Pork with prunes: a delicate taste and a minimum of effort

Prunes are a real treasure trove of vitamins and microelements. It has antioxidant, antibacterial, choleretic and diuretic effects. Regular use of this product improves metabolism, normalizes digestion and improves immunity. Prunes are useful for men, hypertensives, stomach and people who suffer from liver and kidney diseases.

Another unique property of prunes - its taste - sweet and sour, with a light smell of smoked. It is ideal as a filling for pies and cakes, an ingredient for salads. Meat, cooked with these dried fruits, turns out very delicate and spicy, with a slight sourness. You can extinguish any meat, but pork with prunes is a song in general! Try to cook, you will not regret it.

Pork with prunes

To do this you will need the following:

Equipment: a grater with large holes, a cutting board, a sharp knife, a fork, three deep and three small plates, a 2-3-liter pan and a frying pan.

Products: take a large onion, carrot and bell pepper. Kilogram of lean pork and 200 grams of prunes, you can with pits, and it is possible and without, oil for frying. The choice of oil completely depends on you: you can take cream, sunflower, olive or pork fat.

To make a sauce in which pork with prunes will be stewed, you will need: half a liter of water or broth, 3-4 tablespoons of soy sauce, pepper and salt, bay leaf, and seasonings for meat. With seasonings one must be more careful, prunes have a rich taste and aroma.

Pork with prunes. Preparation

Clean and wash the vegetables. Then grate the carrots and combine them into a small plate. Onions and sweet peppers are cut into thin half rings and spread on separate plates. Prune the raisins, put them into a deep saucer and fill with hot water. Now it was the turn of the meat. It must be cleaned of veins and films and shredded into rectangles measuring 3 by 4 centimeters. This is not a standard, but, as practice shows, it is such a piece that is conveniently pinned on the plug and gently sent into the mouth. Cut the meat into a deep plate.

Now it is the turn of the assembly of our future masterpiece. Take the pan and lay all the products in layers. At the bottom, pour the vegetable or put a gram of 50 butter. Then meat, onion, grated carrots, pepper and on top of prunes. Ingredients for the sauce put in a deep plate, lightly whip with a fork and pour them waiting in a pan of pork. Now put the container on fire, cover with a dense lid and bring to a boil.

Has it begun to boil? Reduce the heat to a minimum, after an hour and a half, tender pork with prunes is ready.

Salad with mushrooms and prunes

It is an amazingly tasty and hearty salad with prunes (layers). To preserve the beauty of the layers, it is better to cook it portion by part.

For 6 servings you will need: one chicken fillet weighing 300 grams, hard boiled eggs - 5 pieces, prunes without pits - 150 grams, you can and all 200. Purified nuts - 100 grams, in the source are indicated walnuts, but the replacement for hazelnuts result does not spoil , Cheese "Russian" - 100 grams, a pack of mayonnaise, salt.

Preparation

Boiled chicken fillets finely chopped and folded into a separate bowl, just do the same with prunes. Eggs disassemble into proteins and yolks. Protein finely chop, yolk grate on the grater. Cheese, too, grate. Nuts roll in a meat grinder or blender. In a bag of mayonnaise, make a very small hole so that when pressed, the trickle is thick in a match.

So, the preparation is complete, all the ingredients lie in separate plates. Take six small salads or one large dish and start spreading the salad with prunes layers. First layer - chicken, flatten, flatten, season and apply a thin mesh of mayonnaise, second layer - yolks and again mayonnaise, then nuts and grease with mayonnaise. Prunes fall asleep with grated cheese and grease with mayonnaise. The last layer is egg whites, they can not be lubricated with mayonnaise. Believe me, it's very tasty.

There is another very delicious salad - from tongue with prunes, it also includes champignons.

Salad with mushrooms and prunes

Ingredients: boiled tongue - 300 grams (pork, beef or mutton - does not matter). Mushrooms - 200 grams, prunes without pits - 200 grams, ground or finely chopped walnuts - 100 grams, one bulb the size of a chicken egg.

Sauce: this salad uses sour cream as a sauce, mixed with mustard and lemon juice. Half a glass of sour cream will need a teaspoon of mustard and a half teaspoon of juice, salt and ground black pepper to taste.

Cold boiled tongue cut into strips, the onion should be cut very thin and slightly wrinkled. Champignons cut into thin plates and lightly fry in small portions in vegetable oil. Prunes cut into thin slices or cubes, the smaller, the better. Mix all ingredients and season with sauce. To give a note of spring freshness in the salad, you can add a fresh cucumber.