Pork in onion husks at home comes out surprisingly delicate and melts easily in the mouth. Such a product looks like smoked meat, but it does not contain any of the harm usually associated with all types of meat that have been smoked. In short, this is a natural and incredibly easy-to-prepare snack, which will do a good job for everyone who wants to give up the purchase of meat products in favor of the home.
Roll of pork steamed in onion peel
This roulette should preferably be prepared from the subclavine, since in addition to fat it also contains layers of meat that are surprisingly softened after a short digestion.
Ingredients:
- subclavine - 1.8 kg;
- onion - 220 g;
- onion husks - 2 items;
- garlic - 4-5 teeth;
- laurel - 3 leaves;
- black pepper (peas) - 1 teaspoon.
Preparation
Rinse the pork subclavine, dry it, and then make cross-cuts all over the surface that will play the role of "pockets" for our fragrant additives. The incised piece is ground with salt and put in crushed garlic crushed and laurel leaves. Fold the subclavian into a roll and wind with a string. Adhere to the broth, for which put the cut onions in a bowl with several liters of water. When the water boils, add salt (carefully, do not forget that the roll is already salted), put the husks and peas of pepper. Place the roll in a onion broth and cook for an hour with a gentle boil. Next, the pork cooked in onion husk is left in the broth until completely cooled, placed over the sieve and left for a day under the load.
Pork in onion peel - recipe
For this recipe, it is better to take meaty pieces with small layers of fat. After digestion, the prepared boiled pork should be completely cooled, finely chopped and served in cold appetizers or in the composition of meat cuts .
Ingredients:
- pork (neck) - 1,3 kg;
- laurel - 3 leaves;
- garlic - 1 head + 3 teeth;
- onion husks - 1 item;
- paprika ground - 1 tsp.
Preparation
Before boiling the pork in the onion husks, rinse and dry the piece. Put the pork necks in a pot of water so that it is covered with liquid. When the liquid boils, remove the noise from the surface, put the laurel, garlic head and very generously salt the water so that the solution is over-salted. Further throw the onion husks, reduce the heat and leave the boiled pork pork in the onion husks for about two hours. The finished product is cooled directly in brine, then dried and grinded with chopped garlic in a mixture with paprika.