Advice 1: How to cook pork in the microwave

Great convenience is for the lady of the microwave (in common parlance – a microwave oven). Unlike gas and electric cookers, microwave makes it much faster to prepare or warm up any dish. She also is able to quickly defrost meat or fish is frozen to the hardness of the wood. For example, the use of microwave in cooking, consider cooking pork.
How to cook pork in the microwave
You will need
    • 1.Microwave;
    • 2.Pork;
    • 3.The necessary set of kitchen utensils.
Instruction
1
First of all, always remember the small but important secret. If during the investigation of a recipe you have not found the instructions, at what temperature you need to cook the pork – start the microwave at full power! And if the recipe you see two time values, which presumably will be spent on preparation – from this it follows that one value is suitable for the microwave capacity of 800 watts. And then the time value is specified in brackets – it is for a 1000-watt oven.
2
Meat for cooking can be fresh, chilled and frozen. Take the last option. So the first thing you should do is to defrost the meat. To do this, remove all the packaging and be sure to make sure that the meat did not have any metal objects – paper clips, or pieces of metal strapping bands. Why find out about it in the user's manual microwave (which, by the way, you should be sure to explore). Prepare a shallow baking sheet or large plate, put them on the meat and cover. In the process of defrosting turn over as needed pieces of meat and drain the liquid that forms in this case. If you see that the surface of the piece of meat started to change its form under the action of heating - stop. In this case, the meat should rest for about twenty minutes. Then continue defrosting. (After this process the meat should also rest for half an hour.) You can also use the defrost mode.
3
For simultaneous and uniform achieve readiness choose or cut pieces of defrosted meat approximately the same size. Before you place the pan or dish with the meat in the microwave, dry the pieces with paper towel or napkins. Prepare in the microwave pork salting is necessary only after it becomes fully cooked – otherwise the meat will be dry on top. If you want the meat form a Golden crispy crust – cook it without removing the skin. And the finished piece of meat the skin should be cut, lightly salt and bring up to standard convection grill (with an average power level of the microwave). To ensure that all the pieces of meat had a brownish appearance, and the furnace wall from the inside, do not spray boiling fat, cover the meat with a special package. These special high-temperature packages are sold in hardware stores.
4
To check the meat is cooked pierce it at the thickest part. If you cook the pork – the juice must be clean and clear. (Cooked beef or lamb juice can be pink.)
Note
Even if your microwave oven all kinds of automatic systems it is better not to leave it on unattended to avoid possible spontaneous combustion.
Useful advice
At the beginning of cooking pork in the microwave place meat on a baking sheet or dish fat side down, and in the process flip the pieces. As fat from fried and does not penetrate through the formed crust. And when you flip pieces of meat, the fat permeates them entirely.

Advice 2: How to pickle pork

Salting is one of the ways of preservation of foods, salted pork farms harvested in autumn, stored in a cool place and et enough until spring. As with all traditional foods, ways of salting pork invented many, some of them became famous all over the world, it is enough to recall the Ukrainian or Hungarian bacon fat. This suggests that salted pork can be not only a practical product but also a real delicacy.
How to pickle pork
You will need
    • Salt pork:
    • 1 kg of meat;
    • 50 g of salt;
    • 1 tbsp. without slides ground coriander;
    • 1 teaspoon of sugar;
    • 1 tsp ground black pepper;
    • 1 tsp ground red pepper;
    • 2 g of baking soda.
    • For pork with ginger^
    • 1 kg of pork;
    • 70 g of salt;
    • 5 g of ammonium nitrate;
    • ground ginger;
    • ground red pepper;
    • ground cloves;
    • juniper berries;
    • dried Bay leaf.
    • For a classic salt pork^
    • 10 kg of fresh meat;
    • 500 g of salt;
    • 50 g of dietary nitrate;
    • for the brine mix:
    • 500 g of salt;
    • 20 g of black pepper;
    • 150 g of sugar;
    • 30 g of baking soda;
    • 150 g coriander.
    • for the brine:
    • 10 liters of water;
    • 500 g of salt;
    • 5 g of nitrate.
Instruction
1
Salt pork

