Pork is no less popular than beef or lamb.
A huge number of delicious dishes are prepared from it.
One of the most delicious, pork in the dough, baked a piece.
Pork in the dough - the basic principles of cooking
For the preparation of pork in the dough take a neck or tenderloin with layers of fat. The meat is washed under a stream of warm water, dried with paper towels and cut off all the excess. It is advisable that the piece of pork is not frozen. It is better to take fresh or chilled meat.
The taste of pork largely depends on the spices that are used to make the marinade. Here you can experiment by taking those spices that you like, or use the already prepared mixture for meat or pork.
The spices are mixed with salt and rub a piece of pork with this mixture. The meat is left for several hours, and preferably overnight.
The dough can be anything. You can knead it yourself, or use a ready-made puff.
The meat is wrapped in a dough, leaving a small hole for steam to escape, and baked. Cooking time depends on the size of the piece of pork.
You can bake pork with mushrooms, dried apricots, bacon, etc. For serving, you can prepare a sauce that will further tarnish the taste of meat.
Recipe 1. Pork in the oven dough
Ingredients
80 ml of vegetable oil;
800 g of pork;
60 g mustard;
1 onion head;
400 g flour;
3 cloves of garlic;
200 ml of drinking water;
seasonings and salt;
60 g of honey.
Cooking method
1. Cut off a film of pork and excess fat. We wash the meat under the tap and dry with paper towels.
2. Melt the honey in a water bath, add salt, mustard and seasonings to it. Mix all the ingredients.
3. Rub the resulting marinade with a piece of pork on all sides. Put it in a ceramic bowl and leave to marinate for 20 minutes.
4. From water, salt and flour, knead the dough like dumplings. We crush the table with flour, put the dough on it and roll it into a not too thin layer.
5. We clean the onion and shred the half rings. Put the onion in the middle of the dough. Put a bay leaf on top. We spread onion a piece of pickled pork and cover it with a layer of onion and bay leaf.
6. Pork wrap in the dough "envelope", leaving a small hole for steam to exit. We put it in a ceramic mold and send it to the oven for 40 minutes. We cook at a temperature of 180 C. Then we twist it to 160 C and continue cooking for another hour. Then cool, cut into slices and serve.
Recipe 2. Pork in puff pastry with mushrooms
Ingredients
puff pastry - 400 g;
salt;
kg pork tenderloin;
freshly ground pepper;
egg.
Filling
bulb;
mushrooms - 250 g;
salt;
parsley is a bunch.
Cooking method
1. Wash the pork, rub a piece with a mixture of salt and pepper. Leave for a few hours so that the meat is well marinated.
2. Peel the onion. Rinse the mushrooms and remove the thin skin from the caps. Chop the onion with mushrooms.
3. Fry the onion in hot oil until light brown. Now add the mushrooms, salt everything and mix. Stew for a few minutes. Rinse a bunch of parsley, chop and add to the fry. Stir, turn off the heat and let cool on the stove.
4. Heat a large cast-iron pan by pouring a couple of tablespoons of vegetable oil into it. Fry a piece of pork from all sides, for five minutes on each. Put on a plate and cool.
5. Grease a deep form with oil. Turn on the oven at 220 C. Thaw a layer of puff pastry into a mold. Its edges should go overboard. Put the mushroom fry in the center, smooth. Place a piece of pork on top. Smear the edges of the dough with water and fasten them on top, forming a beautiful pattern. Brush with a beaten egg, cover with foil and bake for an hour.
Recipe 3. Pork in pastry in the oven with canned apricots
Ingredients
pork loin - 600 g;
ground white pepper;
puff pastry - 500 g;
salt;
four canned apricots;
flour - 30 g;
liver paste - 300 g;
ghee - 30 g;
egg;
milk - 60 ml.
Cooking method
1. Rinse the loin under a stream of water, soak it with napkins and cut off the films. Rub the pork with a mixture of salt and pepper. Leave for a couple of hours.
2. Fry the meat in ghee from all sides until golden brown.
3. Put canned apricots on a sieve to make glass water. Cut the fruit into thin slices.
4. Defrost puff pastry and roll into a layer, 4-5 mm thick. Lubricate the entire surface with liver paste. Spread apricot slices on top. Put the fried pork loin and tightly wrap the roll. Connect the edges.
