Today I want to share the recipe for pork patties on the bone. Marinade made of honey, vodka and spices, quick preliminary roasting over high heat and bringing to readiness in the oven make this dish juicy, aromatic and tender.
Did you know? The word cutlet (cotelette) is translated from French as "rib" or "ribbed" and means a cooked piece of meat on the bone. In Russian cuisine, over time, the dish “transformed” into minced tortillas, but the name remained the same.
Important points:
- The thickness of the workpieces should not be less than 1.5 cm, ideally 2 cm. You can’t beat meat before cooking, even if the piece is more than recommended.
- For marinade, it is better to use spices to your taste, rather than ready-made seasonings. A few peas of different peppers give the dish more flavor than a packaged spiced mix from the store.
- Cooking time: 3.5 hours.
- Servings Per Container: 2.
- The complexity of the preparation: medium.
Proportions of ingredients:
- pork loin on the bone - 600 g;
- garlic - 2 cloves;
- vegetable oil - for frying and lubricating the form;
- coarse rock salt - to taste (approximately 2 tsp);
- caraway seeds - 1 tsp;
- coriander seeds - 1 tsp;
- black pepper peas - to taste (about 1 tsp.);
- vodka - 100 ml;
- honey - 1 tbsp. l
The sequence of actions:
- Cut the pork into two serving slices 2 cm thick and weighing 300 g. Rinse them in cool water and pat them with a paper or cloth towel.
- Grind salt and spices in a coffee grinder or grind into powder in a mortar. Add vodka and honey to the mixture.
- Marinade grate pieces of meat on all sides. Cover dishes with cutlets with cling film and put in the refrigerator for 3 hours.
- Heat the oil well in a frying pan and place the loin in it. Fry the natural meatballs over high heat until golden brown for 2 minutes on each side, but not until cooked so that all the meat juices remain inside the piece. So the dish will be soft and tender.
- Place the workpieces in oiled form. On top of each, put a clove of garlic crushed by the wide side of the knife.
- Tighten the baking dish with foil and send it for 15 minutes in the oven, preheated to 180 degrees. Put the finished meat on a plate, let stand for several minutes and serve.
The pork cutlet cooked in the oven is tender, melting in the mouth and seductively smelling of spices. As a side dish, fresh vegetables are suitable for such a dish.
Pork cutlet on the bone - recipe for cooking in the oven
Today I want to share the recipe for pork patties on the bone. Marinade made of honey, vodka and spices, quick preliminary roasting over high heat and bringing to readiness in the oven make this dish juicy, aromatic and tender.
Training5 mins
Cooking3 hrs 25 mins
Total time3 hrs 30 mins
Person: 2
Calories: 2123.97kcal
Ingredients
- 600 g Pork loin on the bone
- 2 clove Garlic
- for frying and greasing molds Vegetable oil
- taste Coarse rock salt
- 1 tsp Caraway
- 1 tsp Coriander seeds
- 1 tsp Black pepper peas
- 100 ml Vodka
- 1 Art. l Honey
Step-by-step instruction
- Cut the pork into two serving slices 2 cm thick and weighing 300 g. Rinse them in cool water and pat them with a paper or cloth towel.
- Grind salt and spices in a coffee grinder or grind into powder in a mortar. Add vodka and honey to the mixture.
- Marinade grate pieces of meat on all sides. Cover dishes with cutlets with cling film and put in the refrigerator for 3 hours.
- Heat the oil well in a frying pan and place the loin in it. Fry the natural meatballs over high heat until golden brown for 2 minutes with
each side, but not until ready, so that all meat juices remain inside the piece. So the dish will be soft and tender. - Place the workpieces in oiled form. On top of each, put a clove of garlic crushed by the wide side of the knife.
- Tighten the baking dish with foil and send it for 15 minutes in the oven, preheated to 180 degrees. Put the finished meat on a plate, let stand for several minutes and serve.
Final word
The pork cutlet cooked in the oven is tender, melting in the mouth and seductively smelling of spices. As a side dish, fresh vegetables are suitable for such a dish.
