Meat stewed with wine. Pork baked in red or white wine

Pork dishes have long been a staple in many cuisines around the world. This includes everyone’s favorite shish kebab, a variety of steaks and medallions. There are a huge number of options for preparing this type of meat. Not least on this list are pork dishes with the addition of wine.

Let's look at several different ways to cook pork in wine.

Recipe for preparing a delicacy in a frying pan

Ingredients	Quantity
pork -	500 g
butter -	1 tbsp. spoon
olive oil -	2 tbsp. spoons
Red wine) -	1 glass
salt -	pinch
balsamic vinegar or honey -	1 tbsp. spoon
garlic -	2 large teeth
bouillon cubes -	2 pcs.
Cooking time: 50 minutes	Calorie content per 100 grams: 489 Kcal

The combination of red meat and red wine appears quite often in cookbooks. As a rule, wine is used as one of the marinade ingredients, or added directly during the cooking process. In any case, the result is delicious, the wine makes the meat more juicy and aromatic, emphasizing its taste.

To cook pork in red wine, you first need to make some stock cubes. It will take 1 glass.

Rinse the meat thoroughly and dry with napkins.

Cut it into slices 1.5 centimeters thick, rub with a mixture of salt and pepper and leave for a few minutes.

Meanwhile, put a frying pan on the fire with oil: olive and butter. Then add the pork slices and lightly fry on both sides. It should be understood that at this stage the meat should not be fully cooked, so you do not need to fry it for too long.

Remove meat from pan. Coarsely chop the garlic and fry in the same frying pan where the pork was just in.

Add wine to garlic. The sauce should begin to boil, then unnecessary alcohol vapors will evaporate.

Place the fried pork back into the frying pan, pour in the previously prepared broth and leave to simmer in the sauce for a quarter of an hour.

Then pour in the vinegar and leave the dish on the fire for a few more minutes.

Article on the topic: How to prepare stacks of minced meat

Pork with wine in a frying pan is ready.

Helpful tip: Balsamic vinegar, like honey, adds a sweet note to the sauce. These ingredients can be interchanged if desired.

Pork in wine. Step-by-step recipe with photos

Pork in wine is one of the delicious meat dishes inspired by French cuisine, which is characterized by the use of wines for culinary purposes. Thanks to the acids contained in wine, even the toughest meat will become juicy and soft.

Marinades are often prepared using wine for baking meat in the oven or preparing delicious shish kebab. Earlier, I already showed how simple and tasty it is to cook pork kebab in wine.

In principle, any marinade with wine will significantly improve the taste of meat.

Pork in wine is an exquisite and spicy dish, so it can be confidently served on a holiday table or included in the menu of a romantic dinner. I am sure that every housewife should have a recipe for pork in wine

Cooking pork in wine has two basic techniques. The first involves stewing pork in a wine marinade in a frying pan, the second involves baking a whole piece of meat, previously marinated in wine. In addition, there are recipes for baked pork in the oven, served with wine sauce.

Today I want to show you how to cook delicious and aromatic pork in red wine in a frying pan using a step-by-step recipe, as well as offer other options for cooking pork in wine.

Ingredients:

Pork – 400 gr.,
Purple onion – 2 pcs.,
Garlic – 3 cloves,
Thyme – 2-3 sprigs,
Red wine – 1 glass,
Balsamic vinegar – 2 teaspoons,
Salt - a pinch
Sunflower oil – 2 tbsp. spoons.

Pork in wine - recipe

To cook pork in wine in a frying pan, give preference to a lean piece of meat. Rinse the pork pulp under running water. Dry with napkins. After this, cut the meat into small cubes, approximately the same size as for kebab.

To cook pork in wine, we need onions. I recommend using red or, as it is also called, purple onions for these purposes. Thanks to the wine, the onions will acquire an even brighter color, and against the background of the overall dish they will look very colorful and bright. Cut the peeled onions into half rings.

Peel and finely chop the garlic cloves.

Place chopped onion and garlic in a frying pan with sunflower oil.

Stirring, simmer the onion and garlic for literally 3-4 minutes. Once the onion half rings are soft, pour the wine into the pan.

