Podcherevok in the oven: cooking features, best recipes

Reviews (6)

18

Prepared by: Vika Vasilenko

11/28/2018 Cooking time: 14 hours 0 minutes

I'll show you two marinade options for roasting pork. Take your pick, I like both. The aroma is fabulous, everyone is running around the oven can’t wait!

General cooking principles

You can bake underlings either in foil or without it. Meat goes well with many spices (they must be added), as well as dried fruits and fruits. For example, with apples or prunes. You can experiment for a long time, but it is very important to bring the dish to full readiness: uncooked meat poses a danger to the body.

To get a more spicy dish, it is advisable to grind the spices yourself in a mortar. Then they exhibit their taste and aroma properties much better. This is especially true for peppers: pink, black, green, red. It’s better to grind even chili by hand, it will give off a smoked smell.

Podcherevok baked in foil

Cooking time

80 minutes

calorie content per 100 grams

218 Kcal

A very simple recipe with the simplest spices will appeal to everyone who tries at least a piece.

How to cook:

1. Wash the main ingredient, peel, then dry.

2. Peel the garlic, remove the dry tails and press the cloves through a crusher.
3. Crush the bay leaf into small pieces with your hands.
4. Place garlic in a bowl, add salt, coriander, suneli hops, paprika, allspice and black pepper.
5. Mix everything thoroughly until smooth.
6. Rub the resulting mixture into the undercuts and sprinkle with slices of bay leaves.
7. Place the peritoneum on the foil, but be sure to skin side down.

8. Wrap in foil, then in another sheet to keep it secure.
9. Place in a mold or on a baking sheet in which to bake.
10. Place in the oven, preheated to 200 degrees Celsius.
11. Bake for thirty minutes.
12. Then take it out, remove the undercut from the foil and place it back into the mold.
13. Return to the oven to get a golden brown crust, but this time at 180 degrees and again for thirty minutes.
14. Take out the finished dish, cool completely and put it in the refrigerator.
15. When cool, cut into slices and serve with something savory.

Tip: You can use mustard, adjika, horseradish or pickled chili peppers as a spicy addition.

Podcherevok baked in a sleeve with potatoes

Here we invite you to prepare not just peritoneum, but a full-fledged dish that can be served even on a holiday. Potatoes can be replaced with another side dish to taste.

How long is it - 1 hour and 25 minutes.

What is the calorie content - 135 calories.

How to cook:

1. Peel the potatoes, wash them from dirt and cut them into large pieces.
2. Transfer to a bowl and rinse, this time to remove the starch that is released on the cut roots.
3. Remove the peel from the onion and wash thoroughly with running water to remove the juice that is released when the roots are cut.
4. Next, cut the head into rings of equal thickness.
5. Peel the carrots, wash them and cut into rings using a sharp knife.
6. Peel the garlic, remove dry ends and cut in half lengthwise.
7. Wash the peritoneum thoroughly, dry it, cut into portions.
8. Mix potatoes, chickpeas, onions, carrots, garlic in a bowl.
9. Add salt and black pepper, vegetable oil.
10. Mix everything thoroughly and carefully pour into a baking sleeve. It is better to collect it with a stocking and transfer it carefully with a spoon so as not to stain it.
11. Tie the sleeve and place in a mold or on a baking sheet.
12. Place in an oven preheated to medium temperature for 45-50 minutes.

Tip: when serving, you can sprinkle the dish with fresh herbs.

Calorie content of foods possible in the dish

• Garlic – 143 kcal/100g
• Dried ground cilantro – 216 kcal/100g
• Cilantro, coriander – 25 kcal/100g
• Coriander – 25 kcal/100g
• Ground black pepper – 255 kcal/100g
• Salt – 0 kcal/100g
• Ground hot pepper – 21 kcal/100g
• Ready mustard – 418 kcal/100g
• Pork undercut – 630 kcal/100g

Calorie content of foods: Podcherevok, Garlic, Ground black pepper, Ground hot pepper, Ready mustard, Cilantro, coriander, Salt

Blackberry roll with prunes

Everyone loves meatloaf! After all, if it’s a roll, that means there’s a filling, right? It is always very tasty, original, and sometimes even unusual.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 212 calories.

