Pork in a Panasonic multicooker

and my multicooker refused to work without water in the extinguishing mode, I had to pour a glass of water

What, did she just say so?
What kind of device do you have?

Polaris 5012. put pieces of meat, turned on the stewing mode for 2 hours. it turned on, but after 3-4 minutes it switched to heating. opened: there is no liquid, the meat at the bottom just caught. I thought it was a failure, put it again. switched to heating immediately. then topped up some water. earned

and my question is how to stuff a whole piece of meat? cut and shove inside, or am I missing something? can you explain please!!! tomorrow I'm going to buy MV, but I'm already looking after recipes !!! thank you in advance.

I pickled the meat, I'm waiting as soon as I cook it, if I get it, I throw out the photo

Hello everyone, today I tried to make meat according to this recipe, I have a dex 50. A piece of meat about 0.5 kg, not fat, but with a layer of fat on one side. So I threw baking into the cartoon and after 7 minutes, without even fried, the meat began to burn, and the liquid at the bottom of the saucepan began to burn. It turns out that very little liquid was released from the meat and it immediately began to burn. With grief, I somehow fried a little in half, took it out, washed the saucepan, put it back, poured some water and turned it on while stewing, but after 6 minutes, when the water boiled away, the cartoon squeaked and switched to heating mode. Someone had this, I appeal to the owners of dex 50? Help!!! What to do with a piece of meat?

Some models of multicooker on such powerful modes as "Frying" or "Baking" will not work if there is not enough liquid. cartoon immediately knocks down this mode and transfers itself to Heating.
Fry the meat in a frying pan or oven and transfer to the cartoon for stewing.

Damn .. I just noticed that the question of December 6th .. It’s not relevant anymore ..

And I have such a question, I cooked for 2.5 hours. a piece of 700g, it turned out not bad, but very dry and some kind of crumbly boiled pork ..
not juicy, what needs to be done to achieve juiciness ...

I have the same theme ... Although they dared in one sitting. It seems to me that the neck is not more suitable here, but the neck, since it is less dry. And the ham is practically cured meat, but it is lean ..

[Pumar]

Pumar, yes, connoisseurs told me about the neck too, although in the oven we have a juicy ham, we will look for our options ..

so that the meat is dense, it should be cooked less and ready to be wrapped in foil or film, and let it stand in the refrigerator overnight or for several hours. in general for boiled pork you need pieces with fat. and this fat is still good to cut into the net with a knife. I usually just take the neck.

To achieve juiciness, you need to soak the meat in brine. I pour about 1 kg of meat with brine for 1 hour, then I take it out of the brine, wash it lightly in running water, sprinkle it with spices, coarsely ground black pepper, coat it with vegetable oil and put it in the refrigerator for 1 day. Once the meat stood for 2 days, it was even better. Turn the meat several times a day. And then you can fry even in a slow cooker, even in the oven. Brine: 250 ml of water and 1 tbsp. l. salt.

[Elena8]

Elena8, do you add some salt? That is, it is enough that the meat lies in the brine, right? I have a problem in my life - I do not salt everything, but I would like to cook it normally for the festive table.

I do not add salt in addition. But the meat I choose is not a round piece, but in the form of a loaf that would be salted. Once I tried not to rinse, it turned out to be salty to my taste.But do not rinse too much, but lightly. And do not spare spices, since some of them will remain in the oil, if you like, you can add herbs and crushed garlic and necessarily bay leaves.

[Elena8]

Elena8, can you share your pickle recipe?

Brine: 250 ml of water (one glass) and 1 tablespoon of salt. No need to boil the brine
, just stir well and that's it. If the meat will not be covered with brine, add another glass of brine.

And do not spare spices, since some of them will remain in the oil, if you like, you can add herbs and crushed garlic and, of course, bay leaves.

Here, in personal experience and taste, it turned out the opposite .. spices in the cartoon are somehow necessary in minimal quantities. otherwise the brute force exits. and about garlic, I can say that it becomes sweet after a long preparation. by and large, boiled pork turns out well without soaking. fry on all sides and then just add salt on top. baking for 65 minutes and then just stewing for 1 hour. when stewing spices, I add a little, and sometimes only salt at all ... and do not take out the hot meat right away, it will be dry. I put it in the fridge in a cartoon saucepan. the juice can then be used in another dish or the sauce can be made for the same boiled pork. by the way, instead of garlic, ginger goes very well.

