Pork in a Panasonic multicooker

[agata116]

agata116, I do it with beef too. It turns out very tasty.

[agata116]

agata116, I do it with beef too. It turns out very tasty.

Thank you.

pre-tendered

Excuse me, darkness, but what is this action?

Search for a topic about tenders. There is enough information, you will immediately understand everything.

Thank you very much for the recipe, the meat is very tasty, and in the resulting "broth" I then cook rice

Zhorzhevna thanks for the recipe! And thank you all for the discussion! I did it today, it tasted tender, elastic - but soft, I report:
last night - 2.1kg of beef (fresh, not frozen), cut it into 2 pieces, since there is no tenderizer, pricked with a sharp knife, a lot and often (trying not to imagine bloody scenes), rubbed hops-suneli, stuffed carrots with a needle and garlic, wrapped in a plastic foil in a deep plate and in the refrigerator. Today, in a dry frying pan, I fried on all sides for a short time (until lightly browned) and for 3 hours of stewing. I sprinkled it with coarse salt, lightly rubbed it and wrapped it in foil until it cooled down, my son, fussy, ate a piece with pleasure before bedtime. Using the remaining spicy meat juice, I made buckwheat in pilaf mode.
Next time I will try with pork and turkey breast
I'll attach a photo tomorrow

in terms of density, it turned out like a strong smoked sausage, it is easy to cut into thin slices, for sandwiches what you need, if someone wants it softer, you can safely another hour (the same amount as mine), at the same time you can try and add salt to anyone you like sharper, saltier or add spices, I myself try to use the salt to a minimum (I salted it just before wrapping it in foil, it was just to our taste)

Zhorzhevna, Pakat, thank you very much for the recipe! In general, I adore boiled pork ...

Here's my boiled pork.
I took a frozen ham (about 1kg). After defrosting, rubbed with the mixture:

white peppercorns (it was not enough, so I also added black, although according to the recipe only white) + 2-3 bay leaves. + salt + 1 clove garlic + olive oil = grind in a mortar

She didn’t use anything due to laziness. Left in the refrigerator to marinate overnight (can be reduced to 2 hours). Further according to your recipe.
The taste is awesome !! Thank you so much for the recipe !!

Very tasty, thank you very much for the recipe! And, most importantly, it's so simple! I took a ham and a neck, rubbed it with spices, stuffed it with garlic, tied it tightly with linen thread - the result is delicious! the meat is the softest, melts in the mouth, mmma ...

[Undina]

Undina
You have a delicious boiled pork! I also really like this recipe.
You can see foil in your photo. Did you bake in it directly?

Thank you!)) No, I wrapped it in foil for cooling, after reading the tips in this thread. I don't know how much this improved the taste of the pork itself, but it turned out to be very convenient for storage.I just didn't add carrots (it seems to me that they are superfluous here), but, having rolled the stuffed meat into a tight lump, tied it with thick threads - it seems to me so more dramatic and then convenient to cut - even dense slices and garlic inside, ah))) .., of course, I removed the threads beforehand))
here is the process in the cartoon:

Stuffed with garlic, smeared with spices, kept it in a bag in the refrigerator for 24 hours. I tied it with threads - for the first time it turned out so beautifully - a flat roll (already this morning, being late for work, I had the trouble of pulling them out of the meat, I had to find thicker threads). Fried on 2 sides for 15 minutes, left to simmer for 2.5 hours, wrapped in foil. Today I tried it - dry (((Did you do something wrong, or was the pork too lean (ham)?
Girls, tell me, plz, what I did wrong. You have such mouth-watering pieces, but mine ...
Where to let him go now?

[Antonovka]

Antonovka, and a lot of broth spilled out, maybe boiled? What was the weight of the piece, maybe a long time for a piece? For 2.5 hours, a piece in the cartoon should barely fit.

Where to let him go now?

On a meat salad or add the leaked juice + water and cook the soup, cut smaller + vegetables and potatoes for a stew or hodgepodge. Pancakes with meat.

[Lika]

Lika,

broth spilled out a little, the piece was 1.2 kg. And on the leaked juice I have already cooked buckwheat with onions and carrots. Exactly, these will be pancakes with meat (hehe, the main thing is not to break off and not start eating them)) - thank you

Today I tried it - dry (((Did you do something wrong, or was the pork too lean (ham)?

Where to let him go now?

