Marinate pork entrecote for frying. How to cook pork entrecote

A woman’s life is full of worries and troubles, and therefore, exhausted during the day, by the evening there is no strength left, but any caring wife and mother should think about a delicious dinner.

And if only you could think about it, but you still need to cook it, and since you don’t have the strength for a complicated dinner, we offer you a simple recipe for frying pork entrecote in a frying pan. The main secret of this dish is the speed of preparation and high-quality ingredients, and if you prepare the side dish in advance, the whole process will take no more than 15 minutes.

Pork cut into entrecotes

This is a really simple option on how to cook an excellent entrecote in the oven in a matter of minutes. This refers to the time spent before placing the dish in the oven. It will bake for about 1 hour.

To feed 5 people you will need:

• Pork entrecotes - 5 pcs. (total weight about 1 kg)
• potatoes - 700–800 gr.
• spicy mustard (preferably) - 3 tbsp. lie
• garlic - 4 cloves
• salt, coarse black pepper - to taste
• spices for potatoes (oregano, rosemary, curry, paprika) - to taste
• spices for meat (nutmeg, ginger, suneli hops) - to taste
• little olive oil (any peeled vegetable can be used) - 3 tbsp. lie

Austrian recipe

In order to prepare such a dish you will need the following ingredients:

• pork meat in an amount of 1 kg;
• lard in the amount of 100 grams;
• three chicken eggs;
• ½ cup sour cream;
• three or four medium-sized potatoes;
• ground nutmeg;
• a bunch of fresh parsley;
• salt;
• ground sulfur pepper.

The sauce also plays a very important role in this dish. Therefore, it is worth preparing the components for it:

• butter in the amount of 2.5 tablespoons;
• one large onion;
• ½ glass of white wine;
• flour in the amount of one tablespoon;
• a whole glass of sour cream.

Cooking time – 1 hour 10 minutes.

Calorie content – ​​396 kcal per 100 grams.

Cooking steps:

1. Cut the meat into pieces of the required size. Beat it off with a special kitchen hammer;
2. Pepper and salt each of the broken pieces. Make cuts from the extreme points;
3. Peel and wash the potatoes, then boil until tender. Cut it into small cubes;
4. Also cut the bacon into small pieces and mix with the prepared potatoes. Add salt, pepper, nutmeg, chopped parsley to the mixture. Add eggs and sour cream to the mixture. Mix everything thoroughly;
5. Place this mixture on the beaten entrecote, which needs to be wrapped. Secure with toothpicks so that it does not fall apart;
6. Peel the onion and cut into cubes. Fry in butter until half cooked;
7. Place the prepared meat in the pan with the onions;
8. Add the entire amount of prepared wine, cover the pan with a lid and simmer the meat until fully cooked;
9. Place the meat, and add flour and sour cream to the juice obtained after stewing. Mix. When serving, pour the resulting entrecote sauce over it.

What kind of dish is this?

Entrecote is not so much a separate dish as the name of a part of the carcass. In traditional French cuisine, this is the name given to a piece of ox meat, cut in the area between the spine and ribs. Moreover, the same part of a cow or calf has a different name - medale. But there is a broader meaning of the concept, which covers any piece of meat (usually beef) having dimensions approximately corresponding to the palm of an adult and a thickness of about 1.5 cm.

Interesting: the name from French is literally translated as “between the ribs,” which reflects the essence of the concept.

Culinary tricks

1. It is best to salt the meat after it has been fried a little;
2. The meat must be dried after it has been washed. For this, paper napkins are most often used;
3. After refrigeration, the meat must reach room temperature. Only then should cooking follow.

Pork entrecote is a dish that can be eaten with the family or served on a holiday table. You can surprise your guests with many recipes. Therefore, it is worth carefully studying each and choosing the most suitable one for yourself.

