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Pork bell peppers

Pork bell peppers


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Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork bellies:

Peel a squash, grate it and squeeze the juice. Fry in a pan in oil until soft. Add the meat, enough water to include the vegetables and the meat and let it boil. When the meat is almost ready, add the spices, paprika and tomato juice. Let it continue to boil until the meat is well cooked and the sauce is bound.


Pork ribs with paprika cream sauce

Peel and finely chop your onions. In a skillet, fry these in a little butter. Book them. Brown the ribs, after peppering them, in this pan, discard the fat. Add your broth, cook over low heat for about 45 minutes.

Technical gestures

Put your pork ribs on a plate and cover with foil to keep warm. Let your cooking juice cut in half. Pour in your cream, add your onions and paprika, mix.

Gently continue cooking your pork ribs with paprika sauce and cream and then enjoy.

Tips

For this recipe for Pork Ribs with Paprika Cream Sauce, you can count on 45 minutes of preparation. To learn more about the foods in this pork recipe, visit our food guide here.

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Pork belly

1. Heat the oil and sauté the onion until soft. Add the paprika and stir for a few seconds. Pour the chicken juice and tomato paste and cook, uncovered, for 10 minutes.

2. Add the pepper and pork and cook for 5 minutes.

3. Put the flour over the sour cream and mix. Add the mixture to the food and cook until it thickens. Add lemon juice and season to taste. Boil for another 20 minutes. Serve this pork paprika with homemade noodles or rice and garnish with basil.

30 g butter
2 medium onions, chopped
30 g paprika
250 ml chicken juice
15 g of tomato paste
1 red bell pepper, cleaned and chopped
500 g pork muscle, thinly sliced
25 g flour
125 ml sour cream
5 ml lemon juice
rice or noodles, for serving
fresh basil for garnish


How to prepare paprika:

The meat is washed and wiped to be dry, cleaned of any grease and creases and cut into small cubes of 3x3 cm (no linear need, I cut them as I thought was good). Peel and chop the onion, as well as the pepper. Rosia peels and then grinds as well.
Put the 4 lg of oil on the fire and cook until they become glassy, ​​then remove from the heat, add the paprika, pepper and salt, add 50 ml and put it back on the fire. Homogenize and let it boil for about 2-3 minutes.

Then add the meat, tomatoes and peppers and mix them well with each other and convince them that they fit well together, cover with a lid and simmer until the meat becomes soft. Meat and vegetables will leave enough juice to reach them, from time to time we mix in it. If you notice that it does not have enough water, then add more, but not more than 50 ml.

When the meat is cooked, mix a tablespoon of flour with 200 ml of sour cream and 100 ml of water. Mix well to avoid lumps and add over the meat sauce, mix well and simmer for another 3-5 minutes. Then take it off the heat and move it to a tall bowl, put the rest of the cream (1dl) over it, which we keep warm until we serve the sauce.

How to prepare dumplings with spinach:

Bring water to a boil. Then sift the flour in a bowl, add the 2 eggs in the middle (break the eggs), milk and puree. Mix well and when the water boils add (in water) 1 teaspoon of salt and with the help of a spoon add the dumplings.

When they have all risen to the surface of the water it means they are ready. Remove from the water, shake off the water and move to another bowl. Put the oil (the 2 lg of oil) on them and mix gently.

Pork paprika with sour cream is served with spinach dumplings and a tomato salad.


All our recipe ideas to incorporate paprika into your kitchen

Paprika is used in cooking for its fragrance and color. Photo by Delphine Ménard.

The paprika is dried red pepper and then reduced to powder. Rich in vitamins, potassium and folic acid, it is native to South America but is best grown in Hungary while Spain is the largest consumer. There are different types of paprika and the most important varieties are sweet, strong and sour-sweet paprika.

Its slightly sweet taste is appreciated in all kinds of dishes, from fish to meat to vegetables and cheeses. Indispensable in a Hungarian goulash, it is just as much in the Galician octopus. On a poached egg or on fries, its bright color brightens up our plates and delicately scents our favorite recipes.


