Boiled pork "lazy"

Category: Meat dishes
Lazy boiled pork

Ingredients

Pork (can be any, made from a shoulder blade) 300-350g. х3-4 piece
Sen-soi soy sauce (for pickling) 150-250ml
A mixture of seasonings such as khmeli-suneli, "For meat" / Auchan 1 tsp per piece
Fresh parsley, basil, cilantro 5-6 branches / (approx. 20gr. in total)

Cooking method

  • I am always too lazy to stuff and beat meat. I never manage to salt pieces of meat with salt. Therefore, all preparation was reduced to sprinkling with seasonings and soaking in salted soy sauce.
  • Lazy boiled porkWash the pork and cut into small pieces, about the size of a woman's fist. The pieces should be oblong, not thick or spherical. Otherwise, the middle will take longer to cook.
  • Place in a glass dish on a bed of coarsely torn or chopped herbs and sprinkle generously with the dry seasoning mixture. It took me about a flat teaspoon for each piece. Add half or even half of red sweet pepper to Ashanovskaya mixture of dry seasonings "For meat" or hops-suneli and leave the mixture in a convenient small jar with a wide neck. The amount of red hot pepper added to the mixture depends on your preferences, I have no more than 3-5%.
  • Turn the sprinkled pieces over, add the seasoning again and pour in soy sauce. Top with coarsely chopped herbs. I personally fill in half and turn the pieces. We leave for 30-40 minutes. on each side in a cold place.
  • Pork lazy Cooking:
  • Pour a couple of tablespoons of sunflower or olive oil into a multicooker saucepan. Remove the meat from the marinade, you can also fish out the herbs with a fork and throw them into the butter or on top. Place the pieces in one layer at the bottom of the pan. Fry for 5 minutes. on each side in baking or frying mode.
  • Reset mode. Set DROP (this is Brand 37502 mode with temp. 70-80gr.) And timer for 7-8 hours. (depending on the size of the pieces). From above it is advisable to fall asleep again with fresh herbs.
  • Lazy boiled porkIt turns out the most delicate sweetish-spicy taste of meat. Even turkey breast becomes acceptable not for dieters (although it does not remain dietary)

The dish is designed for

1-1.2 kg

Time for preparing:

7-8 hours

Cooking program:

Simmering (Brand 37502)

Note


: mail1: Prepared in Brand 37502 on languishing for 7 hours.
It was put overnight and remained heated, so it is possible without heating for larger pieces or laying it will take 8-9 hours for languishing in 2 layers. I didn't cook more than two layers. Fry then - in two or three steps.
: girl_cleanglasses: Cold meat tastes much better (and more economical!) than hot, so I recommend ignoring the smell and letting the meat cool. Most likely, you will have to choose such a time for cooking (more precisely, its end) so that the family does not see the meat before it cools.
The leftovers - a thickened sauce made of juice, fat, spices and herbs - completely go into cabbage soup, borscht or another soup, or stewed potatoes, hodgepodge. The dish is completely waste-free. If you are cooking soup, after diluting the sauce with hot water, the pan is also half washed. Only the marinade cannot be saved.




Boiled pork - young pork boiled with spices and spices (ham, tenderloin or loin); a cold dish served with mustard and horseradish.

mumi
When editing Lazy boiled porkthe recipe turned into a chaotic text with a repeating link
But, since all the moderators are offline, I had to and managed to restore the recipe myself.Pork lazy
You can use it!Lazy boiled pork
When pickling (it is also salting), be careful - the thinner the pieces, the less time they should swim in the salted sauce.Lazy boiled pork
Swifta
Need to try.I love "lazy" dishes, and I really like the meat from MV, it's tender, it's a pity, it is eaten quickly.
mumi
The main thing is not to spare dry seasonings (without salt and glutamate in the composition!) And at least during the preparation itself add fresh herbs - basil, celery, parsley, cilantro, dill. Who likes what.
Swifta
There are dry seasonings, greens are growing in the garden - there hasn't been any frost yet - so it's a matter of little - to buy meat somewhere around 1000 - 1300 g. Did I count correctly?
mumi
Ahh! Exactly, you are warm! Everything is already here, life is over. You can't pick it up in the garden.
In my opinion, the main herbs are basil and a little bit of the rest. But it’s like whose taste.

Yes, about 1-1.2 kg. It is possible and a little more, but I would podstakhovat then, and set 10-12 hours, and you have to fry in 3 doses, the bottom is small.
If I make a large, double (for languishing) portion, then for 2 times. I leave half the meat in the refrigerator until tomorrow and the marinade in a glass saucepan too. Take out the first part from the MV, and all over again. You can, of course, put the second portion in the marinade before the end of the languor.
Swifta
... I have a different CF, so I cook less meat in it: a pork roll (pudding or podtrevina) is cooked for about 4 hours on the "stewing" mode. Yes, and you do not need to fry, it is slightly browned during the cooking process. But 1.5-2 kg of meat can easily fit into my CF, so there is no need to fry in 2-3 doses. Now we are finishing "Turkey boiled pork"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106075.0

Yours, I hope, will be next.
mumi
It's a shame. I cooked on stewing - the meat is flabby, although juicy and tasty. Not exactly boiled pork. I even cooked for 3 hours - that's enough. There are 90 or higher gr.
: girl_cleanglasses: It is interesting to cook at a low temperature for a long time - the meat is dense, but not from dryness. The fibers stick together.

