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Pork stew

Pork stew


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The pork tongue is washed and cleaned of the skin at the base of the tongue, boiled in water and boiled only halfway.

When it is ready, we take it out on a wooden chopper and so hot we clean it with a knife (we shave it) of thick skin that has it on the surface. After cleaning it, cut it into slices of about 2-3 cm. We put a pan on the fire with olive oil, we add clean and sliced ​​onions, green onions and it, hot peppers, let them harden a little, we add the julienned bell pepper (I had it in the freezer), the baked peppers cut into pieces , canned tomatoes cut into large, add the tomato juice, the 2 tablespoons of mango chutney.

Let them simmer together for a while, add sliced ​​tongue, soup, let them boil until the meat is soft, salt and pepper to taste, greens after all.

Serve with a garnish of mashed potatoes and pickles.


Pork heart stew

These ingredients are unfairly neglected.
Pork heart, for example, is an amazingly rich source of coenzyme Q10 (essential for energy production), but it also contains a lot of iron, zinc, selenium and the B vitamin complex.
And because it is not very sought after, it is usually much cheaper than the meat of the same animal.

(You can also read my article on Cheap Healthy Eating)

a pig's heart
1 onion
2 carrots
1/2 capsicum
2-3 cloves of garlic
salt and pepper

The heart is cut in half and any blood clots are removed. Then it is left in the water for a few hours, just to wash it well with blood.

In a pan, I hardened a little onion with carrots and peppers. I then added the diced heart and left it on the fire for a while to change its color slightly, then I extinguished it with water and let it simmer for about 2-3 hours.
* if necessary, add more water, but only a little, so that at the end you have a low and creamy sauce
** you can also make the recipe in a slow cooker

When your heart has cooked well, you will be amazed by its texture! Add green parsley and serve with potatoes or pasta.


Vita Heart Tocanita

To start, wash and clean the heart of arteries and fat from the outside. Cut it into cubes and fry a little in oil, then add a little water and let it boil slowly. After the heart has changed its color a little, add the finely chopped onion. Let the onion boil a little, then add the thyme, cumin and pepper.

Cut the peppers into slices and add them over the entire composition. Add the rest of the water and let it boil until the heart penetrates well. If it is not boiled and the water has dropped, add more water until it boils. The stew should come out slightly juicy.

When the vegetables have boiled and the beef heart has penetrated well, add the tomato juice and paprika. After the two ingredients have been well incorporated, add the crushed garlic and leave for another 5 minutes, then season to taste with vegeta and salt.

When the stew is ready, add the finely chopped parsley.
Serve hot especially with polenta.
Good appetite.


For the cold pork tongue with onion and olives, we wash the tongues very well with a rougher washer. We let them bleed for about half an hour in cold water. We put them to boil in a bowl with salt water. We don't have to boil them permanently because they will boil in the food. We just need to be able to clean the white skin. After they have boiled a few times, we put them to cool, after which we always start cleaning them from the tip of the tongue to the base. We use a sharp knife with a thin blade.
then we slice the tongues into slices of about 1.5 cm. thickness.
Until the tongue boils, we will clean the onion, taking care to remove the first white sheet from under the brown one. This sheet remains hard to boil and will feel unpleasant in the food. Cut the onion fish, and knead it well with your hands to soften a little and loosen all the slices.
Because I never fry onions, I place it in a pan with a thick bottom and on the plates, in all the amount of oil and with two glasses of juice strained from the bowl in which I boiled my tongue. I am careful not to put too much oil or water because cold food must be very low, and any excess water forces the food to boil for a long time to decrease to the required consistency.

After the onion has softened a little, I add the pork tongue and the olives, let it boil together until the onion has softened well. Dissolve the broth in wine, cut the lemon into thin slices and add them to the food. Only after it is almost low do I adjust the salt, considering that the olives also leave salt in the food. Bake for about half an hour. Cold food is consumed at room temperature with bread. The tongue, which is a tender meat that, together with onions, olives and spices, has a divine taste. it does not melt and cannot be eaten unheated.

Cold pork tongue with onions and olives is eaten at room temperature.


How to cook multivarka language: a step by step recipe with photos

If you want to quickly prepare a tender tongue and juicy pork - use multivarku. As a result, the meat will retain its dietary and nutritional properties, as well as almost all the necessary vitamins and minerals (phosphorus, potassium, copper, sodium and magnesium).

  • Washed and cleaned of excess fat I put in a bowl Multivarki, fill with water and riding.

  • "Extinguishing" Mode Set.
  • After an hour, add salt (a teaspoon), pepper and celery.
  • After half an hour of extinguishing, remove the cooked meat from the bowl, cool it a little under water, then remove the skin from the top and the cold tongue.

Pork tongue food with olives

It doesn't have to be pork tongue, it can be beef, so much the better.

Ingredient:

  • 2 pieces of pork tongue
  • 1 onion
  • 4-5 cloves of garlic
  • 1 medium carrot
  • 1/2 medium celery
  • optional, 1/2 parsnip & # 8211 I prefer it because it gives sweetness to the sauce
  • also optional 1 teaspoon balsamic vinegar
  • chopped tomatoes 400 & # 8211 450 g or tomato juice
  • 100 g olives
  • vegetable oil
  • salt pepper
  • 1 hot pepper
  • 1 bay leaf

Boil the pork tongue. I use the pressure cooker for it and boil it for about an hour / an hour and a half.

