Pork in a Panasonic multicooker

Pork in a Panasonic multicooker

Category: Meat dishes

Ingredients
Meat
Garlic
Carrot
Salt, pepper, spices

Cooking method

• Stuff a piece of pork (I took a leg) with garlic and carrots, rub with salt, pepper and spices to taste. Leave to rest in the refrigerator for 2 hours. Then in a multicar in the "Baking" mode, fry on one side for 10-15 minutes, turn over and in the "Stew" mode for 3 hours.
• That's all, actually!

Note

The recipe from cooking was taken as a basis. But with my changes.

It turned out to be very aromatic, soft. delicious meat!

Photo uhvatka

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[Zhorzhevna]

Zhorzhevna , thank you very much.Only three questions at once:
3 hours is not a lot?
what is the approximate weight of the piece?
do you need at least a little water, oil (in the stewing mode) or take a ham with top fat? And most importantly, how does the meat behave cold, soft? We love to put on a sandwich in the morning.

I am not Zhorzhevna, but I will answer ...
Three hours is fine, I even did 4 when I filled the whole pan with meat ...
No water is needed, it will stand out from the meat itself, together with fat, which can then be used for sauces and frying ...
The meat is excellent, soft and tasty, cold even tastier for fresh bread ...

[Lika]

Lika , and the previous post answered all your questions. Thank you, Pakat .
I make a smaller portion, 2 pieces of pork, about 600-700 g each.
I took the meat is not fat. Indeed, enough liquid is released from the meat during the stewing process. And the sauce is delicious!

[Zhorzhevna]

Zhorzhevna, Pakat , thank you for the recipe and details. Cold boiled pork with horseradish and a cup of strong, hot tea is ...

A wonderful boiled pork turned out, and in meat juice, adding water, I made spicy rice for a side dish.

Cold boiled pork with horseradish and a cup of strong, hot tea is ...

Can I add my 5 kopecks? lingonberry or cranberry sauce is also very wonderful for boiled pork.
Grind a cup of fresh berries in a blender, rub through a sieve, bring to a boil. Add a little sugar, soy sauce (if not, just salt), you can add white pepper. Let it boil for a minute. Cool down.
Such a sauce - even spread on boiled pork, even put on cutlets. Very tasty)) !!!

I made boiled pork according to Zhorzhevna's recipe. It turned out delicious, but the meat is a little "loose". It seems to me that in order for the boiled pork to be denser, it must cool under pressure. Who made the boiled pork, share how you cool it.


Here is such a boiled pork in my slow cooker.

[Yana]

Yana, did it twice already according to this recipe and we really liked it. The meat is more juicy than in the oven. Only at first I fry not on one, but on all sides for 10 minutes. I take out the finished meat, let it drain for 5-10 minutes and wrap it in foil until morning.

I also fried from all sides. But since I did it for the first time according to this recipe, I did not think about the foil. Next time I'll wrap it in foil. Thank you, Lika.

I also wrap it in foil. and somehow I didn't think it was so critical !!!! Now I’ll know that it’s better this way.
I also did bujunina for the New Year. Hurray !!!!

I thought of making a boiled pork tomorrow. Only my oven resists and does not want to give up its positions to the multicooker. I’ll have to find a compromise to reconcile the two. Probably, I’ll fry the piece myself from all sides until golden brown in the oven on the grill, and then put it into the multicooker and forget))

:) Many thanks to Zhorzhevna for a great idea)) The boiled pork turned out to be just excellent. The very thing that I love. Before the advent of the multicooker, I tried many cooking recipes, but this one - with a minimum expenditure of energy and an excellent product at the end.
My participation was needed only in order to stuff a piece of meat (not at all small, somewhere under 2 kg) and brown it on all sides in a convection grill oven in extreme heat. A crust quickly grabbed, which did not allow the juice to flow out, then transplanted the piece into a slow cooker and left for 3 hours. The meat cooked wonderfully. Fragrant, juicy (very little liquid came out in the multicooker, barely covered the bottom), very appetizing both warm and cold.
I was afraid to transplant such a piece of beauty from the oven into a slow cooker, having read before this devastating posts about how the cartoon expels all the juices from the products, and the meat turns out to be rubber.

I remembered along the way about the posts about the "watery" potatoes that come out in the cartoon ... and here my fears were not confirmed. After the boiled pork, I added potatoes to the multicooker, topped up quite a bit of water (about half a measuring glass) and put it on stewing. Wonderful potato. Loose and tastes like oven baked.
: D I am more and more confident that this device will not be idle for me, although I have not yet reached the realization of the need to acquire another one of the same

[Zest]

Loose and tastes like oven baked.