5. Put the roll in a deep form. Beat the egg with milk. Lubricate the roll surface with the mixture. Make some punctures. Put the meat form in the oven. Bake at 180 ° C until cooked. Cool, cut into slices and serve, sprinkled with chopped herbs.
Recipe 4. Pork in the dough in a pan
Ingredients
a pound of flour;
vegetable oil;
salt;
150 g mayonnaise;
200 ml of drinking water;
2 onions;
500 g pork tenderloin.
Cooking method
1. Sift 300 g flour into a deep bowl. Salt. Boil water. Make a groove in the flour, pour vegetable oil into it. Pour in boiling water gradually, and immediately knead the dough with a spoon first. Then put it on the table with flour and continue to knead it with your hands until it stops sticking to your hands. Mash the dough with flour and let it rest for ten minutes.
2. Rinse the pork, dry it with napkins and cut into slices a centimeter thick. Each slice slightly beat off, pepper and salt. Put the prepared meat in a plate and leave for a quarter of an hour.
3. Chopped peeled onions with a quarter of rings and fry in a pan with oil until light brown.
4. Sprinkle the table with flour. Divide the dough into identical pieces according to the number of meat slices. Roll each into a thin layer. In the center we put a piece of pork, put a little fried onion and a teaspoon of mayonnaise on top. Wrap as an envelope.
5. Heat the oil in a cast iron skillet. Put three chops in it and cover. Fry for five minutes until golden brown. Then turn over and cook the same amount of time.
Recipe 5. Pork in pastry in the oven with bacon
Ingredients
kg pork tenderloin;
70 g of green basil, rosemary, thyme and oregano;
400 g yeast-free puff pastry;
egg;
300 g of bacon;
400 g of sun-dried tomatoes.
Cooking method
1. Place a frying pan with vegetable oil on high heat. Rinse the pork tenderloin under the tap and cut off the films and excess fat. Dry a piece of meat with paper towels.
2. Fry the pork on all sides until a delicious crust forms. Fry no more than 4 minutes on each side.
3. Rinse the greens, dry and chop finely. Dried tomatoes cut into thin strips and mix with chopped herbs.
4. On the table, place the thawed puff pastry. Spread thin slices of bacon over the entire surface so that their edges slightly overlap. Lay a mixture of sun-dried tomatoes with herbs in even layer on top. Place the cooled roasted pork tenderloin on the edge and wrap it in the form of a roll. Fasten the edges carefully and place on a baking sheet. Brush with egg yolk. Bake for half an hour at a temperature of 200 C.
Recipe 6. Pork in the pastry in the oven with cranberry sauce
Ingredients
puff yeast dough;
two yolks;
a pound of pork;
freshly ground pepper;
table salt.
Sauce
rosemary;
cranberry jam - 200 g;
dry white wine - 200 ml.
Cooking method
1. Wash the pork tenderloin, soak it with a paper towel and cut into thin strips of size 3 by 20 cm.
2. Place a pan with vegetable oil over high heat. Put pork strips in it, pepper, salt and fry on both sides until light brown. Put on a plate and cool.
3. Roll thawed puff pastry into a thin layer. Cut it into rectangles according to the number of strips of meat.
4. Put strips of meat on the dough, grease the edges with yolk and fasten them by wrapping the pork in the dough.
5. Put the meat in the dough on a baking sheet covered with parchment, seam down. Brush with yolk and make a few holes. Put in the oven for 20 minutes. Bake at 200 degrees.
6. Put the jam in a saucepan and put on moderate heat. Melt, stirring constantly. Pour in the wine and add a little rosemary. Boil for about ten minutes and cool.
7. Remove the rolls from the oven, cool, cut into several pieces and serve with cranberry sauce.
Pork in the test - tips and tricks
- To make the pork fragrant, rub it with spices and salt and leave for several hours or overnight.
- After wrapping the meat in the dough, make a few punctures to exit the steam.
- Cut the pork in the dough only after it has cooled. So the dough will not crumble.
- The meat will be even juicier if wrapped in thin slices of bacon.
