It is not uncommon for bones to remain after cooking meat dishes. Throwing them away is strictly not recommended. Few people know, but pork bone broth is a real delicacy, appetizing and aromatic!
Pork bone soup is somewhat inferior to meat soup in terms of nutritional and taste characteristics. In order for the bone tissue to boil well and saturate the broth with its characteristic taste and aroma, it must be chopped as finely as possible. When the broth is cooked until tender, straining will become a must so that small sharp pieces of bones do not spoil the entire delicacy of the dish.
To give the soup a touch of piquancy, the bones are lightly fried in the oven.
About calorie content and beneficial properties
The energy value of pork bone is 216 kcal per 100 grams, while the calorie content of pure bone broth is only 28.6 kcal. This dish will take its rightful place in the diet of a person who controls their own weight.
What is special about bones? Maximum gelatin content. This substance in its natural form is indispensable for strengthening and speedy fusion of bone tissue in the body. The strength of the nail plate, teeth, and hair also increases.
However, its consumption should be in moderation, otherwise the risk of kidney and gallstones increases.
Gelatin is prohibited for atherosclerosis. Due to stimulation of blood clotting processes, it may worsen the patient's condition.
How to choose a pork bone for soup?
In our country, pork is considered the most popular type of meat due to its unsurpassed taste and moderate fat content. At farmers markets and large supermarket chains you can buy bones of different sizes with a decent meat content, and the abundance of recipes for pork bone soups with photos will make this dish a highlight of both everyday and holiday tables.
In order for the broth to live up to the expectations placed on it, it is necessary to take a responsible approach to the choice of bones.
Take into account 3 main rules:
- The priority is the meat of a young animal. It has a delicate pink tint, the fat layer is minimal, the color is white without yellowish and grayish impurities.
- The smell should be pleasant, milky. Foul aromas are a sign of stale meat.
- The structure of the meat should be dense. After pressing the flesh with your finger, it should quickly recover, taking on its original shape.
If children will eat soup with pork bones, do not be lazy to ask sellers to provide quality certificates for the products.
Step-by-step recipe for bone-in soup
Whatever recipe for the first course the housewife chooses, in order to bring it to perfection, it is necessary to adhere to several rules:
- cook exclusively from fresh ingredients that have not been frozen;
- meat bones should be immersed in cold water;
- the foam from the broth will have to be skimmed as often as possible;
- cook the meat in one large piece (cut into portions after cooking);
- After boiling, cook the broth over low heat to achieve a delicate taste and a clear appearance of the liquid.
To prepare pork bone soup, for 3 liters of water you will need:
- Bone with meat – 750-1000 grams.
- Potatoes – 4-5 pieces.
- Carrots – 1 piece.
- Onion – 1 small.
- Vegetable oil - for frying.
- Parsley, dill, cilantro - to taste.
- Salt – 1.5 teaspoons.
Pork in beer
Category: Main dishes> Meat dishes
cut the loin into bones into large pieces (you can take the neck, ham), pour beer into the frying pan, heat it up and put the pork in; as a last resort, add beer to completely cover the meat, bring to a boil and simmer over low heat for about forty minutes, on top before cooking the meat sprinkle with chopped onions, you can add chopped bell pepper....
tags: homemade meat ham pork vegetables
Cooking method
Step 1. Thoroughly rinse the bones and meat, immerse in a saucepan with cold water.
Step 2. Set the heat to high and wait until it boils. Reduce gas to minimum, carefully skim off foam.
Step 3. Cover the pan with a lid and leave the broth to simmer for 1.5-2 hours. Remove fat and foam as it forms.
Step 4. Peel the carrots, grate them on a coarse grater or cut them into small strips. Chop the onion.
Step 5. Pour vegetable oil into a well-heated frying pan, fry the carrots and onions until golden brown.
Step 6. When the meat is ready, add sautéed vegetables and diced potatoes. Add salt.
Step 7. Pork bone soup will turn out aromatic if you add fresh herbs after the potatoes are ready, and dry ones in 2-4 minutes.
Step 8. Turn off the heat and let the dish brew for 15 minutes to half an hour.
How to deliciously cook juicy pork on the bone, baked in the oven: recipe
To prevent the pork from turning out too dry in the oven, foil and a sleeve are used for baking, and at the same time it is also marinated in various sauces. They try to cook pork in large pieces, especially if it is pork with bones.