Maybe a little off topic, but fried potatoes from a multicooker are very tasty, they are rather fried and stewed, slightly tacked crust and soft. Most importantly, 1 tbsp of oil, a clean stove and frying pan, and no frying smell. A full saucepan is ready in 25-30 minutes
Zest, you can try to fry the meat for boiled pork immediately in a multi on the BAKING without tightly closing the lid and turning it over.

[Zest]

Zest, you can try to fry the meat for boiled pork immediately in the mullet

;) I'm not a magician, I'm just learning)) And I still have vague doubts that it is impossible to fry meat so beautifully and efficiently in a cartoon as on a grill.But I will definitely try, and suddenly, I can make my life easier on kitchen? Thanks for the advice))

fried potatoes from a multicooker very tasty

What mode are you cooking - Stewing or Baking? Do you often need to turn over?

potatoes must be fried in a BAKERY. Interfere, occasionally, I interfere 2 times in 40 minutes.
I also cooked boiled pork in a slow cooker, brown it at the BAKERY function, it turns out normally.

(y) so it's generally great)) I'll try)) Thank you.

(y) so it's generally great)) I'll try)) Thank you.

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=2019.0
Look here, cartoon fried chicken

I looked at the chicken ... Everything is class ... except for my passion for large forms Those chickens that I am used to baking, not only with their backs, but even standing in this saucepan, will not fit Well, a few thighs can be cooked

Everything is class ... except my passion for big forms

Yes, in the cartoon, the chicken will enter no more than 1.5 kg
And the boiled pork from the neck of the pig, cooked in a cartoon, is

And the boiled pork from the neck of the pig, cooked in a cartoon, is

(y) absolutely agree)) It is from the neck that I do it)) It's painful there mosaic veins on the cut are attractive)

(not at all small, about 2 kg) and brown it on all sides in a convection grill oven in extreme heat. A crust quickly grabbed, which did not allow the juice to flow out,

Zaronila Zest a grain of doubt in my mind and the question arose: how much less liquid flows out of the boiled pork, if first fry in a dkhovka on a "grill with a breeze", and not in a cartoon on a BAKE? Did it. It turned out the same. It's good that there is a dishwasher that will wash the tray with a wire rack

Zaronila Zest a grain of doubt in my mind and the question arose: how much less liquid flows out of the boiled pork, if first fry in a dkhovka on a "grill with a breeze", and not in a cartoon on a BAKE? Did it.It turned out the same. It's good that there is a dishwasher that will wash the tray with a wire rack

And I fried in a multitude (15 minutes each side without oil) And on the liquid that remained (by the way, a piece of meat lost 300 grams was 1100, became 800), I stewed potatoes in baking mode, such a yummy turned out like after 5 hours in the oven, but only 20 minutes passed in the cartoon

[Celestine]

Celestine, the last time I roasted a pig in a cartoon without a valve, it seemed like it’s fried more, and potatoes in meat juice are a big yum. The cooking speed is especially impressive - in 20 - 25 minutes a full pot of potatoes.

Zaronila Zest a grain of doubt in my mind how much less liquid flows out of the boiled pork, if first fry in a dkhovka on a "grill with a breeze", and not in a cartoon on a BAKE?

: Daga, after all, curiosity is also the engine of progress)) Only I have never fried in a cartoon, and compared the amount of liquid with what was released when baking meat ONLY in the oven with a combination of oven + cartoon. It turned out that when combined with a cartoon - LESS))
: red: well, I can't completely abandon the grill yet))

well, I can't completely abandon the grill yet))

And it is not necessary. It is not normal to fry a large piece in a mult. The object of today's experiment, already from under the grill, was pushed into the cartoon and tamped

I got caught on boiled pork. I put a piece of 1.5 kg. after frying in the stewing mode for 3 hours. It takes 1.5 hours, I went to look and turn it over, and the cartoon is in heating mode!
I doubted that I simply did not turn it on at the start, now I understand that it was a failure.
But the most interesting thing is that boiled pork in the heating mode during this time was almost ready and even edible! The meat was still a little pink. I put it into stewing mode for another 30 minutes and you're done.

Here's a boiled pork I got:



The meat was marinated overnight in a mixture of French mustard, lemon juice, garlic and herbs. Fried in a multitool on the "Pastry", twice for 20 minutes, then switched to the "Stew" mode for 2 hours (it could have been less).

