Taiga Pork (Cuckoo 1054)

Category: Meat dishes
Kitchen: Russian
Taiga pork (Cuckoo 1054)

Ingredients

pork loin without bone (carbonate) 1 kg.
cooked-smoked pork brisket (sliced) 200 grams
any mushrooms 1 cup fresh (used shiitake mushrooms from the freezer)
chopped parsley 1/2 bunch fresh
hard cheese (semi-hard) 130-150 gr.
pine nuts 1 handful
dried lingonberry (dried) 1 handful (can be substituted for cranberries)
garlic 3-4 teeth
juniper berries 5-6 pcs.
salt pepper taste
vegetable oil - for frying meat

Cooking method

  • Cooking in the Multicooker CUCKOO 1054
  • Meat korbonat and boiled-smoked brisket in slicing Taiga Pork (Cuckoo 1054)
  • Wash the mushrooms, pour over with boiling water, squeeze, cut into small pieces. You can use any mushrooms, even dried ones, which should be boiled first, drain the water.
  • Grate cheese on a coarse grater, put in a bowl. Add finely chopped parsley to the cheese, squeeze the garlic through a press, pine nuts, lingonberries, finely crush the juniper berries. If you need pepper or add other aromatic spices to taste. Mix the mass.
  • Taiga pork (Cuckoo 1054)
  • Cut a piece of loin into a fan, with a distance of 1 cm, not cutting through the piece of meat completely.
  • Taiga Pork (Cuckoo 1054)
  • Spread the smoked brisket in thin layers between the layers of meat (fans).
  • Now gently push apart the plates of the meat fan, and put 1-2 tbsp on the ham. l. cheese mixture. Salt the meat on top to taste
  • Taiga Pork (Cuckoo 1054)
  • Gently press the plates of the meat fan, align, tie with culinary thread so that the meat does not fall apart. On top, I put an elastic bandage on the meat to slightly squeeze the meat structure
  • Taiga Pork (Cuckoo 1054)
  • Turn on the multicooker for heating, the Browning mode, heat up the vegetable oil 1-2 tbsp. l. until hot and fry the meat fan on all sides until red crust. Deactivate browning mode.
  • Taiga pork (Cuckoo 1054)
  • Put the meat in a multicooker pan, turn on the multi-cook mode, 110 * C, 30 minutes, bring the meat to readiness.
  • Check the meat for readiness with a knitting needle, and then leave the meat in a saucepan under the lid until it cools.
  • I put the warm meat in a bag and left it on the table overnight until it cooled completely.
  • Taiga pork (Cuckoo 1054)
  • In the morning I cut the meat. The meat is well cut into thin plates, does not fall apart into pieces.
  • Taiga Pork (Cuckoo 1054)
  • Taiga pork (Cuckoo 1054)
  • Taiga pork (Cuckoo 1054)

Cooking program:

Multicooker CUCKOO 1054

Note

It turned out very tasty and tender meat!

Due to the fan cutting of meat, there are pieces with a filling or just meat pink pieces.

Indeed, the meat has something of a taiga and a forest, a fire, since it contains pine nuts, dried cranberries, mushrooms, boiled-smoked meat and juniper berries.

A great option for a festive snack!

Such meat can be cooked in the oven: first fry on a baking sheet at a temperature of 250-270 * C, and then bring to readiness at 170-160 * C.

I saw this recipe in a small book, I liked the cooking method, the photo of the finished meat so much that I bought this book and immediately cooked it at night looking! I made some changes, for example, put fewer nuts, and added lingonberries, since the sour berries diluted with their taste and added the flavor to pork and boiled brisket. You can also add cranberries - it tastes great too!

Cook with pleasure and bon appetit!Taiga Pork (Cuckoo 1054)

Tanyulya
Looks great. I especially liked the last bit of "with a tear"
Lana
Admin
Wonderful photos of delicious meat!
Natural meat with a wonderful set of spices and seasonings How amazingly cooked in Kukushechka!
If a person is a good cook, then he bakes bread, bakes meat, and dries vegetables and fruits, and cross stitchliqueurs-tinctures (am I not mistaken?) are prepared by Bravo talented!
Admin
Quote: lana7386

Admin
and cross stitchliqueurs-tinctures (am I not mistaken?)

Girls, THANKS! More than half of the meat went to my son-in-law, asked for a recipe and how to do it - it costs a lot for me, the man appreciated it!

And I also embroider only tapestries with a cross

Gaby
Quote: Admin


And I also embroider only tapestries with a cross

Superr, and the meat is just some kind of lovely, gently pink
Admin
Quote: Gabi

Superr, and the meat is just some kind of lovely, gently pink

Thank you, good to hear!
Michael121
Gorgeous recipe.

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