Month: October 2023

Tender pork belly | Surprise with rice

Pork belly? You can do something interesting with it? Some people like it roasted with onions and garlic, it belongs to our classics. But differently? I flipped through a few videos looking for inspiration. Again, there is much to discover. Maybe even with a belly, with whom I am not friends. So I took the plunge and I don't regret it. This is really worth a try. And I'm not kidding myself with that here.

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Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
It tastes a bit like China, but I wouldn't claim it to be Chinese. Although star anise and fresh ginger are also tempting with soy and oyster sauce. And please pay attention to the point 1, it is essential. Pork belly is especially popular in the Philippines, Hispanic, Chinese, Danish, Norwegian, Korean and Thai cuisine. So the oriental touch is appropriate.
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Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
90 minutes
It tastes a bit like China, but I wouldn't claim it to be Chinese. Although star anise and fresh ginger are also tempting with soy and oyster sauce. And please pay attention to the point 1, it is essential. Pork belly is especially popular in the Philippines, Hispanic, Chinese, Danish, Norwegian, Korean and Thai cuisine. So the oriental touch is appropriate.
Tender pork belly | Surprise with rice
Need:
Units:
How do you:
  1. We choose a meaty belly, we won't be serving rancid lard after all... If you have rib meat, so cut them off. It goes with something else.
  2. Cut the belly into cubes.
  3. Place the pieces of belly on a dry, hot, hot pan. Fry until golden on all sides.
  4. Turn over while roasting, so that the belly is roasted on all sides.
  5. We slightly lower the temperature under the pan with the belly and roast it for a while 20 minutes, to drain some of the fat. You can easily bake longer, so that the pieces are really toasted on all sides. And keep turning as you go. Right now, when the fat is released, baking slows down. In the meantime, we are still turning. So I allowed this friend to roast for half an hour. It also depends on the performance of your cooker. Ale pozor, the belly plays sniper and sometimes brutally explodes. So don't burn yourself.
  6. Remove the fat from the pan and drain the meat.
  7. Halve the onion and then cut it into quarters. Finely chop the garlic.
  8. After roasting the belly, let the onion become vitrified in the pan. That greased pan will handle it.
  9. add garlic. Toss, but we don't give the garlic more than a minute, so he doesn't get bitter.
  10. Return the roasted belly to the onion and garlic pan.
  11. Chop the scallions.
  12. Chop the ginger. I'm not robbing him though, but feel free to do it.
  13. Add sugar and let it caramelize.
  14. Add star anise and black pepper balls.
  15. Add chopped spring onion.
  16. Add soy sauce and then oyster sauce. Toss.
  17. We pour water like that, so that the meat is two-thirds submerged.
  18. Add sliced ​​ginger and mix.
  19. Cover and cook over medium heat 50 until 60 minutes.
  20. Then uncover and reduce the liquid to a thicker consistency.
  21. Podáváme s rýží. Garnish with chopped spring onion. You can do without rice, just choose a baguette as a side dish.

Cabbage with sausage | The right life booster | Vše v jednom hrnci

The intention was Slovak cabbage, but the missing ingredients directed me to a more economical and yet still tasty soup. It's such an eintopf, but don't take it as an insult. Už tu máme several variant, třeba 2.0 and also something for Watson avyprošťovák,cs and there is still room for improvement.

