Pork neck stewed in milk (multicooker-pressure cooker Brand 6051)

Pork neck stewed in milk
(multicooker-pressure cooker Brand 6051)

Category: Meat dishes

Ingredients
pork neck	1.3-1.5 kg
milk	2 multi-glasses
mixture of four peppers (ground)	1 tsp
salt	1 tsp
light honey	1 tsp
For the sauce:
bulb onions	2 pcs
ground paprika	1 tsp
chili pepper (optional)	taste
olive oil for frying

Cooking method

• 1. Wash the meat, dry it with a paper towel and rub with pepper on all sides.
• 
• 2. Switch on the "FRYING" mode, time 15 minutes and fry the meat from all sides until golden brown.
• 
• 3. While the meat is fried, boil the milk, honey and salt in a saucepan. At the end of frying, pour boiling milk into the multicooker bowl. Switch on the "MANUAL" mode, Т95С, time 60 minutes.
• 
• 5. After cooking the meat, a mixture of milk and meat juice remains in the bowl. A sauce is prepared on its basis. Turn on the "FRY" mode with the lid open, the default time. Put onion cut into half rings in a bowl, add paprika and chili and let the excess liquid evaporate. It took me 15 minutes, the onion was completely cooked and the sauce turned out to be very aromatic. If the desired consistency is reached in a shorter time, the program can simply be reset.

Note

The meat is very juicy and tender. It can be served as a hot dish, it goes especially well with potatoes, buckwheat porridge with mushrooms. But you can also serve this meat as a cold appetizer with various sauces to your liking.
Cook with love and bon appetit!

Interestingly, with milk. I have never done that, I must try.
Thanks for the idea!

[Marisha]

Marisha!!! This is deliciousness unimaginable!
I licked the whole tablet
Tomorrow morning I will rush to the market for a pig.

Want Want want!! A great recipe is drooling))) Thank you

[Irisha, Anechka, Alexandra]

Irisha, Anechka, Alexandra thanks for the praise! I would be very glad if the recipe comes in handy!

Tomorrow morning I will rush to the market for a pig

Anya, it's good that she reminded me! I forgot to warn you - it is very undesirable to use frozen meat in this recipe!

Marisha, how juicy !!! And - bull's-eye !!!

Very appetizing, Marishka! Great recipe!

[Gashenka, Marisha]

Gashenka, Marisha Thanks for the kind words!
Try it, I hope you enjoy it!

Can't they sell such pieces of meat ?? Maybe we just have such small

[Marish]

How did I overlook such beauty yesterday! Giving me riddles again? :) How can I do this without a multicooker?
MarishThanks for the recipe! As always - SMART!

[Marina]

Marina, well, quite tired!

Marisha is ideological you are our inspirer Having seen such yummy yesterday, I could not resist, defrost meat at night and fry it already

[Manya Zayka]

Manya Zayka, nice to meet! The pieces are not so big, maybe the photo is distorting. In general, you can buy everything without any problems in our market - any part of the mascara of any size

Natasha, Thank you!

Giving me riddles again? Smiling How can I do this without a multicooker? Incomprehensible

It was I who got to the notebook, where recipes were accumulating for a long time, which are problematic to make in the oven. But the CF is the most. So we beg your pardon

Olya, thanks for such a rating!

well, quite tired

Yeah, we ourselves "tired" from the table got up, overeat

Lenochka, thank you for your trust! I will wait for impressions. I'm afraid just frozen meat may turn out less juicy.

Lenochka, [/ b] thanks for your trust! I will wait for impressions.I'm afraid just frozen meat may turn out less juicy.

Don't be afraid, it worked, everything is just fine. The only thing I was worried about was that it would not be salted and inside it would be fresh, usually I let a piece of meat lie down, and then I cook it. My fears were dispelled when the boiled pork cooled down and I cut it very tasty, juicy From a large piece, after dinner there is very little left So I take this method of cooking meat in milk into my piggy bank Marisha, and thank you again

[Lenochka]

LenochkaHow glad I am that I liked the meat! Cook for health!
At first I was also worried about salt, but everything turned out to be OK
Thank you for such promptness and photo report! Enjoy your meal!

[Marish,]

Marish, I often simmer my turkey in milk, and I also need to try the pork. Gashino meat today with a creamy aroma was gone with a bang !! I think this is a heartbreak too.
Thanks for the delicious recipe.

[Yu]

Yeah, they crack, they also ask for supplementsYut
Oh, I'm sorry Marinochka, she answered for you

And the manual mode is, by chance, not extinguishing in a Panasonic?

And the manual mode is, by chance, not extinguishing in a Panasonic?

Tan, I fried it in baking, and then turned on the stewing, set the time based on the weight of the meat

Thank you, I decided so for myself, but I suddenly thought there were some other parameters, such as pressure, etc.

Marina, it's great as always! the meat should be very tasty! Milk-honey filling, 4 peppers ... Gently, scented. I will definitely do it in Oursson.

Thank you, I decided so for myself, but I suddenly thought there were some other parameters, such as pressure, etc.

* JOKINGLY * they have this pressure, but Marisha did not mention him, but we have where to get him

[Tanyulya-Tanechka]

Tanyulya-Tanechka,! Try it, you won't regret it!
Mine finished today, they say, it was necessary to do more! And I'll make Gashino for them now.

I will definitely do it in Oursson.