And the boiled pork from the neck of the pig, cooked in a cartoon, is

And through long experiments and experiments, I came to the conclusion that pork ham is best suited for boiled pork. Or it is also called a nut. There are no veins of fat in the meat itself, but on top (or below) a thin layer of fat.
And the neck, for my taste, is a bit fat !!!

[Zhorzhevna]

Zhorzhevna, in-in ... and I also took a ham. But as they say, they don't argue about tastes ... someone's neck is just right ...

But as they say, they don't argue about tastes ... someone's neck is just right ...

Of course!!!!! How many people - so many addictions! Well, what you shouldn't take for boiled pork is carbonade. It is very dry and, even after lying in the foil in the refrigerator, it crumbles during cutting! Although, again - maybe someone will like it!

Done and Eaten. Only she didn't stuff it with carrots ...
I wonder why exactly pork ... And not beef ... Maybe try with beef, and stewing takes about six hours ...

Done and Eaten. Only she didn't stuff it with carrots ...
I wonder why exactly pork ... And not beef ... Maybe try with beef, and stewing takes about six hours ...

I always do with beef, 3 hours is enough for stewing, if the beef is not very old

It seems that I am not the only one who is skeptical about pork. Moving on to beef / veal!
P.S. I forgot to write that I energetically tenderized the meat!

I sat here, read, drool over the clave, and then went and made the boiled pork soft, juicy
Girls, now tell me how you manage to send such yummy food to the refrigerator - I have a piece left - ate hot

And on meat juice such a rice side dish came out - you will lick your fingers
Two in one

Girls, now tell me how you manage to send such yummy food to the refrigerator - I have a piece left - ate hot

Easy - you need to bake a piece from which you cannot chew off more than half; D
Option two - the time the meat is ready - in the evening, after an ooooooo tasty and hearty dinner - it won't fit, so you will hide it in the refrigerator.

I do it in the oven, and usually it's "2 in 1" - hot meat for dinner, the rest - in the refrigerator, for sandwiches.

Yes, definitely yummy!
I cooked yesterday.
Truth with the garlic was a little mistaken ... not enough.
I cooked beef.

But the broth did not dare to use after the words of my mother about blood ...

Hello everybody!
The other day I cooked beef pork, though I won't say which part of the carcass it was, I just bought a piece of 1.5 kg on the market.
I rubbed it with salt with spices, did not force it. Tied a piece with twine, fried it without oil in a pan and sent it to the MV for "stewing" for 2 hours. I didn't add water. It turned out delicious, soft boiled pork.
Unfortunately, I didn’t have time to take a picture because the household members flew in and killed almost most of them.

[Iskra]

I made beef pork the other day,

Iskra, and boiled pork is only from pork
And you cooked beef stew in your own juice.

[And you cooked beef stew in your own juice.

Me too ... I stewed for 8-9 hours (left it overnight) ... I didn't like it ... Either I stewed it, or it is better to take pork ...

Hairpin, you do not need to extinguish for so long. 2-3 hours is enough.

But I love soft meat ... I stewed lamb for five hours, it turned out fine ...

Hairpin, well, I don’t know, nover it depends on meat, I got a rather soft meat, and I didn’t marinate it beforehand. Maybe because it was fresh enough, that is, only after slaughter.

Just yesterday I bought myself a MV, right now I'm trying it for your boiled pork ... and even with potatoes ... I bought a pork leg, kg for 2, however, my MV is not like you, but 10 series, that is, a saucepan 2 liters, not 4.5 ... Cut into 2 parts, stuffed with garlic and carrots, rubbed with everything you can, fried for 15 minutes. on the one hand, then he began to cover you all, when he turned over, the cat almost choked, licking its lips! Now, there are 15 minutes left, I'm already going on her way! And the potatoes are waiting ...

Well, not all MV 18 ... Actually ...
And I advise the potatoes first in the Pilaf mode, and then in the Bakery, turning them regularly.

Thanks for the tip! Although today I took a baked ham with potatoes to work, everyone was just delighted! It turned out superbly!

Hairpin, you do not need to extinguish for so long. 2-3 hours is enough.

I stewed beef for 2.5 hours, pre-tendered. It also turned out to be soft. Compared to pork, these are completely different dishes.

The recipe from cooking was taken as a basis. But with my changes.

Stuff a piece of pork (I took a leg) with garlic and carrots, rub with salt, pepper and spices to taste. Leave to rest in the refrigerator for 2 hours. Then in a multicar in the "Baking" mode, fry on one side for 10-15 minutes, turn over and in the "Stew" mode for 3 hours.
That's all, actually!
It turned out to be very aromatic, soft. delicious meat!

I would like to know if you can use beef in your recipe?