Pork baked in the oven with ginger. Recipe: Braised pork - With ginger Ginger and pork meat recipes

People have been using ginger for quite a long time as a spice, which gives the meat a pleasant aroma and piquant taste. Ginger goes great with meat. Ginger is able to give meat tenderness and softness.

In the process of preparing meat dishes in which ginger is present, you need to follow some cooking rules. Ginger in meat dishes should be added 20 minutes before full readiness, and if you add ginger to meat sauce, then this should be done after the heat treatment of the sauce. Ginger goes well with orange juice. When preparing various meat dishes, you can use fresh ginger root, chopped or finely chopped, as well as ready-made ground ginger. Meat with ginger is often served with a side dish. Vegetables, potatoes and rice are perfect for such a case.

If you want to please and surprise your loved ones with a delicious, unusual and original dish, then recipes for meat dishes with ginger are right for you.

Beef with ginger in orange sauce

Ingredients:

Cooking method:

Peel the onion and cut it into thin half rings. Fry in oil. To the onion add finely chopped ginger, the zest of one orange, which must be grated and garlic. Now we need to squeeze the juice of one orange for our sauce. Add soy sauce, sugar and starch to it. We mix everything well. Cut the beef flesh into pieces and sprinkle with salt. Then our meat is quickly fried. Add fried onion and cooked orange sauce. And fry again for 7 minutes, while stirring it well!

Braised pork with ginger

Ingredients:

• 1 kg pork pulp;
• 5 cm fresh ginger;
• 4 onions;
• 3 art. l. soy sauce;
• 2 apples;
• 40 g butter.

Cooking method:

First, let's prepare the pork: wash, dry, remove films and excess fat. Cut into small cubes 4x4 cm. Prepare the marinade: rub the ginger root on a fine grater and mix with soy sauce. Put the pieces of meat in the marinade. We put it in the refrigerator for 30 minutes. Onion cut into half rings. We get meat. Fry for two minutes over high heat on one side until golden brown, turn over and cover with half the onion, throw a piece of butter on top. Reduce heat and simmer for 10 minutes until onion is soft. Put the rest of the onion in the bottom of the pan and put it on the fire. We shift the stewed meat and pour the juice that it has allocated. An hour and a half we simmer on low heat. 10 minutes before the end, add apples and soy sauce. Spicy meat is ready to eat!

Pork ribs with ginger and honey in the oven

Ingredients:

Cooking method:

Rinse the ribs thoroughly with cold water, let dry a little and cut into pieces. Finely chop the garlic and onion. We do the same with ginger. Now prepare the meat sauce: mix garlic, onion and ginger. Add soy sauce, honey and tomato paste. We mix. Put the sauce on the stove and bring it to a boil. Cook until the onion becomes soft. Grind the prepared sauce in a blender. Lubricate the ribs with sauce and put in the refrigerator for an hour so that they are well marinated. We heat up the oven. At a temperature of 169 degrees, bake the ribs for 60-90 minutes. If the ribs are browning too much, cover them with foil. Serve ready-made ribs to the table with greens and fresh vegetables.

Pork with pickled ginger

Ingredients:

• 800 g pork;
• 25 ml dry red wine;
• 1 st. l. soy sauce;
• Vegetable oil to taste;
• 2 cloves of garlic;
• 50 g pickled ginger;
• Salt and pepper to taste.

Cooking method:

Wash the meat in warm water and dry it. Cut the pickled ginger into small pieces. Put the ginger in a small bowl and crush the garlic there. Pour wine into this bowl, 1 tbsp. l. vegetable oil and soy sauce. Salt and pepper. Here is the gingerbread sauce. Grease the bottom of a baking dish with oil. We put the meat and rub it on all sides with the prepared sauce. We put in the oven for 1 hour. Enjoy your meal!

Lamb with ginger

Ingredients:

Cooking method:

Beat lemon juice, sesame oil, 1 tbsp. l. mint and half a mint in a shallow bowl. Put the meat in there and mix. Cover and leave to marinate in the refrigerator for 2-3 hours.

