Posts Tagged ‘pork’

Roasted pork leg with potatoes

Roasted pork leg with potatoes (RO: ciolan la cuptor cu cartofi prajiti) is a common Romanian recipe. The pork leg can be found in butchery shops and it quite cheap. It is usually sold with skin and cut in 2 (one part contains more meat and one part more bone). If cooked properly it’s a delicious, lick your fingers, dish since the gelatinous part is melted and becomes sweet.

Roasted porc leg with potatoes

Roasted porc leg with potatoes

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Potatoes musaka

Potatoes musaka (musaca de cartofi) is a greek inspired recipe, with arabic roots. I was thinking about the recipe a few days ago so finding it on Amalia’s site decided me to do it. Here is the english version with some small differences, I only take credit for the photos :)

Musaca de cartofi

Musaca de cartofi

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Reteta #2009.1

O reteta bazata pe continutul frigiderului care s-a dovedit foarte interesanta: dulce si aromata cu o aroma speciala de cardamon.

Reteta 2009.1

Reteta #2009.1

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Bean with sausages

(Almost)home made smoked sausages are usually available only during the winter holidays when most dishes are pork based and the people prepare the sausages by them self. There is no comparison with the commercial versions and I really enjoy when I find some sausages of this type in the winter markets.

This is just one of the dishes which can use these highly flavored sausages. They also come in many varieties: pork with basil, pork with sheep, sheep with beef, more or less smoked, etc.

Bean stew with sausages

Bean stew with sausages

(recipe updated 23-Dec-2009)

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Friptura de porc la cuptor

O reteta de iarna tocmai buna pentru masa de craciun:

Friptura de porc la cuptor

Friptura de porc la cuptor

Ingrediente

  • 1 kg de muschi/file de porc complet dezghetat
  • putina slanina
  • putina carne afumata
  • condimente: usturoi, cimbru, piper, coriandru
  • garnitura: cartofi sau ciuperci

Metoda

  • carnea se curata foarte bine si se impaneaza cu slanina, carne afumata si usturoi
  • se presara cu condimente (sarea eu o pun la sfarsit)
  • cartofii se amesteca cu cimbru, sare, piper coriandru si putin ulei
  • se pun la cuptor pentru 20 – 30 minute sau pana carnea devine foarte moale si alba (se testeaza cu o furculita care trebuie sa intre usor).
  • pofta buna si craciun fericit!

Pork #1

Asta e o reteta care a pornit de la ingredientele pe care le aveam la dispozitie asa ca nici n-are un nume. E inspirata din varii mancaruri chinezesti pe care le gasesti la cap toti “traiteur asiatique” din zona unde stateam la Paris.

Ingrediente

  • 3 bucati de ceafa de porc taiate initial pentru friptura
  • o ceapa de apa
  • boabe de mustar
  • o lingura de curry, sos de soia
  • stafide negre mari
  • baza de orez. Pentru 2 portii am folosit 1/2 cana de orez.

Metoda

  • se face orezul. Eu il spal bine si-l pun in 4x apa in clocot cu sare si cuisoare si apoi il spal si strecor daca mai e cazul.
  • se taie ceapa firisoare. Pentru asta se taie rondele foarte subtiri care apoi se desfac.
  • carnea se taie in bucati subtiri si lunguiete
  • in ulei se prajeste ceapa 50% apoi se adauga boabe de mustar, carnea si un pic de curry
  • la sfarsit se adauga sos de soia (daca este sarat nu trebuie pusa sare inainte) si stafide negre si se mai lasa 5 minute
  • se serveste peste baza de orez

Chiftelute, chiftelute

Gandindu-ma la ceva bun azi am ajuns de la imaginea/gustul retetei chinezesti de porc cu sos caramel la mai multe idei (1, 2) pe care le-am combinat.

Chiftelute picante cu orez

Chiftelute, chiftelute

Ingrediente

  • carne tocata (am folosit cam 500g de carne tocata de porc si vita)
  • 1 ceapa
  • putina paine (miezul de la o felie uscata) sau 2 linguri pesmet
  • baza de orez fiert cu sare si cuisoare sau cous cous
  • mirodenii pentru carne: patrunjel, sare, piper, coriandru
  • 1 ou
  • bulion, morcov
  • mirodenii pentru sos: cardamon, piper, coriandru, ardei iute (chilli pepper)
  • susan pentru experiment de chiftelute

Metoda

  • am taiat ceapa mic de tot
  • intr-un bol am amestecat carnea cu jumatate din ceapa taiata, painea inmuiata cu apa si stoarsa pesmet,  oul, patrunjelul bine taiat
  • am facut niste bilute din amestec cam de 2 cm in diametru (cam cat o nuca) pe care le-am prajit in ulei
  • o parte din bilute le-am dat prin susan inainte sa le prajesc
  • restul de ceapa si morcovul ras l-am calit cu putin ulei adaugand pe urma mirodeniile si bulionul. Trebuie sa fie destul sos astfel incat sa cuprinda chiftelutele fara susan. Ca masura pentru iuteala am folosit 2 chilli pentru 20 chiftelute si a fost super suficient.
  • am lasat sa fiarba cam 5 min si am adaugat chiftelutele pentru inca 5 min sa se imbibe cu sos
  • am servit peste o baza de orez fiert cous cous si chiftelutele cu susan separat ca aperitiv
  • pofta buna :)

Pork with garlic

This is something very simple based on a traditional food called “pomana porcului” which is made from the initial meat when you cut the pig in a traditional farm.

Ingredients

  • pork meat
  • a lot of garlic, 10-12 garlic gloves or even more

Preparation

  • cut the pork meat in small pieces
  • fine cut the garlic
  • heat the oil
  • add the meat and wait until 99% done
  • add the garlic and stir until the garlic is brown. Depending of how much you brown the garlic it might loose completely the specific smell so it’s a question of trial and error. I always end up wondering where all the garlic has gone.
  • serve hot with polenta

Click for the original image