Initially, the French referred to entrecote (from fr. entre - between, and côte - rib) a piece of ox meat located between the ridge and ribs. In modern cuisine, it is made from beef and pork. Often the meat is left on the bone, but it is also customary to peel off - leaving only the pulp. The main thing is that the semi-finished products have a thickness of about 1-1.5 cm and the size of about the size of the palm.
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Ingredients:
Pork - 500 g
Honey - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Salt, hot pepper - to taste
Step by step recipe:
If you are planning to cook a delicious pork entrecote in the oven, take the foods on the list. We use fresh meat, without freezing and thawing.
Base spices (salt and pepper), natural honey (gives an appetizing caramelization and a beautiful crust), as well as any kind of vegetable oil (but refined).
First of all, wash a bar of pork in cold water, wipe it with a paper towel (the meat must be dry). If necessary, remove all excess fat, hard films.
Then we cut into portioned blanks - future entrecotes. We leave the meat in thick layers. We do not beat off, as if fried or baked meatballs.
Sprinkle with salt and ground hot pepper, rub in from all sides. Here the list of spices can be supplemented at your discretion. Purchased seasoning mixes such as hops-suneli or curry are also suitable.
We cover each entrecote semi-finished product with vegetable oil and liquid honey - grease it thickly, without gaps. Transfer to a sheet of foil.
Then we put it in a convenient refractory container or on a baking sheet, cover it with foil, roll up the tight joints and send it to the oven, which is hot by that time. We bake pork entrecote in the oven for about 15-20 minutes at a temperature of 200 degrees.
After a while, we tear the foil on top, coat the steamed pork entrecotes with honey again and let brown for another 5 minutes. Then we take it out of the oven, roll up the foil and let the meat stand for another 10 minutes - let it "rest in the package", preserve the juiciness and sate with delicious steam.
We serve pork entrecotes with salads, fresh herbs, some suitable sauce, if necessary, and gluttonous eaters - with a side dish (for example, potatoes).
Bon Appetit!
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