  • 4 pork escalopes
  • 1 onion
  • 2 tomatoes
  • 1 tablespoon parsley
  • 1 good pinch of paprika
  • 1 teaspoon tomato paste
  • 2 tablespoons olive oil, pepper
  1. Cut the pork cutlets into pieces. Peel and chop the onion. Wash and dice the tomatoes. Heat the oil in a skillet and add the onion and pork. Saute for about 10 minutes. Add the tomatoes, concentrate and paprika. Salt, pepper and mix. Add 3 tbsp of water, cover and simmer for 15 minutes on low heat. Serve hot sprinkled with parsley and accompanied by natural rice or steamed potatoes.

Cook, enjoy… and if you wish, share / submit (below) your opinion on this recipe.


Ingredients grilled pork ribs with spicy marinade

  • 1.5 kg pork ribs, thick and fleshy, cut perpendicular to the bone to a width of 18-20 cm.
  • 3 cloves of garlic
  • ½ from a small onion
  • 1 teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground pepper
  • 1 teaspoon sweet paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon grated coarse salt
  • 4-5 tablespoons of TABASCO ® Chipotle red pepper sauce
  • 1-2 tablespoons oil

Preparing grilled pork ribs & # 8211 on the combination of ingredients

1. The ingredients, although they seem many, are not nailed down. Nothing will happen if you give up one of the spices or if you replace it with another. It's just that, if you trust my taste, you should know that this combination of flavors that I have recommended to you has the quality of getting the best out of pork ribs. Fennel and cumin are magnificent in combination with pork and coriander seeds bring a touch of freshness, slightly citrus. Smoked paprika gives a subtle smoky aroma, which is also responsible for TABASCO ® Chipotle red pepper sauce, which will give the ribs a pleasant spicy note.

Preparation of grilled pork ribs with spicy marinade

2. The ribs are shaped, removing, if necessary, the excess fat. The silver skin on the back of the ribs (the side with the bone) is also removed, because it has no extra quality, while cooking on the grill, it could compress the meat by squeezing it together.

3. For the marinade, I crushed the spice seeds in a mortar, then I put them in the blender, together with the chopped onion, the garlic, the two kinds of paprika, the salt, the pepper, the brown sugar and the two tablespoons of oil. I added 2 tablespoons of TABASCO ® Chipotle red pepper sauce and processed everything for 1 minute, until I got a paste.

4. I spread this flavored pasta on my ribs, insisting especially on the meat side. I placed the spiced ribs in a tray and covered them with cling film. The ribs can be marinated for at least 4 hours or even overnight in the refrigerator, or 1-1: 30 hours at room temperature, if we hurry. My family was a little impatient, so I took a shortcut.

5. After the marinating time has passed, scrape with a spoon all the flavored pasta from the ribs, collecting it in a bowl. We have two reasons to scrape it, both well-founded: the first is that if we put the marinade ribs on them on the grill, it would burn quickly, producing a layer with a not very pleasant taste and color on the surface of the ribs. The second reason is that we will add 2-3 tablespoons of TABASCO ® Chipotle red pepper sauce to this paste, we will mix well and we thus obtained the glaze that we will apply on our ribs in the second part of grilling.

How to cook grilled pork ribs & # 8211 how to cook them

6. After marinating the ribs and preparing the icing, we will heat the grill well. When the grill is well heated, place the ribs, with the fleshy side down. We will cook them like this for 6-10 minutes, until the characteristic traces of grill are formed on the fleshy side.

7. After sealing the fleshy part, we are going to cook the ribs in indirect heat. I use a grill with three burners and it is very easy for me to put out one of them, but even if you use a classic charcoal grill, they can be pulled to one side with a shovel, then we will place the ribs with the side with the bones down, in an area of ​​the grill not directly exposed to fire. As soon as we turn them over, we apply a first layer of spicy glaze to the ribs prepared in point 5. We make sure that the fire is rather calmed and cover the grill. If you do not have a grill with a lid, you can improvise, an effective lid can be a saucepan upside down.

8. The ribs are cooked in this way, in indirect heat, for 20-25 minutes, until they are well penetrated. During this time, we will glaze them 2-3 more times, until the paste prepared in point 5 is finished. Finally, if we try to prick the ribs with the fork, it should enter very easily and the juices released should be clear, without traces of blood.

Before serving, the ribs are left to rest for 15 minutes, during which time they will relax and become juicy and tender to melt in your mouth. Serve with salads, side dishes and sauces to your liking and those who appreciate an extra spicy and smoky note will surely add a few more drops of TABASCO ® Chipotle red pepper sauce. I really like to put a potato and mustard salad and a refreshing Tzatziki sauce next to them. These ribs work just as well the delicious spicy sweetness of gogonele or with Sweet and fragrant homemade ketchup.