Place the potatoes in a large saucepan and cover with boiling water. Bring to a boil. Cook at a quiet boil for 12 minutes. Drain the water and let the potatoes cool. Cut across into 5mm slices. Then straw. Put in a bowl, pour 1 tbsp. l. vegetable oil and mix.

Warm up 1 tbsp. l. vegetable oil in a frying pan. Then put the lamb and fry for two minutes so that it is slightly browned. We pull it out of the pan and debug it for a while.

Fry, sliced, zucchini then add potatoes. Cook for 3-4 minutes, stirring constantly. Add green onions and fry for another minute. Reduce the heat and add the peas, the remaining ginger, honey, soy sauce and broth. I put the lamb. We fry for 2-3 minutes. Add salt and pepper to taste. And sprinkle with the remaining mint.

People have been using ginger for quite a long time as a spice, which gives the meat a pleasant aroma and piquant taste. Ginger goes great with meat. Ginger is able to give meat tenderness and softness.

In the process of preparing meat dishes in which ginger is present, you need to follow some cooking rules. Ginger in meat dishes should be added 20 minutes before full readiness, and if you add ginger to meat sauce, then this should be done after the heat treatment of the sauce. Ginger goes well with orange juice. When preparing various meat dishes, you can use fresh ginger root, chopped or finely chopped, as well as ready-made ground ginger. Meat with ginger is often served with a side dish. Vegetables, potatoes and rice are perfect for such a case.

If you want to please and surprise your loved ones with a delicious, unusual and original dish, then recipes for meat dishes with ginger are right for you.

Beef with ginger in orange sauce

Ingredients:

Cooking method:

Peel the onion and cut it into thin half rings. Fry in oil. To the onion add finely chopped ginger, the zest of one orange, which must be grated and garlic. Now we need to squeeze the juice of one orange for our sauce. Add soy sauce, sugar and starch to it. We mix everything well. Cut the beef flesh into pieces and sprinkle with salt. Then our meat is quickly fried. Add fried onion and cooked orange sauce. And fry again for 7 minutes, while stirring it well!

Braised pork with ginger

Ingredients:

• 1 kg pork pulp;
• 5 cm fresh ginger;
• 4 onions;
• 3 art. l. soy sauce;
• 2 apples;
• 40 g butter.

Cooking method:

First, let's prepare the pork: wash, dry, remove films and excess fat. Cut into small cubes 4x4 cm. Prepare the marinade: rub the ginger root on a fine grater and mix with soy sauce. Put the pieces of meat in the marinade. We put it in the refrigerator for 30 minutes. Onion cut into half rings. We get meat. Fry for two minutes over high heat on one side until golden brown, turn over and cover with half the onion, throw a piece of butter on top. Reduce heat and simmer for 10 minutes until onion is soft. Put the rest of the onion in the bottom of the pan and put it on the fire. We rearrange the stewed meat and pour the juice that it has allocated. An hour and a half we simmer on low heat. 10 minutes before the end, add apples and soy sauce. Spicy meat is ready to eat!

Pork ribs with ginger and honey in the oven

Ingredients:

Cooking method:

Rinse the ribs thoroughly with cold water, let dry a little and cut into pieces. Finely chop the garlic and onion. We do the same with ginger. Now prepare the meat sauce: mix garlic, onion and ginger. Add soy sauce, honey and tomato paste. We mix. Put the sauce on the stove and bring it to a boil. Cook until the onion becomes soft. Grind the prepared sauce in a blender. Lubricate the ribs with sauce and put in the refrigerator for an hour so that they are well marinated. We heat up the oven. At a temperature of 169 degrees, bake the ribs for 60-90 minutes. If the ribs are browning too much, cover them with foil. Serve ready-made ribs to the table with greens and fresh vegetables.

Pork with pickled ginger

Ingredients:

• 800 g pork;
• 25 ml dry red wine;
• 1 st. l. soy sauce;
• Vegetable oil to taste;
• 2 cloves of garlic;
• 50 g pickled ginger;
• Salt and pepper to taste.

Cooking method:

Wash the meat in warm water and dry it. Cut the pickled ginger into small pieces. Put the ginger in a small bowl and crush the garlic there. Pour wine into this bowl, 1 tbsp. l. vegetable oil and soy sauce. Salt and pepper. Here is the gingerbread sauce. Grease the bottom of a baking dish with oil. We put the meat and rub it on all sides with the prepared sauce. We put in the oven for 1 hour. Enjoy your meal!

