Pork "Family Duet" (based on the recipe of Ganna Grabovskaya) Baking device Tortilla Chef 118000 Princess

Pork "Family Duet" (based on the recipe of Ganna Grabovskaya) Baking device Tortilla Chef 118000 Princess

Category: Meat dishes

Kitchen: ukrainian

Ingredients
Pork neck	800 g
Fresh frozen cherries	33 pcs.
Fresh garlic (4 pieces for stuffing, 4 pieces for sauce)	8 medium cloves
Sugar sand	4 stickers or 4 tsp
Vegetable oil	1-2 tbsp. l.
Rock salt	2-3 tsp
Ground black pepper	1 tsp
Ground laurel leaf	1-2 tsp
* OR spice mix: cinnamon, cardamom, cloves	1/4 tsp (taste)
Natural honey	1 tbsp. l.

Cooking method

• A family duet ... Once upon a time it was me and my grandmother. She cooked meat with cherries, and I "helped" her: I removed ("knocked out") cherries from ready-made meat. How savory they were ... The most delicious in the world. She helped me too. I cut a piece of meat into pieces for convenience and accuracy. Sometimes it came to the question of those present at the table:
• - Where are the cherries?
• - They were quenched ... - said the grandmother.
• ...
• Now the duet is different. And in the recipe too.
• Pork "Family Duet": my favorite cherries and my husband's favorite meat + beautiful Tortilla.
• I cook such meat for the holidays, for dear and beloved people.
• They are not ashamed to treat them to the Princess. Moreover, what! The ambassador of the company, whose products I use with pleasure and gratitude.
• Therefore: To the princess from the little "Princess" (Tortilla Chef 118000 Princess)
• Cooking a treat.
• Step 1.
• Take 800g of pork neck:
• 
• Step 2.
• Season with salt, pepper, grind with ground bay leaf.
• * Adjust the amount of spices and salt to taste (as usual, season the boiled pork):
• 
• Step 3.
• Rast tablespoon oil (olive) spread over a piece:
• 
• Step 4.
• Wrap in a bag and refrigerate for a couple of hours (overnight):
• 
• In the morning :)
• Step 5.
• Peel 8 medium garlic cloves: 4 pcs. for stuffing, 4 pcs. - for gravy sauce:
• 
• Step 6.
• We take out from the freezer: 8 pcs. pitted cherries - for stuffing and 25 pcs. for gravy:
• 
• Step 7.
• Making holes in the meat. We plunge (immerse) the knife into the meat:
• 
• Step 8.
• And we scroll it, slightly cutting it with a knife blade from the inside to form a hole:
• 
• Step 9.
• Next, take a sticker with sugar (for 1 teaspoon) and pour 1/4 of the sugar into the hole (1 sticker for 2 holes):
• 
• Step 10.
• We take the cherry. Better frozen (easier to fill). Push your finger into the hole to the middle of the depth:
• 
• Step 11.
• And sprinkle with a quarter teaspoon of sugar on top:
• 
• And so 8 times:
• 
• Step 12.
• Cut 4 garlic cloves in half.
• Step 13.
• Makes holes by turning the knife (already without cutting). And we put (deeper) into each half a clove:
• 
• Step 14.
• In a deep frying pan we put a silicone mat (my size is half the baking sheet of the oven).
• Step 15.
• We hoist the prepared meat (we return the top layer of meat to a smooth, not smudged, state: "gather in a heap" so that cherries and garlic do not look out of the meat):
• 
• Step 16.
• Cover with the rest of the rug:
• 
• Step 17.
• We close the Tortilla.
• Since the meat was not beaten for uniform distribution over the pan, Tortilla smiled when closing:
• 
• The handles were slightly fixed with clerical elastic:
• 
• Step 18.
• In 10 minutes. by 5:
• 
• Then I closed it, tightened the handles with a bag on the side where the piece is higher:
• 
• And 20 minutes. for 3 + 20 minutes on 2:
• 
• Step 19.
• Platter and cover:
• 
• Step 20.
• Pull out the mat. Leave the remaining gravy for evaporation for 5 in an open Tortilla:
• 
• In 10 minutes. add 4 cloves of chopped garlic:
• 
• Step 21.
• After another 5 minutes. 25 pcs. cherries:
• 
• + pepper + a little spices (cardamom, cinnamon, cloves), about 1/4 tsp. (to taste) or 7 turns ready-made "Seasoning for coffee and desserts" Kamis:
• 
• Step 22.
• After 5 min. add a spoonful of honey:
• 
• Step 23.
• After another couple of minutes:
• 
• On a plate:
• 
• The gravy was cooked for about 20 minutes.
• *** Who likes with sourness, you can not add honey to the gravy.
• And you can do without a set of spices by adding only garlic, pepper and cherries.
• You can also skip the gravy. And strain the remaining broth and into borscht or pilaf
• Total:
• 
• 
• 
• Step 24.
• The "combed" version for the Princess:
• 
• Step 25.
• * If the meat suddenly remains?
• The next day from the refrigerator is also delicious, very
• Let everything turn out delicious

