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Pork

Pork ribs in Hoisin sauce

Pork ribs in Hoisin sauce

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One of the dishes inspired by Chinese or Cantonese cuisine, which is often prepared in the oven or in a steam kettle, but can also be successfully prepared on the ordinary kettle on a stove. Delicious and juicy meat in a relatively spicy sauce. This food is good to serve with rice, rice noodles or with wok vegetables. It takes time to soften the meat, but it is worth trying.

Preparation time: about 2.5 hours
Level: easy
Serves: four

Ingredients:
600 g of pork ribs
2 medium onions, chopped
6-7 medium garlic cloves chopped
Thumb-sized pieces of ginger chopped
3 dried chilies (also suitable for raw)
4 tablespoons Hoisin sauce
100 ml soy sauces
2 cinnamon sticks about 5 cm long
1-2 star anise
cooking oil for browning the meat

Preparation:
1. Chop onions, garlic, and ginger
2. Heat the oil in a thick-bottomed saucepan, cut the ribs into pieces between the bones. Brown for about 5 minutes. Add two cinnamon sticks about 5 cm long and 1-2 star anise to the browning. Brown and set aside.
3. Add onion, garlic, ginger to hot oil, brown for a few minutes, add the meat with cinnamon sticks and star anise, and also add whole chilies
4. Add 4 tablespoons of Hoisin sauce and 100 ml of sauce and water until it almost covers the meat. Simmer on low heat under the lid for about 2 hours until the meat becomes very tender.
5. Remove the lid within the last hour and let the sauce evaporate and thicken
6. Serve with either basmati or sticky rice, or you can wok vegetables.
Done !!!

Wiener schnitzel

Wiener schnitzel

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The right Wiener schnitzel is made from veal, which is beaten, seasoned, breaded in flour, eggs breadcrumbs, and fried until golden brown. Recipes for Wiener schnitzel appeared in cookbooks in the first half of the 19th century. By now, Wiener schnitzel has become one of the most offered main courses in willow pubs and restaurants. In addition to veal, it is often made from chicken and pork today. The best Viennese schnitzel in Tartu is served in the downtown restaurant München, I am visiting them and enjoying it from time to time. Friends can also order it from me. To make a good Wiener schnitzel, it is important that the breadcrumbs are not pressed tightly against the meat, but rather that it is so fluffy and easily detachable. In any case, it is worth trying to make it yourself.

Preparation time: 30 min
Level: average
Serves: two

Ingredients:
Two slices of pork tenderloin, cut to a thickness of about 2,5 cm
flour
breadcrumbs
2 eggs
for frying lard, clarified butter, or cooking oil
salt and black pepper for seasoning

Preparation:
1. Cut two 2.5 cm thick slices of pork tenderloin
2. Place the meat on the food and toss it properly. The piece of meat becomes about 3-4 mm thick and about 3 times wider
3. Place the meat on a cutting board and season with black pepper and salt
4. Place flour and breadcrumbs on two different plates, beat eggs in a bowl
5. Heat the fat in a pan, place the meat first in flour, then in egg and breadcrumbs. Do not pat the breadcrumbs very hard, the fluffier it is better
6. Place the schnitzel in a pan and fry until golden brown, then turn it over and fry the other side until brown. Never change the meat side several times during frying
7. Serve with a slice of lemon, raw salad, fried potatoes, potato salad, or mushroom sauce.
8. When eating, be sure to squeeze the lemon juice over the meat.
Done !!!

Stuffed pork tenderloin roll

Stuffed pork tenderloin roll

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A recipe that originates from the northern regions of Italy. It is made in many ways in Italy, and the fillings are often very different according to cook preferences. I prepared this food in two ways, as a simple roll and as a roll wrapped in bacon. It takes some care to prepare this food, but the result is delicious and suitable for both, daily dinner or serving to guests.