Lamb with ginger

Ingredients:

Cooking method:

Beat lemon juice, sesame oil, 1 tbsp. l. mint and half a mint in a shallow bowl. Put the meat in there and mix. Cover and leave to marinate in the refrigerator for 2-3 hours.

Place the potatoes in a large saucepan and cover with boiling water. Bring to a boil. Cook at a quiet boil for 12 minutes. Drain the water and let the potatoes cool. Cut across into 5mm slices. Then straw. Mix in a bowl, pour 1 tbsp. l. vegetable oil and mix.

Warm up 1 tbsp. l. vegetable oil in a frying pan. Then put the lamb and fry for two minutes so that it is slightly browned. We pull it out of the pan and debug it for a while.

Fry, sliced, zucchini then add potatoes. Cook for 3-4 minutes, stirring constantly. Add green onions and fry for another minute. Reduce the heat and add the peas, the remaining ginger, honey, soy sauce and broth. I put lamb. We fry for 2-3 minutes. Add salt and pepper to taste. And sprinkle with the remaining mint.

oimbire.com

Pork with honey

The honey crust gives not only an interesting taste to pork, which goes well with sweet additions, but also makes the dish more appetizing in appearance, because the honey that caramelizes during cooking gives the meat a ruddy, shiny crust. How to cook pork in honey, we will tell in our today's article.

Pork with ginger and honey

Ingredients:

• starch - 2 teaspoons;
• soy sauce - 2 tbsp. spoons;
• honey - 1 tbsp. a spoon;
• vegetable oil - 1 tbsp. a spoon;
• pork tenderloin - 250 g;
• 3 cm ginger root;
• garlic - 2 cloves;
• bell pepper - 1 pc.;
• green peas - 100 g;
• sesame seeds.

Cooking

Mix starch with a tablespoon of water, add soy sauce and honey. Heat the oil in a frying pan and fry the chopped pork in it until golden brown. Then add chopped garlic, grated ginger, pieces of green pepper and peas to the pan. We continue cooking for another 2 minutes, after which we reduce the heat and pour the contents of the pan with a pre-prepared sauce. We are waiting for the sauce to thicken and serve the meat with boiled egg noodles.

Pork with honey and mustard in the oven

This dish is able to demonstrate firsthand the wonderful appearance of the caramelized crust covering the meat. In this recipe, for the glaze, we mix honey with dark beer to remove the overly intrusive sweetness and give the dish a deeper taste.

Ingredients:

• beer "Guinness" - 300 ml;
• honey - 100 ml;
• brown sugar - 2 tbsp. spoons;
• pork tenderloin - 2 kg;
• dry white wine - 2 tbsp. spoons;
• parsley.

Cooking

For glaze, mix beer, honey and sugar. Pour the resulting mixture into a saucepan and reduce by half over low heat, then let the glaze cool.

We heat the oven to 200 degrees. Sprinkle the meat with salt and pepper, put on a baking sheet and bake for 20 minutes. After we subtract temperature up to 160 degrees, we take out the baked pork with honey, grease 2/3 of the glaze and cook the meat for another 40-50 minutes, periodically lubricating it with the remains of the glaze.

We remove the meat from the baking sheet and let it rest, and pour the wine and the rest of the glaze onto the baking sheet. We put the baking sheet on the stove and, mixing the sauce with meat juice, boil the gravy for meat for 4-5 minutes.

If you love the classic combination of pork with apples and honey, then add a pureed apple to the gravy. In order to make applesauce, bake the apple in the peel at the same time as the meat until soft, and then separate the puree from the skin and mix with the remaining meat juices on a baking sheet.

womanadvice.ru

Honey and Ginger Pork Recipe with Photo, Delicious Honey and Ginger Pork Cooking Step by Step on Webspoon.ru

Cooking pork with honey and ginger

It would seem, how can you mix these products (pork, ginger and honey) in one dish? Sweet honey, spicy ginger, rather fatty meat, and even a considerable amount of cognac to all this! I can’t even believe that something worthwhile can come out of this set. In fact, it is worth trying to cook pork with this sauce once to understand that experiments lead to great discoveries not only in scientific laboratories, but also in ordinary kitchens.

