The preparation stage is important!
To make pork with vegetables in the oven juicy and, of course, tasty, you need to choose a good piece of meat and prepare it correctly. For baking, choose a whole ham that has a small layer of fat in it. The neck is especially tasty, since it contains thin layers of fat, which give the meat juiciness.
Of course, choose fresh pork. If you get fresh meat, do not rush to cook it right away. Pour the concentrated saline solution over the pork and leave the meat in it for a week. Such meat must be stored at a temperature threshold not exceeding seven degrees.
On a note! You can reduce the fermentation time of pork pulp by syringing it with saline solution.
If you plan to bake a whole piece of pork, choose meat weighing from one to three kilograms. The larger the piece of meat, the longer it will take to cook.
Advice! You can calculate the cooking time for pork like this: it will take sixty minutes for one kilogram of meat pulp.
The meat must first be washed and dried. It also needs to be prepared in one of the following ways:
- stuff;
- syringe;
- marinate;
- rub with seasonings and salt;
- fry before baking, so that, as they say, the piece of meat is sealed, then the juice will remain inside it.
Pork baked in the oven with vegetables - simple and tasty recipes
Meat dishes, combined with a vegetable side dish, are a godsend for any housewife. This meat treat is quite simple to prepare.
The main thing is that the ingredients included in the dish are of good quality. All that remains is to cut it and put it in the oven.
Pork can be baked with potatoes and tomatoes, but when a large amount of vegetables is present, the dish becomes much tastier and juicier.
The important thing is that when using the oven, the vitamins in vegetables are preserved much better than when boiled. If you add mushrooms to the vegetables, the dish will sparkle with new flavor notes.
Content:
Pork with vegetables in the oven: a recipe from experienced housewives
This dish is very tasty, aromatic and, most importantly, satisfying. Pork with tomatoes in the oven is easy to prepare, and the whole process won’t take much time. Shall we try?
Ingredients:
- pork pulp – 500 g;
- sour cream (with an average percentage of fat content) - two tablespoons;
- mushrooms – 200 g;
- any hard cheese – 150 g;
- potatoes - five tubers;
- bell pepper;
- tomatoes - two fruits;
- salt - half a teaspoon;
- seasoning for pork - one teaspoon.
Preparation:
- Wash the meat and dry it.
- Cut the pork into small pieces.
- Add sour cream to the pork.
- Place salt in a bowl.
- Let's add a blend of spices to it.
- Stir the resulting mixture and add it to the meat.
- Stir the pork pieces well.
- Cover the container with meat with cling film. Place the pork in the refrigerator to marinate for at least a couple of hours, or better yet, overnight.
- In the meantime, let's prepare the remaining components. Wash and dry the mushrooms (the easiest way to choose champignons, because they do not require careful preparation before heat treatment). Let's cut them into slices.
- Peel the bell pepper from the seeds and cut out the stalk. Wash the pepper and chop it into thin strips.
- Peel and wash the potatoes. Cut the root vegetables into strips.
- Combine potatoes with peppers and mushrooms.
- When the pork is marinated, place it on a baking sheet, “treated” with refined vegetable oil.
- Distribute vegetables with champignons on top of the meat.
- Wash and dry the tomatoes. Let's cut them into beautiful identical slices.
- Distribute the tomato slices in the next layer.
- Grate the cheese on a coarse grater.
- Sprinkle our dough with cheese shavings.
- Cover the baking sheet with the dish with a sheet of foil.
- Bake it for sixty minutes at two hundred degrees.
- Ten to fifteen minutes before the end of the cooking process, carefully remove the sheet of foil. During this time, the cheese mass will brown.
- Ready! This is the kind of treat we got.
Baked pork with vegetables
For most of the world's cuisines, one of the most significant meat dishes is pork with vegetables. Moreover, there are countless variations of recipes, methods and cooking features. There are simple recipes that do not require special skills or exotic products. For example, cooking pork with potatoes comes down to frying the meat with onions and stewing with potatoes.
Recipes for cooking pork in sweet sauce are very common in Chinese cuisines, in which pork and vegetables are stewed together in pieces large enough to eat with chopsticks. At our house lately we often prepare fried pork with various roots (carrots, parsnips, celery, etc.), and the frying is done over high heat and without a lid. At the same time, fried roots give the dish a pleasant sweetish taste.
In addition, pork with vegetables in the oven is often found in world cuisines. Vegetables with pork, usually raw or fried until half cooked, are laid out on a baking sheet or clay (ceramic) plate, then baked in an oven or a very hot oven. Meat baked with vegetables in the oven is easy to prepare.
Those who like to relax in Bulgaria have probably noticed that the menus of Bulgarian restaurants, which primarily offer Bulgarian dishes and not “combined” cuisine, have a separate section “sach” or “sachove”. The Bulgarian sach, possibly a relative of the Armenian saj, is made from clay. A fairly large diameter and thick “frying pan” with a side and without glaze. The clay is dried and fired. Preparing a new net for use is quite difficult and takes a long time. The essence of these dishes is the preparation of various products by frying on a clay plateau. The Georgian ketsi frying pan is also somewhat similar to the Bulgarian sach.