Pork on the bone - in the oven
IMPORTANT
: The cooking time of a meat product primarily depends on the size of one piece. There is no need to use pork from an old animal - the meat will be tough anyway.
Recipe for pork on the bone with vegetables, potatoes in the oven
Products
:
- Meat with bone - 825 g
- Garlic – 25 g
- Seasonings, herbs - 3 g
- Salt, mayonnaise, pepper
- Mustard – 25 g
Preparation
:
- Rinse the meat and dry with paper napkins. Using a sharp knife, divide it into pieces, make punctures and insert pieces of garlic there.
- Add some salt to the mustard. Add herbs, seasonings, pepper to it. Stir the mixture and rub the mixture over the pork. Place everything on foil and allow time to marinate.
- Wash the peeled potatoes and cut them into four pieces.
- Salt the vegetable, add mayonnaise and pepper. Mix everything thoroughly so that the mayonnaise coats all the potato pieces.
- Place the potatoes on a baking sheet in the middle, and the meat along the edges, pack the contents in foil.
- Place the food in the oven. Bake for about one hour and thirty minutes at 190 degrees.
- When the dish is ready, remove it from the foil. Then keep in the oven for a while at 225 degrees until an appetizing crust.
Meat on the bone with beer
Any meat, including shank, is ideal for this dish. You just have to control the baking time yourself.
Components
:
- Pork with bone – 975 g
- Garlic, seasoning, pepper, salt
- Vegetable oil – 35 ml
- Onion - 1 pc.
- Beer – 95-115 ml
Preparation
:
- Take a baking dish - preferably a larger one. Grease with vegetable oil.
- Cut the onion into rings and place on the very bottom of the pan.
- Stuff a piece of pork with garlic. Just don't overdo this process.
- Then rub the meat with spices. Move the fragrant piece onto the onion.
- Pour beer into the bottom, just do not wash the spices off the pork with the drink.
- Cover the contents of the pan with foil. Place in the oven. Approximate cooking time is seventy minutes, oven temperature is 180 degrees.
- When finished, remove the foil and send the pork to brown at 220 degrees.
Pea soup
Soup with a member of the legume family is a hearty, colorful delicacy. It cannot be called easy, but in the autumn-winter period, when the body needs more high-calorie food, this is what you need!
Smoked bones give it a piquant and unique aroma. If you overcook the peas, they will turn into puree.
Ingredients:
- pork ribs – 450-500 grams;
- smoked brisket – 150 grams;
- peas - 2 cups;
- carrots – 2 pieces;
- onions – 2 pieces;
- potatoes - 2 pieces;
- white bread - 3 slices;
- garlic – 3 cloves;
- dill - several sprigs;
- salt, spices - to taste.
Description of preparation:
Pork chop on the bone differs from the usual one in every way. No matter how strange it may sound, such a chop is more reminiscent of a steak, but it is called a chop because it is prepared from the loin - the part from which the chop is most often prepared. If you don't know how to cook a pork chop on the bone so that it turns out juicy, but at the same time well-done, then my recipe will help you. I will share some secrets that the chef of a popular metropolitan restaurant revealed to me. His chops on the bone always turn out amazingly tasty and, most importantly, juicy!
Cooking recommendations
Pea soup with a pork bone will be especially tasty if you cook the broth from the ribs. It is necessary to fill them with clean cool water and put on fire. Before boiling, a thick foam forms; it should be removed with a slotted spoon. As soon as the broth is clear, add peeled whole onions and carrots to it. Cook for 50-60 minutes.
Prepare the peas first. Pour boiling water over and leave for 2 hours. As you know, beans swell in water and cooking takes less time.
The broth is ready, remove the carrots and onions. Pour the swollen peas into the pan and cook for 45-50 minutes. Peel the remaining onions and carrots and chop. Fry the vegetables over low heat until golden brown. Add to soup.
The recipe for pork bone soup requires the addition of potatoes. Peel the tubers and cut into strips. Chop the smoked brisket and fry in a frying pan until crispy. Lay out the potatoes, after a couple of minutes the brisket.
When all the ingredients are ready, add salt and season with spices.
