Remember Quentin Tarantino's famous film Pulp Fiction? There, Vincent Vega suggests to Mia, the wife of Marsellus Wallace: "Let's go, let's eat steaks." What is a steak? Steak is a fried thick piece of meat cut from the carcass of an animal, usually beef, but not necessarily. The meat is cut across the grain.
In the Viking language, steak means to fry. Roast beef is known to us in the form of dishes "roast beef" - literally "fried beef", or steak - literally "piece of beef". The classic steak is beef, better known in America, they even say that the steak is a purely American invention. At least in America, the criteria for selecting meat for steaks are very strict.
Cooking a classic steak at home is hardly possible, due to the complex technology of meat preparation and frying, and it is very difficult to find the right meat. Toli matter -!
But the grilled pork loin - a cue ball, with preliminary marinating in, is prepared simply. Marinated pork is excellently fried. Recipes for marinating meat are known, and everyone has their own.
Fruit acids of tkemali excellently marinate meat, giving it a unique taste. The sauce is easy to make and proper preparation can be stored for a very long time. The base of the sauce is tkemali or cherry plum. Wild is better, but cultivated, from the garden, is also suitable. Cultural is less dense and less acidic.
As a side dish for meat with tkemali, summer is perfect. vegetable salad in Caucasian style, with a dressing of nuts, herbs and garlic, as well as other salads. Pork loin grilled with sour sauce tkemali - delicious meat, perfect for a picnic.
Pork loin. Step by step recipe
Ingredients (2 servings)
- Pork on the bone 2 pieces
- Tkemali sauce 3-4 tbsp. l.
- White dry wine 0.5 cup
- Salt, black pepper, coriander Spices
- Carrots, onions, parsnip and celery roots, parsley for garnish
- Pork loin or "ball" on the bone. To cook meat with tkemali for two, you need one piece weighing 220-250 grams, one per serving. You need fresh meat, but not fresh meat, since cooking fresh meat is a whole science, complex and obscure. The meat should be cut across the grain and be thick enough.
Pork loin or "ball" on the bone
- It is not necessary to beat the meat, it is cooked in a whole piece. Salt and pepper the pork, sprinkle with a little ground coriander. Spread the prepared tkemali sauce over the meat.
- Fold the meat with tkemali into a ceramic or glass dish with a lid, pour dry white wine and leave to marinate for 2-3 hours in the refrigerator.
Spread the prepared tkemali sauce over the meat. Leave to marinate
- Lubricate the grill grate with vegetable oil and put pieces of marinated meat with tkemali on it, and the remains of tkemali can not be removed.
Put the marinated pork on the grill
- Fry meat with tkemali for 5-6 minutes on each side, until fully cooked.
Fry the meat for 5-6 minutes on each side
- To get a beautiful mesh pattern from the grill - after half the time, turn the meat 90 degrees.
Fry the meat until fully cooked
- While the meat is fried with tkemali, cook: tomato, cucumber, sweet pepper, hot pepper, garlic, onion. Season with chopped mixture of nuts, basil, cilantro, salt and wine vinegar.
- Or, if you prefer a hot side dish for meat with tkemali, it is better to cut carrots, celery root and parsnips into large cubes. Fry over high heat vegetable oil, add chopped large straws onions and fry all together until the onions and vegetables are cooked. Spices - to taste, but grilled pork loin is especially tasty if it is spicy.
cook fried vegetables for garnish
- Put the finished fried meat with tkemali on a plate, add a salad or vegetable side dish.
Remember Quentin Tarantino's famous film Pulp Fiction? There, Vincent Vega suggests to Mia, the wife of Marsellus Wallace: "Let's go, let's eat steaks." What is a steak? Steak is a fried thick piece of meat cut from the carcass of an animal, usually beef, but not necessarily. The meat is cut across the grain.
In the Viking language, steak means to fry. Roast beef is known to us in the form of dishes "roast beef" - literally "fried beef", or steak - literally "piece of beef". The classic steak is beef, better known in America, they even say that the steak is a purely American invention. At least in America, the criteria for selecting meat for steaks are very strict.
Cooking a classic steak at home is hardly possible, due to the complex technology of meat preparation and frying, and it is very difficult to find the right meat. Toli matter -!
But the grilled pork loin - a cue ball, with preliminary marinating in, is prepared simply. Marinated pork is excellently fried. Recipes for marinating meat are known, and everyone has their own.
Fruit acids of tkemali excellently marinate meat, giving it a unique taste. The sauce is easy to prepare and can be stored for a very long time if prepared properly. The base of the sauce is tkemali or cherry plum. Wild is better, but cultivated, from the garden, is also suitable. Cultural is less dense and less acidic.
As a side dish for meat with tkemali, a Caucasian-style summer vegetable salad, dressed with nuts, herbs and garlic, as well as other salads, is perfect. Grilled pork loin with sour tkemali sauce - delicious meat, perfect for a picnic.