The dish is designed for

1 piece up to 1 kg

Time for preparing:

2-3 hours (no pickling)

Note

1. In Tortilla, cook in a different way (without a rug), no way. Checked, tried. Or the result is not quite the same (not at all the same).
Without a mat, you can cook in the oven (+/- a kilogram piece) in the sleeve for up to 1.5 hours over low heat (or in the sleeve, and then coat with a seasoned mixture of sour cream and cherry juice and another 30 minutes without a sleeve), in a cartoon, pre-frying the sides (in this case, you need to be especially careful that the holes for filling are "closed") or in the AF.
2. If in Tortilla this version is done without a rug at a low t *, then there will be a sea of ​​juice and an ocean "dancing".
3. In other devices, you need to act according to the usual scheme of baking boiled pork.
4. Something like this.
In a conventional oven for about an hour for 180 * or 1.5 hours for 160 * -170 *. In a convection oven for about an hour for 160 *.
For performance in AF, roughly see the recipe "Veal stuffed with cherries":
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=481591.0

[Chef]

I welcome members of the forum and invite you to visit
Chef, today I tried without a spoiler, so that "before foreign powers do not stammer"
But two recipes does not work out briefly

Wow!!!! I have not moved away from the ears yet !!!! and here the pork is already cooked !!! and even with a sweet secret !!!!

[Matilda_81]

Matilda_81, Gulnarushka, It's nice to see you "on the go" - this is luck. Today I will post the recipe for "Veal stuffed with cherries" in AF, not for competition anymore (there will be a link to it in the Note to the recipe). They are similar, but there are some nuances in their preparation. So come without "leaving" I'm waiting, always glad to meet

[Marysenka]

Marysenka, very good!
Downright gorgeous royal dish!
And you are not ashamed to enjoy yourself, and guests are not ashamed, and in general, just beauty!
Great!
Marysenka, is the meat without sauce not very sweet to taste?
If the cherries are without sugar, then, probably, then it will be more sour, right?
I will definitely try. In the oven and cook.
Thank you!

... and the taste of meat without sauce is not very sweet?

It's not sweet at all, you can't even say that there is sugar there. And without sugar it will be sour.
When I cooked for the first time, I stuffed the meat only with cherries and without sugar, so much so that there was no living place. Of course, they ate. But no one asked for lemon for tea.After that, I make ONLY with the addition of sugar (for whom it is impossible - add the substitute proportionally that you use; or I roll the cherries in ground stevia and sprinkle the meat with it a little before marinating (you don’t need to put it in the holes).
Ritonka, my friend, thanks for being always there

[Marysya27]

Marysya27, oooh! What meat!
How my husband loves - with sourness and sweet and sour sauce! I will bookmark it, I will definitely do it.

[Tricia]

Tricia, do you also love? And I love "viiisheenki"
Thanks for stopping by. Be sure to prepare and back "roll back", I will wait

- Were quenched. - said the grandmother.

babuuulenka

[Irsha]

Yes ...
And the secret word-password "grandmother", and the Mouse responded
Irsha, Ira, come always, regardless of whether grandmother's recipe or not I will be glad

[Marysya27]

Marysya27, Marysenka! So tasty! This is the recipe I have been waiting for the most! And although they say: "Brevity is the sister of talent", but not in this case. Here I want everything in great detail. Just as you describe it. Another titanic work! Thanks for the recipe!

[Marysya27]

Marysya27, Allochka, you are our clever recently, having met you on the forum, I never cease to be amazed at your talents, consistency, accuracy in the presentation of the algorithm for preparing a particular dish I love cherries in any form, so for the weekend, I think, I will prepare an analogue of your masterpiece
Thank you for sharing your experience!

