Traditional recipes

Grilled pork leg and wild rice

Grilled pork leg and wild rice

I marinated the pork for 2-3 hours in soy sauce, orange blossom water, cinnamon, turmeric, then I placed it with the marinade in a tray, I added a little milk (100 ml) and I gave oven tray, at first on low heat, and towards the end, the last 10 minutes I turned the heat higher to brown the meat a little.

Rice: in a saucepan with a lid I put a measure of wild rice, 2 measures of water, salt, a cinnamon stick, cloves and a vanilla pod whose seeds I had just used for dessert and I was sorry to throw it away without capitalizing on it. I let the rice simmer for about 20 minutes until all the water was absorbed and the rice was boiled.

To decorate the plate I used a little hot smoked paprika and a few thin slices of leek, for freshness.

Great appetite!

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(5 points / total votes: 17)

Cristina 3 years ago - May 29, 2014 10:15

Re: Liver liver with rice

It looks great, I don't dispute that it is good, but I think it is a recipe for beginner housewives, and the taste given by the natural liver (of any kind - poultry, pork) cannot be replaced by any kind of pate in the box.

Ioana 3 years ago - 29 May 2014 11:41

Re: Liver liver with rice

yes, it is a quick recipe not only for beginners but also for those who do not have much time. now there are pies without e-s (really the color is not as beautiful as the one with e-s) and I thought it was the right time for such a recipe.

viorica zoicas 3 years ago - 29 May 2014 19:31

Re: Liver liver with rice

Oh, God, I used to make this drob before the revolution, when you couldn't find on the shelves only soy or soy pate because we didn't really like the taste and so combined that we still found eggs in the farmers' market, we served it hot with mashed potatoes and we made an onion sauce. It was wonderful and festive! Strong good!

erica 3 years ago - 31 May 2014 12:28

Re: Liver liver with rice

it's very good, I did it in rum many years ago, but in Australia I didn't do it at all

Mari 3 years ago - 16 June 2014 17:35

Re: Liver liver with rice

Good luck! I did it before the revolution. It was one of the Easter delicacies, especially since our family does not eat lamb.

marin 2 years ago - 28 March 2016 17:13

Re: Liver liver with rice

what else to put liver pate, when you have chicken liver, goose

Ioana 2 years ago - March 29, 2016 09:01

Re: Liver liver with rice

sometimes you have, sometimes you don't. this recipe is for when you don't have it

Aurora a year ago - 20 December 2016 10:59

Re: Liver liver with rice

I have been looking for this recipe for a long time.
Thank you,

Radu a week ago - March 22, 2018 11:16

Re: Liver liver with rice

Ioana, for the color, you can put the paprika. It will give a better color and taste.

Dana an hour ago - April 1, 2018 01:38

Re: Liver liver with rice

Thanks for the recipe !! It really is good for those who do not have the time and do not necessarily want a super complicated recipe. The pictures look good, yumm.

Luci pork steak

El Clasico FC Barcelona-Real Madrid which is played tonight and he is the classic in our plate, meat with potatoes, food that my husband never refuses :). He (maybe it's a classic :)) cooked the recipe, I just posed (and I played with Adrian).

  • 2 slices of pork neck
  • 4 slices of pork breast
  • 1kg potatoes
  • 100ml white wine
  • 5-6 cloves of garlic
  • salt
  • pepper
  • mustard
  • oil
  • 4 hot peppers

To start, heat the oven to 180g C.

Grease the large pan on the stove with oil and then place the slices of meat in the middle.

Sprinkle salt and pepper over them and grease each with a teaspoon of mustard.

If you like it faster, put a small red pepper on each slice of meat.

We clean the potatoes, wash them and cut them into thicker slices. Place them next to the meat in the pan, add a little more oil and mix them lightly by hand to grease the oil on all sides. We put cumin seeds on top and among them the cleaned garlic cloves.

Put the wine over the meat (it doesn't matter if it spreads all over the tray) and put the steak in the oven.

Serve with a glass of red wine.