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Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
50 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
50 minutes
This time, spicy Hungarian sausage will play a duo with bacon and chili. So sharper than usual. And we mustn't forget the sour cream cap. Who doesn't like spicy, but he still wants honest cabbage approaching Slovak quality (unless this version surpasses it), forget the chili.
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Tiskni
Servings Prep Time
2 osoby 10 minutes
Cook Time
50 minutes
Servings Prep Time
2 osoby 10 minutes
Cook Time
50 minutes
This time, spicy Hungarian sausage will play a duo with bacon and chili. So sharper than usual. And we mustn't forget the sour cream cap. Who doesn't like spicy, but he still wants honest cabbage approaching Slovak quality (unless this version surpasses it), forget the chili.
Cabbage with sausage | The right life booster | Vše v jednom hrnci
Need:
Units:
How do you:
  1. Cut the sausage into rounds, smoked bacon (it's actually smoked pork loin with chili) cut into small cubes.
  2. Fry the bacon in a hot saucepan, pustí dostatek tuku. Then we take it out.
  3. Fry the sausage in the bacon fat. Let's put it aside again.
  4. Add a bit of lard to the remaining pastry and fry the onion until translucent.
  5. Add a spoonful of sweet paprika.
  6. Toss, quick, aby paprika nezhořkla.
  7. Add a spoonful of plain flour.
  8. Mix well and we have the base for the roux.
  9. Pour in a little broth and beat well, then pour the rest of the broth.
  10. Přidáme na kostičky nakrájené brambory.
  11. Return the toasted sausage with bacon back to the pot.
  12. add the cumin, herbs and bay leaf. Salt and pepper.
  13. boil so 5 minutes.
  14. Přidáme zelí. You can pour the juice out of the bag, so that the soup is not too sour. You can cut the cabbage, I don't do it.
  15. cook for about 20 minutes, so the potatoes soften.
  16. Pokud je polévka přílš hustá, přidáme trochu vody.
  17. Stir and let it simmer after being turned off.
  18. Serve with a dollop of sour cream.
Tip:

*) Vitana liquid broth. Quite a good thing, instead of cubes and tubs. It is preservative-free, when cooking, the previously classic odor is missing. So I recommend it.

Slovak cabbage, so, according to us, cabbage is prepared, for example, from the broth of smoked ribs, There can be more than one type of meat in the game, for example beef back, vepřová plec, pork ribs and then Slovak cookbooks add one more ingredient - prunes. Sometimes there are also mushrooms in Slovak soup...

Provençal chicken with mushrooms | To jump to France via Australia

It's a bit over the top? But where, I just found inspiration in the Antilegs. It is prepared differently than one might expect. That appeals to me. Clearly, that we can find the right recipes in Czech too, it's just that the thighs predominate and I wanted something smaller, more intimate, if you can say that.

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Tiskni
Servings Prep Time
2-4 osoby 10 minutes
Cook Time
45 minutes
Servings Prep Time
2-4 osoby 10 minutes
Cook Time
45 minutes
This time, sliced ​​tomatoes also come into play. Plus, white beans play pretty good music with them. So why not start the concert. Anyway, the result is worth it.
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Tiskni
Servings Prep Time
2-4 osoby 10 minutes
Cook Time
45 minutes
Servings Prep Time
2-4 osoby 10 minutes
Cook Time
45 minutes
This time, sliced ​​tomatoes also come into play. Plus, white beans play pretty good music with them. So why not start the concert. Anyway, the result is worth it.
Provençal chicken with mushrooms | To jump to France via Australia
Need:
Units:
How do you:
  1. Kuřecí horní stehna osolíme a opepříme. Heat the butter and oil in a saucepan over medium-high heat.
  2. Fry the chicken like this 10 minutes or golden brown. Remove to a plate.
  3. We will prepare vegetables with herbs.
  4. Add the quartered onion to the baking pan, celery stalks cut into pieces, cloves of garlic in the skin, bay leaves and thyme. Vaříme 5 minutes.
  5. Return the chicken to the pot.
  6. Add tomatoes...
  7. ... wine...
  8. ... vývar, mix and bring to a boil.
  9. Zakryjeme, lower the temperature slightly and cook 30 minutes.
  10. Fry the mushrooms in butter.
  11. Add mushrooms...
  12. ...bean...
  13. ...sugar...
  14. ... and washed baby potatoes in their skins.
  15. We reduce the temperature to medium low.
  16. Cover and cook so 20 minutes, nebo dokud brambory nezměknou.
  17. served.