Pork entrecote

- a famous tasty dish that is a symbol of French cuisine and is a large piece of meat fried on both sides on the bone (see photo). As a rule, its thickness should be one and a half centimeters, and its length should be at least twenty. The meat for making this delicacy is usually cut between the rib and spinal parts of the carcass, and, despite the fact that classic entrecote is prepared from veal or beef, a similar dish made from pork is no less in demand and popular.

Due to the fact that the correct entrecote is seasoned only with standard spices (salt and pepper), the dish preserves the meat taste and aroma as much as possible. It is not recommended to season meat with various spices, as they often interrupt the natural taste of the product.

Absolutely any side dish goes with juicy pork entrecote, but most often it is served with potatoes, rice or stewed vegetable mix. The pork delicacy goes well with fortified Italian and Portuguese wines. When combined with exquisite alcohol, the true taste of this meat dish is revealed.

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How to cook?

Entrecote can be prepared not only from beef, but also from pork. Moreover, there are many different ways, and some of them are discussed below.

Option #1

You can make a juicy entrecote in the oven. To do this, prepare:

• four pieces of pork, cut between the ribs (that is, entrecote)
• a couple of tablespoons of vegetable oil;
• three tablespoons of soy sauce;
• a third of a teaspoon of ground black pepper;
• ground ginger;
• salt.

Preparation:

1. First, wash the pieces of pork and beat them well to make them more tender. Then each entrecote should be rubbed with a mixture of ground ginger, salt and pepper.
2. Take a baking sheet and grease its bottom with oil (not very generously, because the meat will release fat during heat treatment).
3. Place pieces of pork on the bottom, pour the remaining oil and soy sauce on top.
4. Preheat the oven to 190 or 200 degrees and place a baking sheet with entrecotes in it for about thirty or forty minutes.

Option No. 2

This recipe involves using beef as the main ingredient and frying it. The list of ingredients includes the following:

• entrecote weighing no more than 250-300 grams (if it is large, then it should be cut);
• two cloves of garlic;
• spicy seasoning, for example, hops-suneli;
• salt and pepper if desired;
• vegetable oil.

Process description:

1. First, the meat must be thoroughly washed, dried, and then beaten well.
2. Next, rub the entrecote with garlic (it can be chopped beforehand), salt, pepper and seasoning. Wrap it in cling film and place it in the refrigerator for two or three hours. The longer the beef is marinated, the softer it will be in the end.
3. Now pour oil into the frying pan and heat it well.
4. Reduce the heat to medium and fry the entrecote on each side for five minutes. While cooking, periodically baste the beef with its juices to keep it juicy.
5. Serve the entrecote by pouring the remaining juice and butter over it.

Option #3

Both beef and pork can be used to make a stunning, savory entrecote. For this you will need:

• about 300-400 grams of meat, cut between the ribs;
• small tomato;
• a tablespoon of flour;
• 50 grams of hard cheese;
• 50-70 grams of pineapple (canned can be used);
• ground pepper (preferably red);
• salt;
• oil.

Instructions:

1. First of all, you must prepare the tomato: cut it into circles, roll each one in flour and fry in a frying pan for just a couple of minutes, not forgetting to turn it over to the other side.
2. Next, move on to the meat. It should be beaten well, first washed, and then rubbed with salt and pepper.
3. Heat the oil in a frying pan (not the same one you used to fry the tomatoes). Place the entrecote in it and fry it on one side over medium heat for three or four minutes.
4. Then turn the piece of meat over, place fried tomato rings on top, then a pineapple ring, and then a thin slice of cheese (you can grate it).
5. Close the pan with a lid and cook the entrecote for about four more minutes.

It is advisable to serve this dish with rice or vegetables.

Veal entrecote with onions in the oven

Ingredients:

One veal entrecote;

Vegetable oil;

Two onions;

Black peppercorns.

