Pork with prunes: delicate taste and minimum effort

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Prunes are a real treasure trove of vitamins and microelements. It has antioxidant, antibacterial, choleretic and diuretic effects. Regular use of this product improves metabolism, normalizes digestion and improves immunity. Prunes are useful for men, hypertensive patients, stomachs and people who suffer from diseases of the liver and kidneys.

Another unique property of prunes is their taste - sweet and sour, with a slight smoky aroma. It is ideal as a filling for pies and pastries, an ingredient for salads. The meat cooked with these dried fruits is very tender and spicy, with a slight sourness. You can stew any meat, but pork with prunes is generally a song! Try it, you won't regret it.

Pork with prunes

For this you will need the following:

Equipment: large-hole grater, cutting board, sharp knife, fork, three deep and three small plates, a 2-3 liter saucepan and a frying pan.

Products: take a large onion, carrot and bell pepper. A kilogram of lean pork and 200 grams of prunes, with or without bones, oil for frying. The choice of oil is entirely up to you: you can take butter, sunflower, olive or pork fat.

To prepare a sauce in which pork with prunes will be stewed, you will need: half a liter of water or broth, 3-4 tablespoons of soy sauce, pepper and s alt, bay leaf, and seasonings for meat. You need to be careful with seasonings, prunes already have a rather rich taste and aroma.

Pork with prunes. Cooking

Clean and wash vegetables. Then grate the carrots and put them in a small plate. Cut the onion and sweet pepper into thin half rings and arrange on separate plates. Rinse the prunes, put them in a deep plate and pour hot water over them. Now it's time for the meat. It must be cleaned of veins and films and shredded into rectangles measuring 3 by 4 centimeters. This is not a standard, but, as practice shows, it is such a piece that is convenient to prick on a fork and gently put into your mouth. Put the chopped meat in a deep plate.

Now it's time to assemble our future masterpiece. We take a pan and lay all the products in layers. Pour vegetable oil or put 50 grams of butter on the bottom. Then meat, onions, grated carrots, peppers and prunes on top. Put the ingredients for the sauce in a deep plate, lightly beat with a fork and pour over the pork waiting in the pan. Now putcontainer on fire, cover with a tight lid and bring to a boil.

Boiled? Reduce the heat to a minimum, after an hour and a half, the most tender pork with prunes is ready.

Salad with mushrooms and prunes

This is an amazingly tasty and filling salad with prunes (layers). To preserve the beauty of the layers, it is better to cook it in portions.

For 6 servings you will need: one chicken fillet weighing 300 grams, hard-boiled eggs - 5 pieces, pitted prunes - 150 grams, all 200 can be. Peeled nuts - 100 grams, walnuts are indicated in the original source, but a replacement it does not spoil the result for hazelnuts, Russian cheese - 100 grams, a pack of mayonnaise, s alt.

Cooking

Finely chop the boiled chicken fillet and put in a separate bowl, do the same with prunes. Separate the eggs into whites and yolks. Finely chop the protein, grate the yolk. Grate the cheese too. Scroll the nuts in a meat grinder or blender. Make a very small hole in the bag of mayonnaise so that when you press it, the trickle will be as thick as a match.

So, the preparation is complete, all the ingredients are in separate bowls. Take six small salad bowls or one large dish and start laying out the salad with prunes in layers. The first layer is chicken meat, spread evenly, s alt and apply a thin mesh of mayonnaise, the second layer is yolks and mayonnaise again, then nuts and grease with mayonnaise. Pour prunes with grated cheese and grease with mayonnaise. The last layer is egg whites, they do not need to be lubricated with mayonnaise. Believe me, it's verydelicious.

There is another very tasty salad - from the tongue with prunes, it also includes champignons.

Salad with mushrooms and prunes

Ingredients: boiled tongue - 300 grams (pork, beef or lamb - it doesn't matter). Mushrooms - 200 grams, pitted prunes - 200 grams, ground or finely chopped walnuts - 100 grams, one onion the size of a chicken egg.

Sauce: This salad uses sour cream mixed with mustard and lemon juice as a dressing. For half a glass of sour cream you will need a teaspoon of mustard and half a teaspoon of juice, s alt and ground black pepper to taste.

Cut the cold boiled tongue into strips, the onion must be cut very thinly and lightly mashed with your hands. Cut the mushrooms into thin slices and lightly fry in vegetable oil in small portions. Cut prunes into thin slices or cubes, the smaller the better. Mix all ingredients and season with sauce. To give a touch of spring freshness, you can add a fresh cucumber to the salad.