Spicy pork with adjika (pizza maker Princess 115000)

[1.]

Spicy pork with adjika (pizza maker Princess 115000)

Category: Meat dishes

Ingredients
pork shoulder with fat	1 kg
spicy adjika	1 tbsp. the spoon
salt	1 tsp
ground fenugreek	0.5 tsp
vegetable oil	1 tsp

Cooking method

• 1. Cut the pork shoulder into pieces, like on a shish kebab (do not cut off the fat).
• 2. Marinate the meat with a mixture of adjika, salt, fenugreek and vegetable oil and leave for 10 minutes.
• 3. At this time, heat the "princess" to operating temperature (indicator light signal). Place the meat in a pizza maker, cover and cook for 15 minutes.
• 
• 4. Open the lid, turn the pieces of meat over and evaporate the excess juice (approx. 5 minutes).
• 5. Close the lid and bake until tender for another 10-15 minutes. After 10 minutes, look to see if it's time!
• Here's the meat turned out. Juicy, aromatic, like a barbecue, albeit without a haze. Almost all the fat was melted, but the meat was not dry either. Best served with cucumber and tomato salad. Eat with a rumbling !!!
• 

The dish is designed for

4 servings

Time for preparing:

preparation 5 minutes, marinating 10 minutes, cooking 25-30 minutes

Cooking program:

frying

Note

I really like this "dry marinade" with adjika.
Choose a dark, thick adjika like the Caucasian one that was sold in Soviet times. Here I have "Uncle Vanya"; "Stoev" and Abkhazian are also nothing, although more expensive. Fenugreek seeds can be purchased at Indian spice stores and ground in a coffee grinder.
Bon Appetit!

Leeena! What a meatball! At three in the morning ..., with a rumbling ...
Everything, I went purr, purr spaaat, today my refrigerator is already tired of waving the door ...

There is such adjika - we will do it !!! Very appetizing meat !!!!

What a recipe I almost missed! I'm taking it to my Princess recipe book. Thanks for the yummy!
We sell exactly the same adjika that was in Soviet times.
Only now the jars look different. Fotik went to the dacha. I'll show you which jars in a couple of days.
Or are you talking about dry adjika?

[Rada-dms]

At three o'clock in the morning ..., with a rumbling ...

It's just that I posted the recipe so late. I waited for the holidays and began to process the pictures!
I don’t eat at night. Although I want to, looking at the recipes from your favorite Bread Maker.

Rada-dms,
Fine! Cook for health.

We sell exactly the same adjika that has been since Soviet times.
Only now the jars look different. Fotik went to the dacha. I'll show you which jars in a couple of days.
Or are you talking about dry adjika?

No, not dry, but such a dark paste. Happy! Which manufacturer? She was, according to memories, the very best. In such small 250 ml jars.

In such small 250 ml jars.

Oh yeeees! It is she. She already contains fenugreek. Right now, I'll find a photo on the network, if I can.
Manufacturer - Russian appetite. This is exactly the same, only in connection with all sorts of perturbations and market capitalization, the manufacturer changed its name.


At one time, (perestroika), we greatly grieved about its loss, since we use it with fish, (marinate in it), and with meat, and add to stew, and pickles ... And then somehow my friend accidentally tried a new one, hoping to find familiar notes. And to the delight of our large company, our lost treasure was found in the jar!
So now I buy it on the market for future use and a considerable amount for fear of losing it again.
A big photo, something I can't put in. But I'm sure it is sold all over the country.

She already contains fenugreek.

Just about, he is! According to my feelings in other adjikas it is not enough and it is necessary to add more. Therefore, there is a separate line in the recipe. Now I will look for such adjika.

Yes, according to my feelings, there is no fenugreek at all in other adjika. One bitter pepper, and dried herbs for the spirit. Ours is the nicest!

[Mikhaska]

Mikhaska,
Or they put it very little. In the composition they write.
I will look for this adjika.
As for the others. By the way, I did not add fenugreek to Stoev, the taste was decent. And somewhere disappeared from the shops, like their ketchups.

In the composition they write.

They may be writing, but only for the last couple of years I can't read such a fine print, which they use for the composition ...

"Stoev"

Nah ... We even have never seen such a name ... Neither in Novosibirsk, (and I’m notoriously going around the shops there), nor in the Kemerovo region, where I used to live. Not in Irkutsk ... But, yes, and figs with them .. Now there is our favorite and I will not exchange it for any other.

[Mikhaska]

Mikhaska,
On some products, the font is such that a magnifier is needed. I usually put it back on the shelf, you never know.
"Stoev" was brought to Dixie, but that was in the spring. I have a suspicion that the firm is covered with a copper basin.
Today I still marinated the pork chops and grilled Steba. All flew away to the astral plane. I was afraid that it would fry, but nothing happened. It turns out that my only marinade is fried with kefir or with honey, barbecue sauce. Adjika is not fried to the plates, fortunately.

[Leeyen!]

Leeyen! We have one of our favorite high-speed dishes - chicken thighs coated with this adjika in a micra. Usually we put one per serving and each separately on a plate. Time for 1 plate, provided that the thighs are defrosted, 7 - 8 minutes. depending on the size of the part. So, if the chicken is not very juicy, then the adjika is quite noticeably seared to the plate.
Oh, yes! The grill plates are non-stick.

[Mikhaska]

Mikhaska,
Non-stick, but with a wet and sweet marinade it is welded so that it must be soaked before washing, and the second batch cannot be fried on such plates. And with adjika, she waved a paper napkin or rubbed it lightly with a sponge - and the grill is ready to go again.

And the crust will not work in the micr. ((Or you have a grill?
I liked using the micra for high-speed baking. Like coconut cake or chocolate.

And the crust will not work in the micro.

I have micra with a grill, but I don't use it. I don't like this grill. As for me, some kind of unnatural roastiness in food turns out, like tortured, or something ... I don't know how else to explain ...
And, here is the chicken meat in our adjika ... Here the skin is dried and it becomes such a delicious crust ... Mmm ... Although it is not fried. Just hold it in the micro, then it is necessary for a minute longer than it should be.
Yes, I also loved to bake biscuits in a micron. On another forum, there was a case, laid out several recipes. But, there, even, no one was impressed. I died.

[Mikhaska]

Mikhaska,
I have the same on other resources. Mostly I read, I comment, but I don't post my recipes.
Interestingly, and if to combine? Quickly cook in a micron, and then bake to a crust in a princess? So I don’t make a pizza oven with juice, and there is no need to extract the bones. Usually, my chicken is prepared in the princess from half an hour.
And here: 10 minutes mikra and the same princess. Can be in one form so as not to get dirty. Saving 10 minutes or more.
Need to try.

[mur_myau]

mur_myau, then, if combined, it is necessary to keep not all 7-8 minutes in the micro, but less. So that later the meat does not dry out in the princess. And it turns out that the princess should be already warmed up, right?
In general, the idea is worthwhile!

[Mikhaska]

Mikhaska,
I think yes. While the mikra is preparing a semi-finished product, the princess is warming up. It remains to shift and finish the process.
Tomorrow I will conduct an experiment on speed cooking of chicken legs.