Pork neck in Ukrainian style, baked in a sleeve in a Bork U700 multicooker

The neck was made in Brand. somewhere near the end of the program I decided to relieve the pressure, my bag burst, I heard the cotton right. The neck turned out delicious eaters said.

Thanks for such a detailed answer

[be sure to combine garlic with lavrushka]

Girls, I'm very glad that you liked the recipe
But I specifically drew your attention to what is needed be sure to combine garlic with lavrushka! I myself do not like it very much and use it very rarely and in extremely small quantities, but it is here that it gives a very successful and wonderful taste!
It will not look like jellied meat, but it turns out very, very tasty

[be sure to combine garlic with lavrushka]

need to be sure to combine garlic with lavrushka! ...
It will not look like jellied meat, but it turns out very, very tasty

I put a small piece of lavrushki, but not inside the meat, but next to it - does it count?

The neck was made in Brand. Somewhere near the end of the program I decided to relieve the pressure, my bag burst, I heard a pop. The neck turned out delicious eaters said.

Tanya, how beautiful and delicious everything is! And the photo, as always, is beyond praise!

I put a small piece of lavrushki, but not inside the meat, but next to it - does it count?

Cook Julia without lavrushka, if you liked it!

on a multi-cook 130, and for baking it is always recruited in different ways, the maximum I had 142

Karina, try on a multi-cook at 120 * under pressure. I cook in cuckoos, it always turns out very fried. I usually take 30 minutes on each side (I turn it over so it doesn't burn). The countdown, just like in your pressure cooker, goes immediately.

[1.2 kg]

I did a piece today 1.2 kg - the form was a square - baked in Bork the first side is not 50, but 40 minutes (the second as expected - 20)
Last time I baked a 1-kilogram piece according to the same scheme - also 40 + 20
I chose both pieces not very fat.

Differences:
- much less juice flowed out and the meat itself is much juicier
And while the piece is tanned, be healthy

So I recommend reducing the time by 10 minutes.

Well Liza - you were absolutely right about the lavrushka

The first time I put half a leaf next to the meat. This time I think - I will not put it at all.
But the general smell from the pressure cooker this time turned out to be completely different - I didn't know what to think
When purchased, the meat smelled almost like fresh milk, and when baking, the smell of a little unwashed hog went
As a result, when I turned it over, I flashed a leaf of lavrushka into the sleeve into the open holes - and lo and behold, the smell evened out
So you need a lavrushka, you really need

Karina, try it on a multibove at 120 * under pressure. I cook in cuckoos, it always turns out very fried. I usually take 30 minutes on each side (I turn it over so it doesn't burn). The countdown, just like in your pressure cooker, goes immediately.

Irina, what a beauty you have! Hurrah!
I hope you enjoyed the taste too?

We love cuckoo boiled pork very much. I no longer cook in the oven, no one wants to eat this, and it very much decreased in size there. Juicy here, you can leave it unattended during the cooking process. Has become an everyday meal. I cook as soon as I ate.

We are very fond of cuckoo boiled pork. I no longer cook in the oven, no one wants to eat this, and it very much decreased in size there. It is juicy here, you can leave it unattended during the cooking process. Has become an everyday meal. I cook as soon as I ate.

Do you cook in the oven? At what level?

Oh, I have a gas oven. I used to cook in the sleeve before opening it to fry. I don’t have levels there, it’s gas.

Oh, I have a gas oven. I used to cook in the sleeve before opening it to fry it. I don’t have levels there, it’s gas.

I mean the cuckoo

Luda, I cook on Multipovar 120 * under pressure. There are no levels. I am NOT cooking in the oven. Maybe you can use it, I haven't tried it.

Luda, I cook on Multipovar 120 * under pressure. There are no levels. I am NOT cooking in the oven. Maybe you can use it, I haven't tried it.

Understood, I’m stupid. I also cook boiled pork on a multi-cook. And I wanted to make according to Lisa's recipe, on the oven, so that it turns brown

Luda, after all, it turns brown in cuckoos, without preliminary frying. She cooked without a sleeve, did not add water. If you do not turn it over, then the bottom will burn out altogether, so the squabs are strong.

Ira, Lyuda has 1054, she bakes a little differently, more aggressively. And on my Multipovar, too much liquid is always released, so it still turns out more stew, only the bottom can sometimes fry when it is fried.