Cooking method:

1. Veal meat should be a soft pink color with a very small amount of white fat (these characteristics are very important, since no marinade is used in this recipe). If the meat has different indicators, it means that it is either the meat of an old animal, or the meat has been defrosted and frozen several times. Such meat has already lost most of its juice and, when fried or baked in the main way, will have a “rubbery” consistency.

2. Peel the onions and cut into thin rings.

3. Grind the peppercorns into powder. Using such “live” pepper gives a light but rich aroma.

4. Beat the correctly selected veal entrecote a little, rub with pepper, salt and vegetable oil.

5. Preheat the oven to a temperature of no more than 180°C and place the entrecote placed on a baking sheet into it. Place onion rings on top.

6. Bake for about an hour. When pierced with a chef's needle or a thin sharp knife, cooked meat will release clear juice. If the juice is pink, the duration of heat treatment should be increased.

7. Serve with any sauce and herbs.

Ingredients

• Pork – about 900 g;
• Sunflower oil – 2-3 tbsp. false;
• Salt and ground black pepper to taste.

How to cook pork entrecote on the bone

To prepare entrecote, you need pieces of pork the size of your palm and a thickness of 1 to 1.5 cm. As a rule, one such piece weighs from 300 to 450 g. Rinse the meat in cold water and dry with a napkin.

Rub well with salt and ground pepper. Leave for 15-20 minutes.

Place in a baking dish, sprinkle with sunflower oil and place in the oven, preheated to 200 degrees. Bake for 30-40 minutes.

Baked entrecote is ready. It should be served hot.

Meat can be marinated before cooking. One of the easiest ways to do this is to use soy sauce. To prepare the marinade for entrecote you just need to cut two onions into half rings and add about 70 ml of soy sauce to them. Next, take a bowl, put half of the prepared mixture on the bottom, put the meat on it, and the remaining onion with sauce on top. It is recommended to cook entrecote no earlier than 2 hours later. Other products are also used to marinate pork entrecote. It all depends on taste and flight of fancy. The taste of meat will be quite piquant if you marinate it in balsamic vinegar mixed with ground pepper. Mustard, lemon juice, mayonnaise, etc. are also used.

If desired, after marinating, the pork can first be fried in vegetable oil until golden brown, then placed in the oven, preheated to 170-200 degrees, and cooked until cooked. If onions are used for marinating, then before baking they are placed on top of the meat. You can bake meat in foil. This way you are guaranteed to get a very soft and juicy entrecote. If you want to cook both meat and a delicious side dish at once, then bake entrecotes along with potatoes. To do this, cover a baking sheet with foil, place the marinated meat in the center, and sliced ​​potatoes around the perimeter. It can be pre-lubricated with olive or sunflower oil mixed with Provençal or other herbs. For this dish, it is better to marinate the meat using onions. It is then placed along with the potatoes. A baking sleeve is also used for cooking. In this case, you can be confident that the potatoes will not burn. In addition, it is soaked in marinade and meat juice. In this case, the potatoes are cut into small slices. Also grease it with a mixture of vegetable oil and herbs. The dish takes about an hour to prepare.

The lion's share of culinary art is occupied by the preparation of meat, and this is due to the high level of its nutritional qualities. The proteins contained in it in significant quantities provide a person with vital amino acids every day. Compared to products of plant origin, meat products are better absorbed, create a feeling of fullness, and have an important feature - they are less boring.

All over the world, culinary specialists are creating more and more new non-traditional meat dishes, but not a single recipe from the distant past has been forgotten. Each country can boast of its traditional, unique and delicious dishes, which are their calling card. Inexperienced chefs strive to replicate these classic recipes, honing their skills to perfection. One of these world-famous ones is the classic of French cooking: entrecote.

This dish is a chop made from a whole intercostal piece of meat. At first it was prepared from ox meat, but now the number of these animals is small and there is no possibility of their widespread cultivation. Therefore, cooks make entrecote from tender beef or pork tenderloin with rib, still giving preference to pork loin. This preference is no coincidence: cooked pork is softer and juicier.