[Belka13]

... although they say: "Brevity is the sister of talent", but not in this case.

Thank you for your understanding and support, Lenochka. As I begin to describe, so only the spoiler saves A. Chef
I will try so that one does not interfere with the other
Always glad to meet you And ... you have a subscription

Added Tuesday 07 Mar 2017 05:37 PM

Belka13, Olenka, I very, very, very, very, very ... thank you. The support helps a lot. And in life, and on the forum (part of it). Make yourself comfortable and do not rush to leave Cherries

Cool I'll take it to your bookmarks, I'll do it. Do you have a large cherry? Ours is too small, I will increase the number all the same (without fanaticism)))

[swetie]

swetie, Light, regular size cherry, medium. You can also have two cherries in one hole, if you don't spoil the meat with a deep piece of meat.
To me on "you" Glad to visit Come back often Thank you for the words of approval

Great recipe! took it immediately to the bookmarks!
print below: must be prepared!

[Marysya27]

Marysya27, here! I'm back! just now I was mentally chuckling over the situation with you and your grandmother when I read about the "extinguished cherries". Today we are four! (I, husband and father-in-law) were looking for 12 cherries in the meat! Not found! They really were quenched!
Sooooo delicious meat!
True, I was in charge of technology and spices (my husband is picky about this): I marinated the night with cherries, celery and garlic inside + black pepper + Sichuan pepper + coriander + marjoram + cognac. In the afternoon I pulled it out an hour before cooking, fried it in a pan until it is sooooo golden brown on both sides, wrapped it in a foil envelope, poured Art. l. cognac and in the oven for an hour. Then I left the meat on the table in foil until warm. It turned out so soft and delicious! Cherries gave some wonderful aftertaste, sugar and really very much in the subject.
Thanks again for the recipe!
There is no photo, because a kilogram piece was swept away at once!

[Tricia]

Returned !!! Yes, not empty-handed !!! Tricia, Anastasia, Umnichka and Molodechnaya Well done Without a photo, for the first preparation - this is more often the norm, you understand why
Now along the way

... True, I ruled in technology and spices

Welcomed in every possible way.
For spices.
If you have seen a recipe for veal, then a more complex grilling seasoning is already used for the marinade.
In this recipe, I specifically designated the most simple, accessible and "neutral" set of spices (salt, pepper, lavrushka), to begin with, because everyone has it, it is also delicious with it and there are no ingredients that may not fit or scare. I wrote in the recipe that you can use your favorite spices for meat (and / or what you usually add to the marinade for boiled pork). You have the optimum, the "golden mean".
In this dish with spices, you do not need to burn out too much, so that there are not many of them and so that they are not very specific, and do not clog the main notes of flavor combinations: meat and cherries.
By technology.

... marinated the night with cherries, celery and garlic inside + black pepper + Sichuan pepper + coriander + marjoram + cognac.

I often do this too, that is, marina is already stuffed with
On the one hand, this technology is good in that the meat is more intense and evenly nourished and soaked.
On the other hand, the investigation is obvious

... looking for 12 cherries in the meat! Not found! They really were quenched!

Oh, really, or what, quieted down?
When the meat is stuffed with frozen cherries immediately before cooking, then during the cooking process it is only stewed.
If you stuff cherries before pickling, then they will freeze during the pickling process, + the presence of sugar will "stimulate" it to extra juice, + then flattening, and the result is hiding the main traces of presence
In this case, there is an undeniable +: the meat is gradually additionally saturated with cherry juice, spices and only benefits from this
Sometimes, so that a trace remains, in the hole where there was a pit in the cherry, I put a half (or quarter) of a clove of garlic, or a pea of ​​black pepper, or a dried berry of barberry.
When cherries are fresh, traces of presence remain even if they are stuffed before pickling.
Next moment

fried in a pan until sooooo golden brown on both sides,

All right
In the note, for the oven, the version is written "in the sleeve" without roasting, and for the multicooker with roasting. There are big non-fans of frying, frying in general. If you are not one of them, then pre-frying is welcome.
In the case of cooking in Tortilla, frying is not necessary. Since, due to contact with the heating surfaces of the pans, the meat will "grab" anyway. And also because during frying, a piece of meat is additionally deformed, and then it will be more difficult to arrange it evenly (more or less) for baking in Tortilla. (* Even if fried in it.)
For a more even arrangement of raw meat in the Tortilla pan, the protruding parts of a piece of meat can be "rounded" (leveled) by light beating (before crushing).
Glad that everything worked out Thanks for the skillful execution and creative approach
Anastasia, to me on "you"

