Pork marinated with apples by Admin

Pork marinated with apples by Admin

Category: Meat dishes

Ingredients
Fresh meat lean pork (fresh only)
Garlic, lemon, onion, grilling spices, coarse salt
For frying meat
Apples
Potato starch

Cooking method

• Cut the meat into any pieces (depending on what I will cook from it).
• Peel and crush the garlic with a knife.
• Cut the lemon into thin slices.
• Cut the onion into thin rings or half rings.
• Put the meat in a bowl, add garlic, lemon (pre-squeeze the juice on the meat), onion, salt, grilling spices.
• Stir all the products, distribute the vegetables equally.
• Put apples cut into thin slices (no more than 1 cm) at the bottom of the bowl.
• Close the lid and put in the refrigerator to marinate.
• I also do this. I close the bowl with a lid and put it under vacuum and also put it in the refrigerator. With this method of storage, the meat is well marinated and stored longer, then I take out the required number of slices, the rest is again closed under vacuum and in the refrigerator.
• I marinated the meat for a day, after the vacuum even the color of the meat did not change.
• Now I will fry the meat in a pan with apples, onions and lingonberries.
• I put to heat a thick frying pan, pour quite a bit of vegetable oil (sunflower oil), wait until it gets very hot.
• During this time, I sprinkle potato starch (or a mixture for tempura) on clean paper, dip the meat in the starch a little, and press the starch into the meat with my palm so that it is absorbed throughout the piece of meat.
• Then I put the meat in a very preheated frying pan and fry on both sides until tender.
• Meat is fried very quickly, you need to reduce the contact of meat with oil.
• I fry apples and marinade onions for a side dish.
• I also roll the apples a little in starch and in a hot pan, fry on both sides until lightly golden brown.
• Next I spread onions from the marinade for frying. If the pickled onions are harsh or sour, you can add half a teaspoon. sand. And you can add a little to it, 1 tbsp. l. fresh lingonberries and fry everything quickly until tender. You should not overexpose berries-vegetables, the taste will be lost and the color will change.

Note

I have been marinating meat in this way for a very long time.

Here's what I got. The meat turned out to be light and juicy, with a thin crust of starch, which retained all the meat juice, and did not let it run out into the pan into the oil.
I love to cook meat with apples, onions and berries.
Apples can be replaced with quince, peaches and also pickled with meat.

Similar recipes

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[How do you marinate meat?]

How do you marinate meat?

Share your marinade recipes.

I also like to marinate meat with the addition of onions, spices, salt and tomato juice or ripe red tomatoes.

Meat - a fairy tale turns out

And I coat the meat with mustard ... it becomes very soft))

I also like to coat the meat with mustard ...

I also really like to hold pork or turkey before cooking in curry sauce (I take a purchased one), and then simmer - it turns out sweet.

But for a shish kebab or barbecue, now I do it all the time, as one familiar cook taught me (by the way, the chef from "National"). So, you need to buy tomatoes, the cheapest ones, so watery so that there is a lot of sour juice in them, but not enough pulp ..
cut the meat into pieces, add spices and salt to taste (in origenal, you don't need to add anything except onions, it is better to salt and pepper in a plate), and knead the meat with your hands together with tomatoes in a bowl. We leave it for several hours, for example overnight. I have not eaten a more tender and refined shish kebab !!

And I like to marinate in dry adjika with mayonnaise, well, of course, more onions, and if I make a large piece, not in portions, then I stuff it with garlic, it turns out deliciously, and I also make it in mustard, and in red wine, in general, it all depends on the mood.

And I like to marinate meat in soy sauce. Becomes soft, aromatic. And you don't need to salt.

Girls, but I'm still wondering if any of you made fried apples (peaches, quince) as a garnish, and as you like.

Or is it just me that I love to do.

[Admin,]

Admin,

I made quince slices fried and baked, and best of all, bake with meat.
Whole baked apple served with chicken breast, and best of all with duck

Marinated turkey steaks in lemon juice with extra virgin olive oil, onions, bell peppers, dill, garlic, rosemary and dry Provencal herbs

Marinate veal in the same way, but instead of rosemary, thyme and without peppers.