Wash the meat carefully, cut into slices thickness of about 5 cm. Fry the coriander in a dry frying pan, grind in the mill or in a mortar shalt coriander, red and black peppers, mix spices with sugar, salt and baking soda. RUB the meat with this mixture, put in a wooden or enamel bowl, previously scalded the dishes with boiling water.
2
Stir, cover and put in the refrigerator, keep meat in the refrigerator for 12 days. Remove the utensils from the refrigerator and shake to mix the salt mixture each day. Rinse off the salt and dry wipes ready meat.
3
Salt pork with ginger

Rinse the meat, cut into slices 3-4 cm thick. Mix the salt and saltpeter, RUB each piece of meat with this mixture. Steam wooden utensils for salting, dry.
4
Mix pepper, ginger, cloves, juniper berries and Bay leaf. Sprinkle spice mixture on the bottom of the dish with a layer 0.5-1 cm. Lay on top the pieces of pork. Sprinkle the meat with spices, place the next layer of meat, sprinkle with spices and continue until you place it in the brine capacity of all the meat. Put in the refrigerator for 3-4 days.
5
Remove from fridge, rinse off the salt, boil, cool, cut into pieces and serve with horseradish. Use as a garnish pickles, pickled cabbage.
6
Classic salt pork

Soak the meat before you cook it 12 hours in cold boiled water (proportion: 1 part meat to 2 parts water), changing the water every 3-4 hours. Take a wooden barrel or tub. Soak in clean water, scald with boiling water 10-15 times.
7
Soak fresh meat in a cool place for 2-3 days, then chop the meat into large pieces, free from bones. Mix the salt with the saltpetre, RUB the meat on all sides with this mixture. Calcinate on a frying pan coriander (but not sacarifice), grind in the mill.
8
Mix the coriander, salt, sugar, pepper and soda. Pour 1 cm of the mixture in the bottom of the barrel, lay on top the pieces of meat, tightly pressing them together. Each layer of meat peresypaya the brine mixture, close the top layer no cover, wooden circle, put it on consignment.
9
Move the barrel in the cellar for 1 day. Then boil water, remove from heat and add salt and nitrate. Cool, pour brine corned beef so that it covered the meat, leave in the cellar for a month.

