Pork bone without bone: the most tempting recipes. Pork shoulder blade on bones in German

Pork is not as fatty and harmful to the body as it is commonly considered to be people who are influenced by mass culture. In the end, our ancestors used it for centuries - and, as we see, humanity is still thriving. And those who doubt such conclusions, are very suitable as a meat component pork shoulder (without the bone or with it). Unlike the neck or the back, there is very little fat in this part of the carcass, which will very calm the worried dietitians.

Roasted pork shoulder with mayonnaise

The most reasonable thing is to cook this piece in the oven. Firstly, this method is more harmless than frying, and gives more delicious and aromatic results than boring cooking. And secondly, it requires very little preparatory manipulation. Take a pork shoulder without a bone, a kilogram of a kilogram for two, saturate and podperchivaetsya. In it, deep, narrow incisions are made, where garlic cloves cut into long pieces of bread are piled in a mixture of pepper and salt. Meat is well spread with mayonnaise and sprinkles with chopped parsley and dill on all sides, put in a container with a lid and hides in the refrigerator for at least half a day. Then tightly wrapped in foil and put in the oven for an hour and a half, after which the foil is opened, and pork a quarter of an hour acquires a tempting blush. It turns out a very fragrant and tender pork shoulder without bone. From such no one will refuse!

Scapula in Czech

First you need to make a marinade, for which two tablespoons of the same caraway seeds, a spoonful of salt and mustard, two spoonfuls of ground black pepper and three cloves of garlic cloves interfere with the lean oil (enough two spoons). This vigorous composition rubs a pork shoulder without bone (two and a half kilograms) and is aged for half an hour. Onion, cut into thick rings, is laid out on a baking tray, sprinkled with beer, pork is attached to it and covered with foil. After an hour of baking, the foil is removed, the slice is turned over, the temperature in the oven drops to 150, and the process continues for about two hours. Then the pork should rest on the wooden board for a third of an hour, and the juices from it merge into a saucepan, they add two tablespoons of butter and a spoon of diluted starch. Ten minutes of boiling - and you have a natural Czech sauce, very harmoniously combined with pork.

Pork on the bone

No less attractive in the culinary plan and pork shoulder blade on the bone. Recipes with photos are so appetizing that just your eyes are scattered! Try for the beginning such: in a pile of soy sauce the various spices mix, dried onions and garlic, mustard in corn or flakes, parsley and paprika (all spices are a teaspoon). Pork on a bone (two good slices) is cut 2-4 times across the fiber, in the slit bites slices of lard (for the forest of juiciness), steaks are laid in a bag and poured with marinade. After about three hours they are placed on a grate and sent to a very hot (260 degrees) oven. After half an hour of baking, you can call for dinner.

Dish in German

For him, too, need a pork shoulder blade on the bone. The recipe prescribes a two-piece piece of meat (and preferably, but not necessarily, with skin) in a saucepan, pour a liter of beer, add onion and carrots, parsley sprouts, rosemary and dill and cook slowly for two hours. Next, the future boiled pork on the bone is baked with garlic, smeared with olive oil (or simply sunflower oil) and put on the oven for an hour and a half until a charming tan appears. Garnish is best served stewed cabbage and potatoes - either simply cooked or baked with pork.