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Ingredients baked pork pulp with wine:

  • 1 large piece of pork meat (from ciolan) with mice and fat
  • 400 g frozen peas
  • soy sauce
  • balsamic vinegar
  • paprika
  • 200 ml white / red wine
  • thyme
  • oregano
  • pepper
  • salt
  • 2 cloves of garlic
  • 2-3 bay leaves
  • sugar
  • 50 gr butter
  • olive oil

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Ingredients Pork steak

700 gr pork (pulp)
200 ml broth
1 clove of garlic
20-30 ml oil
1 teaspoon grated pepper
1 teaspoon of paprika
1/2 teaspoon salt
little chili (optional)

Preparation Pork steak

  1. Cut the meat into thick slices with one finger and beat a little on both sides. Each slice is grown on the edges, all around, at a distance of about 2 fingers to prevent the slices from bending when baked, so they will remain straight.
  2. Place the meat on a single layer in a baking tray.
  3. Peel a squash, grate it and squeeze the salt. Gradually add the oil, like mayonnaise, rubbing constantly, until you get a paste.
  4. Add the broth and spices over the garlic. Add about 100 ml of water, the sauce should cover the meat. Pour this sauce over the meat.
  5. Cover the tray with aluminum foil. Put the pork steak in the oven at 220C for 1 hour.
  6. Remove the foil and if you think there is too much sauce left or you want it thicker, leave the steak in the oven without foil for about 10 minutes.
  7. Serve the pork steak with mashed potatoes and pickles.

1. Cut the meat into slices and cut it

3. In the pan before baking

Necessary ingredients for sea bream:

  • 1 large plate about 2 kg or 2-3 smaller
  • 300 gr rice
  • 2 onions
  • 1 carrot
  • 1 large tomato (or sweet broth, canned diced tomatoes, or 1 tablespoon tomato paste)
  • pepper, thyme, paprika, salt
  • fresh parsley
  • oil

We gut and clean the bream. We slice the fish into palm-wide pieces, which are then cut in half and cut along the column. We give the fish a pinch of salt and set it aside.

Peel an onion and finely chop it. In a frying pan, sauté the onion with a pinch of salt until translucent. Add the carrot given on the small grater and the peeled and chopped red tomato. Season and flavor with pepper, paprika and thyme. After frying them all for 5 minutes, while the juice left by the tomato decreases, add the rice. Mix well, keep on the fire for another two minutes, and add a glass of water.

We place the rice thus semi-prepared evenly in a large tray. Place the pieces of fish with the skin facing up on top of the rice. Add enough water (or vegetable broth) to make the rice fluffy, but without covering the fish. Sprinkle thyme evenly over the preparation. Put the tray in the oven until the rice swells and the fish cooks, about 30 minutes. When the rice has swelled, we taste to check the texture. If we are satisfied, we stop the fire, if the rice requires more water, we add more and leave the tray in the oven.

Flavor with fresh parsley. Those who eat hot, like me, can put some hot peppers on the rice, before the oven. As you can see, the recipe is extremely simple, without too many ingredients (exactly as I found it and ate it in the Danube villages), but I assure you that you will not be disappointed.

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Tasty recipes: Baked pork meat

Baked pork meat from: pork leg with bone, beer, honey, ketchup, paprika, parsley.


  • 2.1 kg pork leg with bone
  • 330 ml of beer
  • 4 tablespoons honey
  • 4 tablespoons ketchup
  • 4 tablespoons paprika
  • 1 tablespoon fresh, chopped parsley

Method of preparation:

Preheat the oven to 3/170 ° C. Put enough meat, beer and water in the roasting pan to reach three quarters of the pan. Cover with aluminum foil and bake for 4 hours, turning the meat frequently.

Put the meat aside in the pan and pour the liquid into a container. Cut the rind off the pork leg and cut it into diagonal lines. Combine honey, ketchup, paprika, parsley and grease the steak evenly.

Put the steak back in the pan and bake again for 5 minutes to glaze.

Video: Porchetta Sort of - Porchetta-Style Pork Shoulder Roast u0026 Sandwich (December 2021).