Surely everyone remembers the “student” joke about two sausages and twelve forks. Cooking dishes baked on a clay plateau is somewhat similar. Clay plates and frying pans are rarely made small, and it is quite difficult to cook one or two servings of food on them. But preparing a luxurious festive dinner on a clay plateau, serving it straight from the oven, is beautiful, tasty, and unusual.
Pork with vegetables, baked on a large clay plateau, is guaranteed to be an excellent main dish for a good feast. Imagine, friends came to your place, and you prepared homemade preparations in advance - fried pork, chicken liver, and various vegetables. By the way, make a salad with chicken liver. All that remains is to put everything on a large clay plate and put it in the oven. Triumph is assured. I don’t know whether it’s necessary to prepare Olivier salad or herring under a fur coat for such a table.
A quick option for a delicious dish
No time to “work magic” in the kitchen, but your household needs to be fed well and tasty? Bake pork with potatoes. For this dish you need the following products - one and a half kilograms of pork neck, the same amount of potatoes, 0.2 kg of lard, five to six cloves of garlic, as well as seasonings, salt and refined vegetable oil (you can also use butter).
On a note! The ideal spices for this dish would be paprika, dried dill, and a blend of peppers.
We will bake the whole pork piece. Let's wash it and dry it. Peel the garlic cloves and cut them into slices. Using the tip of a knife, make shallow cuts along the surface of the neck. Insert garlic slices into them.
Let's wash the potatoes and peel them. Cut each root vegetable into four parts. We will “treat” the refractory mold (we need a deep one) with oil. Let's put potatoes in it. Sprinkle the root vegetables with salt and spices. Let's stir well. Remove the skin from the lard. Let's cut it into thin strips.
Advice! If desired and have free time, “seal” the pork piece before baking: fry it on all sides (without oil!) until a beautiful crust appears.
Place the pork piece in the center of the pan so that the potatoes are distributed around it. Place strips of lard on top of the neck. Cover the pan with a sheet of foil. Bake the treat for two hours at one hundred and ninety degrees. About fifteen minutes before the end of the culinary process, remove the sheet of foil. Ready!
Pork baked in the oven with vegetables and cheese
Pork turns out very tasty not only in a sleeve or foil, but also in an open form. Try it and you will definitely like it
We will need:
- Carbonade - 800 gr.;
- Sunflower oil - 1 tbsp;
- Water - 150 ml;
- Salt - to taste;
- Garlic - 2 cloves;
- Tomatoes - 4 pcs.;
- Eggplants - 2 pcs.;
- Fresh greens - to taste;
- Hard cheese - 150 gr.
Preparation:
Cut the carbonate into slices and place on a greased baking sheet. Sprinkle salt and pressed garlic on top
Now let's take care of the vegetables, wash them well and peel them. Cut tomatoes into thin slices and place on meat
If desired, peel the eggplants, cut them into circles, and place them on the meat and tomatoes in an even layer. Add a little salt on top, if desired, pour mayonnaise or add water so as not to make the dish even more fatty. Place the pan in an oven preheated to 200 degrees and bake until half done.
Remove, sprinkle with grated cheese, reduce the temperature slightly, and bring the meat to readiness. Sprinkle the finished dish with finely chopped herbs and serve. Bon appetit!
How to cook “Meat with vegetables in the oven”
Cut the pork flesh into flat pieces, approximately 1 cm thick.
Sprinkle the sliced meat with salt and pepper and let it marinate. In the meantime, let's take care of the vegetables.
Cut the eggplant into small pieces.
Lightly fry the eggplants in vegetable oil, add chopped onion and fry everything together for 10 minutes.
Then add beans and chopped tomatoes or tomato paste diluted in a small amount of water. Let's put it out for 10 minutes.
Grease the form in which we will cook the meat with a small amount of oil and pour a couple of tablespoons of water. Then lay out the meat and place the pan in the oven, preheated to 250 degrees for 20 minutes.
Remove the pan with vegetables from the stove, add chopped garlic and sour cream. Salt and mix.
Take the dish with the meat out of the oven and place the prepared vegetables on top of the meat. Place back in the oven for another 15-20 minutes.
Juicy beef
There is another interesting option for making meat and vegetables in a frying pan. In this case, you will need beef. With the help of a few secrets, it will turn out tender, soft and very spicy in taste. In addition to meat, the following products will be required:
- bulb;
- carrot;
- spices;
- 1 pod each of sweet and bitter pepper.
In addition, for the marinade you need:
- soy sauce;
- garlic;
- kebab ketchup;
- bulb;
- vinegar.
In this case, the sequence of actions will be different:
- Cut the meat into pieces so that the knife is positioned across the grain.
- Now it needs to be marinated. To do this, place the products in a plastic bag and add the ingredients listed above. In this case, the onion and garlic must be chopped as much as possible (on a grater or in a blender). Tie the bag and leave for a couple of hours.
- At this time, you need to prepare the vegetables: cut the onion into half rings, and carrots and peppers into strips. Now the products need to be fried one by one. The first thing to add to the pan is the onion. As soon as it is browned, add the carrots, and lastly, the pepper.
- Add meat to the vegetables and simmer the products together for a few minutes.
This dish is best served hot, and you can use pasta or potatoes as a side dish.
