Do you think that preparing an incredibly tasty meat braid will be quite difficult and time-consuming? Please check out the simple step-by-step cooking recipe that will surprise you. If you dream of finally pleasing the whole family and seeing satisfied smiles on the faces of your relatives after dinner or breakfast, then you can safely start preparing this masterpiece at home. The result, it is worth noting, will justify all your expectations, so much so that you yourself will not be able to believe in your culinary talents and limitless abilities for a long time.
Cooking time:---
Number of servings:---
Ingredients:

pork - 500 g,
onions - 1-2 pcs,
juice of 0.5 lemon,
salt,
pepper,
vegetable oil,
greenery,
pomegranate seeds Preparation

Wash the pork, dry it, pound it on both sides under film, add salt and pepper. Make two cuts on each cut piece of pork, without cutting all the way through.

Braid the pork, securing the end with a toothpick. Place the “braids” in a bowl, add the onions cut into rings, squeeze out the juice of half a lemon, mix with your hand and leave to marinate for 30-60 minutes.


Remove the meat from the marinade and dry.

Heat the frying pan very high, pour in a little vegetable oil and fry the braids over high heat on both sides. Reduce heat to low, add a little water, cover with a lid and cook until cooked for ~7-10 minutes. Sprinkle the finished “braids” with pomegranate seeds or chopped herbs.

Meat braid- this is a new round of meat recipes, as they say, it's time to practice braiding! And we will do this for a reason, but with double benefit, we will braid the hair and prepare dinner; if there is no time, then of course you can do it simply, but no! We are not looking for easy ways. Well, let's get started. First, let's figure out what we need. Leave your hair alone, we don’t need it, and hide your wigs. We cook food, not play hairdressers.

So, the list of ingredients for meat braid recipe:
Half a kilo of pork fillet (the top of the steak is just right!).
One medium onion (onion).
Half a lemon (the second can be used for tea).
A teaspoon of mustard.
Salt and ground black pepper.
Approximately fifty grams of flour (for dredging).
A couple of tablespoons of vegetable oil (we will fry in it).

Meat braid recipe- preparation stages:
Well, have you collected everything? Okay, let's get started then. We take our pork loin and lay it out on the board. We take out a kitchen hammer from our stash (if we couldn’t find one, an ordinary one, or a mallet, or something similar will do, as long as it’s clean!). We beat the meat of the slegonets over the entire area. The main thing is not to overdo it - we don’t need a thin cake. Now add salt and pepper on both sides. The only recommendation here is to do it to your taste. Next, we cut the meat into three strips, but not completely, but so that they remain connected on one side. After this, we braid the resulting ponytails and fasten the free ends with a toothpick to prevent them from unraveling. Peel the onion and cut it into half rings. Next, put them in a cup or deep bowl and knead them thoroughly to release the juice. Add mustard and finely chopped half a lemon. Mix everything well and knead it a little more with your hand or a spoon.

We place the braids in a bowl with fairly high sides and cover them with the resulting onion-lemon marinade. Leave the meat in this form for about forty minutes. You don’t have to put it in the refrigerator, nothing will happen to it. Unless, of course, you forget about him. After marinating, roll the meat braids in flour. Place the frying pan on the fire. Pour enough oil into it. Once it’s warmed up, place the meat braids in a frying pan and fry them on both sides until fully cooked. After this, spread a paper towel on a wide plate and transfer the finished meat onto it to remove excess oil from it. The final touch is to remove the toothpicks - we no longer need them. You can serve it with any side dish or fresh vegetables.

Meat braid recipe with photo

Truly (and without exaggeration!) an excellent recipe!

Fried pork in a frying pan The “pigtail” disappeared from the pan without a trace 5 minutes after cooking (they didn’t even touch the side dish), so cook a larger portion right away! :)

Meat braids are a real delicacy!

Preparation:

1. Rinse the pork, dry it with a paper towel, trim off excess fat and cut into thin slices (no more than 0.5 cm thick).
2. Lightly beat each slice, add salt and pepper. Make two vertical cuts (I used kitchen scissors) and braid the hair, securing the ends with a toothpick.
3. Peel the onion and cut into rings.
4. Place onion, mustard, pork braids in a deep bowl and mix well with your hands. Cover the bowl with a lid and marinate in the refrigerator for at least 2 hours (I left it overnight).
5. Then roll each braid in flour and fry in 2-3 tablespoons of olive oil on both sides (it took me about 3-4 minutes on each side), covering with a lid. Place the finished braids on a plate.
6. When the last one is ready, reduce the heat to minimum, return all the braids to the frying pan, add the onion in which the pork was marinated, and fry for another 5 minutes. Then turn off the stove, remove the toothpicks from the finished meat braids and serve. Fried pork in the “Pigtail” pan is ready, bon appetit!

Before this, we only knew braided cheese, but today we will prepare braided meat. This is not only a beautiful, but also an original dish in its execution. These braids are made from pork. The meat itself is very tender and juicy, so the dish will be excellent. And cooking it at home is a pleasure.

Ingredients for the meat braid

Pork – 0.5 kg.
Onions – 2 heads.
Lemon juice – 0.5 pcs.
Salt, pepper - to taste.
Sunflower oil.
Pomegranate, greens - to taste.

Preparing the meat braid

Take a piece of pork fillet. Wash the meat well. Place on a paper towel and wipe off excess moisture. Cut into strips. Beat, salt and pepper. At the ends of the broken strips we make small cuts, with the help of which we will secure our braids at the end so that they do not fall apart. We braid the braids and secure the ends with a toothpick. Place the braids on a plate.

Peel the onion and cut into half rings. Squeeze the juice from the lemon and mix with the onion. We thoroughly coat our braids with this mixture and leave to marinate for 12-15 hours.

Pour sunflower oil into a heated frying pan and place on high heat. Free the meat from the marinade and fry it on both sides until lightly browned. The meat should be golden brown. After which we greatly reduce the fire. Add some water and cover our dish with a lid. Let it simmer until done.

Next stage. Now take out the braids and place them on a flat plate. Sprinkle chopped herbs on top and garnish with pomegranate. We serve it to the table and surprise everyone. In my opinion, no one would dare refuse such a dish. Yes, if you want, you can cut it into pieces of 4-5 cm. Enjoy your delicious treats.

Idea to cook meat braids I came a long time ago, but somehow I never got around to it, write the authors of the site Simple Home Recipes. And so, after purchasing a piece of pork of the required size, we began our plan. For 500 grams of pork you get 4 full braids. The dish is simple, so men may have only one difficulty - braiding them correctly. But after a couple of attempts you will succeed - look at the photos of the recipe.

Meat braids ingredients: 500 g oblong piece of pork, 1 onion, ½ lemon, vegetable oil for frying, salt, pepper, herbs - to taste.

Cooking meat (pork) braids

Cut a piece of pork into several parts, in our case 4 parts.

Add a little salt and pepper to each piece.

Make cuts in the longitudinal direction, without bringing the cut to the end.

Braid the meat into braids and secure the ends with toothpicks, as shown in the photo.

Place the meat braids in a bowl.

Cut the onion into rings and add to the braids, squeeze out lemon juice and mix with your hand.

Leave the meat to marinate at room temperature for 40 minutes.

When the meat has marinated, place the braids in a heated frying pan with sunflower oil and fry on both sides over high heat.

Then set the heat to low, add a little water and cook until done for ~10 minutes (depending on the thickness of the meat).