Pork in a grid baked in hay

Pork in a grid baked in hay

Category: Meat dishes

Kitchen: Russian

Ingredients
Pork
Grid
Spices
Beer (wine)
Salt
Hay
Soda
Melted butter

Cooking method

• The recipe is startlingly simple. But the meat turns out to be amazingly tender, aromatic and juicy.
• We take pork. Better with slight streaks of fat.
• 
• Rub it with your favorite spices and salt. We put it to marinate for an hour or two.
• At this time, we take a pork net and set it to soak. The first solution is as follows: add a teaspoon of soda to half a liter of water. After about half an hour, drain the solution and fill it with plain water. We change the water every 15 minutes.
• Pork net is the inner layer of fat. Most often it is sold in the market, but a couple of times I bought it in the store. The mesh, in my opinion, is incredibly graceful and beautiful. Reminiscent of lace.
• 
• Preheat the pan. Add melted butter. If not, then vegetable oil, ordinary butter, pork fat, etc.
• Fry each side of our meat to a crust.
• 
• We lay out the mesh. In principle, if there is no grid, then you can bake the meat without it. But with her it will be juicier and more tender.
• 
• We put the slightly cooled meat on it. It is better to remove excess spices from it.
• 
• We begin to gently swaddle our piece with a net.
• 
• Then one or two more layers. If desired, you can make more layers.
• 
• We take hay, put it in a thick-walled refractory dish. Fill with a glass of beer or wine.
• 
• We spread our piece of meat on it. And we put to bake in an oven preheated to 170-180 degrees. I have a convection mode.
• 
• We bake until tender. Turn the meat once to form a crust on all sides.
• 
• We take out the meat on a platter. We give a little rest.
• 
• Cut into portions and serve with your favorite side dish.
• 
• Pay attention - even in the photo you can see how juicy the meat is in the cut.
• Pork turns out to be incredibly aromatic and aromatic. The smell is breathtaking. But it is beyond words and beyond description. You need to inhale it yourself.
• This dish is worthy to take a place on any festive table.
• Bon Appetit!

Note

The recipe for this dish is passed down from generation to generation. Especially grandfather Fyodor loved such meat. It's unusual. This fragrance is unique.

When I brought my future husband to meet my relatives, my mother cooked meat in the hay. And Seryozha was soooo delighted !!! (What he sooooo bribed his future mother-in-law.)
And we decided that this dish will be sure to be present at the festive table dedicated to the day of our acquaintance.
Yesterday was the thirtieth time I cooked hay baked pork in honor of this event.
And just like the first time, the meat in the hay caused a storm of positive emotions in Sergei.

How easy it is to cook a little miracle for your loved one!

[Irina]

Irina, I'm first !!! I want a piece !!! Super!!! Meat has already been purchased from NG, we will do it in the hay !!!

[Business]

Business, be sure to try it. The recipe is actually very simple. Gives you time to take care of yourself. It is only advisable to turn on the timer so as not to forget about the meat. Although the aroma is unlikely to allow it.

For big holidays I like to cook such options for dishes.
And not troublesome, and guests have something to surprise.

[Irina]

Irina, I also love such dishes, especially meat and more !!! I'll take hay at the pet store - to make it fragrant!

Ira! Amazing recipe! Thank you for it! Probably, not only tenderness, but also the taste gives hay ?! Mmmmmm ....
I almost threw away the hay that I used to make smoked ice cream in the summer!
And the package is big, you can cook a lot of such meat.
I have this hay.

[toffee]

toffee, Irina, what a wonderful recipe. And as always with history. Thank you.


Irina, I congratulate you on the thirtieth anniversary of your life together. / Dating / Health, happiness, love, good luck. !!!

[Irina]

IrinaThank you very much from my parents. Such a wonderful recipe. Dad loves pork and this is such a godsend for their New Year's table! And most importantly, it is not labor intensive.

[Rada-dms]

Rada-dms -Olya, thanks for the photo of the hay. My mom is now racking her brains where to get it and how it looks!

And the package is big, you can cook a lot of such meat.

Yes, not enough for one time. And I borrowed hay from my chickens.

Irina, I congratulate you on the thirtieth anniversary of your life together. / Dating / Health, happiness, love, good luck. !!!

Thank you very much!!! They celebrated the 30th anniversary of their acquaintance. The wedding in 2 years was ...
Thanks again for your congratulations !!!!

A very interesting recipe. Especially with the hay ... Thank you very much. Take note!

[Irina]

I have never even heard of such a method of cooking, or the existence of a pork net ...
Irina, Thank you!!! Very interesting.