Wine can be purchased both store-bought and homemade. The main thing is that it is not too sour.

Immediately after the wine has been poured in, add the thyme sprigs to the sauce.

Pork in red wine in a frying pan will give it a very piquant smell. Thyme can be used either dried or fresh.

Add salt. To give the sauce a sweeter tint, it is recommended to add honey or balsamic vinegar. In the first and second cases it will be delicious. I decided to go with the second option.

Stir the wine-based sauce in which the pork will be stewed. Simmer it over low heat for about 15 minutes. After the wine sauce becomes thicker and about a third of it has evaporated, you can add pieces of pork to it. It's a pity that the photo doesn't convey the aroma during cooking.

Simmer the pork in wine over low heat for 15 minutes. After this time, the meat will be ready.

Pork in wine is served along with baked potatoes, cheeses, and fresh vegetables. Have you already tried chicken in red wine in the oven?

Pork in wine. Photo

I bring to your attention other recipes for pork in wine . Pork in white wine in a frying pan is no less tasty and juicy. The recipe differs from the previous one in the way of cutting meat and in the recipe.

Ingredients:

Pork – 400 gr.,
White wine – 200 ml.,
Garlic – 1 head,
Onion – 1 pc.,
Ground black pepper, paprika,
Olive oil,
Salt.

Pork in white wine in a frying pan - recipe

Cut the pork pulp into thin layers as for steaks. Peel the onion and garlic. Cut the onion into half rings. Pass the garlic through a press. Place the meat in a frying pan heated with olive oil.

Fry the pork for 3-4 minutes until half cooked on each side, turning it over with tongs. Next add onion and garlic. Pour white wine over pork. Add spices and salt.

Simmer the pork in white wine in a frying pan over low heat for 15-20 minutes.

Recipes for pork in wine in the oven are also quite popular .

Ingredients:

Pork – 1 kg.,
Garlic – 1 head,
Red wine – 1-1.5 glasses,
Bay leaf – 2-3 pcs.,
Salt – 2 tbsp. spoons,
Ground black pepper, paprika, dried basil, coriander, thyme.

Pork in wine in the oven - recipe

Cut the peeled garlic cloves lengthwise into two parts. Rinse the meat. Dry. Make small cuts in the meat with the tip of a knife. Insert garlic into them. In a separate bowl, combine salt and spices listed in the ingredients list. Rub the stuffed pork thoroughly on all sides with salt and spicy spices. Place the meat in the refrigerator for 2 hours.

To bake pork in wine in the oven, you will need a dish with high sides. Place the pork prepared for baking in a baking dish. Fill it with wine. Place a bay leaf in the wine. Place in the oven preheated to 180C. After 40 minutes of baking, turn the meat over to the other side. During the roasting process, the pork should be periodically basted with wine.

Servings: 10
Cooking time: 40 Min

Servings: 4
Cooking time: 40 Min

Servings: 4
Cooking time: 60 Min

Servings: 4
Cooking time: 40 Min

Servings: 6
Cooking time: 35 Min

Source: https://www.kushat.net/recipe-items/svinina-v-vine-poshagovyj-recept-s-foto/

Meat with champignons

Pork with wine goes well with mushrooms.

Products:

600–700 grams of meat;
200 ml wine (preferably dry white);
400–500 grams of fresh champignons;
150 ml cream;
a piece of butter;
refined oil for frying;
2–3 tablespoons flour;
salt, ground pepper;
greenery.

Cooking method.

1. Cut the pork into medium pieces. Salt, pepper and leave for 5 minutes.

2. Heat the vegetable oil well and fry the meat over high heat until golden brown.

3. Place the fried pieces in a baking dish and pour wine.

4. Preheat the oven to 180 degrees Celsius. We send the semi-finished product there.

5. While the meat is cooking, let's make the sauce. Fry finely chopped champignons in a small amount of oil.

6. In another frying pan, saute the flour until light brown. Fill it with cream, sprinkle with salt and pepper to taste, add butter and simmer for a minute. Add fried mushrooms. Stirring, cook for another minute. At the very end, add finely chopped dill.

7. After 40–45 minutes, the baked pork is almost ready. You need to remove the pan from the oven, pour the creamy mushroom sauce over the meat and bake for another 20 minutes.