Lisa, where does your liquid come from? It's amazing. Look, I did it in 1055, it was already black from the bottom, the juice was fried.
We have flooded here in someone else's Temko, they will ask us soon.

Ira, Lyuda has 1054, she bakes a little differently, more aggressively. And I always have too much liquid on the Multipovar, so it still turns out more stew, only the bottom can sometimes fry when it is fried.

Yes, I have 1054 and there is a lot of liquid on the Multipovar. It turns out that Ira has 1055. I didn't know that they cook differently.

Ir, this is my Temka, we do not flood))).
I like the package, that there are no deposits, it is more convenient and cleaner))

But it even became interesting to try in a package. Will it be fried in it or will it remain boiled? And here probably already Multipovar will definitely not work. Well, directly intrigued. Although since I cook, everyone in the family suits. And I always want to experiment.

[Liza]

Liza, thanks for the recipe! Simple and delicious!

Made in Brand 6051, baked goods.

Ira, thanks for the report, it turned out very beautiful meat! I am glad that the recipe was to my liking, I will definitely pass it on to Granny! I grew up on it, now I cook myself very often instead of sausages and slicing them into sandwiches, so the next generation of fans of this boiled pork is already growing up for me)))

Grandma health!

And for some reason my meat did not brown, just a little on one side only. I made punctures on top of the sleeve, but when turning over, the juice flowed out a little. The time was 50 min and 20 on the other side. What did I do wrong? Maybe you should have fried without a sleeve?

[OGFaa]

OGFaaI think it can still depend on meat. Sometimes the meat gives a lot of liquid, and it does not have time to evaporate, therefore the crust does not appear
you can also bake in a baking bag in a regular oven. In any case, this combination of spices gives a very good result. And in the oven, at the end (about 15 minutes), I cut the bag to brown the meat.

Exactly! there was a lot of liquid and it did not evaporate. Most importantly, it turned out delicious, and I did it in the oven, but I wanted to try it in Bork.

I also liked the meat very much. A simple recipe without any complications, which I liked no less than meat. The result is a delicious boiled pork. I cooked in a gas oven in a baking bag. My meat was half floating in the released juice, and the upper half was covered with a very nice crust. Then I just turned the piece over so that the crust appeared on the other side. I poured the juice from the bag into a jar, then use it somewhere. Thanks a lot for the recipe!

[Elena]

Elena, glad you liked the recipe! Happy Holidays!

Can you please tell me, but in Redica 02 on what program and how long did they cook? Thank you in advance!

[Galas]

Galas, I cooked on Pastry, 45 minutes on one side, then turned over and another 20-30 minutes on the other side, depending on the size of the piece of meat. Most often, it is in Redik 02 that I cook, since the piece fits tightly in exactly the size of the bowl and bakes well from all sides.

Elizabeth! Thanks for the answer, I will try it rarely, as I understood without a sleeve.

Yes, I just put it in the bowl without oil and start the Baking program.

Oh, what a good recipe! Lizochka, all the time I cook jellied meat according to your recipe (I cooked it for Easter, they already knew it) and very often - fry pork with green beans - we adore it, thank you very much! Maybe you can tell me your thoughts on this recipe in Shteba-2?

[Rita]

Rita, I didn’t do it in Shtebe, but definitely only in a non-stick bowl and without pressure, that is, do not close the valve, you can also try it in the package. Then set the temperature to degrees ...
So, Rit, I still have to think it over, I somehow can't figure out how best to do it. Maybe at first just fry from all sides, and then under pressure or, on the contrary, cook without pressure and without a bag? ..
I just gave my first Shtebochka, and now I have a 6-liter one, but without a non-stick bowl, I can't bake in it.

Lisa, won't the baking bag stick to the non-stick baking bag? Somehow I'm uneasy, maybe pour some water into the bowl ... Although earlier, during experiments at school, they boiled water in a paper bag))))
Tell me, in Bork 700, the oven2 mode is 180 degrees and without pressure, do I understand correctly? So, you need to try in Shteba on languishing plus, only there the temperature can be set from 80 to 150 degrees ... Fu, all brains are vraskoryachku)))

So so. We put in the baking sleeve, the Simmering mode plus 150 degrees maximum temperature. The valve is open. It's a pity for the non-stick bowl, I'm afraid that the coating will bounce off at this temperature, so you need it in stainless steel. Try this or have any comments?

then it is necessary in a stainless steel.

in a stainless steel only the bottom will be heated, and in a non-stick heat will be distributed to the walls as well, so there will be a baking effect, but in a stainless steel this will not work for sure. In Bork, of course, the bowl is much cooler and in it it is certainly like in a stove.