Can you imagine the aroma from the hay !!! My head is spinning .... For some reason I wanted beer in the bath

[toffee]

toffeeGreat, what an interesting cooking option, a must try. Thank you so much.

[toffee]

toffee, Ira, thank you very much for the recipe! And there is a mesh. I make shish kebab from the liver in it, it turns out VERY juicy It remains only to get hay

[toffee]

toffee, Irina!
Pork! : girl-swoon: In the net !! : girl-swoon: On the SEA !!!
And the crust, and the smell, and the taste !!!
I took it to the "bins"!
I even have hay ... but I have to look for a net in the market ... I will find it - I will report with pleasure!

Was in the market in the morning - no one knows about the net !!!!!

[Business]

BusinessFirst ask if the guts are sold. If they sell, then there is a net. Many call it gut fat. When it lies in a lump, it just looks like a lump of fat, and if you straighten it a little, you can see the structure.
And in stores it is rare, but the net comes across. In the farm. Also called fat, not mesh.

This meat can be baked without a net. But then it is advisable to grease it several times during cooking with ghee.
It's easy to cook. We take butter, melt it in a skillet over low heat. We constantly remove the foam. As soon as it stops foaming, pour the oil into a jar. But carefully, leave the bottom layer, where there are inclusions, in the pan. This is milk protein. We don't need him.
Let it cool. Butter turns out to be more fragrant than ordinary butter, it is better stored and does not burn at high temperatures.

[Irina]

Irina, Thank you!

[toffee]

toffee, Irina, I correctly understood that when the meat is already in the hay, then the form is not covered by anything ??? Or the meat should also be covered with hay on top ??? What is better wine or beer ???
P.S. I didn't find the net today ... I was in 2 markets: in Shcherbinka and metro Domodedovskaya

1) Put the meat pre-fried on all sides on the hay. Which, in turn, is put in a fireproof dish.
2) We do not cover the dishes. Need a crust on the mesh.
3) Do not cover the meat on top. As soon as it turns brown on top, turn it over. You need a crust on the other side.
4) Beer gives a more "rustic" flavor. Wine is more "noble".
5) Without a grid, with melted butter, the meat is also delicious.

P.S. You can add your favorite dried herbs to the hay: basil, rosemary, thyme, etc.

[Irina]

Irina, how do you define readiness?

[celfh]

celfh, Tatyana, usually by eye. And, in general, when I'm not sure, I take a knitting needle and pierce it. As the completely clear juice goes - you're done. But it's better not to get carried away with this. The meat needs to be juicy. It was not for nothing that at first they made a crust so that the juice would not come out ...

A 1.5 kg piece needs about 2 hours to bake.

A 1.5 kg piece needs about 2 hours to bake.

Oh, that's exactly what I needed)))) Thank you very much !!!!

[toffee]

toffee, Ira, is it possible in more detail how to soak the mesh? How much soda? And then in water how many times for 15 minutes?
Sorry ... I've already seen about soda

[Mila1]

Mila1, Ludmila, to be honest, I soak the mesh immediately after purchase. And then I divide it into the necessary pieces and freeze it.
I take it out if necessary.
It is usually enough to soak for a couple of hours for the smell to go away. But sometimes you need to moisten more. Soda is best for removing the primary smell.

[Mila1]

Mila1, Ludmila, to be honest, I soak the mesh immediately after purchase. And then I divide it into the necessary pieces and freeze it.
I take it out if necessary.
It is usually enough to soak for a couple of hours for the smell to go away. But sometimes you need to moisten more. Soda is best for removing the primary smell.

Thank you, Irochka!

[Irina]

Irina, many thanks for the answers !!! Boom to try, but without a grid ... I'll try with homemade melon.

HAPPY NEW YEAR!

[Admin]

Admin, Tanechka, here the mesh has a different function. It keeps the juice inside the meat and the meat is juicy. This is the first, and the second, the mesh gives a wonderful crispy and at the same time crispy crust

[Mila1]

Instead of a mesh, which is called an "omentum", you can use a simple elastic bandage-knee pad, a thin mesh such as is freely available in the pharmacy.
This bandage-net will help to keep its shape perfectly and the roll or meat will turn out ready-made in a beautiful neat shape, will not corrode in different directions.

In this case, the bandage is not needed. He is not a replacement for the grid. The piece of meat does not fall apart. It is already monolithic. Moreover, it is pre-fried to a crust.
The grid is needed exclusively for juiciness. And it also gives an extra thin crispy-melting crust.
Ghee can be used as a substitute for the mesh.
I already wrote about this ...