Marinated chicken in zero kefir with onions and dry tandoori spices or barbecue

Barbecue marinated in zero kefir with onions, or in lemon juice with onions

Kebab is often marinated in beer with a large amount of onions (salt, spices of course). Such a marinade is good if you don't have time, but you need to quickly marinate (just a couple of hours). But the longer the meat is in such a marinade, the more delicious and tender it becomes, of course.


I love the combination of meat and sweet and sour side dish (the same apples, for example), and my husband categorically does not accept it, because meat is the second thing, and apples are a dessert (that is, sweet) and that's it. But I consider myself a gourmet (I like to eat tasty and varied food, even if a little), so sometimes I am cunning and do not tell what is cooked from (well, unless, of course, my husband is involved in the cooking process.)

Well, the duck (or goose) with apples is a classic!

I tried to put quince in a roast, but neither I nor my family liked it.

I also do not like sweet in salty))

It's just that when hot, quince somehow loses its taste and becomes not sweet, but simply none ... Not tasty
What I can’t say about apples baked, for example, in duck or chicken. There the meat acquires an unusual taste and aroma.

[Admin]

Admin, an interesting recipe! Still there basil Pork + apples + basil - a favorite combination! I stole the idea. Didn't you stew the pork in apple juice? I can lay out the recipe

Salty-sour-sweet I like Apples, pears and cons. I like to mix pineapples with potatoes (because my love for potatoes ....) Even if you stew meat with prunes, and then eat this prune with mashed potatoes

Why not marinade ... Marinade for me is creativity ... ground pepper, curry, various mixtures and spices are present in each version.
Chicken - ketchup or tomatoes + onion + spice mix, ketchup, soy, soy + garlic + honey + black pepper, soy + curry, mayonnaise + spices, mayonnaise + curry + pineapple pieces ...
Pork - tomatoes + spice mix, soy + garlic + pepper mix, lemon, mustard ...
Beef - soy, tomato + onion, mustard, lemon ...
that immediately occurred to me ...
Shish kebab is the territory of the beloved. I experimented a lot, settled on this option. I just wash the dishes and take out the "hidden" components. Onion, tomato, a mixture of spices (for grilling or for frying meat), a mixture of peppers, ground black pepper, lemon juice, a little salt, sometimes a couple of spoons of ketchup. Mix with a blender and marinate the pork in this mixture for about 12-20 hours.

[Admin]

Admin, an interesting recipe! Another would be the basilica there

I specially order a mixture of spices for barbecue and grill from Uzbeks in the market. The composition includes many different herbs, including basil.

It's just that when hot, quince somehow loses its taste and becomes not sweet, but simply none ... Not tasty

Apples, quince, peaches are delicious when they are marinated with meat first, soaked in the juice of the marinade, and then fry them, as I did in the recipe above.

I like to make quince with thick soup. When meat, vegetables and quince are laid out in a saucepan with a thick bottom and are first cooked without adding water, and only after the food is ready, a little hot water is added and brought to a boil.
With this method, vegetables and quince are not boiled at all, the whole whole.
And I don't add potatoes at all. It turns out a thick soup with vegetables and quince.

In general, this is of course a matter of taste ...

I ate pork in walnuts in one restaurant, I really liked it, and the walnuts did not crumble, so I am thinking how best to make pork so that the nuts do not crumble.

I ate pork in walnuts in one restaurant, I really liked it, and the walnuts did not crumble, so I am thinking how best to make pork so that the nuts do not crumble.

Pork, rub potato starch into it (so that the juice is preserved), dip it in ice cream, then roll in nuts and in a hot frying pan, and quick fry.

Instead of starch (in the dietary version), chickpea flour goes well.
Forum users to lose weight. ru spied this "thin chickpea batter" technique on Dunduk's website
And of course the meat would be veal

I like to make quince with thick soup. When meat, vegetables and quince are laid out in a saucepan with a thick bottom and are first cooked without adding water, and only after the food is ready, a little hot water is added and brought to a boil.
With this method, vegetables and quince are not boiled at all, the whole whole.
In general, this is of course a matter of taste ...

They did something like that. Obviously, quince is not the fruit we love. Well, it's not tasty for our family ...