Preparation time: 30 min preparation, 1 h baking
Level: average
Serves: four to six

Ingredients:
Two medium pork tenderloins, slightly cut at the thin ends, so that the width of the piece of meat is as even as possible
150 g of shredded cheddar cheese or parmesan
A few handfuls of fresh spinach leaves or about 150 g of frozen spinach
1 red pepper cut into strips
1 small onion chopped very finely
2 cloves of garlic, finely chopped
A handful of chopped basil leaves
Sea seasoning and black pepper for seasoning
1 teaspoon dried Italian herbs, eg. a simple pizza seasoning mixture
If desired, other vegetables can be used as a filling
About 350 g of thin bacon

Preparation:
1. Cut the thinner ends of the fillet and make a deep incision along with the piece of fillet, but not one that cuts the meat in half.
2. Place a piece of meat on a cutting board covered with plastic wrap and process it with a meat hammer to get an even wide piece. Ideally, the width of the piece of meat should be 20-25 cm.
3. Season the meat with salt and pepper and herbs.
4. Finely chop the peppers, garlic, and onion, chop the basil and grate the cheese
5. Spread the filling evenly on the piece of meat and roll it tightly. Turn open ends of the meat lightly into the meat while rolling. You don’t have to close the roll very hard, even if some of the cheese melts, it and the broth form a delicious sauce that can be used for food by adding a little cream.
6. Lift one roll into the baking tin, place the open edge of the meat under the roll. Wrap slices of bacon around the second roll. If you wish, you can fasten the roll with wood sticks or use meat strings, but the rolls also stay together just as it is nice.
7. Bake for 1 hour in the oven at 200 degrees C.
8. After baking, place the rolls on the cutting board and let the nose rest for about 10 minutes, at the same time pour the cheese broth through a fine sieve, add the cream and, if desired, 0.5 teaspoons of starch dissolved in water and let the sauce boil for a while. Starch thickens the sauce.
9. Cut the rolls into slices a few cm wide. Once the rolls have cooled, they can also be cut into thinner slices.
10. Serve with a fresh salad, for example. Spinach leaves, sliced paprika, a little oil, balsamic, salt, and pepper.
Ready !!

Slow roast wild boar leg

Slow roast wild boar leg

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When trying to make a wild boar leg I got for a birthday, I tried to follow a bit of Mediterranean style. I used stronger flavors, heavier red wine, but at the same time, I made it with Nordic vegetables. I found very small, thin-shelled turnips in a supermarket, which taste great without peeling. I prepared the meat at 165 degrees under a foil cover for 6 hours, then removed the foil, raised the temperature to 180 degrees, and let the meat brown for an additional hour on each side.

Preparation time: 30 min preparation, 7 hours baking
Level: average
Serves: four to six

Ingredients:
One wild boar leg, about 4-5 kg
1 bottle of red wine
1.5 kg of small turnips
1 kg of carrots
2 garlic, leave the nails with the peel
1 large onion cut into slices
3 decent branches of rosemary
1 teaspoon thyme
1 teaspoon fennel seeds
For seasoning black pepper and sea salt
2-3 tablespoons of cooking oil for browning

Preparation:
1. Brown the wild boar leg in the pan from all sides if possible and place in a high-edge oven mold
2. Peel the vegetables, pour into the mold, add the garlic cloves with the peel and the onion slices
3. Rub the meat on all sides with fennel seeds, thyme, black pepper, and salt
4. Shake the pepper and salt over the vegetables as well.
5. Pour at least half a bottle or more of red wine over the meat
6. Cover the food with foil and bake in the oven at 165 degrees C for 6 hours
7. By this time, the meat should be almost tender. Remove the foil, raise the oven temperature to 180 degrees and cook the meat, turning it occasionally for another hour.
8. While the meat is “resting”, pour the broth and wine from the mold into a separate pot, add a little flour dissolved in water and bring to boil to make the sauce a little thicker.
9. Serve with lemon slices that can be squeezed onto the meat. I ate this meat with raw salad (romaine lettuce, tomatoes, basil, parsley, avocado, parmesan, balsamic and olive oil).
Ready !!

Long-roast pork belly

Long-roast pork belly

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Pork belly is a popular food among many nations of the world, used from sliced bacon to various pickled Asian dishes. One of my best ways to cook pork belly is to roast it whole in the oven for a long time at low temperatures. The secret to making an ideal pork side is that it must be baked at two different temperatures, first at a maximum oven temperature of 40 to 60 minutes and then at 140 to 150 degrees C for about 3 hours. When baking, leave the rind side up. At high temperatures, the rind browns and becomes crispy, not tough, and then, when cooked at low temperatures for a long time, the meat becomes soft and tasty. Since this food is just in the oven most of the time, it is not a big hassle. Worth to do.

