Pork with prune sauce
Today I offer you a good sweet and salty pork dish with prune sauce. This is an incredibly delicious dish and very easy to prepare. However, cooking meat takes a little longer, so it is more suitable for a weekend. This dish combines the taste of sweet prunes and meat. There aren't many ingredients here. But with the aromatic spices of allspice, bay leaves, juniper berries, prunes and cinnamon, the dish takes on a mouth-watering taste. Tender meat with a fragrant, thick, irresistible sauce. You can cook the meat in a saucepan, used to simmer meat slowly at low temperatures, or in a frying pan, which results in tender meat. I also cook it in the oven. For meat with prunes, you can use pork or beef. If for some reason you don't like pork or don't have any, you can use beef. I have to say that it tastes delicious too!
Ingredients for pork with prunes:
- 600 g pork
- 50 ml white wine
- 50 ml wine vinegar
- 150 ml water
- 4-5 bay leaves
- 1 tsp allspice
- 2 tsp juniper berries
- For the sauce:
- 1/2 tbsp. dried prunes
- 1/4 cup grated roll (or bread)
- 1/4 tsp. cinnamon
- 2 tsp Sahara
- 1 tsp sl. oils
How to cook pork with prunes:
Beat the meat and place in a frying pan or other baking dish. Add bay leaf, allspice, juniper berries, and lightly salt.
Measure 50 ml in a measuring cup. white wine, add 50 ml. wine vinegar and 150 ml of water. Pour in the meat, cover with a lid and place on medium heat.
Periodically turn the meat over. Cook until done. I also cook in the oven for 1 hour 30 minutes on low heat (160 C) or until the meat is tender.
While the meat is cooking, prepare the prunes for the sauce. Fill the prunes with a small amount of water so that it just covers the berries. Cook until soft.
Rub the prunes through a sieve, or grind in a blender (for better penetration, add the broth in which the prunes were cooked). I like the texture of the prunes in the sauce and prefer them not too pureed.
Grate the roll or white bread. Add sugar and cinnamon to the crumbs and mix.
When the meat is ready, start preparing the sauce. Heat a teaspoon of butter in a frying pan or saucepan and lightly fry the crumbs with sugar and cinnamon.
Add chopped prunes and stir.
Add the broth in which the meat was cooked to the prunes with crumbs until the sauce reaches the desired thickness, stirring constantly and let it simmer a little.
The sauce is thick, incredibly tasty and aromatic.
Cut the meat into pieces and pour over the sauce.
Garnish to your taste. Or you can do it without a side dish. Just dip pieces of meat into the sauce and enjoy the taste.
Another option is to mix pieces of meat with the sauce. It's especially delicious the next day. It can also be prepared in larger quantities and frozen. Whenever you need a quick dinner, this dish will help you out.
Bon appetit!
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Delicious tomato thing
Actually, this is a homemade stew sauce for pasta, rice, meat, and fish. yes to anything. No one has yet come up with a better name for it. The thing is very easy to prepare and can be stored for weeks (if, of course, it survives). Here she is.
For a liter jar:
- Fresh tomatoes of any variety, preferably bright red (from a purely aesthetic point of view) - 5-6 medium pieces
- Red onion - 2 large pieces
- Sweet fleshy red pepper - 1 large or 2 small
- Garlic – 5 cloves
- Fresh chili pepper - 1/2 pod
- Ground allspice - 1 teaspoon
- Salt - 2 teaspoons
- Vegetable oil for stewing - 3 tablespoons
- Vinegar - 1 tablespoon
- Honey - 1 tablespoon
Preparation
- Finely chop the sweet pepper, onion and garlic. We send them to simmer in oil with allspice over medium heat for 10-12 minutes, right in that saucepan or deep frying pan, where the finished product is then formed. Stir constantly and reduce heat if necessary. We do not add water.
- Cut the tomatoes into small random slices and add them to the rest of the vegetables. We continue stirring, turn up the heat and wait for the tomatoes to release juice and for it to try to boil.
- Add half a chili pepper (do not chop), reduce heat, pour in vinegar, salt, continue stirring. Let the sauce boil again.
- We try it and find that the thing is sour. This is normal - we have honey! It corrects the sour taste better and more interesting than sugar.