: girl_in_dreams: Maybe there is something else with a temperature of 65-75 deg.?
Swifta
, well, I don’t know, there is also a "heating" mode (it’s like that, if I’ve not forgotten), but I have never used it and I don’t know its temperature ... But this is not in the instructions, and the instruction itself scanty, not like your model.It is necessary to look in the subject, can anyone measure it ... or measure it yourself ... In a word, we will search.
I am beautifull
Heating seems to be about 70 degrees too, but time does not tick on heating.
mumi
Set the alarm clock at 12 o'clock, on heating - and go ahead, languish. My friend in Redmond put about 60g on a multi-cooker. and cooked the meat like that.
Protein coagulates (and in meat fibers) at temperatures above 60-70g.
: mail1: Therefore, no way to boil gelatin - jelly will be worse to make, or wood glue - it will be worse to glue.
Swifta
Quote: mumi

Set the alarm clock at 12 o'clock, on heating - and go ahead, languish. My friend in Redmond put about 60g on a multi-cooker. and cooked the meat like that.
Protein curdles (and in meat fibers) at temperatures above 60-70g.
: mail1: Therefore, no way to boil gelatin - the jelly will be worse to make, or wood glue - it will be worse to glue.

I think that in different MBs, there may be different temperatures on heating. I'd better try to warm up the water first and check the temperature, then, if it comes up, I'll make meat. Something not hotstsa sobatse to give.
mumi
If above 60 gr. - you can do it. But longer, 10-12 hours per 1 kg. And in the case of too pink the middle of the piece, just finish cooking for 2-3 hours.
On languor it is tastier than stew - definitely. So it's worth trying the "tambourine dance".
Such an active laziness comes out, and even with gymnastics for the mind ...
But the dog does not shine
Swifta
I tried water on "keeping warm" - 63 degrees. For "reheating" - 100 degrees. But something confuses me with these 63 degrees ... On the Teskomovsky temperature probe, it is shown that beef is considered ready if the meat temperature is in the middle 70 degrees, veal - 77 degrees, pork - 85 degrees ... in short, there are sanitary and hygienic standards , which no one canceled ... I think, however ...
mumi
And here's another - to languish on heating for 10 hours and finish off by extinguishing for 1-1.5 hours.
I keep forgetting to question my friend in more detail about her experience in Redmond ...
mumi
I found out about a lower than necessary (i.e. heating by 60-65g) temperature for simmering.
It is worth frying a little longer, not 5, but 10 minutes. from each side. So it warms up to over 70 inside. Simmer, too, not 7-8 hours, but 12. And do not put pieces more than 2 layers, and then - the second layer is not dense.
Swifta
Well, I did ...but not pork, but chicken breasts. Something after the holidays did not want pork, so I took the breast. And since I'm lazy, like this boiled pork, I decided to do it right away with a side dish, so that it would be even lazier. I climbed into my freezer, took out everything that was there from frozen vegetables for a side dish, and off you go ... I decided to do it at MVD in the LOU mode, it is something like languishing in your MV. At the bottom, MDV put a little bit of everything: frozen eggplants, frozen bell peppers, quince, carrots, herbs, a bit of frozen red currant, and put the breast on top (prepared as in the recipe). She did not cut the breast. I didn't put in any fat. The rest of the marinade was poured onto the breast. I switched on the LOU mode and went to bed. I got up in the morning - everything is ready. It took about 9 hours to prepare. I don't know what the taste would be without the side dish, maybe someday I'll try, although it's not a fact, I don't want to lose such a deliciousness. But with the side dish it was something ... Marinade gave the meat its own taste, and the side dish gave it its own: quince gave sweetness, currants - sourness, soy sauce - spicy, pepper, herbs - aroma ... It turned out the most tender meat in a spicy sweet - sour side dish with sauce ... mmm. The mother-in-law, who does not always eat meat because of the false jaw, ate an indecently large piece, although at first she proved everything that I gave her a lot, and she would not eat so much in a day. Toothpick also did not ask ... And why? The meat in my mouth literally melted, not dry at all ... In a word, the chief taster was satisfied ...
My conclusions: indeed, according to this recipe, the meat (breast) comes out juicy, soft, much tastier than stewed or boiled. Before that, I didn’t dare to do meat in DVA, and even in the LOU mode just because of the low temperature .. But in vain! Here is a photo report.

Pork lazy

The color, however, is not entirely correct, then so the camera is taking pictures. The picture shows that a piece of the breast was pinched off
mumi,
mumi
Urrah, the regiment of the lazy has arrived!
During the holidays, my mother has already prompted one friend to remember after the tasting that she has MB on the cabinet.

I would say laziness is progressing - a side dish as a seasoning!
mumi
By the way, I was greedy here and baked 2.5 keels at once, and even made larger pieces. That is, the styling turned out to be very dense, almost one piece - a full bowl (hehe).
I set the languor for 12 hours.
: crazy: As a result - had in two receptions to dot still for 6 hours each portion, t. To. The juice was reddish and the middle pieces too. Repeated languor was done already for the pieces cut in half when checking, that is, bringing them to the tested 300g.
Swifta
I can add that I liked the "side dish as a seasoning" so much that I again zababahala such baked pork, but this time from pork. For some reason I didn't take a photo
This time the pork took a big bite too. Languished for 12 hours. Readiness was determined by Teskom's thermometer. When I cooled it and cut it, everything was ready, the thermometer did not lie. The piece was 1.3 kg. I didn't cut it, I did it in one piece. Delicious!
mumi
Apparently, the last time I had a problem was that the bowl was just filled with meat both in width and height, even the hot air did not circulate. A friend is also preparing a large bite. But then it is more convenient for me to cut 300 gram pieces.
: girl_in_dreams: You can also try a turkey with apples and quince overlay ... And potatoes.
mumi
Many thanks to the guests of the topic for the congratulations !!!
I was completely moved.
I'm going to thank you for the section of yogurt makers - with a report on adaptation to a comfortable life of the cheapest and most compact portioned yogurt maker for today Smile YM 3012. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=289093.0

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