Pork with ginger and honey can be classified as simple, cooked without any frills and tricks, but its juicy and tender taste will make anyone who tastes the first bite doubt this. By the way, even the most inexperienced man in the culinary arts can easily handle cooking pork in honey-cognac sauce if he wants to invite his lady to his dinner. It is possible that she will appreciate his skill and decide to find out if he cooks breakfast just as well. So get ready for such a turn of events and just in case, study a couple more simple but original recipes on our website, which you will have to implement in the morning.

Cooking recipe "Pork with honey and ginger":

Step 1

To cook pork with honey and ginger, we also take garlic, lemon, cognac, vegetable oil and spices.

4-5 garlic cloves, peeled and finely chopped.

Wash the pork and cut into portions, put in a deep bowl, sprinkle with chopped garlic and squeeze the juice of 1 lemon on it.

Marinate in a cool place for 30-40 minutes.

Peel and grate a small ginger root on a fine grater - you will need 1 tablespoon of the grated root.

Fry the pork in a well-heated pan on both sides until golden brown.

In a small bowl, combine honey, ginger, cognac and a pinch of ground black pepper.

webspoon.ru

pork with ginger recipes

Vladimir Ptokhov

Pork in sweet and sour sauce (gu laojou)

Beat egg whites, starch and cold water. Add chopped pork and mix. Fry in fat over high heat 3 ". Set aside the meat and fry the chopped onion in the remaining fat and pour over the soy sauce, into which honey is beaten. Add ginger, vinegar, salt, pepper and stew a little. Pour the meat into the onion, mix, shaking, bring to a boil, garnish with poached colorful peppers, and serve immediately.

300 g meat (450 g ribs), 50 g pork fat, 5 s. l. soy sauce, 3 s. l. vinegar 3%, 2 onions, 2 proteins, 2 s. l. starch, 2 s. l. honey, 1 ginger root

Film http://www.ifood.tv/recipe/sweet_and_sour_pork Photo http://content.foto.mail.ru/mail/ptokhov/_answers/i-2549.jpg

Anna

Pork in ginger glaze
pork (leg) - 1 pc. about 4 kg
onion - 1 pc.
fresh ginger - 5 si
mint - 3 sprigs
cloves (buds) - 2 tbsp. l.
salt, pepper - to taste

For glaze:
sugar - 180g
fresh ginger - 2.5 cm
kumquats (fresh) - 100g
Preheat oven to 160C. Wash pork thoroughly, pat dry with paper towels. Make a deep incision along the bone and cut it out. Rub the meat inside and out with salt and pepper, roll up and tie in several places with twine.

Peel the onion, cut thinly. Peel the ginger, grate on a coarse grater. Place the onion, ginger and mint in the bottom of a deep dish, top with the pork roll. Pour in water so that it covers the meat with a layer of 5 cm. Cover the form with several layers of foil, put in the oven for 1.5 hours. Then reduce the temperature to 140C and cook for another 1.5 hours.

For glaze, pour sugar into a saucepan, add 150 ml of water, put on a small fire and cook until the sugar is completely dissolved. Add thinly sliced ​​ginger and cook, stirring, for another 5 minutes. Add thinly sliced ​​kumquats, cook for 2 minutes. Transfer the kumquats to a platter with a slotted spoon. Heat the glaze for another 5 minutes until it thickens. Remove from fire and set aside.

Cover the baking dish with a sheet of foil, grease with vegetable oil, put the pork into it. Cut off the skin, leaving a thin layer of subcutaneous fat, cut the layer of fat with rhombuses. Insert a clove bud into each of the resulting rhombuses. Raise the oven temperature to 200C, grease the roll with glaze, leaving 3 tbsp. l. Bake another 20 minutes.

Mix the remaining glaze with kumquats and serve with the finished pork.

