes, pour boiling milk and leave for 1 hour. Then add sugar, mix, put in a preheated oven and bake

From the book Jewish Holidays. Recipes of national cuisine for the festive table author Konstantinova Irina Gennadievna

Tench in milk 1 kg of fish, 800 ml of milk, 200 ml of water, 20 g of onions, 50 g of carrots, 50 g of butter Place sliced carrots, onions on the bottom of the pan, portions of fish on them, pour a little water, then add milk so as to cover the fish. Cook on low

From the book Tasty and Healthy Dairy Dishes. For adults and kids author Zvonareva Agafya Tikhonovna

Pork in milk Ingredients: pork (shoulder, loin) - 600 g, butter - 100 g, milk - 400 g, onion - 50 g, pepper, salt, bay leaf, herbs, boiled potatoes. Cut the pork into large cubes and fry in a frying pan with chopped onion

From the book The Most Delicious Meat Dishes author Zvonareva Agafya Tikhonovna

Pheasant in milk Ingredients: pheasant - 1 pc., butter - 200 g, onion - 30 g, carrot - 30 g, celery - 50 g, flour - 50 g, milk - 400 g, broth - 400 g, rice - 300 g, salt, pepper, herbs, bay leaf, garnish. Salt the prepared pheasant, brush with oil, put in a saucepan and

From the book Fish Dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Pork in milk Cut the pork into large cubes and fry in a frying pan with the addition of onion, cut into slices. When the meat is fried, pour in the freshly boiled milk, salt, pepper, put the bay leaf, close the lid and simmer for 35 minutes until

From the book Economy Kitchen author Zvonareva Agafya Tikhonovna

Hake in milk Peeled hake (or cod) cut into pieces, place in a saucepan, shifting with chopped raw onions, pour milk, add vegetable or butter, peppercorns, salt, bay leaf and bring to a boil with a slight boil.

From the book Secrets of Russian Cuisine author Alkaev Eduard Nikolaevich

Hake in milk 300 g hake (cod), 100 g milk, 1 tbsp. a spoonful of flour, 25 g of vegetable oil, 25 g of butter (for sauce), 70 g of onion, 200 g of potatoes, salt, pepper, bay leaf. Peeled hake (or cod) cut into pieces, put in a saucepan, shifting with chopped raw onions ,

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

HACK IN MILK Peeled hake (or cod) cut into pieces, put in a saucepan, shifting with chopped raw onions, pour milk, add vegetable or butter, peppercorns, salt, bay leaf and bring to a boil with a slight boil.

From the book Multicooker - canning. Appetizers, salads, sauces author Kashin Sergey Pavlovich

Potatoes in milk First option I. Raw potatoes cut into cubes, scalded, put in a double boiler, pour hot milk, salt and boil. Season the finished potatoes with butter, serve, sprinkled with parsley or dill. Potatoes - 450 g, milk - 200 ml,

From the book 1000 quick recipes author Mikhailova Irina Anatolievna

Pristipoma in milk Cut fish fillet without skin and bones into pieces, put in a shallow saucepan or double boiler, pour milk, add 0.5 norms of butter and simmer with the lid closed for 30–40 minutes over low heat. When serving, pour over the fish with melted butter .For garnish

From the book 50,000 selected multicooker recipes author Semenova Natalya Viktorovna

Rice with milk Mix warmed milk, salt, rice and vanillin in a rice pan. Put in a double boiler and cook for 35 minutes. Add sugar, mix and serve. Rice - 125 g, milk - 300 ml, salt - 1 pinch, sugar, vanillin -

From the book Appetizing roast, goulash, kulesh, saltwort, pilaf, stew and other dishes in pots author Gagarina Arina

Pork in milk Ingredients 700 g pork, 375 ml milk, 2 tablespoons butter, 1 tablespoon olive oil, 5 g paprika, 5 g sumac, 5 g garlic, 5 g chili powder, 5 g marjoram, ground black pepper, salt. Cooking method Wash the pork and

From the author's book

Rice in milk 250 g of rice, 500 ml of milk, a little vanillin, 100 g of sugar, 1 egg, salt. Rinse the rice well. Put it in a pressure cooker and cover with water. Boil. As soon as the water is absorbed, add milk, vanilla, salt. Close the pot and cook the rice for 10 minutes. Remove from fire, open

From the author's book

Pork in milk 500 g of pork, 500 ml of milk (hot), 1 lemon, 2-3 cloves of garlic, 2 tablespoons of vegetable oil, 2 tablespoons of butter, 1 teaspoon of coriander seeds, pepper, salt. Pound the coriander in a mortar, pepper, salt and rub the meat with the resulting mixture.

From the author's book

Pork baked in sour milk Ingredients: 600 g of pork, 50 g of butter, 2 onions, 200 ml of sour milk, 50 g of flour, ground black pepper, salt to taste. Cut the pork pulp into large pieces and fry in frying pan with butter

Want a suckling pig for Sunday family dinner? It is not necessary to buy it on the market for crazy money - I make it myself.
I read the recipe for pork in milk in one of the culinary magazines. I changed the recipe a little, cooked it and did not regret it, as the meat turned out to be very soft, tender and fragrant. Pork in milk is good both hot and cold, suitable for salads and sandwiches.

700 g of pork pulp (part of a ham);
2 tbsp. l. spice mixes for meat (ground coriander, paprika, red and black pepper, dry basil, zira, dried garlic, dill, bay leaf);
700-800 ml of milk;
salt;
vegetable oil for frying.

