Pork beshbarmak: homemade recipe

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

The pork beshbarmak recipe is a slightly modified version of the dish.

In its traditional performance, among the peoples of the East, it is prepared from lamb, horse meat, less often from beef. But since pork is the most popular type of meat on the Russian market, let's imagine a pork beshbarmak recipe. It's easy to make at home.

Classic recipe

How to cook pork beshbarmak? Where to start?

The classic recipe includes meat and meat broth, homemade noodles, onions and fresh herbs in this dish. But both the broth and the noodles must be prepared correctly, otherwise the dish will either be spoiled or not at all like beshbarmak.

The first step is to choose a fresh piece of pork. What part of the carcass it will be - it does not matter, the main thing is that there is a lot of meat and a little fat. And even better - meat on the bone, then the broth will turn out rich.

Cooking homemade noodlesfor beshbarmak

Properly kneaded dough for beshbarmak, the recipe of which follows, guarantees half the success of this wonderful dish. For the first time, the noodles may not work out - they may turn out to be softer and more boiled than necessary. Don't worry - with experience, the dough will turn out more elastic, just the way it should be.

So, to knead the dough you will need the following ingredients:

• 2 chicken eggs;
• drinking water - 200 ml;
• wheat flour - at least 500 grams, and there how much will happen;
• s alt - optional;
• ground black or red pepper to taste.

Cooking steps:

1. First you need to sift the flour. Better twice to remove all lumps and make the future dough more airy.
2. Two chicken eggs are beaten into a plate, beaten for 5-7 minutes, and then poured into flour.
3. Add water, s alt, pepper. Mix until smooth, first with a spoon, and then begin to knead the dough with your hands.
4. In the process of cooking, flour should be added to the dough so that it becomes soft, resilient and elastic - the finished one should not stick to hands.
5. Kneading should take at least 20 minutes. After that, a ball is formed from the dough, wrapped in cling film and put in the refrigerator for half an hour.
6. After 30 minutes, the dough is taken out, 1/4 is cut off from it, spread on a table covered with flour. The rest of the dough can be wrapped again in a film so that it does not wind up.
7. The cut off quarter is rolled out into a thin layer with a thickness of no more than 5mm.
8. Cut this layer first into wide (3-4 cm) ribbons, and then divide them into diamonds.
9. This procedure must be done with the entire test.
10. Preheat the oven to 50°C.
11. Dough rhombuses are laid out on a baking sheet with parchment paper. Put in the oven for a few minutes (5-7) to dry. The door is not closed at the same time. If this is not done, the noodles will dry out.

How to cook broth for a dish?

Cooking broth is possible from the following ingredients:

• pork - 1.5 kg;
• 2 bay leaves;
• a pair of allspice peas;
• s alt to taste;
• water - 4 liters.

Preparing the broth is an important step in the pork beshbarmak recipe, as ideally you should get a clear, not cloudy liquid. Here's how to do it.

1. Meat should be washed well, remove films and unappetizing fatty layers from it.
2. A piece of meat is cut into medium-sized pieces (half the size of a palm). After that, they are placed in a bowl of cold water for half an hour. This will soak the meat and make the broth clean.
3. After that, put the pieces of meat in a large saucepan (6 liters) and pour 4 liters of water. Put on fire to boil.
4. As soon as the liquid boils, the fire is immediately reduced so that it does not boil away from the pan.
5. Be sure to remove the resulting foam, otherwise the broth will turn cloudy.

How much to cook pork meat for the broth to be ready? About 3-4 hours. For thistime the water from the pan will boil away, so you will need to add warm water so that the volume of the broth does not decrease. After an hour and a half of readiness, s alt, peppercorns and bay leaves are added to the pan.

When the meat is ready, put the boiled pork on a separate plate, and the broth itself is filtered several times through a fine sieve or gauze. Leave to cool at room temperature.

As soon as the broth has cooled, it is removed for half an hour in the refrigerator. During this time, all the fat will collect on the surface, harden and it will be easier to remove. But you don't need to throw it away.

Assembly of beshbarmak

For the final look of the dishes will come in handy:

• 2 onions;
• bunch of parsley.