Advice 3: How to cook soup in the microwave

In the microwave not only reheat food, but cook. For example, in the microwave, you can cook a variety of soups. Moreover, the cooking time will need quite a bit.
How to cook soup in the microwave
You will need
    • For mushroom soup:
    • 750 g fresh mushrooms;
    • 1 Cup chicken (or vegetable) broth;
    • 2 tbsp. vegetable oil;
    • 1 onion;
    • 1 Cup milk;
    • 0.5 cups of cream;
    • 1 tbsp flour;
    • 2 egg yolks;
    • salt
    • pepper to taste.
    • For fish soup:
    • 200 g fish fillet (e.g.
    • cod);
    • 1 glass of water;
    • 1 carrot;
    • 1 onion;
    • 1 teaspoon tomato paste;
    • 0.5 cups white wine;
    • 0,5 tbsp. butter;
    • 1 tbsp flour;
    • 1 Bay leaf;
    • salt
    • pepper
    • greens-to taste.
    • To meat soup:
    • 150 g of pork and beef;
    • 1 carrot;
    • 3 potatoes;
    • 1 onion;
    • 1 Bay leaf;
    • 1 cloves;
    • salt
    • pepper
    • cumin to taste.
Instruction
1
Prepare, for example, mushroom soup. Cut mushrooms into slices, onion half-rings. In a deep bowl, put the mushrooms, onions and vegetable oil, cover and place in microwave for 3 minutes on maximum power. Then add the chicken or vegetable broth and milk, stir. Cook for another 5 minutes. Flour mix with water. Should get a homogeneous mass without lumps. Pour this mixture into the bowl with the soup and stir. Leave in oven for another 2 minutes.
2
Whisk the egg yolks with cream. In hot soup pour in the yolk mixture and stir quickly, add salt and spices as desired. Heat mushroom soup in the microwave for 3-5 minutes.
3
For fish soup carrots and onions finely chop. A bowl of carrots, onions, Bay leaf, 2 tablespoons of water and tomato paste cover and cook in microwave 5 minutes on full power. Add to vegetables fish fillet, cut into small pieces, water and wine. Cook for about 6 minutes.
4
Add the flour a little water, butter and stir to avoid lumps. Pour flour mixture into soup and mix thoroughly. Season with salt and add the spices. Simmer the soup for another 5 minutes. Before serving, sprinkle the fish soup with chopped parsley.
5
Boil in the microwave meat soup. Grate carrot on large grater, potatoes cut into cubes. Pork and beef cut into small pieces. Pour into a deep container with 1 Cup of water and add the meat, carrots and potatoes. Add salt, pepper, put cloves and Bay leaf. Cover the bowl with a lid and cook in the microwave for 10-12 minutes on full power.
6
Add to the broth the chopped onions, pour in another pint of water and sprinkle with cumin. Put in the oven for 5 minutes. Then mix meat soup and simmer another 5-10 minutes at maximum power until tender.
Useful advice
For soups in the microwave, use a deep bowl so that the liquid from boiling over. Preferably, the lid with hole for steam output. If such cover is not, when cooking, do not cover the dishes tightly, leave a small gap.

Advice 4: How to cook pork in oranges

Pork baked with oranges – it is festive, unusual and rather exotic dish. Fruit gives the meat a nice citrus flavor, but the pork just melts in your mouth.
How to cook pork in oranges
You will need
    • 500 g pork tenderloin;
    • 3 oranges;
    • 3 cloves of garlic;
    • salt;
    • pepper.
Instruction
1
Select pork tenderloin. To bake the perfect ham or neck. Additionally to marinate the meat is not worth it, and so it will get soft and tender.
2
Wash the pork and dry it with a towel. RUB the meat with salt and pepper.
3
Each clove of garlic cut into 3-4 pieces and feed them pork. To do this, the meat of small incisions and put in two cloves of garlic.
4
Oranges do not clean. Cut them into slices with peel. It will give the dish a special piquancy.
5
On the tray lay a foil for baking. Put on it a layer of oranges, then a piece of pork, and another layer on top of oranges.
6
Wrap in foil and place in a preheated 200 degree oven for 1 hour. Then open foil and pierce the meat with a wooden stick. It should be easy to get into the meat and the juice to be transparent.
7
Leave foil open and place baking sheet in the oven for another 10-15 minutes to brown the meat.
8
Pork in oranges can also be baked in the baking dish. To do this, fry a piece in a pan with vegetable oil on all sides until crispy brown. Put the fried piece into the form and place on it a layer of oranges sliced. Put in the oven. Check the meat every 15-20 minutes and water, the resulting juice to the dish is not dry.
9
The larger the piece, the longer you bake it in the oven, for every 500 g increase cooking time to 45-60 minutes.
10
The finished dish can be served both hot and cold. Place pork on a large platter, pour the juice left over from baking. Oranges serve as decoration for meat, so in addition to decorate the dish not worth it.
11
As a side dish to pork in oranges prepare boiled rice, mashed potatoes. It will perfectly complement red dry or sweet wine.