All! Did it, less than six months! Stands, cools, extraordinary beauty, took a bite - could hardly resist so as not to devour eat the whole piece
Lisa, the recipe is super!

[Rita]

Rita, Hurrah! I will definitely tell my grandmother that her recipe is a success! thanks for the tip!
and where and how did you cook in the end?

Hello grandmother and my huge gratitude!
I cooked all the same in a non-stick bowl, in a baking bag. I didn't add water either to the bowl or to the bag - it turned out very well. I fried it through a bag for 7 minutes on each side, then 15 minutes at a pressure of 0.7 on Meat, opened it (the pressure did not build up, the lid did not lock - there was no water), turned it over and on the second side for another 15 minutes under the same conditions ... I honestly licked the conditions from the Tanyuli recipe for ham)) You could have set less time, it would have been juicier. This morning we already ate a neck instead of a sausage for a sandwich - very tasty!
Shl. The temperature at the exit was 175 degrees, something I had never seen before on Shteba, so I was sleepy, maybe I looked around - 115? The girls in the profile topic about Shteba wrote that it was a lot of stress for the a / p bowl, but I decided that we were not for technology, but she was for us

[Vei]

Vei, Liza! I want to cook meat according to your recipe. But ... I don't have pressure cookers, there is only a multicooker with a multi-cooker.
What do you recommend? to cook in it or is it better in the oven?
more ... I have a pork neck and I want to serve it not hot, but for a hot one you advise another part .. will I risk it?

[Vika]

Vika, according to this recipe, I prefer cold boiled pork for meat cutting, but you can also serve it hot. You can bake in the oven, or in a slow cooker on baked goods. In the oven I bake in the sleeve, in a small cartoon I just put it.
It is best to take the neck, it turns out soft and juicy.A combination of allspice, bay leaf, garlic and, in some places, also cloves is required.
yes, the clove is not for everybody, it is not the main tone that sets the main tone in this recipe, so you can not add it.

[Vei]

VeiThank you Lizonka! I will definitely do it!
I read the recipe more carefully, it turns out that you also cooked it in a multicooker, it seemed to me that in a pressure cooker.

[Vei]

Vei, Liz, well, we ate some meat! It turned out sooo cool! granny and you miles merci! (that is, thank you a lot)
But there were small snags - the package was unsuccessful, a clip flew off it (burned in the process) and the liquid ran out a little into the bowl. And please clarify one point for the future. You advise to make punctures in the bag on top so that the juice does not leak out ... so how to turn it over then? will flow out anyway or ...?

and I did it in foil (what's the difference with a sleeve?). also delicious.
Liza,

[Sens]

Sens, Probably the foil can scratch the multicooker bowl?

[Mirabel]

Mirabel, and how do you know what I did in the cartoon?

but, in fact, did the brand 37501 in the mult.

Mirabel, the foil has absolutely no scratching ability, it is so soft.
even if you roll the foil into a ball and rub, there will still be no scratches, I think

how do you know what I did in the cartoon?

so it seems like the recipe is given in the cartoon and thought that everyone is doing there
And about the foil .. I don't even know, it seemed to me that it could scratch with some of its edges .. it is likely that I am mistaken

My friends, I'm so glad you liked it!
and I pierce the bag so that you can turn it over without leaks. In the oven, you can simply open the bag 15 minutes before the end so that the meat is well browned. But I already wrote that I have been cooking this boiled pork for a long time right in the bowl of a tiny (1.6 l) Redmond 02 multicooker, without foil and bags. It turns out great!

I have been preparing this boiled pork for a long time right in the bowl of a tiny (1.6 l) Redmond 02 multicooker, without foil and bags. It turns out great!

I'm super attentive, I missed it! Thanks again, Lizonka!

[Vei]

Vei, Lizok! I came again with thanks! Deliciously delicious !!!!! Super recipe !!! Thanks again, tremendous!