Gourmet recipes for cooking meat in white wine

Meat delicacies are the main treats on our table, and every housewife has a lot of wonderful recipes and secrets for preparing their favorite dishes.

Of all the dinner party options, meat in white wine deserves the most praise. But to see this in action, prepare lunch with your favorite drink and surprise your family with this delicious dish.

Pros of cooking meat in white wine

Without spending a lot of money, you can prepare a completely new dish. The taste of meat marinated in a white drink reveals much more. And instead of a traditional lunch, you can enjoy a restaurant equivalent.
Marinated meat in wine cooks much faster. Even tough, middle-aged meat can be adequately cooked with wine in a short period of time.

White wine goes very well with poultry. For example, duck has a slight specific smell, and therefore does not often appear at holiday feasts. But if you marinate it in white wine, the aroma and taste of the carcass will be magnificent.

Soak it in the marinade for 4-5 hours and then cook. Even the oldest bird will cook with a bang.

If you are a fan of wine drinks, then cooking meat will bring you twice as many positive emotions. The aroma inherent in wine remains throughout cooking, so it is better to use your favorite varieties of grape drink.

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How to cook turkey in white wine

Turkey meat is very easy to prepare, but you need to know a few subtleties so that the dish does not turn out to be dry. And this aromatic grape drink will help us with this. Wine for meat should be white, preferably dry. Semi-dry varieties of the young drink are also suitable.

Wash the turkey meat thoroughly and dry it with paper towels. Cut the breast into 4-5 even pieces. Beat each one with a hammer on both sides, but not too thin. Season the chops with salt and pepper and set aside to marinate.
Peel the garlic and chop finely. Also wash the hot pepper, remove seeds and chop with a knife.
Add oil to a heated frying pan. Place garlic, pepper in boiling oil and fry the spices for a few minutes. Then place the turkey in the pan and fry each piece on both sides for 4-5 minutes.
When the pieces are fried, pour wine and cream into them. Cook the dish over medium heat for 8-10 minutes after boiling (no need to cover with a lid).

5. Turkey meat can be served hot or cold, but always with the sauce in which it was cooked.

French fries or a salad of fresh vegetables and herbs are suitable as a side dish for meat cooked in wine.

Meat marinated in white wine: recipe with pork

Everyone prepares meat in their own way: fried, baked or boiled - in any case it will be delicious. But you always want to cook it in a new way, and be sure to be pleased with the result. To do this, just marinate the product in white wine with herbs, and then the taste of your favorite steak will immediately transform.

How to deliciously marinate meat (pork) in white wine

Wash the pork well and dry it. Prick each piece with a knife and generously coat with salt and pepper.
Place the meat in a small saucepan or plastic box and sprinkle with rosemary.
Take white wine at room temperature and pour it over the meat.
The liquid should completely cover the steaks. Cover the container with a lid and marinate them for 1-2 hours. Afterwards, take out the pieces, squeeze them well and start cooking.
You can make French baked meat from marinated pork steaks.
Just fry them in a frying pan in olive oil, or stew them with vegetables. During any cooking, pour the wine marinade over the meat.

Marinated meat in wine will be much tastier and more aromatic. Don't worry about the alcohol: it will completely evaporate during cooking.

This dish can be consumed even by children and the elderly.

Beef in white wine: recipe with lemon and spices

For a festive feast in nature, you can prepare excellent beef shish kebab marinated in wine. Your guests will remember this meat for a long time, and cooking it will not cause you any trouble. But even if the weather conditions play a cruel joke on you and you stay at home, don’t worry: the treat can be safely prepared in the oven.

How to marinate and fry beef in white wine

Wash the beef well and dry. If necessary, remove the films and cut the pulp into portions. The pieces of meat should be the same size, then it will marinate and cook well.
Place the beef in a marinating container and sprinkle with lemon juice.
Peel the onions, wash and cut into rings. Wash the greens thoroughly and finely chop. Add all chopped ingredients to the meat and mix.
Now sprinkle the meat with salt and pepper, and then mix thoroughly, squeezing the pieces a little. Pour wine over the beef and cover it with cling film or a lid. Marinate your future masterpiece for at least 3 hours.
Before preparing the kebab, squeeze out the meat and immediately start frying it. Baste the charcoal-grilled beef with the marinade in which it was cooked.

