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Svinjski plečni zrezki, pečeni z ingverjem

Svinjski plečni zrezki, pečeni z ingverjem
4 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 520 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 1180 kcal
59% DV
Skupne maščobe 88.0g
100% DV
Enkrat nenasičene maščobe43.0g
Večkrat nenasičene maščobe9.0g
Nasičene maščobe31.0g
Trans maščobe0.6g
Skupni ogljikovi hidrati 9.0g
3% DV
Prehranske vlaknine1.5g
Škrob5.8g
Sladkorji1.7g
Beljakovine 87.0g
100% DV
Živalske beljakovine86.5g
Rastlinske beljakovine0.5g

O tem

Surovi svinjski plečni zrezki z vidno maščobno marmoriranostjo in manjšo količino sveže korenine ingverja. Vsebujejo veliko beljakovin in maščob, ogljikovi hidrati pa prihajajo predvsem iz ingverja.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin20.0mcg67%
Holin390.0mg71%
Folna kislina28.0mcg7%
Niacin19.5mg122%
Pantotenska kislina4.3mg86%
Riboflavin1.2mg92%
Tiamin4.1mg342%
Vitamin A8.0mcg1%
Vitamin B123.6mcg150%
Vitamin B62.2mg129%
Vitamin C3.5mg4%
Vitamin D2.1mcg11%
Vitamin E0.8mg5%
Vitamin K0.6mcg1%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij55.0mg6%
Baker210.0mcg23%
Železo4.8mg27%
Magnezij120.0mg29%
Fosfor980.0mg140%
Kalij1550.0mg33%
Selen155.0mcg282%
Natrij360.0mg16%
Cink11.5mg105%

Svinjski ramstek iz plečeta, pečen z ingverjem

Uvod


Ta jed obravnava svinjsko pleče s spoštovanjem, ki pritiče kosu z globokim okusom in naravno bogatostjo. Svež ingver prinese svežino in čist, topel zaključek, ki meso povzdigne, ne da bi ga prekril. Rezultat je zgoščen, slasten in natančen: hrustljav na robovih, sočen v notranjosti in nedvoumno zaznamovan z značajem svinjine.

Osnovni podatki recepta


  • Kategorija jedi: Glavna jed

  • Kuhinja ali izvor: Sodobna

  • Vrsta obroka: Večerja

  • Količina: 2 porciji

  • Velikost porcije: 260 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 35 minut

  • Skupni čas: 50 minut

  • Zahtevnost: Srednje zahtevno


    • Oprema


  • Oster kuharski nož

  • Rezalna deska

  • Fino strgalo

  • Težka ponev, 28 cm

  • Kuhinjske klešče

  • Kuhinjski termometer s takojšnjim odčitavanjem

  • Ogreti servirni krožniki


    • Sestavine


    Glavna sestavina


  • Svinjski zrezki iz plečeta, 520 g

  • Svež ingver, olupljen in drobno nariban, 20 g


    • Postopek


  • 1. Svinjske zrezke iz plečeta popivnajte do suhega s papirnato brisačo. Po potrebi obrežite le ohlapne površinske dele; maščobo in naravno strukturo vlaken pustite nedotaknjeni. Ingver drobno naribajte in ga prihranite.

  • 2. Svinjino položite na desko in nariban ingver enakomerno pritisnite na obe strani, pri čemer ga nanašajte predvsem na meso in ne na maščobo. Pustite stati 10 minut, da začne ingver odišaviti površino.

  • 3. Težko ponev postavite na srednje močan do močan ogenj in jo pustite, da se dobro segreje, 2 do 3 minute. Svinjske zrezke položite v eno plast in jih pecite 4 minute, ne da bi jih premikali, dokler spodnja stran ni močno porjavela in se zlahka odlepi od ponve.

  • 4. Zrezke obrnite in drugo stran pecite 4 minute. Zmanjšajte ogenj na srednjo jakost in nadaljujte s peko še 8 do 12 minut, pri čemer jih enkrat ali dvakrat obrnite, dokler zunanjost ni temno kostanjevo rjava, notranjost pa ne doseže 68°C za sočno meso, primerno za rezanje.

  • 5. Svinjino pustite počivati na toplem krožniku 5 minut. Meso mora biti čvrsto, a še vedno rahlo prožno, s čistim sokom in dišečo noto ingverja na površini.

  • 6. Zrezke narežite počez na vlakna na debelejše kose ali jih po želji postrezite cele. Pred serviranjem po mesu prelijte morebitne sokove iz ponve.


    • Serviranje


    Svinjino razporedite na ogrete krožnike v urejeno linijo ali z rahlim prekrivanjem. Predstavitev naj bo zadržana, tako da jasno pridejo do izraza zapečena površina in bled sijaj ingverja. Postrezite takoj, ko je zunanjost še hrustljava, sredica pa ostaja sočna.

    Strokovne opombe


  • Ingver naj bo zelo drobno nariban, da se enakomerno oprime in odišavi meso, ne da bi ustvaril grobe delce.

  • Ponev ne sme biti prenatrpana; svinjina se mora zapeči, ne dušiti.

  • Počivanje je bistveno. Ohrani sočnost in omogoči, da se aroma ingverja usede na površino.
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