Mila1, absolutely right !!!

[who can't find the oil seal on sale]

I wrote this for those who can't find the oil seal on sale, but you want to smoke the meat
As a way out, the bandage mesh is very suitable, especially the pork neck meat, it will turn out juicy anyway

[Admin]

Admin, Tanyush, is forced to repeat once again that the bandage mesh does not give juiciness. He just keeps the shape.
In this case, this is not necessary. The meat is already obtained as a monolithic piece due to the original crust, which we fried before baking.

Not a bandage mesh can replace a fat mesh, but ghee. With its help, a beautiful fragrant crust is obtained and the juice does not flow out of the meat. The mesh bandage will not clog the pores.

And yet, in this recipe we get non-smoked meat. And meat with the flavor of hay. This is a very big difference. And until you try it yourself, you will not feel it.

[who can't find the oil seal on sale]

I wrote this for those who can't find the oil seal on sale, but you want to smoke the meat
As a way out, the bandage mesh is very suitable, especially the pork neck meat, it will turn out juicy anyway

Yes, why are you trying so hard to convince me of something? That I don’t know what an OIL SEAL is (this is the correct name for this very mesh that you wrap the meat with)? Or I don't know how the stuffing box acts on meat and crust?

Read my comment above again - this is my whole answer "who can't find a mesh oil seal on sale", since oil seals are not sold every day in the markets, you still need to order it, negotiate with the seller Well, maybe you got it easily, another conversation
And in the name of the recipe, you can make it clear, the word mesh is replaced with "oil seal", then there will be no unnecessary questions, these are different things mesh and oil seal
The forum has already had recipes using the oil seal.

I went out of here ... HAPPY NEW YEAR ALL!

I will support the author of the recipe - a mesh bandage will not be a substitute here, and it is somehow dangerous to fry it in a pan. If the piece is monolithic, then it does not need to be shaped. If a roll - then the question disappears by itself - a grid or a culinary thread.

The recipe is very, very cool. It's so simple, but so clever! Most recently, an English master chef, professionals, watched, and there one of the finalists was preparing a meat dish in an oil seal, so the judges admired this ingenious idea.

[in this recipe]

Yes, why are you trying so hard to convince me of something? That I don’t know what an OIL SEAL is (this is the correct name for this very mesh that you wrap the meat with)?

Tatyana, I sincerely don’t understand why my explanation caused such a violent reaction?
I don't argue about the name of the grid. It's just that IN OUR region it is called that way. If you ask the oil seal, they simply won't understand you. And it's easy to buy it from us. You just need to establish contact with the seller in the market. This is important not only when buying a mesh. Own seller for the hostess is an excellent and irreplaceable thing.

I was just saying that in this recipe the mesh does not have the function of holding the meat together. It is needed for juiciness.

By the way, I followed your advice and used a search engine. On this forum, I found recipes where the term "pork net" is used in the name of the recipe. And if you dial "gland", then only about car conversations are.
Here is one of the recipes that use pork mesh (great recipe, by the way!):


This roll is made from omelet and chicken breast. The net is not needed for bonding, but for a thin crust and juiciness.

[toffee]

toffee, Ira, I'm running to tell you a huge thank you !!! The result is a delicious carbonade. There were 2 pieces of excellent pork carb, 1.5 kg each. One was coated with homemade Armenian adjika (I prepared it myself in the fall), the second was coated with French grained mustard, ground black pepper and smoked paprika. It turned out SUPER! I liked adjika more. I wrapped it in 3 layers with a net, but still it burst on each piece in one place. Unfortunately, there are no photos, a son and a girl were visiting, and they went home to Moscow, I collected them, there was no time for that. I immediately cut the carbonate into pieces and vacuumized it. I gave them part of it, and part is in the refrigerator. I will definitely do it more than once, since I have stocked up with hay for a long time

[toffee]

toffee, Ira, and the recipe for an omelette roll and chicken breast can not be laid out?

[toffee]

toffee, Irina, I support the request Mila1 - roll recipe in the studio!

[Mila1]

I wrapped it in 3 layers with a mesh, but still it burst on each piece in one place

It `s naturally. The mesh is very delicate. By the way, this is what indirectly confirms that it is rather pointless to use it to fasten it. It almost always breaks.
I'm glad I liked the recipe!

Mila1, Svetlenki, girls, there is no recipe as such. Everything is trite and simple. In the oven, I bake an omelet, consisting of eggs, a spoon or two of flour and milk (plus salt to taste). Not up to a crust. Just to grab.
I chop raw breast with herbs with a knife. I add a little salt and, if desired, add spices. I wrap this minced meat in a roll. I wrap the top with a pig net. And put it in the oven until tender. As soon as the mesh turns red, it's done. This roll can also be prepared without a grid.
The photo shows that the mesh broke during the cooking process, but this is not critical. She gave fat anyway. And provided a gentle crunch.