If you are cooking the meat in the oven, then place it on a baking sheet along with the onions. Add a little olive oil to it and pour white wine on top. Bake beef at 190°C for 1 hour.

Meat in white wine is an excellent treat both on a holiday and on a weekday. Preparing this dish is simple, so don’t put off until tomorrow what you can try today.

Bon appetit!

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Source: https://tvoi-povarenok.ru/myaso-v-belom-vine.html

Beef in red wine in the oven

For long-term stewing of meat, tough parts of the carcass and meat on the bone, for example, are suitable. To braise beef in wine in the oven, you will need a thick-bottomed saucepan, Dutch oven or roasting pan. You should start cooking by pre-frying the meat and vegetables. Beef in red wine recipe in the oven

For this dish, we recommend buying beef shoulder or neck.
A cut or Chuck-eye roll with a small content of marbled layers of fat is suitable. Start by heating a saucepan or Dutch oven over medium heat. Add oil and fry the meat pieces seasoned with salt and pepper. Next, fry the vegetables until crisp. Then combine the beef and vegetables, season to taste with spices and pour over room temperature wine. Add a cup of chicken broth. A spoonful of tomato paste, Dijon mustard and Worcestershire sauce will make the taste of the dish more interesting and rich. Place the roasting pan with meat in an oven preheated to 200 degrees. Cook until meat and vegetables are tender. Tip from T-Bone Academy:
If the wine sauce turns out thin, you can thicken it as follows.
Mix part of the sauce with flour, stir well so that there are no lumps, and return this part to the sauce. Stir and cook over low heat until thickened. Cooked beef in red wine served with vegetables in wine sauce and any side dish. If you want to make a "complicated" version of this dish, you will need. Read it on our blog. Beef in red wine with prunes
The dish turns out to be very rich and aromatic.
Especially if you make it from aged beef. We recommend TM T-Bone - thin and thick edge pulp, cut into neat pieces. The meat is intended for cooking roasts, stews, goulash and shish kebab. Heat a deep frying pan and fry chopped bacon or smoked pork belly. Fry the beef in the rendered fat until crispy. Life hack from T-Bone:
fry the meat pieces in batches, then they will brown well and not stew in their own juices. Separately, heat a glass of wine. As soon as the liquid boils, reduce the heat, add the washed prunes and add spices with a bright taste and aroma: star anise, cinnamon or cloves. Continue cooking over low heat for 5 minutes. After the specified time, turn off the heat and cover the saucepan with a lid. The liquid must remain warm. As soon as you finish frying the meat, brown the onions and mushrooms as desired in the same frying pan. Deglaze the surface of the pan with hot wine. Drain the liquid into a large saucepan, add the meat and add spices to taste. What spices are suitable for beef, read this. Simmer the meat over low heat for at least 1.5 hours, and 15 minutes before it’s ready, add prunes to the sauce. Before serving, beef in red wine should steep for 20 minutes.

The combination of meat and wine can easily be called classic. Hot and cold meat dishes and wine harmoniously complement each other on the festive table. This friendship is strong, and the duo is so coordinated that they can be combined even at the cooking stage, opening up new facets of tastes and aromas.

Wine in a meat dish is not just a highlight of the recipe. The alcohol and acids contained in the drink soften the meat fibers, make the texture of the pieces more tender, and reduce the cooking time. Wine helps to quickly and better saturate the meat with the tastes and smells of other ingredients - onions, garlic, spices.