Sauteed pork coconut & paprika

Peel and slice the onion into thin slices. Cut the sautéed pork into pieces about 2 cm thick.

Technical gestures

Start your Ollas GM robot "jumpy". Fry the onion slices in it, until they become translucent.

Add the sautéed pork pieces and brown over high heat for 5 minutes. When well browned, salt and pepper. Parsemez

Generously paprika powder, and tomato paste.

Stir to spread evenly over all the meat and onions.

Dilute a cube of poultry broth in 300 ml of warm water. Stir until the broth is completely dissolved and then pour over the meat.

Add the coconut milk and simmer again for 15 minutes, setting the function: "stew" / 110 ° / medium pressure.

Grind to season your pork sauté with paprika and coconut milk before serving hot.

You can accompany your sautéed pork with rice, pasta or other.

Tips

For this recipe for Sautéed Pork Coconut & Paprika, you can count on 15 minutes of preparation. To learn more about the foods in this pork recipe, visit our food guide here.

Your email address will only be used by M6 Digital Services to send you your newsletter containing personalized business offers. You can unsubscribe at any time using the unsubscribe link built into the newsletter. To find out more and exercise your rights , read our Privacy Policy.


Recipes from readers: Pork paprikas with sour cream accompanied by spinach dumplings - Rizescu Narcisa

Ingredients for the sauce: 600 g pork, 1 large onion or 2 smaller ones, 1 pepper, 2 tomatoes, 4 tablespoons oil, 2 teaspoons red pepper (paprika), salt, pepper, 300 ml cream, 1 tablespoon flour . Dumplings with spinach: 200 g of spinach puree, 400 g of flour (I combined with wholemeal flour), 2 eggs, 200 ml of milk, 2 tablespoons of oil.

How to prepare paprika: The meat is washed and wiped to dry, cleaned of any grease and skin and cut into small cubes. Peel and chop the onion, as well as the pepper. The tomato is peeled and then crushed as well.

Put the onion on the fire with the 4 tablespoons of oil and cook until they become glassy, ​​then remove from the heat, add the paprika, pepper and salt, add 50 ml of water and put on the fire again. Homogenize and simmer for about 2-3 minutes.

Then add the meat, tomatoes and peppers and mix well with each other, cover with a lid and simmer until the meat becomes soft. Meat and vegetables will leave enough juice to reach them, we mix in it from time to time. If you notice that it does not have enough water, then add more, but not more than 50 ml.

When the meat is cooked, mix the tablespoon of flour with 200 ml of cream and 100 ml of water. Mix well to avoid lumps and add over the meat sauce, mix well and simmer for another 3-5 minutes. Then remove from the heat and move to a tall bowl, place the rest of the cream (100 ml) on top, which we keep warm until we serve the sauce.

How to prepare spinach dumplings: Bring water to a boil. Then sift the flour in a bowl, add the 2 eggs, milk and puree in the middle. Mix well and when the water boils add (in water) 1 teaspoon of salt and with the help of a spoon add the dumplings.
When they have all risen to the surface of the water, it means they are ready. Remove from the water, and move to another vessel. Put the oil (the 2 tablespoons of oil) on them and mix gently.

How to serve: Pork paprika with cream is served with spinach dumplings and a tomato salad.


Roast pork with paprika and honey

Preparation time: 1:30

Cooking time: 1:30

Difficulty: Easy

Ingredients (4 people):

A pork r & ocircti (800g) Two cloves of garlic Paprika (2cc) 1Cc of salt flower 1Cs of liquid honey Pepper Olive oil

Preparation:

In a plate, mix the paprika, finely chopped garlic, sea salt and pepper. Coat the olive oil and roll it on the plate until it is well covered with the orange mixture.

Put the r & ocircti in an ovenproof dish and pour the honey over it, along the entire length (& eacutetaler with the spoon & egravere if necessary).

Add 2 tbsp of water to the bottom of the dish and bake & agrave 150 & deg (th. 5) for 1h30.

One serving (approx. 20 g):
Calories 107 kcal Protein 0.0 g Carbohydrates 4.2 g Lipids 9.9 g



Comments:

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  3. Atif

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