Pork brisket: what is it and how to cook?

Pork is the favorite meat of Asian countries and Russia. Like any carcass, before cooking the pig must be properly divided into parts.After all, each piece has its own cooking characteristics. Observing them, you get a tasty and juicy dish, and especially for the loin.

The word "loin" is derived from the French carré, which means "a piece of the dorsal part of the carcass with a bone located near the withers." The loin is not only pork meat, this term is applicable to the muscle tissues of livestock, such as bulls, sheep, and wild animals: boars, deer and other animals. The classic piece of loin includes part of the spine and adjacent ribs with a thin layer of fat.

In different countries and peoples, the same pieces of shredded carcass may be called differently, so you should remember the schematic arrangement of the pieces of meat adopted by the butchers. Otherwise, instead of the loin, you get brisket or ribs.

When buying a loin on the market, it is worth considering some points that allow you to purchase only fresh meat.

• Quality fresh food has no unpleasant or musty smell. Meat should make a light aroma.
• Pork brisket must be with bone, it will help avoid buying another part of the carcass. Fatty layers on meat are few, the approximate fat content in relation to the whole piece of meat is 3%.
• The color of the muscle tissue is light pink, without bloody stains, mechanical defects. Fat - clean, white. The presence of yellow shades and various spots on the meat indicates the deterioration of the product.
• When pressing on the piece should not remain depressions from the finger, the pork immediately restores its structure.
• When cooking meat, the broth should have a hazy color, the meat also changes its shade. If the water remains clear and the brisket is pink, this is a sure sign that the seller uses artificial color fixatives. These substances are used to conceal the staleness of the product.

Carbonade, like brisket, is meat from the dorso-lumbar region. On a piece of carbonade there are layers of fat no more than half a centimeter thick. The difference lies in the cooking method. The carbonade first undergoes heat treatment with boiling water, that is, it is boiled, and then baked or fried.

In industrial meat products, carbonade is treated with steam, and then goes through the process of roasting in special chambers. There are smoked and dry-cured species. Cheap carbonade often contains water and an admixture of soy protein. This is done in order to increase the final mass of the product.

The number of calories per 100 grams of fresh product is 280. Of these, the following ratio of BJU can be distinguished: proteins - 17.12 g, fats - 23.09 g, carbohydrates - 0.06 g.

In the fried product, the caloric content is much higher - there will already be 475 kcal per 100 grams. Proteins - 10.02 g, fat - 48.02, no carbohydrates.

Reducing the calorie content will help quenching. The stewed loin contains 235 kcal, a little more than 9 grams of proteins, 20.03 fats, and 3.2 grams of carbohydrates.

The beneficial properties of loin are primarily a large amount of protein, which is well absorbed by the body. B vitamins normalize the activity of the central nervous system, improve metabolism. Minerals such as potassium, magnesium, and iron are responsible for transporting oxygen in the blood.

The rich content of fat and protein provides a long-lasting feeling of fullness. Calcium and trace elements are useful for bone tissue, are responsible for the restoration of muscle fibers after exercise. Nutrients strengthen the immune system. Protein stimulates the production of breast milk in lactating women.

The disadvantages include the percentage of fat in meat. Excessive consumption of animal fats can lead to the development of atherosclerosis, problems with the cardiovascular system, manifested by a heart attack or stroke.

Cook pork loin dishes can be at home or in nature. Meat gives in to all types of processing, without losing its richness and quality of fiber structure. Boneless loin can also be tasty cooked in a slow cooker or baked on the grill.

To make the meat more tender, it is recommended to slightly beat off with a kitchen hammer. Layers of fat from the meat often are not removed, since they give the meat juiciness and help to form a beautiful crust.

Required Products:

• pork loin;
• ordinary mustard;
• soy sauce;
• spices to taste;
• cooking oil.

The cooking process is as follows.

1. In a separate bowl, combine mustard with soy sauce, oil and spices.
2. Rinse pork loin under running water and wipe dry with a towel. Remove all films and conductors on meat. Put in a deep bowl and pour the mustard sauce. In this marinade, meat should stay in a cold place for one and a half hours.
3. Brisket periodically worth turning and rubbing marinade. Time can be increased to days, to enhance the flavors and tastes that will absorb the product.
4. Ready loin steak put on a piece of foil, pour over the remaining marinade. Wrap the foil tightly and place the finished pieces of meat on a baking sheet or a special form.
5. In a heated oven, bake the dish for 40 minutes at a temperature of 220 degrees, then remove the foil and bake until ready for about 20 minutes, until a beautiful ruddy crust forms on the meat.
6. The finished loin is served hot with a side dish of boiled vegetables or fruit sauces.

Ingredients for dishes:

• brisket with bone;
• honey;
• mustard without grains;
• lemon;
• sweet paprika;
• curry powder;
• turmeric;
• fresh or dry cumin;
• a mixture of Provencal herbs;
• Worcestershire sauce;
• Tabasco sauce (optional);
• garlic;
• spices to taste.

How to cook:

1. cut pork in portions along bones;
2. in a bowl, mix all the dry ingredients, add cumin, garlic, passed through a press, the juice of half a lemon;
3. pour ready sauces and mix thoroughly;
4. grate each piece of loin evenly with this mixture and leave to marinate in the refrigerator for two hours or more;
5. warm up the grill and lay out the prepared meat;
6. fry on each side at medium temperature;
7. serve a dish with fresh vegetables and lemon.