Next follow the algorithm:

1. As soon as the meat has cooled, it must be separated from the bone, if any. Cut the meat into small pieces with a knife or hands.
2. The bulbs are peeled and cut into thin half rings.
3. The fat collected from the broth is put into a heated frying pan. If its quantity is not enough, then add a piece of butter. Vegetable will not work.
4. Onion half rings are fried in melted fat until soft and golden. After that, the onion is s alted and 200 ml of broth and ground pepper are added to it in the pan.
5. Reduce the heat and simmer the onion for a couple of minutes under the lid, then remove the pan from the stove, pour the liquid into a separate pan, and put the onion on a plate.
6. To liquid, inwhich the onion was stewed, add 400 ml of meat broth, bring everything to a boil and cook the noodles in it until tender. This process will take no more than 10 minutes.
7. The cooked rhombuses are taken out of the broth with a slotted spoon, spread in a colander, washed with cold water. If this is not done, the noodles will stick together, and this should not be allowed for beshbarmak.
8. Parsley finely chopped.
9. The finished noodles are tossed with 1/2 of the sautéed onion and spread around the edge of a wide, shallow dish.
10. Boiled pork and the remaining half of the onion are placed in the center. Pepper and s alt, if necessary.
11. Decorated with half chopped greens.

Ready beshbarmak put on the table. Each guest is given a separate portioned plate, and next to it is a bowl of hot broth. The broth must be s alted, peppered and garnished with chopped herbs. This presentation is traditional in the countries of the East.

Beshbarmak from pork in a slow cooker

Its preparation is in many ways similar to the above recipe.

Ingredients:

• pork meat on the bone - 1.5 kg;
• water - 3 liters;
• s alt;
• onion - 2 pcs;
• garlic - 3 large cloves;
• homemade or purchased noodles;
• fresh greens.

Cooking steps:

1. Rinse the meat, cut into smaller pieces. Put them in a slow cooker, fill with water and set the "Soup" or "Cooking" mode.
2. While the broth is cooking,you can cook noodles.
3. The finished broth is filtered. And the meat is cooled and crumbled into small pieces.
4. Onions are cut into half rings and sautéed for a couple of minutes in a frying pan. Instead of butter, use fat from the broth.
5. Grated garlic, a couple of glasses of broth are added to the onion and boiled for 5 minutes.
6. The onion is taken out and put on a plate, and the broth is poured into the washed multicooker bowl.
7. Add another 1.5 liters of finished broth. S alt it, pepper it and bring it to a boil in the "Steam" mode.
8. After boiling, put the noodles into the broth and boil.
9. Noodles are laid out on a large dish. Meat in the center. On top of the onion and, if desired, herbs. And the broth is poured into bowls or deep plates.

Beshbarmak with pork and vegetables

The pork and vegetable beshbarmak recipe is a quick option.

Ingredients:

• pork ribs - kilogram;
• medium sized carrots - 2 root vegetables;
• onions - 2 pcs.;
• one egg;
• 0, 5 cups boiled water;
• 2, 5 cups wheat flour;
• vegetable oil - quantity at your discretion;
• s alt and black pepper;
• 2 tablespoons of tomato paste (can be replaced with ketchup).

Cooking steps:

1. The ribs are washed, cut into small pieces. Fry them in a pan with vegetable oil. A golden crust should appear.
2. Onions are turned into half rings.
3. Carrots are grated.
4. Vegetablesadd to the pan with the meat. Roast 5 minutes. Followed by tomato paste. Fry for another 5 minutes.
5. The dough is kneaded from flour, eggs and water. They make noodles that are boiled in s alted water.
6. Wash the finished noodles with water.
7. All ingredients are mixed, beshbarmak can not be formed.

Dish of pork meat and fresh herbs

For this recipe you will need:

• half a kilo of pork;
• beshbarmak noodles, pre-cooked;
• onions - 3 large heads;
• 5-6 garlic cloves;
• from greens: parsley, dill, cilantro, green onion, celery;
• sour cream.

Cooking process:

1. Pork meat is cooked - how much to cook and what it depends on is described above.
2. The cooled meat is cut into small pieces and fried in a pan along with chopped onion, half of grated garlic and finely chopped greens. Stir while cooking.
3. Noodles are boiled in meat broth.
4. The finished ingredients are laid out on a dish: noodles around the edges, meat in the center.
5. Sour cream is mixed with garlic and served as a sauce for beshbarmak.

Some important nuances in cooking

1. If you don't have time to cook, you can buy noodles.
2. It will be tastier for "combined" beshbarmak from several types of meat.
3. Onions in the dish should not be too soft and crunchy, so they should not be overcooked in the broth.

Conclusion

Recipespork beshbarmaka is a variant of both a solemn and everyday dish that will satisfy everyone's hunger. But it is worth remembering that pork is fatty meat, so the dish will turn out to be high-calorie.