What a festive table without meat dishes? Even if you are an avid vegetarian or are dieting, guests may not share your views on nutrition. So that you could really surprise everyone, we offer the best original dishes from pork meat on foreign recipes. And if you are not sure about your culinary skills, it is enough to invite guests to one of the restaurants. True ... I'll have to go far!
Pork in Mexican style, marinated with beans.
A suckling pig wrapped in banana leaves stuffed with sour oranges and garlic baked in a pit on the coals is Cochinita pibil, the best pork in Mexico. To try this, you need to go to the small town of Valladolid in the south-east of the province of Yucatán. The road will not be close, but efforts will be rewarded. A dish of pork meat Cochinita pibil is prepared only there, in the restaurant The Main Square. And this dish is one of the most delicious in the world.
To make a house you will need : 4 pork chops, 2 lemons, a handful of rosemary, 2 tbsp. l. olive oil, 3 cloves of garlic, 2 cans of canned beans.
To pickle the chops in a mixture of 1 lemon peel, juice 2 lemons, 2 tbsp. l. olive oil, a handful of rosemary and 2-3 cloves of crushed garlic. Season with salt and pepper, bake in the oven at 220 ° C for 30 minutes, watering the resulting juice. Add 2 cans of canned white beans (flaquette) and mix. Bake for another 15 minutes.
Braised pork in Spanish.
If you want to know how pork is cooked in Spain, go to El Celler De Can Roca in Girona. The restaurant is managed by three brothers: Juan, Yosef and Jordi Roca. The whole company will enjoy the visit. To begin with, the chef Juan will put in front of you an amazingly delicious suckling piglet with shallots, oranges and cloves. His brother Yosef will offer to drink wine from the huge cellars of the restaurant. And in the end - Jordi will submit a light air pudding. Brothers are not twins, but handsome. So do not mistake.
To prepare the house will need : 900 g of pork (scapula), 2 tbsp. l. olive oil, 1 onion, 450 grams of tomatoes, 175 ml of red dry wine, 1 sweet pepper.
Garnish: 1 tbsp. l. olive oil, 25 g of butter, 1 onion, a pinch of saffron, 250 g of long-grain rice, 800 ml of chicken broth.
Pork, cut into cubes, fry in olive oil. Add the chopped onion, fry it until golden brown. Then combine with the sliced tomatoes. Stirring, pour the wine and bring to a boil. Stew in the oven for 2 hours at 150 ° C. Add the sweet pepper, cut into rings, and simmer for another 30 minutes.
For garnish: finely chop the onion in a mixture of cream and olive oil, add saffron, rice, salt, pepper and mix. Pour 3 cups of chicken broth, bring to a boil, cover and reduce the heat to a minimum. Cook until done. Serve with saffron rice. Decorate with basil.
Pork in French, with pears and cider.
The best pork in France is made by the chef Stefan Reynaud. Colleagues dubbed him "king of pork". To enjoy the delicacies prepared by Stefan, you will have to expand the standard range of the tourist and go to the city of Montreuil-Sous-Bois near Paris, to the restaurant Villatrois. The firm dish of the institution is a five-week old pig stuffed with heart, liver, herbs and garlic, aged in mustard with white wine.
To make a house you will need : 300 ml of dry cider, 1.4 kg of pork leg, 1 tbsp. l. ground coriander, 1 tbsp. l. black pepper, 2 tbsp. l. dried thyme, 1 tbsp. l. salt, 100 ml of cream, 4 tbsp. l. maple syrup, 1 tbsp. l. crushed juniper berries, 25 g of butter, 2 tbsp. l. vegetable oil, 2 tbsp. l. of apple vodka.
Garnish: 6 large pears, 2 finely chopped onions, 50 g of butter, 2 tbsp. l. Sahara.
Combine coriander, pepper, thyme and salt. The resulting mixture of spices is rubbed into pork. Put in a spacious dish and pour vodka and cider. To cover with a lid. In the fridge, marinate for 8-11 hours. Then heat the oven to 180 ° C. From the marinade it is necessary to get meat, wipe dry with a paper towel and tighten with a string so that the meat takes the form of a neat cylinder. Just do not try to pour out the marinade! Preheat the vegetable and butter in a skillet with a thick bottom, fry the meat on it for 5 minutes on both sides. Then put in a mold and bake for about half an hour. A couple of times during baking, it is desirable to turn the meat over. Do not forget to pour the meat with the preserved marinade and simmer for another hour and a half, periodically watering. If the meat juice evaporates, add cider.
Cut the pears in half and peel. Add a little lemon juice. Put in a saucepan with a slice of butter and onion, sprinkle with sugar. Covering the lid, bring "to mind" over medium heat for 10 minutes.
Meat is removed from the oven, wrapped in foil and hidden in a warm place. The form in which the pork was cooked, put on a large fire and mix the remaining sauce with a spatula. Add cream, maple syrup, juniper berries and cook for 5 more minutes. Serve with juniper sauce and pears.
English chops in fruit jelly.
Fergus Henderson and Trevor Gulliver are the founders of the most meat restaurant in London - St. John. The restaurant is located in the city center, next to the Smithfield meat market. Here you can enjoy in full the original dish of pork. In the menu there are dishes made of marl, bone marrow, as well as steaks and steaks. But our favorite - a juicy pig with a crispy golden crust, decorated with lettuce, potatoes and greens, fried whole. One such piglet is enough to feed a company of 12-14 people. However, the order must be done in a week.
To make a house you will need : 700 g of pork, 20 g of butter, 20 g of gelatin, 40 g of pitted olives, orange or apple juice, 80 grams of gherkins, 1 bunch of lettuce leaves, salt to taste.
Fight off and fry the pig meat in a heated frying pan on both sides. Gelatin (pre-soaked) add to hot juice. Lay the prepared chops on the dish, decorate with gherkins, olives and pour fruit jelly. To the table, this original dish of pork is served on lettuce leaves.
American Pork Ribs.
The Spotted Pig is one of the most colorful establishments in New York. Pork here is specially brought from Kansas. Dress code provides a large bib, which guests bring along with the order. And the whole point is that the chef, April Bloomfield, conjures over gorgeous milk pigs with fennel seeds, lemon and garlic. Appetizing grilled pigs are served to the table as a whole, with baked vegetables and sauce. Meat and vegetables are taken by hand.
To prepare the house will need : 3 kg of pork ribs, 700 ml of beer, 200 g of honey, 2 tbsp. l. lemon juice, one and a half ch. mustard powder, the floor of tsp. nutmeg, the floor of ch. ground ginger, half an hour. salt.
Pork ribs chop into servings. Mix nutmeg, ginger, mustard, salt, lemon juice, honey and beer. 3 hours of the marin marinate in this mixture, stirring from time to time. Ribs should be stewed for 15 minutes in a small amount of marinade. Then give the meat a little cool, leave the remaining marinade in the same place and simmer for another 45 minutes. Serve with boiled potatoes.
If you cook one of these "simple" original dishes of their pork meat on the festive table, the guests will certainly be satisfied. And maybe will be amazed by your culinary art!