Honey dishes are usually called luxurious dishes with an unusual taste and aroma. And it is not at all a fact that honey is included in the products. Well, if he is still there, then the epithet is almost deserved.
A light honey flavor is most suitable for pork dishes, where, as a rule, honey serves as one of the flavor-forming components of the sauce.
Honey gravies are usually not made too thick, and spices are added extremely sparingly. The recipes below, if you reduce the amount of salt and fat and eliminate seasonings completely, are quite suitable for a not too strict diet.
Pork in honey sauce - general cooking principles
• Any type of honey will do, as long as it is not thick. The product is used to sweeten the sauce; other components that it complements are responsible for the taste characteristics. As a rule, these are various spices, herbs, strong alcoholic drinks, citrus juice, ginger, fresh garlic, concentrated soy sauce or mustard. The last two are added to the sauce not only for taste and aroma, they soften the fibers well, making the dish juicier and softer. Vinegar or fresh lemon juice is used for the same purposes.
• In such a sauce, not only tenderloin is cooked, but also meat on the bone or ribs. For stewing and frying, the meat is cut into medium-sized pieces. Mostly large pieces of flesh or ribs are baked, but pork tenderloin cut into slices is often prepared in this way.
• Pork in honey sauce is stewed, fried in a pan, baked. In the oven, the meat is cooked on a baking sheet, in a sleeve or foil. There are also recipes for the multicooker. Using different culinary processing techniques, each time we get completely new dishes - with a sweetish crispy crust, rare or thick gravy.
• Oven-baked meat is served as a snack. Stewed or fried pork in honey sauce goes well with any side dishes of cereals and potatoes, fresh or salted vegetables, and herbs.
Roast Georgian style
Honey sweetness and aromatic herbs perfectly complement fresh veal or pork. Pork is best suited for cooking meat in Georgian style, but you can marinate both veal and lamb in spicy sauce. For one kilogram of Georgian roast you will need:
- a bunch of herbs (parsley, basil and dill);
- 1 table. a spoonful of sour cream or mayonnaise;
- 2 table. spoons of natural honey;
- 1 table. spoon of lemon juice;
- salt and ground black pepper.
Before cooking, wash pork or veal thoroughly, dry and cut into small pieces.
- Finely chop the greens, mix them with sour cream, lemon juice, honey and spices.
- Coat each piece with the prepared sauce.
- Leave the dish in the refrigerator for several hours to thoroughly soak it.
- Bake the meat Georgian style in a well-heated oven for an hour.
Georgian roast goes well with baked potatoes. Any greens can be used in the recipe; add coriander, cilantro, and basil to taste. Fans of hot sauces can add other spices from Caucasian cuisine to the Georgian dish - the taste will only benefit from this.
Pork in honey sauce in a frying pan
Ingredients:
• carbonate – 400 g;
• two spoons of orange juice;
• garlic;
• rare honey – 3 tbsp. l.;
• two full spoons of corn or a mixture of refined and ordinary sunflower oils;
• soy sauce, unsalted, preferably dark – 40 ml;
• ground pepper and evaporated fine salt, “Extra” varieties – 1/5 tsp each;
• two tablespoons of edible apple cider vinegar.
Cooking method:
1. Wash a whole piece of pulp with cold water and dry with a clean cloth. Sprinkle with ground pepper mixed with salt and rub the mixture thoroughly over the entire piece.
2. In a frying pan at moderate temperature, heat a little oil well. Increase heat to maximum. Add the meat and quickly fry on all sides until golden brown and not too browned. Turn over periodically!
3. In a small bowl or saucepan, combine orange juice and soy concentrate. Add honey, apple cider vinegar and two crushed cloves of garlic, stir.
4. Pour half of the honey gravy into the frying pan and heat over medium heat, carefully turning the piece occasionally. Add the rest of the sauce to the meat as it cooks.