General rules for combining meat and wine in one dish

In various recipes, wine is used both for marinating meat and during cooking. The later the wine is added, the higher the requirements for its quality.
It is not at all necessary to use expensive wine in culinary recipes. For this purpose, the most ordinary, preferably dry, is suitable, the main thing is that it should be natural and aromatic. But only high-quality and fresh meat is used, be it a piece of pork with layers of fat, middle-aged beef, pink veal or tender chicken.
Pre-soaking in wine lasts from a few minutes to ten or more hours. For marinating, use wine at room temperature. The tougher the meat, the longer it is kept in the marinade.
When stewing meat, it is better to add wine at the beginning. This will reduce the cooking time, and the sauce itself will be denser and richer.
When adding wine to meat, the principle “you can’t spoil the porridge with oil” does not work. You should start with 2-3 tablespoons, gradually increasing the concentration of the sauce to taste. On average, half a glass of wine goes per 1 kg of meat.
You can always highlight the taste of game dishes, beef, lamb, and pork with the help of dry red wine. More tender poultry, rabbit, young veal, and lean pork go well with white.
Red wine is served with dishes prepared with red wine, white wine with dishes with white wine.

Meat in wine: national dishes and recipes

Traditionally, meat in wine is loved and prepared in countries with a developed wine-making culture. The championship in the number of recipes belongs to the French. Among the most famous national dishes of France are Coq au vin (rooster in wine), Boeuf bourguignon (Burgundy beef), Lapin aux pruneaux (rabbit with prunes). Italian cuisine also features duets of meat and wine: Brasato alla milanese (roast in wine), Peposo alla Fornacina (Florentine beef). Spain offers Pollo al chilindrón (chicken stewed in wine), Asia - aromatic shurpa, Hungary - goulash, Georgia - lamb chakapuli with plums.

The recipes below will help you choose an option to your liking in order to please yourself and your loved ones with an original dish and ultimately form your own opinion about this interesting combination.

Shish kebab in red wine, fried in a frying pan

Shish kebab is a dish originally from the East. We offer a simplified version of the classic Caucasian kebab, soaked in wine.

Products:

1 kg of meat (pork, lamb, beef);
4 large onions;
300 g dry wine;
half a lemon;
dry spice mixture “Adjika”;
dill and cilantro;
salt.

Preparation

Cut the meat into 5x5 cm pieces, the onion into thick rings. Add salt, spices, stir and leave for a few minutes, up to half an hour, so that the meat and onions release their juice. Add 50 ml of wine and squeeze out the juice of half a lemon, stir again. Place everything in an enamel or glass bowl, topping with chopped herbs. Cover the top with onion rings, pour in the rest of the wine, press down well, and cover the top of the container with cling film. Place in the refrigerator for several hours (preferably overnight). Fry pieces of meat without onions and herbs in a dry non-stick frying pan over medium heat until browned, then cover with a lid, add a little marinade and simmer until done.

“Rooster in wine” - a French classic recipe

This is perhaps the most famous dish prepared from poultry. It is not the simplest, but incredibly tasty.

Products:

Rooster (a large chicken is also suitable) weighing 2.5-3 kg;
500 g of mushrooms (oyster mushrooms or champignons);
2 onions;
6 cloves of garlic;
0.5-0.75 l of dry or semi-dry red wine;
3 tbsp. spoons of butter;
vegetable (preferably olive) oil for frying;
1 liter of meat or vegetable broth;
spices (thyme, bay leaf, ground black pepper).

Preparation

Wash the bird, dry it with a paper towel, cut it into large pieces, fry over medium heat on all sides, add salt and pepper. Place the browned pieces in a saucepan and pour half and half broth with wine, add some spices and bay leaf. Simmer over low heat until the meat begins to separate from the bone. If this is an old domestic rooster, then the process may take 3-4 hours.

Fry sliced mushrooms in butter for 5-10 minutes, lightly salt, and place in a bowl. In the same frying pan, fry the chopped onion, garlic, add thyme and black pepper.

Remove the poultry pieces and strain the broth, adjusting for salt. Place meat in an empty pan, mushrooms and fried onions with garlic and spices on top, pour in strained broth to cover the chicken, simmer all together for another 5-10 minutes. Serve with finely chopped fresh herbs.

Beef Bourguignon

Boeuf bourguignon is one of the most popular French recipes. In Burgundy, Boeuf bourguignon is traditionally prepared from the meat of fat bulls fed on hay, wheat, and grains. Therefore, beef that is not too old or lean is ideal for this dish. The original recipe is quite complex, so we suggest using a simplified version.