Advice 5: How to cook pork large piece

The pork dishes are popular in many countries of the world. Even since ancient times, people raised pigs for getting selected meat of the highest grade. Peasants in Europe since the middle ages, believed pork basis among all of the dishes on the table. China became the founder of among the recipes for cooking pork. The first Chinese recipe called "roast pork on the coals with clay and dates".
How to cook pork large piece
You will need
    • a piece of pork;
    • olive oil;
    • white wine;
    • garlic;
    • juniper berries;
    • spices;
    • salt.
Instruction
1
To cook the pork a large piece, it is best to take the ribs, shoulder blade or neck. This meat is considered to be milder than other parts. That meat came most luscious, make him the right marinade for pork. It will include white wine, garlic, olive oil, juniper berries and spices to taste.
2
The ideal option for cooking a whole piece of pork will be stewing and roasting in the oven. The braising gives the meat a special tenderness. For a start, it is recommended to treat the piece of pork, rinse it and clean away excess skin and fat, if any.
3
After that you can start marinating. For pork will fit almost any marinade, as it is quite soft and juicy meat. But it is best to mix white wine, juniper berries, spices and olive oil. Before you soak the meat in the marinade, it is recommended to RUB it with salt and lard slices of garlic. Next, put the meat to marinate, the longer the better, but at least four hours.
4
Wrap the pork in foil or a special sleeve and place on a baking sheet, but you can just put it in the form. Put the meat in the oven. It is best to bake a large piece of pork at a temperature of about 200 degrees. So the meat will need about forty minutes to complete the preparation and acquisition of crust. The more under piece will be able to gather the juice of the pork, so juicy get ready the dish, so it's best to choose the form or the pan deeper.
5
In the process of roasting is recommended two or three times to baste the pork with her own juice. 10 minutes before end of cooking open the foil or sleeve or remove the cover. So you get a browned and fully propecia a piece of pork, ready for serving.
Useful advice
The marinade recipe can be slightly simplified: mix olive oil with spices and the mixture marinate meat.

Advice 6: How to cook pork brass

Brass pork – a great addition to any garnish . It can be consumed both hot and cold. To make this dish, you will need a minimum of ingredients, and the cooking process won't make you spend hours to be in the kitchen.
How to cook pork brass
You will need
    • 0.5 kg of fresh pork;
    • half a bottle of champagne;
    • 3 cloves of garlic;
    • 1 large onion;
    • 1 tbsp adzhika;
    • 1 tbsp. of honey;
    • 1-2 tbsp of mayonnaise;
    • salt
    • spices;
    • foil.
Instruction
1
Boneless pork, rinse well under running water. Put in a deep Cup and pour the meat with champagne. Not necessarily to take a new bottle. If left unfinished, use it. Put the pork in the refrigerator overnight.
How to cook <strong>pork</strong> wind
2
Remove pork from champagne. A little dry. Make small incisions in meat. Finely chop the garlic. Mix it together with the sauce, mayonnaise and honey. Well impregnate the resulting sauce pork. Season with salt and sprinkle with spices.
How to cook <strong>pork</strong> wind
3
Slice the onion into rings. Wrap with the meat in foil so that the pork was covered in onions from all sides.
How to cook <strong>pork</strong> wind
4
Put the pork in the oven, preheated to 180 degrees. Wait for 30 minutes. Then remove the pan from the oven. Expand foil. The onions will not add a baking tray and put the pork.
5
On top of meat pour a small amount of champagne. Not only that which remains after pickling, and fresh. If desired, champagne can be replaced with wine or cognac.
6
Bake the dish for another 5 minutes - 10. When pork is browned, remove it from the oven and allow to cool.
7
Serve with your favourite side dish. For example, with rice or roasted potatoes with a crust. Meat can be cooked vegetable salad.
8
Also oven pork you can submit a sauce made from fresh tomatoes. Take 2-3 large fleshy tomato. Cut into small slices. Chop half a small onion and a clove of garlic. In a frying pan in sunflower oil fry the onion.
9
When it becomes translucent, add the tomatoes. Wait until they let the juice. If necessary, dilute with a little water. Add salt, mix with garlic and spices. Cook the sauce on low heat until it thickens. Then allow to cool.
Useful advice
For oven pork choose the flesh. Well, if together with meat will be a small strip of fat. Better to use fresh, not frozen piece of pork. So the dish will turn softer and juicier.
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