How to cook:

1. Wash the peritoneum thoroughly, clean all areas, and dry.
2. If you wish, you can beat it a little to make the roll larger.
3. Peel the carrots, wash and cut into strips.
4. Salt the meat and sprinkle with black pepper.
5. Mix coriander, red pepper and paprika in a small bowl.
6. Peel the garlic and pass through a crush.
7. Sprinkle the meat with spices and rub them in thoroughly using massage movements.
8. Next, grease with garlic and let it brew for at least a couple of minutes.
9. Wash dried apricots and prunes thoroughly.
10. If necessary, remove the pits from dried plums.
11. Place in a bowl and pour boiling water over it.
12. After ten minutes, drain the water, rinse the dried apricots and prunes, dry and finely chop.
13. Place the resulting mass on the peritoneum, and add carrots there.
14. Roll the undercut into a roll, tie with threads and place on a sheet of foil.
15. Grease the surface with mustard and wrap the meat so that the steam remains inside during baking.
16. Place in a mold, and then place it in an oven heated to 200 degrees.
17. Bake for one hour, then remove, uncover and serve.

Tip: to get a golden brown crust, ten minutes before the end of cooking you need to take out the undercuts, remove the foil and bring the dish to readiness, returning it to the oven in this form.

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Main course with garlic and spices

This dish is definitely worthy of your holiday table! Juicy pork (namely pork chops) with aromatic garlic and your favorite herbs - how could it be tastier?

How long is it - 1 hour and 50 minutes.

What is the calorie content - 218 calories.

How to cook:

1. The peritoneum must first be thoroughly washed and then dried.
2. Mix black pepper with red pepper, basil and thyme.
3. Peel the garlic, cut off the ends and cut into slices.
4. Roll them in the spice mixture on all sides.
5. Prick the meat in several places with a knife, stuff them with slices of garlic.
6. Rub the undercuts with salt and sprinkle with the remaining spices.
7. It is best to do this with massage movements so that all the spices stick well.
8. Place a sheet of foil in a baking dish and place the meat on top.
9. Place sheets of foil on top, wrap the underside and place in a preheated oven to 180 degrees.
10. After an hour, turn off the oven and keep the meat inside for another thirty minutes.
11. After that, take it out, cut it and serve it.

Tip: use any herbs you like as herbs.

Ingredients:

• Pork (undercuts) – 2 pieces
• Mustard - 1-1.5 tbsp. spoons (marinade No. 1)
• Garlic – 6 cloves (marinade No. 1)
• Coriander - 1 teaspoon (marinade No. 1)
• Adjika - 1-1.5 tbsp. spoons (marinade No. 1)
• Allspice peas (crushed) - 0.5 teaspoons (marinade No. 1)
• Salt - To taste (marinade No. 1)
• Dijon mustard - 1 tbsp. spoon (marinade No. 2)
• Ground sweet paprika - 1 tbsp. spoon (marinade No. 2)
• Garlic – 6 cloves (marinade No. 2)
• Salt - To taste (marinade No. 2)
• Rosemary - 0.5 teaspoons (marinade No. 2)

Number of servings: 8

Spicy pork with mustard

To prepare this appetizer, you only need thirty minutes of free time. The rest of the time you will have to wait. But believe me, it's really worth it! This is a marinated undercook, which is baked in the oven and served cold as an appetizer.

What time is it - 13 o'clock.

What is the calorie content - 185 calories.

