Want to make a langet but don't know how? Then you definitely need to have the right recipe. I share the best tips and a recipe that has been tested over the years!
Recipe content:
- A bit of history
- The subtleties of cooking
- Ingredients
- Step by step cooking
- Video recipe
A bit of history of pork langeta
Langet is the French word languette, which means "tongue". The broken pieces of meat actually look like tongues. And, although the name of the dish refers to Russian cuisine, it was invented at the time of admiration for the French people. The dish got this name, honoring the French chef. In the pre-revolutionary years, langet was served only in restaurants. Although in the USSR, he was often included in the menu of catering canteens, because the simplicity of preparation won over.
The subtleties of cooking pork langeta
A langet is prepared from pork or beef tenderloin, which is the main difference from any other meat, cut into pieces and beaten before frying. Everything is simple and fast in the recipe, the main thing is to find a good piece of tenderloin, because it is he who will affect the quality and taste of the finished meat. Experts recommend purchasing meat from a 1, 5-year-old animal, moreover, a well-fed one. To determine the quality and freshness of meat, you need to press on its fibers with your finger - the depressed fossa should return to its original position, i.e. align.
If the product is frozen, it must be defrosted before cooking. To do this, place the meat in a saucepan, close the lid and leave. Defrosting, it will begin to secrete juice, you should not pour it out, pour it into a cup. It can be used for frying or for preparing other dishes like stews. If you cut meat on a wooden board, be sure to wet it with water, otherwise the dry one will absorb some of the meat juice. Use thawed meat immediately, do not re-freeze.
- Caloric content per 100 g - 210 kcal.
- Servings - 5
- Cooking time - 20 minutes
Ingredients:
- Pork tenderloin - 500 g
- Butter - 20 g
- Pork lard - 20 g
- Salt to taste
- Ground black pepper - to taste
Making a pork langet
1. Wash the thin part of the tenderloin, dry it with a paper towel, carefully remove the films and cut into pieces no more than 1-1.5 cm thick. Make cuts across the grain.
2. Beat off each piece of meat with a hammer on both sides. If the hammer is wooden, then slightly moisten it with water.
3. Put sliced bacon in a frying pan and melt well.
4. Remove the remaining melted greaves from the pan, otherwise they will burn further and the meat will end up with an unpleasant taste and smell.
5. Place splints in a frying pan and sprinkle them with salt and pepper. Observe the distance between the pieces. Do not stack them too closely to each other, otherwise steam will be released during frying, which will prevent the formation of an appetizing crust on the surface of the splint.
6. Fry them over medium heat, literally 6 minutes on each side, until a characteristic golden brown color is formed. At the same time, every three minutes, turn the pieces to the other side. It is impossible to increase the cooking time or miss the moment when the food is ready. Because in the end you will eat tough meat. Determining the readiness of the langet is simple. Press on the meat with the teeth of a fork, you will see clear juice, which means the dish is ready.
7. Put the finished splint on a plate and pour over the melted butter. You can melt it in the microwave, literally in 1 minute. Serve the dish with any side dish - traditionally boiled and warmed carrots, green peas or fried potatoes. Or use it without garnish with pickled or fresh vegetables or fruits, or vegetable salad.
See also the video recipe on how to cook pork langet.