Victor

Pork with ginger Pork with ginger is a meat dish that can literally turn your head. The taste of pork turns out to be multifaceted, complex, but surprisingly tender and pleasant. The meat itself, thanks to the marinade, is quickly fried, remaining soft and juicy in taste. Spicy pork dishes are very tasty, we recommend you to watch how pork with vegetables in ginger marinade and pork curry is prepared, we hope you will like these dishes. What you need for pork with ginger: Pork loin on the bone - 4 pcs. Onion (for the filling) - 1 pc (half will go to the filling, and the second half to the marinade). Bulgarian red pepper - 1 pc. Fresh ginger root - 70-80 g Dry white wine - 150 ml Vegetable oil - 100 ml for marinade and a little more for frying Khmeli-suneli -1 tsp. How to cook pork with ginger: 1. Prepare the filling. To do this, finely chop the onion and ginger root. By the way, ginger can be simply rubbed on a coarse grater. Thoroughly wash the pepper, remove the stalk and seeds. It also needs to be cut into small cubes. After that, mix the onion, ginger and pepper. 2. Pork loin - the meat itself is very tasty and tender. It is cut from a pork carcass along the spine. We will need pieces with a bone - it is important that each of the four meat pieces remains on the rib. Wash the meat thoroughly, dry it with paper towels, remove excess fat and films. Carefully cut the pork with a knife so that pockets are obtained in each piece. You need to put the filling in them, and then press the edges tightly so that the filling does not fall out. If desired, you can fasten with a toothpick. 3. While the meat is resting, let's take care of the marinade. Finely chop the rest of the onion and mix with wine, vegetable oil and suneli hops. 4. The meat must be poured with marinade and left for at least six hours. While the meat is marinating, you can learn how pork is cooked in mustard sauce, this dish turns out tasty and juicy. 5. Heat the vegetable oil in a pan. Fry the pickled meat on both sides on a low heat until tender. In the process of frying, so that the meat does not dry out, pour it with marinade. Pork with ginger is ready, bon appetit! Ginger is good for our brain and nervous system. It perfectly relieves headaches, symptoms of overwork, improves memory. Ginger is also useful for those who monitor weight, and also want to lose a few extra pounds. In winter, it is difficult to overestimate the preventive and healing properties of ginger. Therefore, if you are good with ginger taste and aroma, add it to a variety of dishes more often. In addition to the undoubted benefits, you can also endlessly diversify your table. Original: http://varenikoff.ru/vtorie_bluda/vtorye-blyuda-iz-myasa/1030-svinina-s-imbirem.html

Braised pork with ginger and onions

A delicious stew with a warm, joyful aroma, a slight spiciness and a pleasant crunch of the onion. The onion is placed just before the fire is turned off and only has time to slightly soften its pungent taste and retain its crunchiness.

Pork prepared according to this recipe is very good garnished with canned pineapples and feijoa slices (that is, acidified with fruit juices).

What to cook from: for 8-10 servings

A piece of moderately fatty pork - about 1.2-1.5 kg;

Lemon - 1/3 or half;

Ginger - a piece of root the size of a finger or two;

Chili (spicy pepper) - 0.5 pod (add as desired);

Mint - 2 pinches;

Prunes - a handful;

Onion - 1-2 small heads;

Features of preparation and taste

When the onion is scalded with boiling meat juices, it loses its burning vigor, but still retains its fresh vegetable juiciness and crunchiness. And it is especially pleasant to feel it in contrast with the softness and suppleness of the pork pieces.

If you do not plan to eat all the meat at once, then it is better to stew the rest for about 10-15 minutes more so that the onion softens properly. So the stewed pork will last longer in the refrigerator.

A sweet and sour fruit garnish adds lightness to the dish, harmonizing its taste. For example, I didn’t need anything else, and it was very tasty.
However, you can add pineapple, feijoa, sour apples stewed with meat (cut into quarters and add 5-8 minutes before the end of the stew so that they have time to soften, but not spread), oranges as an appetizer that awakens appetite, additions to the side dish, and make boiled potatoes or mashed potatoes, pasta, rice or pea or lentil puree as the main side dish. With legumes and sweet and sour fruits, pork will be especially tasty.

But if you don't like fruit and meat taste, then you can serve our braised pork with any simple garnish, just like regular meat.