[Marysya27]

Marysya27, Now, at least I'll throw it in the bookmarks, thanks Allochka for the masterpiece design, as soon as I see cherries, I remember your recipe Beauty (I curl up the cherries and do not live to see the meat

[Svetlana777]

Svetlana777, Svetushka, I understand You Nothing, the meat will wait for its hour, and I will brag about You

Marysia, thanks for the great recipe. And immediately the question: I don't have this device, is it possible to cook this miracle in the princess 115000 pizza maker? I was very impressed with the recipe, thank you again.

Allochka, this is not a recipe but a work of art !!! And photo, and MK Super! Myasko is just a lovely sight !!!! Respect !!

[ninza]

ninza,

... can this miracle be cooked in the 115000 princesses pizza maker?

Greetings joyfully
Hnew ANDinteresting Hextraordinarily Havesmall guest
Not everyone will be able to throw themselves at the baked ham in the Princess
I think this recipe for Princess is not the best option. Because:
* The first point is in the form. The princess is wider, more capacious in volume, but lower in height than Tortilla. Therefore, a piece of meat for the Princess should be wide and flat - this is not quite an option for boiled pork, especially stuffed.
* The second point is the need to regulate heating modes.
* The third point is the lack of an adult Princess's ability to regulate the pressing of surfaces with the help of handles without harm to the device.
* Fourth. Steam is released during the cooking process. In a slightly opened Princess, meat will not cook, and in a closed one, it is better not to spoil, for the safety of the Princess.
This time
Another point is related to the fact that if we can cook beef (veal) with different degrees of roast, then pork needs to be cooked more soundly. Therefore, this recipe is best implemented in the oven, multicooker (and Kuzin) or AF. Maybe even in AG (I don't have it). In addition, it is more convenient to stuff a plump piece of meat.

If everything goes well, then later (announcement), for the Big Princess I will make an adapted version of the recipe: "Hungarian veal fingers with spicy cherries"

Nina, thank you for stopping by the light and, as a bonus, "nafyachil" positivist I would be glad to see you among my guests
lettohka ttt, Natasha, a feast for the eyes - it's you, but with the meat prepared I'm waiting for a visit, and without meat, and in general, stay "a little longer", so to speak, study the process from the inside

[ninza]

ninza, but I think this recipe can be used for baking in a silicone mold in a micron as Galina did https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=464041.0
(if there is no Marysya-Allochka smack me

[Svetlana777]

Svetlana777, Svetushka, glad to see
I can neither agree nor reject this cooking option, because I don’t know what will happen. I have no idea, I have never cooked this way.If I try, I'll write.
Well ... or Svetlanka will prepare and report

Svetlanka will prepare and report

: girl_manikur: not until I cook, there are no meat eaters at home, but cherries bought specifically for meat (as much as 2 kg skhryamkany And she made meat according to Galina's recipe, it turns out (she was in shock)

Svetushka, then just come to visit, you will be an assistant
If the boiled pork turns out well, then hypothetically, this method should also work. I will try to cook it according to the recipe, then I will write about the result, so that for sure already

you will be an assistant

: yahoo: packing my suitcase

Svetlana, I then ran for cherries, so that there was something to meet my dear guest

I then ran after Vinnie

Maryya, but I have a question, besides pork, what can you make such a yummy from? My son doesn't eat pork, but I want to please him with such a miracle of miracles !!!!! I also want to give you a LOW BOW from such inept ones like me. You describe everything in such detail and intelligibly that it is a sin not to cook. All the best to you, and most importantly, a lot of free time to please us with your recipes.

[Marunichka]

Marunichka, Larisa, thank you for looking into the recipe window with a cherry and for the warm welcome
What meat besides pork? I think whatever the son eats. Attached is a link to a recipe for cooking with veal in AF. Turkey, chicken is also fine. Just take a larger piece and not dry it out during cooking.
* Later I will make a recipe for chicken stuffed with cherries.
And you do not need to call yourself On this forum there are no such as you wrote. There are only craftsmen here who learn something, but share something
And there will still be recipes Come in
I will be glad to continue to see you as a guest