Products:

1 kg beef;
100-150 g bacon;
1 medium carrot;
1 large onion;
3 cloves of garlic;
0.5 liters of meat or vegetable broth;
200 g mushrooms;
0.5 liters of dry wine (ideally Burgundy);
vegetable oil for frying, preferably olive;
50 g white flour for breading;
25 g tomato paste;
salt, ground black pepper.

Preparation

First, you need to fry the bacon in a frying pan with a little olive oil, then place the browned bacon on a plate. Cut the beef into 4-5 cm pieces, roll in flour and fry in the same frying pan until brown. Add the meat to the bacon, and in the same frying pan fry the chopped carrots and onions, scraping off the meat juice while stirring.

Place the pieces of beef, bacon, and vegetables in a fireproof pot and place without a lid for 5 minutes. into an oven preheated to 200-220 degrees. Then add garlic, spices, salt, tomato paste, pour half and half broth with wine and put in the oven to simmer under the lid at 160 degrees for one and a half to two hours. Meanwhile, prepare the onions and mushrooms. Boil the onion for 5 minutes in water, fry the mushrooms in a mixture of vegetable oil and bacon fat. Add boiled onions to the mushrooms, add salt to taste and fry all together over low heat for another 5-7 minutes.

We put the meat and bacon out of the pot and puree the sauce. If the sauce is too rich, you can dilute it with water. Place the meat and bacon back into the pot, place onions and mushrooms on top, pour in the prepared sauce and place in the oven for 7-10 minutes. Whole fried new potatoes are served as a side dish for this dish.

Lamb with rose wine

This Italian recipe is easy to follow. If you don't have lamb on hand, tender veal will do just fine instead.

Products:

1 kg of lamb (veal);
1 onion;
4-5 ripe tomatoes;
50 g table rose wine;
3 cloves of garlic;
vegetable oil for frying;
greens (Italian herbs);
salt.

Preparation

Wash and dry the meat with a napkin, remove films, cut into pieces approximately 4x4 cm across the grain. Lightly fry the onion, chopped into medium cubes, add pieces of meat to it, stirring, and fry. Add salt, pour in the wine and simmer over low heat until almost done (you can add a little boiling water if necessary). Add peeled chopped tomatoes, and after 7-10 minutes garlic, herbs and spices. A couple more minutes and the dish is ready. Leave it covered for a quarter of an hour, and you can serve it with a side dish of pasta or vegetables, pouring over them with the sauce in which the meat was stewed.

It is recommended to grease lean meat with vegetable oil an hour or two before frying. This will reduce the loss of juice and drying out of the fibers during cooking.
For a beautiful crust and a juicy center, before frying in a frying pan, pieces of meat can be lightly rolled in flour, but do not add salt. Salt is added during further cooking to the wine sauce.
If you pour a little wine into a frying pan where pieces of meat are fried and boil it briefly with salt and spices, you will get a delicious sauce for meatballs or steak. To thicken it, use a tablespoon of flour or starch.
You can make “wine cubes” by pouring the drink into ice cube trays and storing the finished cubes in the freezer. At any time, they can be used to easily add flavor to pan-fried meat or sauce.

Wine is often used in cooking, especially for preparing meat dishes. The organic acids contained in the alcoholic drink help soften the meat fibers of even the toughest meat. In addition, wine gives the finished dish an exquisite taste and aroma. Pork in wine is considered a classic of French cuisine. During the cooking process, the alcohol completely evaporates, so the finished dish is completely alcohol-free. It can be served both for dinner in a narrow family circle and for a holiday table.

Do not overuse seasonings and aromatic herbs - they can overwhelm the characteristic wine taste and smell.

Of course, it is better to use fresh, chilled meat. It is better to beat and marinate defrosted and old ones before cooking.

In a semi-sweet wine, pork will have a piquant sweet-spicy note, while a dry wine will fill the finished dish with a sour-tart taste.

Meat cooked in white wine is especially soft due to the increased acidity of white varieties of the drink. And red gives it a richer taste and color.

How to cook pork in red or white wine

Let's look at several different ways to cook pork in wine.

Recipe for preparing a delicacy in a frying pan

Pork - 500 gr;
Butter - 1 tbsp. spoon;
Olive oil - 2 tbsp. spoons;
Wine (red) -1 glass;
Salt - a pinch;
Balsamic vinegar or honey - 1 tbsp. spoon;
Garlic – 2 large cloves;
Bouillon cubes – 2 pcs.