Antonovka, I have adapted to bake at the same time 1 piece of ham and 1 piece of neck (pictured!), From a fat neck the ham is juicier. And mine like boiled pork with fat)) You don't have to bandage it)) this is so, for drama)))
And where to put - you can save a small piece in the freezer for hodgepodge)

a replica from the "brand new multicooker", I just bought it (thank you all, your site helped me to decide, although I came here "for a bread maker")

there is such a "grandmother's formula" for meat, regardless (?) of the method of preparation (cooking, baking):

1 hour x 1 kg

I mean that some complain about the dryness of the boiled pork - maybe that's the point?
Thanks to the author and everyone, everyone, with the boiled pork, perhaps, we will start mastering the multicooker secrets. ...

a replica from the "brand new multicooker", I just bought it (thank you all, your site helped me to decide, although I came here "for a bread maker")

there is such a "grandmother's formula" for meat, regardless (?) of the method of preparation (cooking, baking):

1 hour x 1 kg

I mean that some complain about the dryness of the boiled pork - maybe that's the point?
Thanks to the author and everyone, everyone, with the boiled pork, perhaps, we will start mastering the multicooker secrets. ...

How interesting! Where did you get this? Checked by experience?

and not only me, but several generations of delicious cooking grandmothers-mothers
not my grandmother, girlfriend, but, as it turned out, other grandmothers are also aware

this formula helps out very much, although there are nuances (for example, meat on the bone, then I still give + 30-40 minutes)

and the meat cannot be immediately shifted, it will absorb the leaked juice into itself if it stands (the same roast beef, for example)

and not only me, but several generations of delicious cooking grandmothers-mothers
not my grandmother, girlfriend, but, as it turned out, other grandmothers are also aware

this formula helps out very much, although there are nuances (for example, meat on the bone, then I still give + 30-40 minutes)

and the meat cannot be immediately shifted, it will absorb the leaked juice into itself if it stands (the same roast beef, for example)

Interesting! Go on, go on! I'm very. I love such advice! ...

But what are the proven rules for roast beef? very good interesting, especially at night, on an empty stomach ...

there is such a "grandmother's formula" for meat, regardless (?) of the method of preparation (cooking, baking):

1 hour x 1 kg

I mean that some complain about the dryness of the boiled pork - maybe that's the point?

This is very approximate. And it's written about this in good books.
It all depends on the type of meat, type of meat. The same mutton cannot be cooked in one hour, even kg.

The best option for checking and, more precisely, a thermal noise, which will show the temperature of meat readiness and, moreover, the degree of cooked / fried meat, both boiled and baked.

But what are the proven rules for roast beef? very good interesting, especially at night, on an empty stomach ...

Details are here

Meat - selection, cutting and preparation of all types of meat
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35296.0

Good day, citizens! Made meat according to your recipe. I am writing to express my gratitude: we have not eaten so juicy and soft for a long time. THANK YOU!
I had a piece of 600 grams, so I stewed it for 90 minutes. (if anyone is interested).
Only now there is not enough juice left. (2-3 spoons. Will there be enough to stew potatoes? .....

several times made boiled pork, after having coated it with mustard and letting it stand, at least overnight
then garlic (or without it)

on the remaining juice, in the "pilaf" mode, a weird little pseudo-pilaf without meat is obtained (carrots, onions, barberry, cumin, paprika pieces, a tomato from the freezer, steamed rice soaked for a short time)
And today I added salmon there (fillet, without skin, slices like meat for pilaf), it turned out magically.

Once again, thanks to the author

I came back with a report and say thank you.

Super. But I did it without carrots. And she gave grated horseradish. 2 tbsp. l.

[🔗]

Today I also prepared boiled pork for my homemade ones, of all the recipes this one tasted the most: 🔗


🔗

I made the boiled pork in Zhorzhenov style.
here's what happened:

Prepared boiled pork according to Zhorzhevna's recipe. It is something! Purchased from us now is not held in high esteem. The husband did not leave her, the door to the refrigerator did not close. It's good that the big piece was 1.5 kg. I managed to take a little picture.
Mom was just visiting, she agreed that Cartoon works wonders. She said that from her now meat from the market, and from me and Multi boiled pork.

Only I didn’t figure out how to insert a photo; YOU ARE WELCOME!!!

[How to insert a photo into your message]

Only I didn’t figure out how to insert a photo; YOU ARE WELCOME!!!

You're welcome! How to insert a photo into your message

And here is my boiled pork, or rather what is left of it.
Thanks to Zhorzhevna for the recipe!

Thank you LGA for the link!

I made boiled pork in foil (for not having sleeves), tightly sealed so that the juice would not run away, and for a couple of 1 hour. Then it is cooled in foil, the juice is drained and used at your discretion, and the boiled pork in the refrigerator overnight. She had time to cook very well in an hour, tender and does not creep. The day before cooking, I soaked the meat in brine.

I also steamed in the baking sleeve, though for 2 hours and added water. 1.5 seemed to me a little - it was harsh. I lose and do the legs. Two days ago, I rubbed them and set them for 1.5 hours, but there was still blood, so I cooked it for another 30 minutes. It turned out very tasty
I do not really like the foil, something is leaking out of it all the time.

Girls and boys, tell me, please! What should be the temperature inside a piece of meat to know that the pork is ready?