5. Place the finished pork on a dish, cut into portions and pour over the remaining liquid in the pan.
Weekend pasta with chicken and honey
Ingredients (for 4 servings):
- Pasta - farfalle - 500 g
- Chicken legs - 4 pcs.
- Honey - 4 tbsp. l.
- Soy sauce - 3 tbsp. l.
- Soy sauce – 30 g.
- Olive oil - 30 g.
- Butter - 30 g.
- Salt - to taste
Chicken with honey is something new! And in sunny Arab countries this combination is considered a classic. Decorate your weekend lunch with farfalle pasta with chicken and honey. Farfalle is pasta in the shape of butterflies or bows, which is loved by both children and adults for its original shape.
First, separate the chicken meat from the bones and cut into pieces. In a high frying pan, melt the butter in olive oil and fry the chicken for 5 minutes. Add soy sauce and honey, do not add salt. Stirring vigorously, fry until done. Boil pasta in salted water. Be sure to leave 50 ml of the water in which they were boiled. Mix the “bows” with the chicken, add this water and simmer for 3 minutes. with constant stirring. We put it on plates, invite guests to the table and start listening to compliments!
Pork in honey sauce: recipe for aromatic ribs baked in the sleeve
Ingredients:
• pork ribs – 500 gr.;
• 70 ml concentrated soy sauce;
• table vinegar, 6% – 20 ml;
• two tablespoons of frying olive oil;
• a spoonful of mustard according to the classic recipe, spicy, with a low vinegar content;
• three cloves of garlic;
• two spoons of aromatic honey, any kind.
Cooking method:
1. Rinse the ribs under running water, dry and rub with ground pepper without salt.
2. Mix olive oil with vinegar. Add soy concentrate, add honey and mustard and finely chopped garlic.
3. Stir the mixture so that the honey is completely dispersed and, after pouring over the ribs placed in a bowl, leave for three hours.
4. Gather the marinated pork into a sleeve, pull its edges tightly and place on a baking sheet. Be sure to make several punctures on top with a needle so that the film does not burst.
5. Place the baking sheet in the oven (200 degrees), cook for about 45 minutes. About ten minutes before cooking, carefully cut the top of the sleeve so that the ribs are well browned.
Sandwich with jerky and honey
Ingredients:
- Toast bread or ciabatta
- Processed curd cheese
- Dried neck
- Honey - 1 tbsp.
If you are short on time and want to quickly snack on something meaty and satisfying, then the following recipe will come in handy. Layer layers of curd cheese and any dried meat on the bread. You can green up the sandwich with lettuce or add a pop of color with chopped tomatoes. Drizzle honey on top. Try it - you'll lick your fingers! Travel lovers and beer fans will also appreciate the recipe. After all, this is a wonderful snack to go with a glass of foam!
We also have a selection
Another article from the culinary series, in which we consider dishes using beekeeping products. This time we will get acquainted with dishes that harmoniously combine seemingly incompatible products: natural honey and meat. Yes, indeed, in the cuisines of different countries, recipes with these ingredients exist and are successfully used. Recipes have been developed with beef, pork, and poultry, perhaps some of them you will choose for the holiday table. Let's focus for now on the first type of meat: pork - meat that is loved by many and available in all regions of our country. Let's take a look at some of these unusual recipes.
Steak
Pork dishes are very common in the everyday menu. To dilute the usual taste of meat, you can marinate it. Honey-mustard marinade is ideal for pork. To prepare it you need: mustard - 50 g, honey - 50 g, black pepper, dried basil, dried parsley, salt, fresh garlic.
Instructions:
- Cut the washed meat into 1 cm thick pieces. Beat if necessary.
- Prepare the marinade. To do this, peel the garlic, crush it with a garlic press and combine with the rest of the ingredients.
- Pour the marinade over the meat and leave for a couple of hours. The more time passes, the juicier the pork will be. You can even leave it overnight.
Fry the meat on both sides in a frying pan, preheating the oil.
