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Pork meat in wine and milk sauce

Pork meat in wine and milk sauce

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The pork meat is seasoned well with all the spices and then put for 15 minutes in a pot.

After a while, put the milk and wine over the meat, then put the pulp to simmer for an hour until the meat is well penetrated.

After the pulp is well cooked, remove it separately and slice it.

Strain the milk and discard and keep the remaining liquid.

Mix the cream, mustard and starch until smooth, then mix with the remaining liquid from the pot. Let it simmer for a few minutes, until it thickens a little.

Place the slices of pulp in the sauce formed and let them boil for 2-3 minutes. Turn off the heat and sprinkle chopped green parsley on top.

Serve the pork leg with mashed potatoes or rice, with the sauce next to it, sprinkled with green parsley.

Great appetite!

Method of preparation

As you know, ribs are cooked in most cases fried or grilled. Now I want to present you a recipe in which they can be cooked in another way, remaining just as good and tasty. We find the ribs at the supermarket already cut into suitable pieces, if we use ribs from home pork we will have to cut them into suitable pieces, like for a barbecue.

Peel the carrot, onion and garlic. Finely chop the onion, garlic, carrot, celery leaf and rosemary sprig. In a larger saucepan, heat the oil. When the oil is well heated, heat the onion and garlic, heat them well until they start to turn golden. Then add the carrots and ribs, let them brown for about 5 minutes on high heat, stirring often to begin to brown on all sides, then turn off with red wine.

Let the alcohol evaporate for about 1-2 minutes, then add the celery leaf, rosemary, bay leaves and tomato juice. Mix well, cover with a lid and simmer for about an hour, until the meat begins to come off the bones. When the meat is cooked, add the crushed coriander seeds, season with salt and pepper. Mix well, cover again with the lid and let it boil for another 3-4 minutes, after which the food is ready.

If you want, you can add a little paprika or even finely chopped hot peppers at the beginning of cooking. If we see that the sauce becomes too dry we can add a little water. Serve hot with rice pilaf, natural potatoes or mashed potatoes. If you don't want to make a garnish, you can add a box of pea beans about 15 minutes before the end of cooking.

Pork steak marinated in red wine

Pork steak marinated in red wine from: pork meat, onion, garlic, red wine, oil, salt, pepper, thyme, spices.


  • 500 g pork leg
  • 2 onions
  • 2 cloves of garlic
  • 250 ml of red wine
  • oil
  • salt
  • pepper
  • thyme

Method of preparation:

Remove the fat from the meat with a sharp knife. Cut the meat into 1 cm thick slices, furrow them with the tip of the knife on both sides, so that they marinate more easily. Cut the onions into thin slices, clean garlic and cut it into cubes.

Mix the onion and garlic with 1 cup of oil, salt, pepper, spices and 1/2 of the red wine. Place the cam pieces in a bowl and pour the marinade over them. Turn the pieces of meat a few times to allow them to penetrate better, then cover the bowl and leave it in the fridge until the next day.

During this time, turn the pieces of meat once more. Heat 3 tablespoons of oil well in a pan and fry the meat over medium heat, turning the steak only once. Fry them for 2-3 minutes each.

At the end, pour the rest of the red wine into the pan, cover with a lid and let it boil in the wine for 1 minute. add thyme and pepper. Take out the pieces of steak and place them on a plate, and strain the sauce from the pan and pour it over the steak. While you are making the steak, you can also prepare a garnish of french fries or peas.

Recipes from readers: Pork leg in wine sauce with mushrooms - Daniela Stângaciu

Ingredients: 500 g pork leg, 50 g butter, 1 large onion, 1 jar of whole mushrooms, 100 ml poultry soup, 4-5 tablespoons tomato juice, 2-3 cloves garlic, 150 ml white wine, 100 ml cream, salt and pepper to taste, green parsley.

We slice the pork leg and fry it with the meat beater and sprinkle it with salt and freshly ground black pepper. Let cool for an hour.
We clean the onion and cut it into cubes.

In a Teflon pan, melt the butter and fry the meat for a few minutes on both sides. Remove the meat from the pan and add the diced onions. Saute the onion until soft, add the poultry soup, the wine and put the pork in the pan. Add the drained and sliced ​​mushrooms, sliced ​​garlic and tomato juice.

If necessary, top with soup or water. Season with salt to taste and simmer covered over low heat until the meat is tender. When the meat is tender, add the cream and green parsley. Serve with rice prepared according to the classic recipe, respectively to a quantity of rice we add 2 quantities of water.