Preparation time: 4.5 hours
Level: easy
Quantity: for four or six

Ingredients:
One 1.5 kg piece of fresh pork
For seasoning black pepper, coriander, 2-3 leaves bay leaf, paprika powder, fennel seeds, sea salt
To prepare the garnish, 5 medium carrots, cut into suitable pieces and halved, 2 medium onions cut into sectors, 1 red pepper slice, 8 medium garlic cloves

Preparation:
1. Use a sharp knife to cut cracks about 1 cm deep into the rind
2. Mix the ground spices and crush the laurel or finely grind the spices altogether. Add sea salt and season the meat on all sides with the seasoning mixture. Try to season so that the spice also gets into the cracks in the skin
3. Place the meat in the baking tin rind side upwards and brown in the oven at maximum temperature for 40-60 minutes until the rind is brown and crispy
4. Remove the meat from the oven, pour off most of the melted fat. Use it, for example, in the preparation of Christmas cabbage.
5. Cut the appropriate pieces of vegetables, pour into an oven mold, season lightly with salt, and place a piece of meat on top of the vegetables.
6. Bake at 140 degrees for 3 hours. During this time, the meat will become wonderfully brown, tender and the rind has retained its crispiness.
7. Serve with vegetables cooked under the meat and raw salad or sprouts
Ready !!

Frikadelle (meatball) soup

Frikadelle (meatball) soup

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The frikadelle is a small but flat meatball probably of German or Danish origin. Meatball (frikadelle) soup was one of the most common dishes made at home during the Soviet era. Meatballs minced frikadelle soup also spread in the Scandinavian countries, Poland, and Russia.
For me, this soup is a nostalgic reminder of my childhood. This time I made it because my colleague took this soup from home for lunch and it arouses appetite for this soup.
Meatballs and soup broth (cubes or broth extract) are also available in stores, but preparing everything you need for the soup yourself, makes the soup especially tasty.

Preparation time: 1 hour (2-3 hours of broth preparation)
Level: easy
Serves: four

Ingredients:
Broth:
About 2 kg of pork bones
2 large carrots
1 larger onion
3-4 bay leaves
0.5 teaspoons of black peppercorns
A handful of parsley and dill stalks
Soup:
500 g minced meat (pork, beef, or mixed minced meat)
2 smaller onions finely chopped
1 egg
3-4 smaller carrots sliced
3 medium potatoes chopped
1L broth
Water as desired
Black pepper and salt for seasoning
For garnishing fresh parsley

Preparation:
Broth:
1. Pour 3-4L of water into a large soup pot, rinse the bones with cold water, and place in a soup pot, add peeled carrots and onions, from which all layers of brown peel have been removed except the last layer
2. Bring the water to a boil and remove the resulting foam, add the laurel, pepper, salt, and herbs and simmer the broth in very low heat for about 2-3 hours until it is beautiful light brown, greasy, and tastes good.
3. Strain the broth into storage boxes and you can freeze it and store it at -20 degrees for a long time. You can use the meat for eating or in various soups
Soup:
1. Prepare meatballs. Mix the minced meat, egg, one chopped onion, salt, and black pepper, mix the finished minced meat mixture. Form the mixture into small balls between your hands and place on the clipboard to wait.
2. Pour 1L of broth into a soup pot and bring to a boil, reduce heat to low.
3. Slice the carrots, chop the small onion, peel the potatoes, and chop and add everything to the boiling broth. Boil for about 15 minutes until the vegetables are semi-soft
4. Carefully toss the meatballs one at a time into the boiling soup.
5. Boil the soup for another 15 minutes, seasoning with salt and pepper if necessary
6. When serving, sprinkle over with chopped parsley leaves.
Ready !!