How to cook:

1. Wash the undercuts and remove all moisture.
2. Chop the peeled onion into large half rings.
3. Place the onion in a bowl, add salt and sugar. These ingredients should be mashed with your hands to release the juice.
4. Add spices, mustard and garlic to the onion and stir.
5. Place the peritoneum here and roll it in all the spices and onions. Cover with a lid and place in the refrigerator for at least ten hours.
6. Then remove the undercut, remove the garlic and onion.
7. Roll the meat into a roll and tie it very tightly with thread.
8. Transfer to a sleeve, close, place in a mold and place in the oven.
9. Bake at 200 degrees for at least forty minutes.
10. Take it out, remove the sleeve, let it cool. Place in the refrigerator for two hours, then remove the threads and serve.

Tip: It is very important to remove the threads after the peritoneum has been in the cold. Otherwise the whole structure will collapse.

Description

Who doesn't like to eat hearty and tasty food? Yes, with the arrival of autumn you want food that is hotter, more filling and spicier. Today I promise you such a dish, since home-made baked chicken is on my agenda.

The undercut is that part of the pork carcass that is located under the ribs. It is most often baked, but it is also very tasty, boiled, pickled or salted. Lovers of fatty foods also prepare aromatic rolls with spices from undercherevka. All these dishes, of course, are not for everybody, but I won’t tire of repeating this: everything is healthy in moderation! And you, friends, don’t forget about this too!

Baking underlings in the oven is not that difficult. Just coat the undercut with your favorite spices, rub with salt and generously stuff with garlic. This will be enough to prepare a delicious lunch. But if you add a little honey, mustard, and a drop of soy sauce to the spices, you are guaranteed an explosion of taste sensations.

Important advice: although the pork chops are the fatty part of the pork carcass, try to choose a piece for this dish with large layers. Well, if you do come across a fatty piece of undercut, buy a clean piece of meat in addition to it. When baking, just carefully roll everything into a roll and bake. The meat will turn out juicy and you won’t be left without lunch!

Tricks and Tips

To ensure that the undercuts have a crispy crust, the foil must be opened ten minutes before the dish is fully cooked. The oven temperature should be increased to approximately 200 degrees or higher. This technique works without using foil.

To obtain a uniform color and additional flavor, the peritoneum can be boiled in onion peels. It must be clean and fresh, that is, just removed from the bulb itself. You can not boil until fully cooked, but only to soak and change color. The water will be brown.

Preparing the undercut takes about an hour, but the result is worth the time spent. This dish can be served both for a holiday and prepared on any weekday. It is difficult to eat everything in one sitting, and therefore there is enough peritoneum for either several days or for a very large family. How fragrant and juicy it turns out!

How to cook:

The recipes for preparing this hearty dish are varied, but they all always come to the same result - tender, aromatic lard with meat streaks, which looks great both at the dinner table and at the holiday table! Many housewives manage to use undercuts for minced meat, but here opinions may differ. I personally wouldn’t let this part on. Baked undercherevok

- This is a fatty dish, so a side dish is necessary for it. I decided to cook it in one fell swoop - baked the undercut with vegetables. You can also use foil, but in a bag the baked undercut will bake much faster, and the potatoes will come out with a garlicky aroma. Cut the bag lengthwise and place the baked undercut on a plate. When cutting the bag, be careful not to get burned! Baked podcherevok is very tasty when hot, but when chilled it is even tastier. So, if you’ve eaten the whole side dish and there’s still some left over, wrap it in foil and put it in the refrigerator. The next day, serve the undercherevok by cutting it into thin slices. And every housewife will find something to serve the undercuts with! Bon appetit everyone and see you new recipes! Sincerely,

Many people are afraid to cook podcherevok, thinking that it is a complicated dish. In fact, the processes are as simple as when cooking meat. You just need to know a few basic points, and for everything else there is imagination.

Today we have selected several original and creative recipes for preparing peritoneum. Although this dish is clearly not for the weak stomach, it is incredibly tasty and aromatic. See for yourself!