Pork loin. Step by step recipe
Ingredients (2 servings)
- Pork on the bone 2 pieces
- Tkemali sauce 3-4 tbsp. l.
- Dry white wine 0.5 cup
- Salt, black pepper, coriander Spices
- Carrots, onions, parsnip and celery roots, parsley for garnish
- Pork loin or "ball" on the bone. To cook meat with tkemali for two, you need one piece weighing 220-250 grams, one per serving. You need fresh meat, but not fresh meat, since cooking fresh meat is a whole science, complex and obscure. The meat should be cut across the grain and be thick enough.
Pork loin or "ball" on the bone
- It is not necessary to beat the meat, it is cooked in a whole piece. Salt and pepper the pork, sprinkle with a little ground coriander. Spread the prepared tkemali sauce over the meat.
- Fold the meat with tkemali into a ceramic or glass dish with a lid, pour dry white wine and leave to marinate for 2-3 hours in the refrigerator.
Spread the prepared tkemali sauce over the meat. Leave to marinate
- Lubricate the grill grate with vegetable oil and put pieces of marinated meat with tkemali on it, and the remains of tkemali can not be removed.
Put the marinated pork on the grill
- Fry meat with tkemali for 5-6 minutes on each side, until fully cooked.
Fry the meat for 5-6 minutes on each side
- To get a beautiful mesh pattern from the grill - after half the time, turn the meat 90 degrees.
Fry the meat until fully cooked
- While the meat is fried with tkemali, cook: tomato, cucumber, sweet pepper, hot pepper, garlic, onion. Season with a chopped mixture of nuts, basil, cilantro, salt and wine vinegar.
- Or, if you prefer a hot side dish for meat with tkemali, it is better to cut carrots, celery root and parsnips into large cubes. Fry over high heat in vegetable oil, add onion chopped into large strips and fry all together until the onion and vegetables are ready. Spices - to taste, but grilled pork loin is especially tasty if it is spicy.
Prepare fried vegetables for garnish
- Put the finished fried meat with tkemali on a plate, add a salad or vegetable side dish.
Georgian beef with tkemali is prepared very simply, there is nothing special in this recipe, with the exception of adding cherry plum or sour plums tkemali. In the original, freshly picked plums are added, but for lack of it, if the meat is cooked in winter, you can add ready-made, already cooked ones, which we did.
Georgian beef with tkemali
Ingredients:
- fatty beef - 500 grams,
- onions - 4 heads,
- tkemali - 1-1.5 cups,
- green onion- 4 branches,
- green cilantro - 4 sprigs,
- garlic - 2 cloves,
- salt and capsicum- taste.
Recipe:
Cut the beef into portioned small pieces, chop the bones, wash thoroughly.
Salt the meat, put it in a frying pan and fry on all sides in very hot fat. Then transfer to a cauldron or pan, pour in the fat left over from frying, add a few tablespoons of water and simmer under the lid until soft. By the end of the stew, put the peeled, chopped onion in circles. Add pitted tkemali plums boiled in water (or add already cooked tkemali sauce).
Shortly before removing from heat, add chopped green onions (green onions can be replaced with fresh dill), chopped cilantro and crushed capsicum. Stir, remove from heat and serve. Bon Appetit!
I love roasting meat in the oven. It always turns out delicious. Most often I cook it this way for sandwiches. Our family really likes tea with sandwiches, but I don’t want to buy sausage in principle - it’s expensive and harmful. I took out the plum sauce, and decided that today we will have excellent baked pork in. It's for real tasty dish for any occasion, be it a holiday or a family meal.
Since Tkemali sauce itself contains a lot of acid, the meat marinated in it turns out to be very tender and juicy. However, plum tkemali can be replaced with cherry plum or any other sour, for example, cranberry or pomegranate. And do not forget - the longer the pork marinates, the better the result.
Recipe Information
Cooking method: in the oven .
Total cooking time: 1 hour
Servings: 4 .
Ingredients:
- pork tenderloin or shoulder blade - 600 g
- tkemali sauce - 2-3 tbsp.
- salt pepper
- garlic (I used dried) - to taste
- vegetable oil.
How to cook:
Note to the owner
- Baked pork is good for making appetizers and salads. It can in some cases be used in recipes instead of sausage.
- It is best to cook this dish from tender meat, which subsequently will not lose shape when cut. Well suited tenderloin, loin, shoulder blade.
- The longer the meat is marinated before being sent to the oven, the tastier it will turn out. Therefore, if it is possible to withstand a piece of pork in sauce for at least two hours, it is better to do it. After all, during this time the meat will be thoroughly salted and soaked with marinade.
- The cooking time for pork in the oven is approximately 1 hour per 1 kg.
- It is better to cook baked pork in the oven from fresh meat. However, this is not always possible. Therefore, if you use a frozen piece of meat, then it must be transferred to the refrigerator from the freezer in the evening. Until the next day, the pork will defrost gradually. This method is considered the most correct.