Grilled ribs

Grilled ribs

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Grilled ribs or BBQ ribs are generally considered as American food. At the same time, all kinds of animal ribs are grilled over the world, from the alligator to the kangaroo.
Recently, I have been making grilled ribs in an oven from high-quality Rakvere meat industry pork ribs.
In my opinion, one of the most important components is the marinade. The philosophy of marinating has been such that it must contain four flavors – salty, bitter, sweet, and sour, then it is delicious. Everyone can put together their marinade, and there are also good marinades available in the shop.
It takes time to make ribs for dinner, but it’s worth making this food.

Preparation time: 2.5 to 3 hours
Level: easy
Serves:: four to six

Ingredients:
4 long ribs

Marinade:
5 tablespoons tomato paste
1.5 tablespoons honey or syrup
1.5 tablespoons soy sauce
1 teaspoon “liquid smoke” seasoning, which can also be replaced with hot mustard
0.5 teaspoons of smoked paprika
1 tablespoon wine vinegar
0.5 teaspoon sea salt
0.5 teaspoons ground black pepper
A foil to cover the oven pan

Preparation:
1. Mix the marinade components
2. Place the ribs on a deeper baking tray or in a larger baking tin, which you can also cover with baking paper
3. Grease the ribs completely with the marinade
4. Cover the form with foil and bake for about 2-2.5 hours at 150 degrees.
5. Remove the foil and raise the temperature to 250 degrees for about 20 to 30 minutes until the ribs brown or the top layer starts to turn black at times.
6. Serve with french fries, a raw salad, as well as serve with herbs
Done !!!

Estonian vegetable stew

Estonian vegetable stew

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During my childhood, this food was prepared often in our family. Lately, it has a bit of forgotten because of all the new and interesting recipes that have significantly changed our menu in recent decades.
I remember the taste of vegetable stew when my grandmother did it on weekends. He used pork that also had lard, which was cooked until the meat was perfectly tender. Some of the fatter broth was lifted aside and made into a rather salty sauce. In the remaining broth, the vegetables were simmered until soft, served with the meat, poured over the sauce and the food was soft, juicy, and delicious.
The best time to make this food is autumn when the vegetables are ripe and easily available. Prepare this food in larger amounts, standing will make it even tastier.

Preparation time: 1-2 hours1 cooking of meat, 1.5 hours of cooking vegetables.
Level: easy
Quantity: a potful of food

Ingredients:
1 kg of pork belly or other fat-containing pork meat
About 10 potatoes
1 medium turnip
5-6 medium carrots
Half the smaller cabbage
1 medium onion
For seasoning sea salt

Preparation:
1. Boil the meat on low heat for 1-2 hours until the meat is very soft, season only lightly with salt. Remove the meat from the boiling water and save for serving
2. Lift some of the broth into a bowl, making sure you lift the fatter part from the surface of the liquid. Store the broth in a bowl to serve with the food
3. Clean the vegetables. Peel potatoes, carrots, turnips, cut cabbage ¼ sectors. Add turnips and carrots to the broth and cook for 30 minutes, add cabbage and cook for another 30 minutes. There could be enough liquid to barely cover the vegetables. Add the potatoes and simmer until the potatoes and other vegetables are soft
4. Place the meat in the vegetables to warm it up.
5. Before serving, heat the sauce in a bowl, chop the onion well. Add sea salt to the sauce so that the sauce is relatively salty. As meat and vegetables are rather neutral, this sauce adds a lot. Add onion, it tastes the best if onion remains a little crunchy.
6. Serve vegetables and meat in one plate, pour over the sauce.
Ready !!

Shepherd’s pie

Shepherd’s pie

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Many places in the world claim to be the source of this food, but for me, it seems like the roots of this food go back to old England. Shepherd’s pie, cottage pie, or French version of Hachis Parmentier. All these names hide food quite similarly. Classically, it is a food that can be prepared from the previous day’s lunch from the remaining potatoes, which are lightly smashed. During the preparation, the minced meat fried with onions and spices is placed in layers with the mashed potatoes, and sometimes covered with grated well-melting cheese, which turns crispy and forms a delicious coating on the food.
Historically, the name Shepherd’s pie did not appear until the mid-1850s, but similar foods were certainly made already centuries earlier.
I made a variant of this shepherd’s pie last summer. A nice, strong lunch for the whole family.

