International dish
Sliced into thin pieces of ham with vegetables, tomatoes or spicy red currant sauce is found in many national cuisines. For example, it is eaten at Christmas in Belgium, Ireland, and Armenia. To prepare a dish according to our step-by-step recipe, you will need a minimum of products: ham, salt and pepper. You can eat it both hot and cold, with or without a side dish.
German pork appetizers
In Germany, goose is baked for the Christmas table. And pork is often used for snacks — for example, traditional German pate is made from pork and chicken. It is used for sandwiches, pastries and as a filling for tartlets.
Danish and Swedish baked pork
In the Nordic countries, baked meat is served on holidays with a side dish of stewed or sauerkraut. Flaskeshtag is a traditional Danish Christmas dish. This is spicy pork baked with a crispy crust, which can be prepared with stewed red cabbage in spices or with northern berry sauces.
Estonian black pudding
People in Estonia eat vervorst on Christmas Day. This is black black pudding, which Estonians serve with cranberry jam, butter or even sour cream. Sausage can be eaten hot or cold, and stewed cabbage with cranberries is suitable as a side dish.
Russian yarn
In Russia, yarn was prepared for Christmas and Christmas — pork ribs fried and then baked with garlic and homemade sausages. Traditionally, they were served with oatmeal or wheat flour pancakes. The name of the dish indicates the cooking method: “spinning” means frying in hot oil or fat.
It takes a very long time to cook yarn according to authentic recipes, and it will turn out to be too fatty. The ribs from our selection will be juicy, aromatic and will fit perfectly into the Christmas menu.
Belarusian pyachista
Belarusians called whole pieces of meat baked hot. Pork, beef or poultry — no difference. The main thing is to get out of the oven. Pyachista was always cooked for Christmas: it symbolized family unity. Pork baked in the oven according to our recipe will be fatty, tender, and due to thyme and rosemary, it will also be very aromatic.
Philippine lechon
It is impossible to imagine a Christmas feast in the Philippines without a lechon. And no, it’s not lecho, but a suckling pig baked whole on a skewer. Taking into account Asian characteristics, in addition to pepper, garlic, onion and bay leaves, authentic spices like lemongrass and tamarind are added to it.
Lechon can be cooked in the oven, and immediately with a side dish — rice and fragrant white mushrooms are good for stuffing a pig.
French meat
Baked meat in layers with potatoes and cheese. This cooking method was invented by the Frenchman Urbain Dubois, Count Alexey Orlov’s cook, so the dish was originally called “Oryol meat”. Pork with cheese is usually cooked for the holidays: it turns out to be appetizing in appearance and juicy in taste.
Source: https://food.ru/
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