According to the “Iki” press release quoting culinary chef Jolita Tamoševičienė, it is not necessary to dive into deep culinary waters – the simplest, inexpensive, and widely loved pork ham can surprise you.
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What should you know before preparing ham?
Meat technologist Vitoldas Fedaravičius, with many years of experience, reveals that when choosing pork ham, you should pay attention to several factors.
“First of all – it is worth trusting reliable suppliers who guarantee the freshness and quality of the meat. Many prefer Lithuanian meat, and they are not wrong – such meat reaches stores in the shortest possible time, so it is maximally fresh,” explains the butcher.
It is also important that the meat has an intense color and a pleasant aroma. The ham should be firm, moist, but not wet.
According to V. Fedaravičius, the best dishes to prepare from pork ham are breaded steaks, roulades, minced meat dishes; it is also very suitable for goulash, stews, and pilaf. Ham can also be cooked over fire. “For those who like drier meat, I recommend thinly sliced cuts grilled. Family members will be pleasantly surprised, as food prepared outdoors always has a special charm and distinctive flavor,” says V. Fedaravičius.
The technologist adds that when preparing pork ham, it is important to remember a few points: “It is very important not to overcook ham products because that is when they become dry and hard to chew. If steaks are being prepared, whether grilled or pan-fried, it is better to salt them after cooking. If the meat is intended for goulash or stew, it is better to salt it the night before. If you plan to roast the ham in the oven, I advise marinating it by massaging in spices or soaking it in brine. Before roasting, sprinkle the meat with your favorite spices and brush with oil – this will help retain its juiciness.”
Before putting the meat into the stew – don’t forget one important step
If you don’t want to turn on the oven and roast a whole ham in the middle of the week, culinary chef J. Tamoševičienė suggests using this meat for hearty and inexpensive stews. You will need very few ingredients and little work for a delicious dish to be steaming on the table in an hour.
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“Pork ham is a very versatile piece of meat suitable for various dishes. It will be a good base for pilaf, stews, and goulash – this meat becomes tender and juicy when slowly stewed, giving dishes a deep flavor. The richness is also enhanced by vegetables paired with the meat, such as peppers, onions, carrots, and potatoes,” says J. Tamoševičienė.
She reminds that when preparing ham for stews, it is recommended to cut it into small cubes and first briefly fry it at high temperature in a large pot or pan. This way, you will lock in the juices inside the meat, then it should be stewed at a lower temperature with spices and vegetables. This way, the pork ham will remain juicy and gain excellent flavor.
Many know how to prepare a tasty pork stew, but it is always worth learning new recipes. The culinary chef offers two simple ideas – for fans of European classics and exotic Asia.
Asian-style pork stew
Servings: 4
Cooking time: 60 min.
Ingredients: 500 g fresh pork ham, 2 tablespoons sesame seeds, 2 red onions, a bunch of fresh green onions, 3 garlic cloves, 3 tablespoons oil, 1 carrot, 2 tablespoons starch, 1 red bell pepper, 1 tablespoon soy sauce, 2 teaspoons tomato paste, salt, pepper, paprika powder, curry powder, ginger powder – to taste.
Preparation:
- Cut the meat into strips, sprinkle with starch, and fry in a pot until browned.
- Cut the carrot and pepper into strips, the onion into feathers.
- Mix soy sauce with tomato paste, add salt, pepper, paprika, ginger, and curry powder. Pour over the meat and add 0.5 liters of water or broth. Bring to a boil and simmer on low heat for about 20 minutes.
- When the meat softens, fry chopped garlic and vegetables in heated oil in a pan until lightly browned, then add to the pork.
- Simmer everything together for about 5 minutes. Serve the stew with rice, sprinkled with sesame seeds and chopped green onions.
Hearty pork goulash with mushrooms
Servings: 4
Cooking time: 45 min.
Ingredients: 400 g fresh pork ham, 2 onions, 200 ml cream, 300 g button mushrooms, 1 teaspoon hot paprika powder, 1 teaspoon sweet paprika powder, 1 teaspoon marjoram, optional meat spices, 2 garlic cloves, a bunch of fresh parsley.
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Preparation:
- Cut the meat into 2 cm cubes. Chop the onions and mushrooms.
- In a pan, fry the meat, onion, and chopped garlic. When browned, add the mushrooms. Sprinkle in the spices and fry a little more.
- Pour in 500 ml of water or broth and cook for about 15 minutes until the meat softens.
- Add the cream, cook for another 10 minutes, and serve sprinkled with chopped parsley.