[*** yana ***]

*** yana *** , I disagree! I always add more spices to the multicooker - during long cooking in a small, but not sealed container, they quickly evaporate. Now, in general, I began to add spices, as it should be according to the technology of cooking - 15 minutes before readiness.
Without soaking boiled pork, I always get unsalted.
Besides the fact that you immediately take out the meat from the pan, that let it lie in the broth - there is no difference, often the boiled pork turns out to be rather dry, or even frankly dry, and loose.
Therefore, the technology of preliminary soaking of meat in brine is so interesting.
And as for garlic, I agree, long cooking is contraindicated for him. The aroma disappears, the taste changes not for the better.
Thanks for the idea with ginger, a fresh idea, I will definitely try it. Just clarify, pliz, in what form do you use ginger - pickled, powder or root?

[floran]

floran I use ginger only with fresh root. and the area of ​​its application turns out to be unlimited in terms of spices - here everyone does it according to their taste I do not like the lavrushka in a slow cooker, bitter. And about meat, of course, it is necessary to clarify this point: if the meat is taken from a private owner, then it will be dry, they feed it with grain. but from large farms it is different in quality. I'm not talking about imported goods, I never take. as well as domestic, chilled, in a vacuum package .. it is always syrupy.

Yes! Lavrushka, she is! It is not for nothing that they write in the instructions for the pressure cooker, they say, do not put the bay leaf, it BOILS very much!

Merry Christmas everyone, good luck, prosperity! Today I cooked boiled pork. It is something! Hot is delicious unusually, and only when it has cooled and froze, mmm !!! Thanks to everyone for the recipe and advice, everything came in handy. I took the neck of pork, marinated in adjika, mayonnaise, French mustard, salt and pepper to taste. Super-rr!

Selena, how long did you pickle?

Marinated for 12 hours, put in the refrigerator overnight. Cooked for 2.5 hours on stewing.

I understand that pouring water is not necessary?

fry on all sides, close and simmer, right?

fry on all sides, close and simmer, right?

Natasha, I fry and then switch to stewing for 2 hours. Do not add water, the meat will let a little juice.

Dear girls. Tell me please! In model 10, can you fry on Baking with the lid open or should you close, then turn off the program, turn the pork piece and then turn the program back on with the lid closed? Answer please. Cartoon Panasonic 10 is a model of my old mother, and I can only contact her by phone.

You can also fry with the lid closed, but if you want a more golden brown, fry with the lid open.For me personally, it does not work very ruddy, because in the 10th power is not enough.

You can also fry with the lid closed, but if you want a more golden brown, fry with the lid open. For me personally, it does not work very ruddy, because in the 10th power is not enough.

: hi: Thank you, the most important thing is that you can fry with the lid open.

I read about the boiled pork, and my saliva began to flow. I put it on to bake, though I didn't pickle it - there is no time, but I think it will also be delicious.

[An urgent question]

An urgent question - already put boiled pork on frying in MV. Should the valve be installed or not? or only on baked goods without a valve, but on stewing?

An urgent question - I have already put boiled pork for frying in MV. Should the valve be installed or not? or only on baked goods without a valve, but on stewing?

I don't take out the valve at all. "Baking" goes simply with the lid open, and for "Stew" the lid (with the valve) I close.

[AVZ]

AVZ, thanks, I did just that, didn’t wait for answers ..)) 15 minutes left, we are waiting))

I want to say a huge thank you for the recipe. Guests came, boiled pork was the "highlight of the program". I used Adyghe salt, ground pepper and dry mustard, a little sprinkled with 6% apple cider vinegar, the meat was the neck. Now I will do it often.

[u]

YouuI haven't cooked boiled pork in a slow cooker for years ...

Everything is in the oven, yes in the oven)) ...

Girls, please remind me how long it will take to "Stew" a piece of pork neck weighing 1.3 kg. ?