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Ingredients for the preparation of fillets on ribs, baked in foil
- Pork fillet with ribs 1.5 kg
- Onions 2 onions
- Garlic 2-3 cloves
- Mayonnaise 2 tablespoons
- Sunflower oil 1 tablespoon
- Boiled water 100 ml
- Soy sauce 3 tablespoons
- Salt at its discretion
- Ground black pepper at your discretion
- Main Ingredients: Pork, Onion, Garlic
- Serving 4 servings
- World Cuisine
Deep bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Baking tray, Cutlery, Blender, Serving plate or portion plates
Preparation of fillet on ribs, baked in foil:
Step 1: Marinate the fillets on the ribs.You must buy the freshest meat, be sure to ask the seller about it or buy from trusted people. The result of cooking will depend on this by 70 percent. Then it should be washed in cold water and remove all veins, scabs and small bones. Then we cut the ribs into portioned pieces (you can into separate ribs, you can into double pieces). In order for the ribs to be delicious and tender, they must be marinated in a sauce of ground onions and garlic. To do this, I peel the onion and garlic from the husk, rinse thoroughly and send to a blender. You can also send a spoonful of sunflower oil and boiled water, as well as salt and pepper to taste. After that, I add soy sauce, mayonnaise and spices to the blender bowl, which usually use marinated meat for barbecue. Put the pork fillet on the ribs in a separate bowl and coat with marinade, mix well and leave overnight to soak everything. Due to the fact that onions and garlic have become porridge, meat is better pickled and it turns out with a pleasant aroma.
Step 2: Fry the pork fillet in foil.We cover the baking sheet or a special glass baking dish with foil so that it protrudes beyond the edges. Spread our fillet on the ribs and fill it with marinade. We cover it with foil and gently press it so that excess air comes out and there are no voids inside. Preheat the oven up to 200 degrees and send the pan there approximately to the middle of the oven. In 15 minutes make fire to a minimum and simmer our meat for 30-40 minutes, until fully cooked. When the ribs begin to lag behind the bone, then the dish is ready. So that we don’t get stew and boiled meat, I in 10 minutes until the end of cooking I open the foil and let the meat grab a golden crust.
Step 3: Serve the fillet on the ribs, baked in foil.The finished dish goes well with fried potatoes and fresh vegetables. You can decorate with sprigs of green parsley and dill. Good appetite!
- - If you suddenly didn’t have a blender at hand, then onion and garlic can be passed through a meat grinder.
- - This dish can be prepared from any ribs, not just pork.
- - I recommend storing the dish for no more than 3 days, in the refrigerator at low temperature.