Pork or beef can be cooked in many different ways, using a variety of marinades, breading and cooking techniques from frying to boiling. Almost any of the ways will easily find connoisseurs. Particularly useful for health, and also very tasty - bake meat in a multivark or oven. Here, too, can be used any recipes - the result is always obtained excellent.
How to bake meat in a multivariate? Method one
Prepare pork in pork - what can be more original? Baking in bacon allows you to get a very juicy, appetizing and flavorful dish without much effort. To implement this recipe for meat baked in a multivariate, into life, you will need a kilogram of pork, four hundred grams of bacon, several large cloves of garlic, half a lemon peel, a small onion, half a teaspoon of paprika, coriander, salt, butter. Try to choose a necklace or a tenderloin, so it will get tastier. Peel the onion and garlic, chop the lemon zest and mix everything with salt and spices, grinding the products in a mortar. Melt the butter in a pan and put the fragrant fried mixture there, extinguish ten minutes.
Slice the thin strips of bacon. The strips should be very long, so that the meat can be conveniently wrapped in them. To all easily cut, a piece of bacon can be placed in the freezer before cooking. Put on the paper for baking prepared strips, and on them - the selected piece of pork. Pour all the prepared sauce and wrap around the bacon. Before baking meat in the multimark "Redmond" or any other, it should be wrapped with foil. You need to cook in the "Baking" or "Frying" mode. It will take about two hours. If desired, you can prepare the same dish and in the oven - you need a temperature of two hundred degrees and about one and a half hours.
How to bake meat in a multivariate? Method of the second
To make delicious pork, you can use a fragrant marinade. The baked pork will be good in both cold and hot form. Take a kilogram of meat, preferably select a piece from the back leg, but you can use your neck. Rub it with garlic, salt and spices to taste. Prepare the marinade. You need two hundred grams of sour cream or mayonnaise, a tablespoon of mustard, a tablespoon of horseradish, garlic, salt, seasonings. Mix all the ingredients and leave the pork in marinade for a couple of hours or all night. To bake meat in a multivark, use the "Frying" mode for ten minutes, and then switch to "Quenching" and cook for about two hours. It is also possible to cook an hour of baked pork in the "Baking" mode, turning the piece in the middle of the process for a more even frying. In the oven for a kilogram and a half of meat will take an hour of cooking at a temperature of one hundred and eighty degrees. About whether the dish is ready, you can judge by the appearance of transparent juice. For greater juiciness, you should periodically water a piece of the leftover marinade during cooking. You can also use a sleeve for baking or foil, though, the crust is not so roast and ruddy. To make the meat baked in the foil look more appetizing, for some time until it is completely ready, it can be removed so that the piece blushes.