English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Pork undercuts stewed in kvass
How to cook Pork undercuts stewed in kvass
Step 1
Preheat the oven to 120 C. With a sharp knife, make frequent diagonal cuts in the skin, without cutting through it to the meat. Season with salt and pepper on both sides, rubbing the mixture into the side of the meat.
Step 2
Heat vegetable oil in a large frying pan. If a piece doesn't fit, cut it in half. Fry, starting from the side of the skin, on both sides for 5-8 minutes. Be careful, the fat will shoot! Transfer to a platter.
Step 3
Cut the onion into thin rings, carrots into diagonal slices.
Step 4
Drain excess fat from the frypot, reserving 2 tbsp. Reduce heat and add star anise, cloves, coriander and fennel. Cook for half a minute, until the aroma appears. Return the meat to the fryer, add the onion and carrots. Pour in kvass so that the meat is completely covered. Bring the liquid to a boil on the stove, close the lid and place in the oven. Simmer meat for 3 hours. Add prunes and simmer another 1-2 hours.
Step 5
Place the meat skin side up on a baking sheet. Transfer vegetables and prunes to a bowl, cover and keep warm.
Step 6
Raise the oven temperature to 240 C. Roast the meat for 25-35 minutes until the skin is crispy.
Step 7
While the meat is roasting, strain the liquid from the frypot into a saucepan, skim off the fat. Bring to a boil and reduce by 2/3 of the volume, 25-35 minutes. Add lemon juice, pepper, salt if necessary.
Step 8
Cut the undercuts into 6-8 servings. Serve drizzled with sauce, vegetables and horseradish.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Tashkent Salad with Radish
The recipe for a salad with radish and beef is called "Tashkent". The root vegetable is popular in Uzbekistan. It is used to make a variety of salads, appetizers and even lagman. The Tashkent salad is an excellent option for a simple and he
Homemade chicken sausage with gelatin
Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra
Chicken Gizzard Salad
A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.