Cooking time: 50 minutes.

Calorie content: 489 kcal per 100 g.

To cook pork in red wine, you first need to make some stock cubes. It will take 1 glass.

Rinse the meat thoroughly and dry with napkins.

Cut it into slices 1.5 centimeters thick, rub with a mixture of salt and pepper and leave for a few minutes.

Remove meat from pan. Coarsely chop the garlic and fry in the same frying pan where the pork was just in.

Add wine to garlic. The sauce should begin to boil, then unnecessary alcohol vapors will evaporate.

Place the fried pork back into the frying pan, pour in the previously prepared broth and leave to simmer in the sauce for a quarter of an hour.

Then pour in the vinegar and leave the dish on the fire for a few more minutes.

Pork with wine in a frying pan is ready.

Helpful tip: Balsamic vinegar, like honey, adds a sweet note to the sauce. These ingredients can be interchanged if desired.

Braised pork in white wine

To prepare meat dishes, you can use not only red, but also white wine. Here is one such example.

Pork - 500 g;
Rosemary - 1 sprig;
Wine (white) - 1 tbsp.;
Salt - a pinch;
Pepper - to taste;
Sunflower oil - 1 tbsp. spoon.

Cooking time: 60 minutes.

Calorie content: 235 kcal per 100 g

Wash the meat, dry it and cut it into cubes.

Place pork in a heated frying pan with sunflower oil and fry for several minutes.

Then pour wine into the pan and add rosemary. It will give the meat a special piquancy.

Salt and pepper.

Simmer the pork, covered, over low heat for 30 minutes.

Helpful tip: meat stewed in wine will go well with side dishes of boiled potatoes or vegetables.

Be sure to take note of the Italian pasta recipe - by following our recipes, you will get some amazing dishes that your loved ones will definitely like.

How to make delicious cranberry sauce for meat - it will make the meat tender and juicy.

Try to prepare aromatic stuffed knuckle - recipe with photos and step-by-step videos in our article.

Shish kebab marinated in wine

Pork kebab cooked with red wine is a classic dish of Georgian cuisine.

Pork - 2 kg;
Wine (preferably dry) - 1 tbsp.;
Onion - 3 pcs.;
Barbecue seasoning (ready set) - 30 g;
Salt - 1 tbsp. spoon;
Balsamic vinegar - 2-3 tbsp. spoons.

Cooking time: marinate the meat for at least 120 minutes. Cooking time: 60 minutes.

Calorie content: 205 kcal per 100 g.

How to fry pork kebab with wine? We invite you to consider the entire culinary process in detail.

Rinse the meat, cut into portions. Cut the onion into rings.

Place the meat in a saucepan or bowl, add onions and spices, and pour in vinegar. Then pour in the wine. There should not be a lot of liquid in the marinade. Mix all the ingredients so that the spices are evenly distributed. Leave for at least two hours.

After two or more hours, the meat will be completely ready to fry. As a rule, shish kebab is cooked outdoors and in pleasant company.

Useful advice: it is better to cook shish kebab from meat that has not been frozen. In this case, the pork will be better saturated with the marinade.

Pork shish kebab with wine and Provençal herbs

Herbes de Provence is a traditional French seasoning that contains thyme, thyme, sage, rosemary, oregano, marjoram and mint. The components and their proportions may vary. The French themselves sometimes add lavender to this mixture.

Then the prepared dishes really take on the flavor of Provence. For the recipe for making pork shish kebab with wine and Provençal herbs, you can use ready-made seasoning.

Preparation time: minimum 120 minutes marinating of meat, cooking time - 1 hour.

Calorie content: 205 kcal per 100 g.

Rinse the pork, cut into portions and remove excess water using paper towels.

Place the pork in the prepared dish, add a mixture of Provençal herbs, salt, and pour in the wine. Mix the meat thoroughly so that the marinade completely covers it.

Leave for at least two, preferably three or four hours.

After this, the pork kebab with Provencal herbs is ready for cooking. Thread the meat onto skewers and fry until done.