When the tongue is boiled, clean the skins and cut into 0.5 cm thick slices.

For the sauce, finely chop the onion, carrot and celery and fry in oil until soft. We also add a pinch of salt.

Chop the garlic and hot pepper and add them.

Keep it on the fire for a few more minutes, then put the chopped tomatoes or tomato sauce and let it boil over low heat. Season with salt and pepper, bring to the boil and the bay leaf. We also add from the juice in which he boiled the tongue, I put about a cup in this phase and another one towards the end.

When the sauce is ready, take out the bay leaves, pass the vegetables and pass everything through a sieve to obtain a fine sauce.

We put it on the fire again, only for 5 minutes, because now we add the sliced ​​tongue and the olives.

If you think the sauce is too thick, add more juice from the boiled tongue. It's really very tasty.


Tochitura from pig organs

  • We use pork organs and meat
    as much as we want and which we prefer.

After I washed and left
drain organs and meat well
pork, we will chop them into small cubes.

In a pan with a few tablespoons of oil
(or lard) put finely chopped onion
then the flesh and organs.
Salt and pepper to taste.
Let it fry, stirring occasionally.
When they have softened a little, put half a cup of soup, or hot water, crushed garlic, put the lid on and let it boil.
Towards the end we add the wine, the tomato juice, the sweet and hot paprika, the thyme.
Leave it on the fire for another 5 minutes and you're done.


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Pork drum & # 8211 Traditional recipe used by the elderly

Ingredient: 1.5 kg pork legs (4 pcs) 1.5 kg pork tongue (approx. 8-10 pcs) 500 g pork heart 500 g pork kidneys 1 kg pork (from raw steak, leg or shoulder ) 1.5 kg bacon with mice (from pork belly)
Spices: 80 g salt once (special for pickles and food industry) & # 8211 divided into 2 30 g freshly ground black pepper & # 8211 divided into 2 50 g paprika 120 g crushed garlic & # 8211 divided into 2 Optional: little coriander, enibahar & # 8211 I don't use them & # 8211 Furthermore: stomach or cecum pork thick matte, bladder chalk (basic)
Homemade drum traditional Transylvanian recipe. Pork drum with tongue, kidneys, heart, mice, meat and garlic, beautifully colored with paprika. How to make a homemade drum? How to fill and boil pork drum? Homemade drum is not missing from the Christmas and New Year table of Romanians. Pork drum can be likened to colds (piftia), being composed of about the same ingredients: mice, legs, cartilage and meat on the pig's head (ears, rat), tongue, kidneys, heart and pieces of meat on the cheek, pulp or back. Even the seasoning is similar to that of meatballs: salt, pepper and lots of garlic.

In our area (Arad - Timisoara) we also put sweet paprika (paprika) in the gelatinous juice that binds the component pieces of the drum. What a beautiful aroma and color it receives! A few days ago I prepared with Diana both the drum and the lebar (maios) - recipe here and caltabosi (recipe here) homemade. We were guided by local recipes (some family) that we adapted to the living conditions in the city, even in the block. Many people are discouraged by the fact that they do not know the techniques of cooking these homemade sausages in small quantities and with the usual household means.

Mister. Peter Ioó, son of a butcher, a reliable farmer from Timisoara and a declared fan of our blog, virtually advised us during the preparation of these goodies, giving us pertinent advice on the correct technique of boiling, seasoning, tying, draining and smoking them. The homemade drum is traditionally filled in the stomach or bladder (basic) but you can also use matte chalk (thick). We like the smoked drum so after scalding and drying we take it to the smoker for 2 days.

From the ingredients below (6.5 kg of meat and organs) we obtained 5 kg of homemade drums - that is, 2 small drums of 2.5 kg each. Nothing is nailed down and you can juggle the ingredients as you wish. I like one drum with a lot of gelatinous pork legs and I would replace the lean meat with them. It's just an example. I don't put bacon in the drum either… some people like it. There are drum recipes in which the mince for sausages also appears, mixed with gelatinous juice or blood, like blood sausages.

HOW TO MAKE A HOMEMADE TRADITIONAL ARDELENEASCA RECIPE

boiling pork drum components
I weighed all the pieces and placed them on a tray: pork legs, tongues, hearts, kidneys, bacon with mouse and a piece of meat (pork shoulder). We don't put liver in the drum. I talked about their legs with the existing brushes and I peeled them well from the leather scraps that hung on them. I rinsed them with cold water. The tongue is boiled as such and subsequently cleaned of the membrane.

I put all these pieces (except the kidneys) in the pressure cooker, filled with water to the mark and seasoned everything with 40 g of salt, 15 g of ground pepper and 60 g of crushed garlic (half of the quantities indicated in the box of ingredients) . If all the pieces are boiled in the country WITHOUT salt in the boiler, here I allowed myself to proceed exactly as for colds and to season everything partially from the beginning. I closed the kukta hermetically with the lid provided and placed it on the stove. From the moment it starts to bandage, I calculated 60 minutes, reducing the fire under it to a minimum. In the meantime, I sectioned the kidneys for a long time and placed them for 30 minutes in a bowl of cold water and a few drops of vinegar (to get the specific smell out of them).

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