Fans, and even more so adherents of French cuisine, know firsthand about pork entrecote. The dish, which is a fried piece of meat on the bone, is a symbol of French food traditions. In this article we will consider the most interesting and delicious variations of the preparation of such an appetizing treat.

What is pork entrecote

Traditionally in France, entrecote is made from cow meat. But often pork is used for cooking at home. To prepare meat pieces 1.5 cm thick and 20 cm long, intercostal parts of meat carcass are taken.

When performing juicy entrecote, salt and pepper are used, which preserve the taste and aroma of meat as much as possible. The use of more spicy seasonings, according to French chefs, only interrupts the natural taste of the product.

Typically, meat slices are served in combination with potato, rice or vegetable stews. Refined alcohol in the form of fortified Italian or Portuguese wines helps the gastronomic bouquet of the dish open even more, demonstrating the fullness and naturalness of the taste.

How to marinate meat

If part of the carcass is correctly selected, then you can prepare a pork entrecote with tender and juicy without marinating. Although some cooks are still inclined to the necessity of keeping the meat in the marinade. Indeed, not every housewife is well versed in pork pulp, which means she risks buying a low-quality product. And it is not at all suitable for creating a dish without preliminary preparation of the meat component.

The classic version of marinade for pork entrecote provides the following ingredients:

  • three onion heads;
  • 70 ml of soy sauce.

Cooking method:

  1. The onion is pre-peeled and cut into thin half rings.
  2. The meat is washed, dried and cut into slices 1.5 cm thick and 20 cm long.
  3. At the bottom of the dishes, half the onion rings are laid out, which are watered with ½ sauce.
  4. The meat is placed on top, covered with remaining vegetables and dressing.

The future entrecote is aged in such a marinade for about 2 hours.

Pork oven steak in foil

Thanks to the use of foil, the entrecote in the oven always turns out to be juicy and tender.

To fulfill this variation of a hot meat dish, which perfectly complements crumbly rice with the addition of various vegetables and olive slices, you will need:

  • ½ kg entrecote;
  • 5 g of French mustard and honey;
  • a pinch of salt and pepper;
  • 10 ml of lemon juice and soy sauce.

Cooking method:

  1. The meat is divided into several parts, depending on how much the thickness of the main piece allows.
  2. The bowl mixes all the other ingredients.
  3. Meat preparations are rubbed with dressing on all sides and sent to a cold place.
  4. After half an hour or an hour, the meat pieces are moved to a baking sheet covered with foil.
  5. Then they are tightly wrapped so that the juice does not leak when baking.
  6. Entrecote is baked for 25 minutes in foil and 10 minutes without it at 180 ° C.

You can serve the dish to the table yourself, adding to it a delicious sauce of your choice.

How to fry meat in a pan

If the meat is chosen correctly, then without preliminary marinating the pork in the pan will turn out tender, soft, juicy. Moreover, the classic French dish does not recognize marinades, which make the natural taste of the main product less saturated.
Ingredients for the preparation:

  • 600 g entrecote;
  • a stack of olive oil;
  • pepper and salt.

Sequencing:

  1. The meat is divided into standard pieces for this dish.
  2. Each piece is rubbed with olive oil, salted and peppered.
  3. In a hot pan, the meat is fried for about 5 minutes until golden brown, which will not allow juice to flow out.
  4. After the formation of "blush" entrecote is brought to readiness over medium heat for about 10-15 minutes.

Serve the dish to the table hot.

Read also:meat in the oven at home

Cooking in the sleeve

The advantage of this recipe is that thanks to the sleeve, the need to use oil disappears. The meat is cooked in its own juice and retains a rich natural taste, as required by the classic recipe.

Ingredients for the execution of a meat culinary masterpiece:

  • ½ kg entrecote;
  • classic soya pickle;
  • a piece of fat.

Working process:

  1. Pork is washed, dried and cut into portions, on which shallow cuts are made.
  2. Meat preparations are sent to a container with marinade, which is set for 1 hour in the refrigerator.
  3. After the specified time, the meat is stuffed with fat, which is placed in small slots, and placed in a sleeve.
  4. Cooking at 200 ° C for 60 minutes.

To form a golden crust, 10 minutes before being ready, the sleeve is cut.

T-Bone Meat Recipe

When the time comes for picnics, hikes and just gatherings in the courtyard of a country house near the barbecue, the question arises to cook a new one on charcoal. You can fry entrecote on the bone in nature, if a grill is available. Moreover, the meat from the intercostal part will simply melt in the mouth. Friends will remember this pastime for a long time.

To verify this, you need:

  • 1 kg of pork;
  • a bunch of greenery;
  • a pinch of salt and pepper;
  • bulb;
  • 2 bay leaves;
  • 150 ml of beer.

The sequence of the main steps:

  1. Entrecote is washed and cut into pieces of the required size.
  2. The onion is peeled and chopped in small pieces. (If you wish, you can crush it with your hands so that the vegetable gives juice faster).
  3. The meat preparations are laid in a bowl, where they are mixed with onion cubes, bay leaves, salt, pepper and a foamy drink.
  4. The meat remains in the marinade for about half an hour, after which it is laid out on the grill.
  5. Entrecote is fried with a systematic inversion of the lattice for 15-30 minutes, depending on the thickness of the pieces and the intensity of the heat.

On plates, the dish is decorated with chopped herbs and supplemented with a large number of vegetables (tomatoes, peppers, cucumbers).

Pork entrecote with apples and onions

An unusual variation of a meat dish that uses sour apples. Despite the unconventional execution, the entrecote turns out to be no less juicy and tender, and the fruits give the meat a special piquancy.

Components for treating:

  • 1 kg entrecote;
  • ½ a stack of vegetable or olive oil;
  • 4 apples
  • 100 ml sour cream;
  • bulb;
  • salt and pepper.

The method of embodiment of the recipe:

  1. Pieces are prepared from meat, which are rubbed with salt and pepper.
  2. The onion is peeled and cut into slices that crumple well with your hands to make the juice stand out.
  3. Billets are aged 30 minutes in a container with chopped onions.
  4. Then they are fried on both sides until a blush is acquired and laid out in a refractory form.
  5. Apples are freed from the cores and cut into circles, which are distributed over the entrecote.
  6. The dish is poured with sour cream and placed in a preheated oven for 40 minutes.

When serving, it is recommended to sprinkle the treat with grated horseradish.

Pork entrecote is a great way to diversify the boring meat menu, consisting of traditional meatballs, chops and fried chicken.

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