Ginger envelops the dish with a warm, joyful, slightly sweet haze of aromas (ginger sweetness is only in the smell, but not in the taste) and gives a slight sharpness, while mint and chili pepper support this hot, tingling in the mouth and warming from the inside flavor line. And prunes slightly, barely noticeably sweeten the sauce.

This ginger pork stew is good both warm and cold. Cooling down, meat juices thicken and envelop each meat slice with a delicious, gelling sauce.
Pork stewed with ginger, mint, chili and onions is a very tasty and quite easy meal to prepare!

I love unusual flavor combinations, so I like Chinese cuisine like no other.
To prepare this dish, you need a good piece of pork neck (you can also take a brisket).
Soy sauce is better to take two types: dark and light - 3 tablespoons of each.

Let's start cooking. We cut the meat into a medium-sized cube (with a side of about 2 centimeters).

Pour oil into the pan (I take a mixture of olive and sunflower), pour sugar. We put the pan on medium heat and wait until our sugar dissolves.

As soon as the sugar dissolves and begins to caramelize, put the pork in the pan. Fry over medium heat until a golden crust begins to form on the bottom of the meat. After that, mix well and leave to stew in the sugar mixture for another couple of minutes (the main thing is to make sure that the sugar does not start to burn).

In the meantime, peel the ginger root and cut into a cube with a side of 0.5 centimeters.

Add ginger to the meat, pour in 3 tablespoons of light and dark soy sauce, put a cinnamon stick, a couple of star anise and a chili pepper pod.
I used dried chili. The main thing is to clear it of seeds, otherwise it will be too spicy.

Fill our meat with water so that it is completely covered, and bring to a boil. Leave to simmer for 40-50 minutes on low heat. During this time, the meat will be well saturated with sauce and become very soft.

Meanwhile, chop the green onion. The main part of the onion will go into the sauce, and I leave quite a bit for decoration.

After 50 minutes, remove the meat from the sauce (it is very convenient to do this with a slotted spoon) and set aside for a while.

Leave the sauce on the stove. We need to boil him down. At this point, I remove the star anise stars, peppercorns, and cinnamon stick from the sauce so they don't interfere with the finished dish.

Reduce the sauce to a syrupy state (it should thicken slightly). Be sure to check if your sauce has enough salt and sugar and adjust if necessary.

My sauce is okay, so I put the pork back in and add the green onions. I mix everything thoroughly and leave the meat to warm up (a couple of minutes will be enough).

Our braised pork is ready. Sprinkle with the remaining onion when serving.
Pork turns out very tender, sweetish, slightly spicy with a pleasant spicy aroma.
Such meat is very tasty with plain white rice.

Time for preparing: PT02H00M 2 hours

Ginger is a rather exotic product for our country, which is just beginning to gain popularity. Usually it is added to tea or spicy snacks, but few people know that ginger goes well with meat and poultry. Pork with ginger is a recipe that was taught to me by a friend who lived in Asia for a long time, and which is always popular among my relatives and guests.

For the recipe for pork with ginger you will need:

• Pork - 500 gr.
• Garlic - 4 cloves.
• Ginger root - 100 gr.
• Peppercorns.
• Vegetable oil for frying.
• Salt, spices to taste.

Step by step cooking pork with ginger:

Pork for the recipe is better to take on the bone and pre-cut into small portions.

Peel and cut the ginger on a coarse grater, leaving one small piece for frying. In Asian countries, ginger is sold already grated, which greatly facilitates the cooking process. Considering that due to its beneficial properties and bright taste, it is used in many meat dishes, this is very convenient.

Peel the garlic, cut each clove in half.

Heat vegetable oil in a deep frying pan or heavy bottomed saucepan. Throw garlic and a piece of ginger into the oil for a couple of minutes. As soon as the garlic aroma begins to fill the kitchen, garlic and ginger should be removed from the oil. Otherwise, they will start to burn and completely spoil the dish.

Put the pork into the fragrant oil. Don't forget to rinse it first and be sure to dry it with a kitchen towel. Add peppercorns. I use green peppers that are not dry yet. It has a brighter taste and aroma.

Fry the meat for a couple of minutes and add the ginger. Cover with a lid and simmer over medium heat until done. It is better to salt the meat at the very end of the cooking process.

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