Many Housewives think that the culinary delights and cooking delicacies – only for professional chefs. One of such refined and “complex” the dishes is pastrami made out of pork. To actually prepare this dish at home. Okay here and the young mistress.
Today, we will explain what the main secrets hides the recipe for homemade pastrami pork, what are the characteristics of cooking this wonderful delicacy.
Many historical sources claim that many centuries ago, the pastrami pork wasn't an expensive delicacy. Initially people used corned beef as a method of storage of the meat. In those days, not even heard about fridges, so was looking for any tool able to extend «life» home-made meat preparations.
The First mention of this dish was found in Romanian historical documents. Experts believe that the word has Turkic roots. It is known that this language met the word “pastime” or “seasoned”. Very often, the mention of the pastrami found in historical military documents. This food was often used by soldiers. It was long preserved, well bore temperature changes, was hearty and high in calories.
Used for cooking meat in a variety of different countries. It is known that in Romania was a popular pastrami made out of pork. In other countries of the world often used the beef or chicken. The meat is marinated, sprinkle special set of spices and dried in the sun. The highlight of this dish is the garlic and spices that give the meat a specific taste.
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Pastrami pork at home recipe which we now offer, is an excellent alternative to absolutely any meat dishes. It is also an excellent appetizer for the holiday table.
A Delicacy that will cook, did not require any special culinary knowledge and skills. But the result you will get a surprisingly delicious and flavorful dish that will surprise and sophisticated culinary connoisseur, and true picky eater.
Today, there are so many cooking options, you can find a lot of methods and recommendations on how to prepare pastroma pork at home. We offer you to cook this dish according to the ancient classic recipe. Outset that according to the traditional recipe the dish is quite spicy, so if you for some reason can not eat spicy, just initially reduce the number of “burning” ingredients.
A Set of fragrant and flavorful ingredients – one of the important points that should not be overlooked when preparing for pastrami pork at home. For starters, pepper, mustard and coriander roasted in the pan for five minutes. It must be clean and dry. Once fragrant ingredients are browned, put them in a mortar and grind them. Experts advise not to use for grinding spices food processors, coffee grinders and other equipment. Everything must be done by hand.
Choose a pan bigger. Put the crushed spices. Add to them cloves and ginger, cumin and salt, Bay leaf, red chili pepper, salt, and cinnamon, brown sugar and white sugar, garlic and honey. Pour water and put it on the stove. When the liquid boils, reduce to a simmer, mix thoroughly and cook until the spices until sugar and salt completely disappears. The brine is ready. Remove from heat the pan.
When cooked flavored brine has cooled down, you can lay the meat inside. It is important to choose the right pot. The meat must be completely covered with liquid. From another tank, the size of which is slightly smaller than chosen for boiling the brine, take cover. Put it on the meat, making the oppression. You can also put on top of a jar filled with water. In this state, the future pastrami pork will be in for five days. Place the container in a cool place. It can be a fridge or a balcony if the weather permits.
After the meat has stood for five days in the cold, it is to be removed, rinsed under running water and dry. Grind coriander, fennel, mustard and pepper in a mortar. RUB the meat with the mixture of a piece and send it in the fridge for 12 hours. Don't forget to press down the yoke.
Of Course, according to the traditional recipe, use the heat of the sun, to finally prepare a dish. But we are preparing pastrami pork at home, so instead of the sun's heat we are going to use the oven. It should be heated to 180 degrees.
Take out the meat from the fridge. Wipe it and wrap it in foil. Now you need to send a piece for fifteen minutes in hot oven. After a specified period of time to get pastroma and get rid of the foil. Put meat back in pan or grill and bake without the foil for half an hour.
Turn Off the oven. Do not rush to open the oven. Don't let the precious “artificial sun” fever. The dish should stand in the pan for about another four hours. Only then it will be finally ready.
To Cool the meat will be about two to three hours. Served appetizer definitely cool and cut into thin small pieces.
We can not say about the nice reviews that hail just piled on pastrami recipe of pork cooked at home. All the chefs say that despite the long cooking process, the dish is quite simple. Many Housewives say that this “highlights” and not enough for their holiday tables. For many pastrami forever replaced the hot dogs and sausage.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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