Meat, meat and more meat!
Is this the most popular variation of your menu?
But are you tired of classic recipes from the pan or from the oven?
Then you are right here.
Pork is the alpha and omega of our Czech home cooking, so let yourself be inspired by several tasty recipes for roast pork spreads.
Homemade pork spread
It’s a really simple recipe and tastes absolutely fantastic. The recipe would probably work with any roast meat, but TOP is a combination with pork. But make sure you have a powerful food processor (or a powerful hand blender) at home, or you won’t be able to make this spread.
What you will need:
- 500 grams of boiled pork
- 2 – 4 soup spoons of mayonnaise
- 1 medium onion
- Green celery
- 8-10 pickled cucumbers (finely chopped)
- Cut the pork into small cubes and place in a food processor
- Finely mince the meat in a food processor
- Add all remaining ingredients (except mayonnaise) to the finely processed meat and mix again in the food processor
- We mix the spread in the robot until its consistency is according to our ideas
- When the spread is soft enough, start adding mayonnaise. We add it gradually and adjust its quantity according to our taste
- The finished spread can be served immediately on fresh bread or stored in a glass and in the refrigerator.
If you don’t have a powerful food processor or hand blender at home, try one of these cottage spreads , which you won’t need.
Super simple pork spread. It only takes a few steps and you have an excellent and well-flavored spread at home, which is a pleasure to spread on bread.
What you will need:
- 1 kilo of finely ground pork fat
- 1 kilo of finely ground pork
- 2 onions, finely chopped
- 4 glasses of water
- 1 teaspoon of ground cloves
- ¾ teaspoon of nutmeg
- Salt and pepper (to taste)
- Put the pork fat and meat together with the onion, water, cloves and nutmeg into one large pot
- We season with salt and pepper according to our preferences and bring the pot prepared in this way to a boil
- When the meat starts to boil, reduce the heat and continue cooking until the meat is soft. This will take at least 1.5 hours
- We add water as needed so that the mixture does not boil dry
- When the mixture in the pot is sufficiently boiled, let the remaining water in the pot slowly reduce so that the mixture does not burn
- Let the mixture rest overnight in the refrigerator
- The next day, we remove the excess fat layer that has formed on the spread (or we mix it into the spread, so we get a creamier consistency)
The longer the meat and fat are cooked, the better the result .
Discover similar tips
Or how else, more pompously, to call the meat spread. Its charm lies in the fact that the final product looks like something that requires a lot of skill and experience. At the same time, recipes for roast pork spreads are very simple and inexpensive to prepare. And the result? That one is always fantastic.
What you will need:
- 1 kilo boneless pork shoulder (diced)
- 125 ml of vegetable oil or fat
- 4 bay leaves
- Fresh thyme
- 2 large shallots (coarsely chopped)
- 4 cloves garlic (halved)
- Preheat the oven to 150 degrees
- Salt the pork shoulder and place it in a roasting pan
- Cover the meat in the baking pan with oil or fat
- Add the bay leaf, thyme, roughly chopped shallot and halved garlic to the meat in the roasting pan
- Cover the baking pan with foil, place in the oven and bake until the pork falls apart. (at least 3 hours)
- After removing the meat from the oven, remove all added spices, including shallots and garlic.
- Strain the remaining juice into a bowl next to it
- Transfer the meat to a food processor and start mixing. We increase the speed slowly so as not to destroy the robot
- While mixing, gradually add the reserved juice, spoon by spoonful, until we reach the desired creamy consistency
- Gradually add salt
- Slowly pour the prepared mixture into pre-prepared and washed glasses
- When the jars are full, pour the remaining drained fat over the top of the spread
- Before serving, the spread must rest in the refrigerator for at least two hours
For a more intense taste, let the spread rest in the fridge for a week .
Recipes for roast pork spreads can be taken a little differently, but definitely no less tasty. This spread recipe comes from Quebec, where it is very popular. Come and transport yourself to Canada for a moment and enjoy pork like never before.
What you will need:
- 1 kilo of ground pork
- 2 tablespoons of pork fat
- 1 medium onion (finely chopped)
- 1 clove of garlic (finely chopped)
- A pinch of cinnamon
- A pinch of cloves
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Beef broth or whole milk
- Turn on the stove under a larger pan to medium heat
- When the pan is hot, add 1 tablespoon of fat and start to fry the pork in it until cooked
- Gradually start adding chopped onion, garlic, salt and pepper
- Stir the mixture until the onions become translucent and the garlic softens
- Reduce the heat on the pan and continue stirring the mixture for about another hour
- When the fat starts to cook, add broth or milk to make the consistency thick
- Remove the pan from the heat and let the mixture cool
- If the mixture is too thick, add broth or milk as needed to make it spreadable
- When the mixture cools down, put it in a food processor and start mixing
- When the pate has the desired consistency, transfer it to pre-prepared glasses and place the remaining pork fat on top
- The fat preserves the pate and gives it a twist!
The pâté is excellent with saltine crackers, as a treat when you have visitors over . And if you happen to have a visitor who is not a meat lover, they will certainly not disdain one of these vegetarian spreads .
Sandwiches filled with roasted pork and garlic mayonnaise
Do you have leftover roast pork from Saturday lunch and don’t know what to do with it?
Do words like “food waste” give you goosebumps?
Try this easy and quick recipe for stuffed sandwiches.
What you will need:
- 1 clove of garlic
- Coarse salt
- Olive oil
- 1 red onion, halved and diced
- 2 teaspoons of Dijon mustard
- 2 tablespoons of mayonnaise
- Bread of your choice (tip of small baguettes that can be cut)
- Leftover roast pork
- Sliced or grated aromatic cheese (niva, ermine, fontina, etc.)
- Fennel, chili, olives (optional)
- Preheat the oven to 180 degrees
- Cut off the top of the garlic clove. Sprinkle the rest of the garlic with salt, cover with oil and wrap in aluminum foil. Bake the garlic prepared in this way in the oven for 50-55 minutes. Until it’s soft
- Add chopped onion to the garlic in the oven. Spread the onion on baking paper and cover with olive oil so that it is completely covered. And bake it for 40-45 minutes
- Allow the softened garlic to cool, then squeeze it out of the skin. Mash it lightly with a fork and mix it with mustard and mayonnaise
- Switch the oven to grill mode and increase the temperature to 200 degrees
- Spread one half of the baguette with garlic mayonnaise and layer the roasted pork on top. Layer the baked onion and cheese on the second half of the baguette (if you chose the option with fennel, chili and olives, add them here too)
- Place the baguettes in the oven and let them grill freely for 2 minutes, without covering them with anything
- After removing from the oven, we connect the halves of the baguette and we have a delicious lunch, snack or dinner!
If you want to embellish your spreads even more, bake homemade bread with them, for example. If you don’t know how to do it, get inspired by these quick and easy recipes for homemade pastries . And if you happen to have a non-meat-loving guest headed your way, they’ll certainly not disdain one of these vegetarian spreads.