[Sonadora]

Sonadora, I made boiled pork according to this recipe. I didn't measure the temperature (I don't have a thermometer), but the specified time is quite enough. The meat is juicy and very tasty. And readiness can be checked by opening the multi lid and slightly cutting the meat.

Prepared boiled pork according to Zhorzhevna's recipe. This is something! .. the door to the refrigerator did not close ...

the same song ..... (y) did it in the evening, I thought I would have time to take a picture the next day for a report ...
DO NOT SUCCEED .... the second piece is pickled in the refrigerator ....

[Zhorzhevna]

Zhorzhevna, Thank you!!!

Easy - you need to bake a piece from which you cannot nibble more than half; D
Option two - the time the meat is ready - in the evening, after an ooooooo delicious and hearty dinner - it won't fit, so you will hide it in the refrigerator.

I do it in the oven, and usually it is "2 in 1" - hot meat for dinner, the rest - in the refrigerator for sandwiches.

I decided to act according to the second option, that is, first to feed everyone (I still had to put everyone to bed to be sure), and then bake the boiled pork. Did not work. My men ate dinner, and almost all the boiled pork gobbled up we got it.
On the advice of Raisin, I first browned a piece in the oven on the grill, then forgot it for an hour and a half in the cartoon. The piece was 1.2 kg. Very juicy meat turned out.

Shl the temperature in a piece of meat was 85 degrees.

The recipe from cooking was taken as a basis. But with my changes.

Stuff a piece of pork (I took a leg) with garlic and carrots, rub with salt, pepper and spices to taste. Leave to rest in the refrigerator for 2 hours. Then in a multicar in the "Baking" mode, fry on one side for 10-15 minutes, turn over and in the "Stew" mode for 3 hours.
That's all, actually!
It turned out to be very aromatic, soft. delicious meat!

I do pork all the time in baking mode, well, if the piece is suitable for 40 minutes ... If it's not enough, I turn it off again and turn it off when ready ..
What changes from stewing 3 hours? Is the crust less or the meat itself is different?

And I take out the bone from the shank and do exactly that ..

I do pork all the time in baking mode, well, if the piece is suitable for 40 minutes ... If it's not enough, I turn it off again and turn it off when ready ..
What changes from stewing 3 hours? Is the crust less or the meat itself is different?

Baking - 180 degrees, stewing (Slow Cook or slow cooking) - the temperature is slightly above 100 degrees (as in a Russian oven)

Baking - 180 degrees, stewing (Slow Cook or slow cooking) - the temperature is slightly above 100 degrees (as in a Russian oven)

No, well, I understand the temperature difference, I wonder if the taste changes ..

Girls, if a piece of meat is wrapped in foil after frying in a multicolor and then left for stewing, maybe then the loss of juice will be less, what do you think?

thanks to Zhorzhevna for a delicious recipe! I saw a similar recipe from Elena Bo, thank you very much, I just don't remember where I saw her recipe.My report: this time I took a chop with my back, it is drier, convenient for sandwiches, I personally like the cervical chop more, but children do not like fat ... I smeared everything that came to hand, stuffed with carrots, garlic + mustard on top - 12 hours in the refrigerator - 20 minutes each baking on both sides - 2.5 hours stewing. It was not possible to take a picture of the whole finished piece of meat (at whose house three men will understand me), so the scarcity of the finished product had to be compensated for with bread


Photo on the phone, so sorry for the quality

[Zhorzhevna]

Zhorzhevna, thanks again!
Today I baked a piece of pork neck, one and a half kg. First, I salted and pepper and smeared the onion and garlic with gruel, chopped with a blender, left to marinate for 2 hours. Then she fried a piece in the "baking" mode with the lid open and then the "stewing" mode for an hour and a half. The meat was sooooo juicy and soft.

[Zhorzhevna]

Zhorzhevna, thanks for the recipe!
Beef was taken (apple) a little over 1kg. The "coating" is made: garlic + dry seasonings for meat + dry seasonings for grilling + a little nat. apple cider vinegar + 2 tsp vegetable oil. I smeared the beef well on all sides with the "coating". The meat was lightly tied with thread to give it a beautiful shape. I put it in a bag, tied it up and left it to marinate in the refrigerator overnight.
🔗
On the trail. day fry on all sides for about 30 minutes in the BAKING mode in a multicooker with the steam valve removed. The steam valve was installed in place and in the EXTINGUISHING mode it was left for 2.5 hours, turned over 2 times. Then she turned off the multicooker (it would have been necessary to smear the boiled pork on top with a little salt - I forgot) and left it to cool in the multicooker.
🔗
It turned out delicious and without salt. Delicious when cold, and even tastier when warm
🔗

and my multicooker refused to work without water in the extinguishing mode, I had to pour a glass of water

despite the addition of water, everything turned out just fine in the broth I put young potatoes and frozen Hortex (peas, broccoli, carrots, peppers), for a couple in 15 minutes such a nyam turned out, I had to fill up for the night