Wash the pork, dry it, cut off excess fat and films.

To prepare this dish, I took a ready-made meat mixture. You can use other spices according to your taste.

Rub the meat on all sides with spices, place in a container with a lid and refrigerate overnight (or more).

Remove the pork from the refrigerator 30 minutes before cooking. Heat the vegetable oil in a frying pan and fry the meat on all sides until browned.

Then put the pork in a saucepan with a thick bottom, pour hot milk and simmer over low heat for 1.5-2 hours. Salt for 30-40 minutes before being ready. If necessary, you can add milk during cooking, turn the meat over and pour milk over it.

Very soft, tasty and fragrant pork in milk is ready.

rutxt.ru
And no matter what people came up with to eat tasty, but economically and with benefit. Especially when it comes to meat. To preserve its taste and useful qualities, our predecessors roasted animal carcasses directly over the fire, without removing their skins. Then they began to coat the pieces of meat with clay and bake them in the fire. Then the clay was replaced with dough, and the fire with a stove. And finally, foil was invented. It was invented, of course, not for roasting meat, but for other purposes. But cooks quickly appreciated and adopted this invention. And so today

A very tasty recipe for cooking the most tender and fragrant pork in milk

According to this recipe, the meat is very tender and fragrant. Instead of pork, you can use the pulp of beef or chicken fillet. In the process of cooking, the meat becomes very soft milky with an indescribable garlic-milk flavor and aroma.

Ingredients:

1 kg of pulp;
1.5 -2 tbsp. milk;
50 g butter;
3 cloves;
0.5 tbsp flour;
a bunch of fresh dill;
salt, pepper to taste.

Pork stew recipe with garlic in milk

1. Cut the pork pulp into thin slices. Salt and pepper the meat. Melt the butter in a frying pan and fry the pork in it until golden brown on both sides. The main thing is to prevent the pork from burning.

2. Pour all the milk and 0.5 tbsp into the pan. hot boiled water so that the liquid completely covers the meat. Add more water if needed, depending on the size of the pan. Leave to simmer on low heat for 7-10 minutes. Most of the liquid should evaporate and the milk should curdle.

3. In the meantime, wash and chop the dill. Pour into the pan. Squeeze out the garlic.

4. Pour 0.5 tbsp. flour, mix everything well so that the garlic-milk sauce thickens.

5. Fry, stirring, for another minute over medium heat.

Tender pork in milk with garlic ready! Bon appetit!

Pork in milk is an appetizing, satisfying and energizing dish. We bake meat not in gravy, but in milk. Serve with a side dish (cereals, mashed potatoes, pasta) and generously flavor with fragrant liquid. We cut a not too fatty pork ham or other boneless part and stop at the base spices. We act in stages: first, we quickly fry the semi-finished product on the upper fire, then we bring it to softness by languishing in the oven.

Cooking time: 120 minutes / Number of servings: 2-3

Ingredients:

pork pulp - 700 g
onion - 1 pc.
garlic - 2-3 teeth.
wheat flour - 50 g
vegetable oil - 30 ml
milk - 300 ml
parsley - 2-3 branches
salt, pepper - to taste

How to cook pork in milk

Rinse the meat before cutting with cold water, dry it. We divide into large cubes - as for a barbecue. At this stage, we do not pickle and do not season with spices.

We shift the pork into a strong food bag, pour in the wheat flour - tighten the knot and shake the package on weight. Using this method, the breading is evenly distributed over the surface of each piece, lays down in a thin layer, without lumps and gaps. When frying, the flour casing will create a crust, “seal” and hold the juice inside the fibers.

Fry the powdered pork in hot refined oil - before that, shake off the excess flour. We maintain a high temperature and slightly blush the meat, turn it over on different sides. You can act immediately in a cauldron or other heat-resistant form (preferably with a wide diameter) - a large portion will fit.

After 2–3 minutes, add the chopped onion and a couple of garlic cloves, let it soak in oil, soften slightly.

Pour the hot mixture into the cast iron.

Pour boiling milk almost to the top, throw a pinch of salt, ground black pepper or peppercorns, parsley branches. Optionally, flavor with herbs, bay leaf, coriander. We throw on a lid or a sheet of foil, send the meat to a deliberately hot oven. We simmer at a temperature of 170–180 degrees for 40–50 minutes.

This is not about the suckling pig, which was baked whole and served as a festive dish, but about the special preparation of pork in milk in the village with my husband's grandmother. This dish was also called "milk pig", and, by the way, they did not sin against the truth.

It was prepared in the autumn during the harvesting of pork. I must say that butchering a pork carcass is not an easy task. Numerous relatives gathered: the men worked on the carcass, and the women sorted out the meat: what to salt, what to smoke, what to leave fresh. At the same time they prepared fresh.

For a snack, they usually fried a huge frying pan of offal, and for lunch, after all the work, they baked a “milk pig” - a large piece of pulp in real fat village milk.

Pork was simmered in an oven in a cast-iron pot or a large cast-iron pan, the meat turned out tender and juicy (it melted in your mouth!) In a thick milk sauce under a ruddy foam.

As always, there were piping hot potatoes, vegetables, salted mushrooms, and, of course, cold vodka on the table. How can you not drink a stack or two from the exhaustion? However, even without alcohol, this meat instantly flies off the table. Try it!