Ingredients:
- pork - 1.5 kilograms;
- honey - 1 tablespoon;
- mustard - 1 dessert spoon;
- onion - 0.5 kilograms;
- salt;
- seasoning for barbecue.
Delicious and quick kebab with honey and mustard. Step by step recipe
- To prepare an incredibly tasty, temptingly appetizing kebab, we will use pork (for kebab according to this recipe, you can use any meat that you have or that you want).
- It is very good to cook shish kebab from fresh meat, not frozen. During freezing, meat loses its taste and juiciness. And for a delicious kebab, juiciness is a very important criterion.
- Wash the barbecue meat thoroughly and cut off the hymen (if necessary).
- To this extent, we will cook the shish kebab on the grill, cutting the meat not into cubes, but into small pieces, so that each piece of meat fits well on the barbecue and is evenly fried
- Peel the onions, wash them and cut them into half rings (if you cook shish kebab on skewers, you can cut them into rings).
- In order to marinate meat for barbecue, we need a deep dish (in my case, it’s a deep bowl).
- Place the pork into the prepared container, mash the onion cut into half rings (rings) and mix everything well. Shish kebab really “loves” onions, so there should be a lot of onions.
- Marinade for pork kebab is no less important than good meat. Different recipes use different marinades for pork. Below is the fastest and most delicious marinade recipe for pork shish kebab: based on honey and mustard.
- In a separate container, combine mustard and one tablespoon of honey (you can take a little more honey, it all depends on the amount of meat), and mix everything well until smooth.
- Add barbecue seasoning to the mustard mixture: and again stir everything thoroughly. If you don’t want to use barbecue seasoning, you can use your favorite seasonings that you and your family like.
- Salt the meat and onions to taste and mix thoroughly (mix very well so that the salt is evenly distributed throughout the entire amount of meat).
- Place the amazingly tasty marinade in a container with the meat and onions, and mix everything well again (so that every piece of meat is in the marinade, I mix the meat with my hands).
- Leave the pork to marinate for one hour, under pressure.
- After this time, place the spicy meat and onions in the marinade on the barbecue.
- To make the kebab juicy, initially place the grill with meat on the grill with low heat and lightly bake the pork on both sides (this way a fragrant and tender crust is formed on the kebab, and the juiciness and fat will remain inside the kebab).
- When the kebab is slightly baked on both sides, put out the fire with water and continue cooking the kebab until fully cooked (the kebab should be soft and golden).
Divinely aromatic, moderately spicy, incredibly tasty kebab made from pork that simply melts in your mouth. A marinade made with mustard and honey can be used for any meat. The honey marinade makes the meat incredibly soft. Properly marinated meat will give you an unforgettably delicious kebab. Following our step-by-step recipe, even beginners in cooking can cook shish kebab. “Very Tasty” wishes you a pleasant appetite and a good time with your family and friends.
Culinary secrets
In this section of the material, we have collected tips on how to properly marinate meat using honey. After studying them, you can safely choose any of the recipes below and start cooking.
- Cut the meat into equal pieces. The optimal weight of one piece is 50 g.
- If you want your chicken kebab to have a crispy crust, do not skin the chicken.
- To speed up the process of marinating meat, include in the marinade ingredients that help break down meat fibers: wine, lemon, onion. Just don’t add table vinegar, as it will overwhelm the honey notes, making the taste of the kebab banal. You can add a little grape vinegar.
- Do not pickle food in aluminum containers. This material reacts with acids, resulting in the formation of harmful substances.
- Do not shorten or increase the marinating time for meat relative to that recommended in a particular recipe.
Additionally, it is worth saying that when frying shashlik, you need to keep an eye on it in order to turn the skewers in time. However, you shouldn’t constantly rotate them either - because of this, the meat becomes dry.
Now you know all the important points related to cooking shish kebab in a honey marinade. All that remains is to choose the recipe and start preparing for the picnic.
Important! All marinade recipes are based on 2 kg of meat. If necessary, adjust the amount of ingredients up or down.