Preparation time: 30 minutes preparation, 45 minutes cooking
Level: easy
Quantity: for four to six

Ingredients:
10-15 boiled potatoes, mashed and mixed with olive oil and, if desired, a little milk
500 g minced meat
1 larger onion, chopped
2-3 cloves of garlic, chopped
2 tablespoons tomato paste
A handful of frozen green peas
100g of cheddar or other easy-to-melt cheese
For frying olive oil and for making mashed potatoes
Black pepper, salt and dried oregano for seasoning
A small handful of chopped smooth-leaf parsley

Preparation:
1. Smash the boiled potatoes, add olive oil and, if desired, milk so that the stuffed potato mass is not too dense
2. Chop onion and garlic, fry over medium heat with minced meat. Add tomato paste and green peas at the end of frying.
3. Pour the fried minced meat mixture into an oven mold (or use small molds) form the layer about 2-3 cm thick, cover a 2-3 cm layer with mashed potato mass, grate the cheddar and shake on the potato layer.
4. Bake at 200 degrees for 30-45 minutes until the cheese starts to brown.
5. Shake over chopped parsley to serve. Serve hot.
Ready !!

Enchilada

Enchilada

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The enchilada is filled corn tortilla roll, covered with chilly sauce. It is believed that similar food was eaten already in the Mayan Empire, where fish and vegetables were rolled into thin cornbread rolls. Enchilada rolls are listed as one of the most popular local foods in the notes of conquistadores. One of the first cookbooks in Mexico „El Cocinero Mexicano“ 1831 marks enchilada as a classic local region food. In principle, it is possible to fill tortilla rolls with almost any food starting from vegetables to a variety of meat, fish and seafood. Nowadays, rolls are covered with spicy cheese in addition to chilli sauce. For example, in Europe, the cheese cover could be sharp-tasting cheddar. I’ve done this meal at least four times. On three occasions, I made chicken enchilada, once I put more effort than usual and made a BBQ rib-meat stuffed enchiladas. Nowadays, an enchilada is served in every Mexican restaurant, but you should try to make it yourself – the taste of homemade enchilada is something very different and special.

Preparation time: Meat baking 1 or more hours. Preparation of Enchilada 45 min to 1 hour.
Level: Easy
Quantity: eight enchilada rolls

Ingredients:
Sauce:
2 garlic cloves, minced
400 ml tomato sauce
0.5 teaspoon ground chipotle chilli powder
0.5 teaspoons of ground chilli powder
0.5 teaspoons ground cumin
salt and freshly ground black pepper

Filling:
Three larger or four medium chicken fillets (boiled) or two good quality pork ribs (grilled).
2 medium bulbs
4 cloves of garlic
a great handful of chopped parsley
1 teaspoon ground cumin
0.5 teaspoon chopped chipotle chilli
250 ml tomato sauce
0.5 tablespoons of dried oregano

For rolls:
8 soft tortillas of medium size (to fit to the oven form). I used tortillas from a mixture of corn and wheat flour
200g cheddar cheese

chopped green onions and sour cream to eat.

Preparation:
1. Boil the chicken in a little amount of water in low heat (about 1 hour). Add sea salt and pepper to taste the meat. You can add remaining broth to the filling. In an alternate, BBQ-rib version, mix tomato paste, sugar or lihts syrup, red wine vinegar, soy sauce to the marinade, put the pork ribs in the oven, brush with marinade and cook for 1.5 to 2 hours.
2. For the enchilada sauce chop garlic, lightly fry, add tomato juice and spices, boil until the sauce has become slightly thicker
3. For filling, chop onion, garlic and fry in olive oil when golden, cut the chicken or meat into rough chunks, add onion and garlic, add spices, tomato sauce, chopped parsley. The filling must not be very wet or too dry. 4. Divide the filling into eight pieces, lift 1/8 to each tortilla plate, make rolls and place to the mold.
5. Pour over with the sauce, spread the sauce also to the edges.
6 Grate the cheddar and shake over the rolls.
7. Bake 30 min at 200 degrees.
8. Chop the green onions for serving, add sour cream and serve.
Ready !!!

 

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