Pork muscle in milk

Ideal: from a single pot prepare the steak, garnish and sauce. But what puree you will get, and what a sauce! You are warned! This is one of the best mashed potatoes I've ever made. Lemon thyme is also to blame, but in its absence, thyme or thyme will cope. And as usual, if there is meat left, the next day is just a good slice of salad or a cold plate.

Pork meat in game sauce

For today I have prepared Pork meat in game sauce . We can use beef, veal and even chicken legs in the preparation of this recipe. It is an easy recipe to prepare and this sauce gives the meat a special flavor. Next to it I served a Maiastru Merlot de la Crama Oprisor V Flax has an extremely intense color, & # 8222dresses & # 8221 the glass, with strong notes of super ripe cherries and black cherries, intense fruity taste of cherries and berries, slender but well integrated tannins, a very fresh wine recommended for meals long & # 8230.

Ingredients Pork pulp in game sauce:
1 -1.5 kg pork leg (or pork chop), (we can also use beef, veal, chicken)
3 carrots
1 piece smaller celery
2 parsley roots
2 pieces of onion
1 teaspoon classic mustard
1 tablespoon sugar
1 tablespoon white flour
2 tablespoons butter and 50 ml oil
3-4 fresh or canned tomatoes, peeled and cut into cubes or slices
3 slices of lemon but cleaned of white skin
50 ml dry white wine
salt, ground white pepper to taste
2 cloves garlic
1 bay leaf

Preparation Pork meat in game sauce :

We put the piece of pork leg Boil whole in cold water with 1 carrot, 1 parsley, 1 onion, garlic, salt and peppercorns. Let it simmer during this time hunting sauce. After the meat has boiled, remove it and let it cool completely, only then will we slice it into 1 cm thick slices (if the meat is not well cooled when you try to slice it, it will break).
The rest of the carrots, parsley, celery and onion, cleaned and washed, are put on the large grater. On 2 tablespoons of butter and 50 ml of oil, heat the grated vegetables over low heat, add the chopped tomatoes and let them boil for a few minutes, then add about 300 ml of hot water over them. Season with salt, cover with a lid and let it boil until the vegetables are well cooked, filling with a little water if sauce drops too much.
Boiled vegetables with sauce put in a blender to pass. We put it back sauce in the pan, add the bay leaf, rubbed flour with 1 teaspoon of mustard. Caramelize 1 tablespoon of sugar that is quenched with 3 tablespoons of water (leave on the fire until the sugar melts), then add it to the above composition with 3 slices of lemon, ground white pepper and 50 ml of dry white wine. We match the taste with salt and pepper. Let it boil for a few minutes to bind the sauce. Aadd the boiled and sliced ​​meat to S.O.S and let it boil for 2-3 minutes together. Remove the lemon slices and bay leaf from S.O.S. Serve with mashed potatoes or rice garnish.

Pork leg with pineapple

1. The cloves, pepper, thyme and ginger are mixed in a mortar. Pour the garlic sauce and spicy sauce over the above spices and mix well until a homogeneous paste is formed.

2. The pork meat is washed, dried and raised from place to place. Grease with spice paste, taking care to penetrate as well as possible into the notches made in the meat. The prepared pulp is put in the preheated oven over medium heat for about three hours. While it is cooking, sprinkle the pulp from time to time with the vegetable soup.

3. Peel a squash, grate it and squeeze the juice. Remove the spine and black dots from the edge. The powdered sugar is caramelized in butter, over a suitable heat. When the sugar takes on a golden hue, add the pineapple slices that harden for a few seconds on both sides. Place immediately on top of the meat fresh out of the oven, garnishing the pulp as desired.

Tip: If the pulp is fried too much at first, it can be covered with aluminum foil.

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


The fragrant and tender pork meat that melts in your mouth is my proposal for a family meal, but it can also be included in the category of recipes prepared especially for the holidays.


1 piece of medium-sized pork leg

100-120 g thin sliced ​​smoked bacon

Rub the pork leg with a little salt, crushed garlic and thyme, then sprinkle with freshly ground pepper. Put the pulp in a bowl in which we cover the bottom with oil and a cup of wine. Cover the pulp with slices of bacon that will be fixed with toothpicks.

Cover with foil and put the pulp in the preheated oven at 150 ° C for about 2 hours. After this interval, remove the foil and let the slices of bacon slide into the tray, next to the meat. Turn the pulp with the garlic in the sauce and let it brown at 200 ° C, then turn it again and leave it for another 10-15 minutes, depending on the strength of the oven, so that the garlic does not burn and become bitter.


  1. Abdul-Jalil

    I fully share your opinion. I think this is a very good idea. I completely agree with you.

  2. Vilhelm

    It is the lie.

  3. Kazragal

    Let's Talk.

  4. Tomi

    super original

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