Pork pastry at home: cooking features, recipes and reviews

To many mistresses it seems that culinary masterpieces and cooking delicacies are the lot of professional chefs. One of these exquisite and "complex" dishes is pork patm from pork. In fact, you can prepare this dish at home. Will cope here and beginner mistress.

Today we will tell you what are the main secrets that hides the recipe for homemade pork pastry from pork, what are the features of making this wonderful delicacy.

A bit of history

Many historical sources say that many centuries ago pork pastry was not an expensive delicacy. Initially, people used corned beef as a method of storing meat. In those days, even did not hear about refrigerators, so they looked for any improvised means that could prolong the "life" of domestic meat preparations.

The first mention of this dish was found in Romanian historical documents. Specialists believe that the word has Turkic roots. It is known that in this language the word "pastrima" or "basturma" was encountered. Very often the mention of the pastram is found in historical military documents. This is the food most often used by soldiers. It was stored for a long time, well tolerated temperature changes, it was nourishing and caloric.

The meat used for cooking the meat varies from country to country. It is known that in Romania was popular pasta from pork. In other countries of the world, they used beef or chicken more often. The meat was marinated, sprinkled with a special set of spices and dried in the sun. The highlight of this dish is garlic and spices, which give the meat a specific taste.

Pork pastry at home, the recipe of which we will now offer you, is an excellent alternative to absolutely any meat dishes. This is also an excellent snack for the festive table.

Sharp home pastoral

Delicacy, which we will cook today, does not require special culinary knowledge and skills. But by the result you will get a surprisingly tasty and fragrant dish, which will surprise both the refined culinary gourmet, and the true picky meat-eater.

Today, there are a lot of cooking options, you can find a lot of methods and recommendations on how to cook pastram from pork at home. We suggest that you prepare this dish according to the old classical recipe. At once we will make a reservation that according to the traditional recipe the dish turns out to be rather sharp, therefore, if for some reason you can not eat spicy, just reduce the amount of "burning" ingredients.

Necessary for cooking products

• Pork - two kilograms.
• Black ground pepper - 3.5 tbsp. L.
• A tablespoon with a mustard slide.
• Four tablespoons of coriander.
• Half a teaspoon of red hot pepper.
• The same number of ground cloves.
• A pair of laurel leaves.
• A quarter of a teaspoon of cumin.
• The same amount of ground ginger, as much cinnamon.
• 250 grams of sugar.
• 200 grams of salt.
• Five to six cloves of garlic.
• 100 grams of brown sugar.
• One hundred grams of honey.
• 4 liters of water.
• Two st. Spoons of fennel.

Step 1. Preparation of a mixture of spices

A set of fragrant and fragrant ingredients is one of the important points that should not be overlooked if pork pastry is prepared at home. To begin with, pepper, mustard and coriander are fried in a frying pan for five minutes. It must be clean and dry. After the fragrant ingredients are fried, transfer them into a mortar and grind them. Experts advise not to use for food grinding food processors, coffee grinders and other equipment. Everything must be done by hand.

Choose a saucepan more. We put there the ground spices. Add to them cloves and ginger, cumin and salt, bay leaves, red hot pepper, salt and cinnamon, brown and white sugar, garlic and honey. Pour the water and put it on the stove. When the liquid boils, reduce the heat, carefully mix and cook the spices until the sugar and salt finally disappear. The brine is ready. Remove the plate from the stove.

Step 2. Meat

When the cooked aromatic brine cools, you can lay meat in it. It is important to choose the right saucepan. The meat must be completely covered with liquid. From the other container, the size of which is slightly less than what you chose for cooking brine, take the lid. We put it on meat, doing oppression. You can also put a jar filled with water on top. In this state, the future pastor of pork will stay for five days. Place the container in a cool place. It can be a refrigerator or a balcony, if the weather permits.

Step 3. Re-marinating

After the meat has stood for five days in the cold, it should be removed, rinsed under running water and dried. Grind coriander, fennel, mustard and pepper in a mortar. We rub the prepared mixture with a meat slice and send it to the refrigerator for 12 hours. Do not forget to press down with oppression.

Step 4. Brazier

Of course, the traditional recipe should use the heat of the sun to finally cook the dish. But we are preparing a pasta from pork at home, so instead of the sun's heat we will use the oven. It should be heated to 180 degrees.

We take the meat out of the refrigerator. We wipe it and wrap it in foil. Now you need to send a piece for fifteen minutes into a hot oven. After a specified period of time, we take out the pastram and remove the foil. We put the meat back on a baking tray or grate and bake it already without foil for half an hour.

Turn off the oven. Do not rush to open the oven. Do not let out a precious "artificial sunny" heat. The dish should stand in the brazier for about four hours. Only then it will be finally ready.

Cool meat will be about two or three hours. The appetizer is necessarily cold and cut into thin little pieces.

Reviews

It is impossible not to say and about the pleasant responses, which simply hail fall on a recipe for pasta from pork cooked at home. All culinary experts note that, despite the long process of cooking, the dish is prepared quite simply. Many housewives say that this "zest" was not enough at their festive tables. For many, pastorma has forever replaced sausages and sausages.