- You can serve it immediately hot if you are just about ready for lunch or dinner. Or you can let it cool, transfer to a clean, airtight container and store in the refrigerator.
Personal request: please do not try to improve the thing with ready-made tomato paste. She's definitely not needed there.
The most delicious recipe for plum and tomato sauce for meat
This delicious preparation will suit any dish, fill it with exquisite aroma, and emphasize its uniqueness. This amazing preservation will be an ideal base for fish, pasta, meat dishes, and grilling. The sweet and sour taste will not leave anyone indifferent; everyone will not refuse to try a thick and aromatic addition to the main dish. Try making small stocks for the winter using this recipe, and you will understand how popular this sweet and sour sauce will become among family members and guests. The preparation is simple.
The seeds from the plums need to be removed; exactly 2 kg will remain in their pure form. Remove the seeds from hot peppers if you don’t like it very spicy. I like my sauce moderately hot, so I remove the seeds.
Tomato-plum treat
A fairly simple way to prepare tomato-plum sauce. According to the recipe, the housewife will need:
- plums;
- garlic;
- hot pepper;
- tomato paste;
- sugar;
- salt.
Two kilograms of plums are washed and the seeds are removed from the fruit. 150 grams of garlic are peeled and chopped. The seeds are removed from 3 pieces of hot pepper, the vegetables are washed and passed through a meat grinder.
All ingredients
are placed in a saucepan and brought to a boil.
Then 200 grams of sugar, 2 tablespoons of salt and 3 tablespoons of tomato paste are added to the boiling puree. Cooking over low heat continues for another 20 minutes. The hot sauce is poured into sterilized jars and rolled up. Containers with the workpiece are turned over and wrapped. After cooling, they are moved to a permanent storage location.
Plum, pepper and tomato sauce
This recipe improves appetite, fills the body with vitamins, has few calories, is ideal for any meat, and gives the preserve a unique taste. Sour plums are best suited for this dish; you can take slightly unripe ones. The sauce does not require special storage conditions.
Fruits and vegetables should be ripe or slightly unripe, dense, elastic, without signs of spoilage. Blue plums give the preparation a more delicate taste, with yellow ones it will turn out sweet. If you like sourness, take green fruits.
- greens (basil).
Remove the seeds from the plums, cut the remaining ingredients into pieces, and grind everything in a meat grinder.
We leave some of the garlic and bell pepper for “later” and add them at the end of cooking. We will do this because heat-treated garlic does not taste very good, and not everyone likes it. And the remains of the bell pepper are needed in order to drive them together through a meat grinder. For the best flavor, it’s best to add the garlic cloves at the end so they don’t cook for too long.
It takes no more than 10 minutes to scroll through the products. We combine this whole mass together, put it on fire, evaporate, and stir constantly. At the end, add the garlic mass with pepper, basil sprigs, and a pod of hot pepper. Salt and sugar to taste (can be replaced with honey).
The mass should thicken, then it will turn into a sauce. At the end of the process, add basil sprigs.
We pass the evaporated mass through a sieve to remove seeds and skins from vegetables.
The sauce, passed through a sieve, has become thick and homogeneous; it needs to be brought to a boil again. It’s also time to add the remaining ground pepper and garlic into it. The mixture should boil for a few minutes, and you can turn it off. At the end, add honey and salt to taste; the preparation should have a sweet and sour taste.
Before rolling up the jars, try the sauce. It turns out moderately spicy and tasty. Ideal with meat, pasta lovers will appreciate it
cooking method
Making this zesty spicy sauce is not difficult at all!
1. First, let's prepare the products:
- Peel the onion and garlic clove, then finely chop the onion and grate the garlic on a fine grater. Place both into a small bowl;
- wash a piece of ginger root, dry it and grate it or chop it finely, add it to the bowl with the onion and garlic;
— wash the chili pepper, then dry it and chop it finely. You can use more chili pepper or vice versa - less, it all depends on how spicy you want the sauce to be in the end. The same applies to other spicy additives - garlic, ginger, coriander, cloves. The latter may not be used at all. Add the crushed chili pepper to the bowl with the onion, garlic and ginger;