I always have a piece of this or a similar roll in my freezer. In case of unexpected guests.
I take it out of the freezer. I put it in the oven on convection at 80 degrees for about half an hour. Then I increase the temperature to 170. Another 20-30 minutes and the roll is ready.
But freshly prepared it is, of course, tastier and juicier.

It's just that my grandchildren do not like chicken breast. And in this form they eat.
But instead of chicken breast, you can use any minced meat. Including lean. I sometimes, for example, wrap mushrooms and onions like this.

By the way, roll artisan also versatile and tasty (the link was given above). She has a very good recipe !!!

Irina, thanks for the original meat recipe. Made from a collar (2.3 kg.). I wrapped it in a mesh in 4 layers - but it still burst somewhere.
Roasted 40 min. + 70 min. up to temp. inside the piece is 68 degrees. It turned out well, very juicy but not raw.
I poured the mashed potatoes with fat from the hay - I never thought that potatoes with the aroma of a sauna were so original.




Thank you.

[Irina]

Irina, at the end I spliced ​​the phone and laptop and I can report! Irina, I would also marry you !!! The meat is simply divine! The scent cannot be described at all! People were delighted! The father-in-law hardly eats meat, he ate it for three! I did everything exactly according to the recipe, for my mother's birthday. I thought about the time so that right from the oven to the table, barely had time to take pictures, cut on the table, so there is no cut. There remained chicken parts, I also wrapped them in a net, it also turned out very tasty. I will definitely repeat it! Thank you for a beautiful and delicious recipe!

[Nikusya]

Nikusya, Ilona, ​​thank you for your kind words.
Unfortunately, lately there is no time to go to your favorite site - mommy has health problems. And today I ran in. And it was soooo nice to read your kind words!

It remains only to find out the main point: which hay from which herbs do you use?

Because hay and hay are different. If some dry herbs give a breathtaking smoky aroma, others can give bitterness and an unpleasant smell ... And if wormwood gets in the hay, which is soaked with beer ...

Wangui that the safest option with hay would be purchased hay for animals at the pet store. They don't put smelly and bitter muck in such hay ...

And one more thing ... What function, in your opinion, does hay have here? The meat itself, wrapped in a stuffing box in several layers, in theory should neither be smoked from the hay, nor soaked in the "marinade" beer + hay ... Just like a pillow from burning from below?

[Irina]

Irina, I have now a fatty mesh just heaps !!!! We raised three piglets over the summer, I took off this net myself and froze it. On winter evenings we will eat pork in a net !!! And I will take hay from the rabbits

The meat is incomparable !!! Thanks for sharing the family recipe

How did I forget about this recipe? that's what we will eat on the Old New Year!

[toffee]

toffeeIrochka had 2 grids ....... she melted it, I would have known before I would have left to do it!

And about the breast recipe, please, my son often buys them from me, he says that all the recipes that he knows are already tired .......

I'll take it to your bookmarks! What a wonderful recipe!

Sorry, due to circumstances, I have not visited my favorite site for a long time, so I answer with a delay.

It remains only to find out the main point: which hay from which herbs do you use?

Ordinary hay that we mow for animals.

And one more thing ... What function, in your opinion, does hay have here? The meat itself, wrapped in a stuffing box in several layers, in theory should neither be smoked from the hay, nor soaked in the "marinade" beer + hay ... Just like a pillow from burning from below?

Hay gives a unique flavor. The oil seal is a thin film, and, when cooking, it breaks in places .. Everything penetrates perfectly through it. And in the marinade everything is "soaked" perfectly.

As it seems to me, this is a success! I will definitely try this miracle! Thanks to the author, and thanks to the personal matter! Recipe - bookmark!

The only thing that causes concern is the "Russian cuisine" ... It is known that foreigners did not borrow anything useful from Russian cuisine. But on the contrary - examples in bulk ... French culinary forums and culinary sites are full of recipes for meat "in the hay" or "with hay". Moreover, their meat there, in the hay, is very diverse: pork, beef, lamb, rabbit, chicken, sausages, etc. You can easily verify this by googling "recette de viande de foin". And that's just French cuisine. And they also cook in the hay in other neighboring European countries. In general, this is the same as with kalya: grandfather Fyodor loved to eat deliciously, but he gave preference to foreign cuisine ...