Helpful tip: homemade wine is also suitable for the marinade.

The dishes in which the meat will be marinated should not be made of aluminum. Failure to follow this recommendation may negatively affect the taste of the finished dish.

Source: https://povar-kulinar.ru/kak-prigotovit-svininu-v-krasnom-ili-belom-vine/

Cooking features and taste

Which red wine is suitable for Aphelia?

Usually dry red wine is used to stew pork, but I have read that some people use both sweet and semi-dry red wine. In my opinion, with sweet wine, pork in coriander and cinnamon turns out to be especially piquant... one with a fruity note, with a slight hint of mulled wine.

If you don't have red wine, you can use white wine for this recipe, but the pork will taste a little different. It will definitely be delicious, but DIFFERENTLY.

What vegetable oil to fry pork in?

Cypriots often use corn oil, while Greeks use olive oil. Well, you and I will most likely take sunflower oil, which is quite tasty and affordable to us.

Which cinnamon is better for marinade – sticks or ground?

Friends, undoubtedly, in this pork marinade it is more convenient to use cinnamon sticks.

There's a little secret here. If you add aromatic particles of ground cinnamon, they will thickly envelop the meat pieces and this fine spicy dust, which is quite palatable, can distract from enjoying the meat, its basic taste and wonderful aroma.

But the cinnamon stick can add its spicy notes to the sauce, and then it can be easily removed from the finished pork.

If you don't have cinnamon sticks, add a little ground cinnamon, no problem, it will also be very tasty, even if a little less sophisticated.

Also, if you don't have any cinnamon, you can omit it from the recipe. Because the main spice here is coarsely ground coriander seeds.

If there are no coarse coriander seeds

So, you need to take the coriander that you have. Large particles of coriander seeds, as well as coarsely ground black pepper, make the pork somehow brighter and more prominent. But the most important thing is the aroma and taste of the spices given to the meat.

Therefore, if you have no choice, you have finely ground spices, feel free to add them to the meat. With them, Aphelia will taste smoother, but will smell just as alluring.

Aphelia pork pieces with purslane sprigs

What is good about pork stewed in wine and coriander in Cypriot style?

I have never eaten such aromatic and unusual meat before. In the process of frying and stewing in a spicy marinade, the pork becomes completely dietary, it is quite juicy, but not at all fatty.

When I took the first bite of Aphelia, I even doubted whether I had actually cooked the pork or had mixed up the packages with meat. It’s not clear whether you eat delicious chicken breast or beef.

The stunning aroma of cinnamon, coriander and pepper permeates the entire surrounding space.

And the outside of fairly light pork meat turns brown, not because of roasting, it is not very fried, but because of the dark wine marinade and spices. And inside each piece of chocolate-colored meat turns out to be white. And this is also interesting and pleasant, like a small amazing discovery. Like candy with a surprise.

Aphelia is served as a side dish with mashed or fried, or boiled, potatoes or rice.

I cannot say that pork Aphelia is the most delicious meat dish in the world, but I know for sure that it is tasty, unexpected and brings a feeling of novelty and joy to the usual menu! Hooray!

How to marinate pork correctly

It is better to purchase pork for shish kebab or barbecue from farmers. Homemade semi-finished products, as usual, are better and fresher than those on store shelves. To ensure longer shelf life, fillets sold in supermarkets often undergo additional processing and therefore contain fewer nutrients. It is preferable to marinate meat according to the classic recipe in lemon juice and spices. A mixture of Georgian seasonings is perfect; they are fragrant and fragrant. The meat is washed under cool running water and dried with paper towels. After this, cut into small slices 2-3 cm thick. Each slice is sprinkled with salt and a mixture of Georgian spices. The seasoned meat is placed in a heap in a pan and sprinkled with lemon juice. Place the container in the refrigerator or cool place for at least 4 hours. To make the meat soft and juicy, it would be a good idea to leave it to marinate overnight. If the kebab needs to be marinated quickly, you need to prepare a marinade based on mineral water. Pork cut into small slices is sprinkled with seasonings, onions chopped into half rings are added and everything is poured with ice-cold mineral water. After 30 minutes, the meat is ready for skewering and frying.