Note to the hostess
If you decide to add other vegetables to the potatoes, calculate their quantity in such a way that the main place is given to the potatoes, and they only serve as a vegetable additive.
You can diversify the taste of stewed potatoes with pork ribs by first marinating the meat in soy sauce or a mixture of herbs.
Do not marinate ribs in vinegar or any acid. Marinated meat, of course, tastes better, but potatoes in an acidic environment will stew longer and will turn out less crumbly, but more dense.
True gourmets know that the most delicious meat is on the bone!
You can prepare a variety of dishes from ribs, shanks, and entrecote. They can be baked, fried, stewed on the stove or in the oven; there are a lot of interesting recipes for a slow cooker.
There are many options, but all dishes are united by an extraordinary aroma, which simply does not exist without the pit.
German Wedding Soup
Pork bone soup is not just a nutritious, high-calorie dish. A standard set of ingredients for an everyday recipe includes bones, carrots, onions and potatoes. If you expand this list, you can create a real culinary masterpiece. A simple example is German wedding soup. The name here speaks for itself; this dish is a regular at German weddings.
Compound:
- Pork bones – 300 grams.
- Minced pork – 300 grams.
- Leek – 1 piece.
- Carrots – 1 piece.
- Celery root - 1 small piece.
- Canned white asparagus – 1 can.
- Noodles – 100 grams.
- Chicken egg – 3 pieces.
- Cow's milk - 150 grams.
- Fresh greens – 10-20 grams.
- Salt, black pepper - to taste.
How to cook?
The recipe for pork bone soup begins as standard, the washed bones are poured with cool water, brought to a boil, and the film formed is removed.
Cut the celery into small cubes, leeks and carrots into slices. Add vegetables to broth simmering over low heat.
In a separate saucepan, bring water to a boil. Mix eggs with milk, pour the resulting mixture into a tight bag. Place in boiling water and cook for 25-30 minutes.
Form meatballs - mix minced pork, a little water, salt and pepper.
Cool the boiled omelette and cut into small pieces. Boil the pasta in a separate container until cooked.
Separate the meat from the bone and cut into smaller pieces. Boil the meatballs in boiling water, add meat from the bones, pieces of egg and milk, and asparagus.
Chop fresh herbs finely and add to the soup. When the dish is poured into bowls, add some cooked pasta.
In the original recipe, the dish turns out thick. If desired, meat and vegetables can be diluted with the broth that remains after boiling the pork bones. It must be strained before use.
Delicious natural pork cutlet on the bone: recipe in a frying pan
A natural cutlet is not made from ground meat at all, it is a portion of meat with a bone. In this case, a piece is cut out from the carcass. You need to know that not all parts are suitable for the dish. Typically, a meatball that is cut across the grain of the pork is fried. And before cooking it is beaten.
Recipe:
Ingredients:
- Pork meat on the bone - 2 pcs.
- Pepper - 2 g
- Salt - 2 g
- Oil – 75 ml
- Adjika – 18 ml
Pork cutlet on the bone
Preparation :
- Pour salt, pepper, spices into a plate, add adjika and oil. Then mix everything.
- Rinse the meat for the cutlets and wipe with paper napkins. Wipe the meat almost dry so that it is subsequently thoroughly soaked in the adjika sauce.
- Mayonnaise can also be used as a sauce.
- The pork should be marinated for an hour.
- In a heated frying pan, fry the juicy meat on both sides. This will take about two to three minutes (per side).
- Then turn the heat to low and simmer the cutlets in a frying pan with a lid until cooked.
- Readiness is checked only with a knife. You need to cut the meat and see if it is raw inside.
- When the dish is ready, arrange it beautifully on plates. For an appetizing look, add green peas, dill, tomatoes, cucumbers, whatever you like.
Pork stew as a base for a nutritious soup
What to please your loved ones for lunch? Pork stew soup on the bone will delight you with rich broth, an abundance of vegetables and an assortment of spicy seasonings.
For preparation you will need:
- Pork stew – 400-500 grams.
- Carrots – 1 piece.
- White cabbage – 0.5 pieces.
- Onion – 1 piece.
- Frozen green peas – 200 grams.
- Potatoes – 2 pieces.
- Dill – 1 bunch.
- Salt, pepper, bay leaf - to taste.
