Cu amintirea gustului de odinioara, readucem in atentie celebra carne la garnita. In mod traditional gatita in ceaun la foc mic, astazi am incercat o varianta de pregatire mai rapida. Si nu am regretat! Am obtinut aceeasi fragezime, ca sa nu mai vorbim de gustul desavarsit. Noua ne place sa o servim rece, cu paine prajita. Nu pot sa descriu in cuvinte gustul painii prajite acoperite cu untura si carne frageda de porc alaturi de ceapa rosie si muraturi. La fel de bine poate sa reprezinte un pranz delicios alaturi de mamaliga, varza calita sau orice alta garnitura. Taiata in bucati mici, incinsa in tigaie cu 2 – 3 oua sparte deasupra pentru un mic dejun senzational sau de ce nu, combinata cu o branza de burduf intr-un Romanian Club Sandwich de exceptie. O reteta versatila, ieftina si usor de preparat.
INGREDIENTE / INGREDIENTS
(pentru 8 portii / for 8 servings)
- 2 kg spata de porc / 2 kg pork shoulder
- 6 linguri de untura / 6 tablespoon lard
- 100 ml ulei / 100 ml oil
- Sare / Salt
Taiem carnea in bucati mari si o presaram cu sare mare. Lasam la frigider timp de cateva ore, ideal de pe o zi pe alta.
Eu am ales metoda moderna de pregatire, folosind Tefal One Pot. Scoatem carnea din frigider cu o ora inainte de preparare astfel incat sa ajunga la temperatura camerei.
Am pus in oala untura si uleiul si am ales functia „Brown”. Incingem untura si adaugam bucatile de carne, rumenindu-le usor pe toate partile, aproximativ 2 minute pe fiecare parte. Adaugam 200 ml apa, acoperim cu capac si alegem functia de gatit sub presiune pentru 30 de minute.
Depresurizam oala si alegem functia „Bake” pentru 20 de minute astfel incat apa sa se evapore.
Impartim carnea in borcane sau boluri. Acoperim cu untura in care am gatit carnea si lasam sa se raceasca, apoi acoperim si pastram la rece.
Servim carnea frageda cu muraturi si diverse garnituri sau simplu, cu paine prajita.
Detalii video:
Daca v-a placut reteta de Carne la garnita va invit sa incercati si:
English version
Pork Meat in Lard
With the memory of the past, we bring back the famous pork meat in lard. Traditionally cooked in a cauldron over low heat, today we are trying a faster preparation option. And I didn’t regret it. We got the same tenderness, not to mention the perfect taste. We like to serve it cold with toasted bread. I cannot describe in words the taste of fried bread covered with lard and tender pork with red onions and pickles. It can just as well represent a delicious lunch with polenta, sauteed cabbage or any other side dish. Or cut into small pieces, heated in a pan with 2-3 broken eggs on top for a sensational breakfast. A versatile recipe, cheap and easy to prepare.
Cut the meat into large pieces and sprinkle it with salt. Leave in the fridge for a few hours, ideally overnight.
I chose the modern method of preparation, using the Tefal One Pot. Take the meat out of the refrigerator one hour before preparation so that it reaches room temperature.
I put the lard and oil in the pot and chose the „Brown” function. Heat the lard and add the pieces of meat, lightly browning them on all sides, about 2 minutes on each side. Add 200 ml of water, cover with a lid and choose the pressure cooking function for 30 minutes.
Depressurize the pot and choose the „Bake” function for 20 minutes so that the water evaporates.
Divide the meat into jars or bowls. Cover with the lard in which we cooked the meat and let it cool, then cover and refrigerate.
Serve the tender meat with pickles and various garnishes or plain, with toast bread.
If you liked the Pork Meat in Lard recipe, I invite you to try it as well Bacon & Pork Meat Scrambled Eggs, a Romanian Club Sandwich or an Eggs Bagels.
ENJOY OUR RIDE!
- Tapassio – Pasiune pentru tapasuri mediteraneene si unguresti
- R Box Forest – casuta suspendata dintre copaci
- Supa crema de rosii si toast cu branza
- Cartofi prajiti la Actifry
- Salata cu piept de rata, orez negru, portocala si rodie