Natasha, I will be glad! But I can't tell you about the modes in it.

Lenochka, Tanyusha, in Brand at such a temperature, the pressure is not accumulated, therefore, the MV model is not fundamental here.

We will think about the modes.

[Natasha]

Natasha, good luck!

[Marinochka]

Marinochka, I come to you with a huge thank you and otchetik for the most delicious and tender meat.


This is all that we managed to "beat off" for the photo session.

[Anya]

Anya, I am so pleased that I liked the meat !!! Eat to your health and enjoy!
Thank you very much for the photo report!

Marina, I'm preparing mentally for cooking your meat. But while the daughter-in-law cannot eat pork, I think to replace it with veal or beef. I had thoughts about stewing meat in milk. Do I need to periodically turn the meat so that it is soaked on all sides with the milk-honey mixture? Wedb 2 multi-cups will not cover a 1.5 kg piece of meat.

[Natasha]

Natasha, I did not turn the meat, it was covered with milk by about two-thirds and it turned out to be cooked absolutely evenly. I also had the idea to cook veal in this way, but I haven't experimented yet. I can only say that the time will definitely be different - depending on the part of the carcass and the "age of the meat". And I would definitely fill in the beef completely, and fry it in a mixture of olive and butter.

Marina, thank you. We'll have to weigh everything. I really want to try such meat.

[Natasha]

Natasha, I was planning to try this week. Immediately unsubscribe in this thread, until next weekend for sure.

As promised, I cooked veal in the same way. Poured milk completely. A piece of tenderloin weighing 700 g took three multi-glasses.

Tomila for 75 minutes. The meat turned out to be soft, not dry.

Marin, did I understand that the pressure was not used?

[Natasha]

Natasha, you're right. The meat is not cooked under pressure, in the most gentle way.

Now it is clear why it took so long.

[Marishenka]

Marishenka, do you accept my report?

Well, your recipe did not give me rest! I really wanted to cook such a yummy.I remembered the old Zepter saucepan. I don't know if everything turned out right. You see the result, But I really liked the taste, True, I had to grind the sauce at the end with a blender so that my husband wouldn't see the onion and licked his fingers

[Natasha]

Natasha, great! This is resourcefulness! The photo shows that the meat was successful! I'm glad yours liked it! Son a kiss from me

True, the sauce had to be grinded at the end with a blender so that the husband did not see the onion

Everyone's onions are okay with me, but thanks for the idea! I'll keep it on mind.

I can imagine how delicious!
Outside the night, and I felt like meat

[Raspberries]

Raspberries, The meat is really tasty. Try it, you won't regret it.

Marina, at last I was honored and did not regret. Prepared pork neck 800g. First, I set it to my choice, the temperature is 95 degrees and the time is 30 minutes. She opened the lid, pierced the meat with a knife, the juice seemed to be transparent. But the meat seemed tough to me. In the Simmering program, I put the meat on for another 30 minutes. The meat is perfect. Milk in sauce seemed to me curdled. Strained the sauce, peeled the meat and then with the sauce according to your recipe. The meat is a fairy tale, tender, soft. I sent it to the refrigerator to ripen overnight. There is nothing to photograph. They all ate immediately. The recipe is great. I will continue to cook according to your recipe. I also liked the meat in butter, which is also great. The taste is different for both recipes. Yours is gentle, in butter it is more specific. Marinochka, I am very grateful to you. Thank you very much.

[Natasha]

Natasha, great! After all, it is the pork neck that turns out to be the tastiest, right? And the nuances in time, in my opinion, are inevitable, because different meat comes across. And milk also behaves in a sauce differently, apparently depends on the quality.
I'm very glad that yours liked it. Eat to your health and enjoy!

[Marish]

Marish, I cooked meat in milk, but without preliminary frying and on the mode Milk porridge default pressure, 40 minutes... It turned out great.


This meat is in a bowl, only the milk has become a little flakes

[Marisha]

Marisha, brought my thanks in the form of a photo!

I've already tried a piece - it's very tasty. Only I have not a neck, but a ham.
I made the sauce too - delicious!



Thank you, Marishka!

[Tanechka, Marisha!]

Tanechka, Marisha! Thank you for your trust and such beautiful pictures! I am very pleased that I liked the meat!
Eat to your health and enjoy!

[Marina]

Marina, thank you very much for such a wonderful recipe
Even without honey and sauce it goes with a bang. I fry in a large MV, bring the milk to a boil in a small MV, and carcass the meat there. Very juicy and tender!
A piece of ham in a "little" Redmond RMC-01:

(sorry for a not quite aesthetic photo - I barely managed to take a picture in a saucepan)

[Mrs. Addams]

Mrs. Addams, thank you very much for your trust and such an assessment! I am very pleased that the meat tasted good!
Cook for your health and eat with pleasure!
And the photo is very appetizing!

[Marina]

Marina, I think correctly: if
cook in a pressure cooker, then you can
reduce by half?
"Meat according to the recipe of the beginning of the last century"
I cooked for exactly 55 minutes in a pressure cooker ...

[Alyona]

Alyona, this recipe assumes precisely slow simmering at a low temperature. I also cooked in a pressure cooker, but I used the manual mode and simmered the meat at T 95C without pressure. Otherwise, you will just get meat cooked in milk.

Thank you.

Marina, I constantly cook meat according to your recipe and always a 1.5 kg piece flies away in the evening. Thank you so much!