Components:

• brisket with removed bone;
• bow;
• coarse salt;
• zira.

Cooking:

1. meat can be baked in one piece or divided into portions;
2. Grate the loin with salt and zira;
3. onions in large quantities cut into half rings and add to the meat;
4. mix it all up with your hands so that the onions start up the juice;
5. let the meat stand;
6. heat the coals and warm the grill;
7. put pieces of meat on the finished surface and bake the loin until cooked, turning the grate approximately every 2 minutes to evenly affect the heat of the coal on the meat;
8. As soon as a golden dense crust appears, you can serve the dish to the table.

Learn more about how to cook pork loin shashlik on charcoal, you will learn from the following video.

Ingredients:

• pork loin;
• potatoes;
• carrot;
• onion;
• sweet green pepper;
• fresh hot pepper;
• water;
• Bay leaf;
• fresh greens;
• spices to taste.

The dish is quite simple.

1. Cut the meat into small pieces, do not remove the fat. In a hot frying pan fry the loin to a ruddy state.
2. Onions cut into half rings, carrots - plates or rings.
3. Cut potatoes into cubes.
4. In a high saucepan pour water and put on fire.When the water boils, lay out the potatoes and add the bay leaf. As soon as the potatoes soften, you can supplement it with onion-carrot zazharkoy.
5. Sweet and spicy peppers cut into pieces and combine with potatoes. Pour in the spices.
6. When the potatoes are fully cooked, add the loin and fresh herbs.

Ingredients Required:

• brisket;
• white sugar;
• garlic;
• ground red pepper;
• salt.

How to cook:

1. Wash pork and cut into large pieces;
2. skip garlic through a press or grind with sugar and salt, add red pepper to the mixture;
3. garlic mass rub pork, put the meat in a bowl and flatten it with a plate with a load, put in the fridge for two weeks;
4. before cooking, wash the brisket under running water and allow to dry;
5. prepare a smokehouse, the temperature should be at least 120 degrees;
6. hang the meat or put it on the grill;
7. under each piece should put a bowl or other container to collect the melted fat;
8. hot smoking should last half a day, during which time the brisket will get a golden brown hue;
9. after smoking, the meat must be boiled on low heat for about an hour and a half.

What you need:

• brisket;
• bow;
• garlic;
• fresh parsley;
• spices to taste;
• vegetable oil;
• ready set of spices for meat.

Consider the step by step recipe.

1. Separate the meat from the bone and cut into thick strips.
2. Onion cut into half rings. Chop garlic and parsley.
3. All ingredients are mixed with meat, trying to crush the onions by hand. Add spices and leave the loin in a cool place for at least an hour. Periodically, the meat must be mixed.
4. While the meat is marinated, you need to additionally chop the garlic into small cubes.
5. Fresh greens chopped. Again add all the spices and oil, carefully move. This will be a dressing for the finished kebab.
6. Remove the meat from the refrigerator, let it reach room temperature, and put each piece in length onto a skewer.
7. Prepare the grill, put skewers with meat on it, cook until it reddens and slightly decreases in volume.

Products:

• pork;
• granulated sugar;
• salt;
• garlic;
• dried marjoram;
• black pepper.

A whole piece of loin grate sugar from all sides. Put in a cold place for a day. After this time it is necessary to drain the juice and wash the meat. Put dry brisket in prepared dish and cover with salt. In the refrigerator, the meat must again lie for a day.

Next, the brisket is washed again, dried and rubbed with dry spices. The next 24 hours the pork is stored in the refrigerator. After that, the meat is placed in a fabric bag and hung in a ventilated room. The cooking process in the bag will take 4 days.

Products for meals:

• brisket;
• radish;
• soy sauce;
• onion;
• Sesame oil;
• garlic;
• spices to taste;
• water.

Cooking:

1. cut loin and radish into large cubes;
2. chop garlic, chop onion in small pieces;
3. Melt the butter in a pan and fry the vegetables with the meat until crust appears, then pour in water and bring to a boil;
4. pour in soy sauce, sesame oil, add onion, garlic and pepper;
5. cook for another couple of minutes, then pour the soup into plates (it is best to lay out the thicker first and then pour the broth).

You will need:

• pork loin;
• water;
• garlic;
• black pepper;
• carnation;
• juniper berries;
• Bay leaf;
• spices to taste.

Cooking process:

1. bring water to a boil, add black pepper, add bay leaf, berries, cloves, garlic cloves, salt;
2. boil the broth for about 10 minutes;
3. put the finished pieces of loin in a dish and pour on the cooled brine, the liquid should cover the whole meat;
4. dishes with meat placed in a cool place for two days;
5. through this time, the loin must be baked in the oven until cooked at a temperature of 180 degrees.

What you need:

• brisket;
• Champignon;
• soy sauce;
• sour cream;
• onion;
• spices to taste.

Cooking:

1. meat is separated from bones and cut into portions;
2. mix the finished fillet with soy sauce and place in the refrigerator for half an hour;
3. add butter to the preheated multicooker and put the marinated meat in;
4. cook loin in the “Frying” mode with the lid open for 10 minutes;
5. clean the mushrooms from dirt, wash and cut into plates, onions - half rings;
6. add vegetables to meat and cook for about 10 minutes;
7. after the time has elapsed, add the sour cream, add spices, and in the “Quenching” mode, cook the loin for another 40 minutes.