{"id":192828,"title":"Obr\u0103jori de porc \u00een\u0103bu\u0219i\u021bi \u00een vin ro\u0219u","modified":"2026-10-23T10:04:44+02:00","plain":"Obr\u0103jori de porc marina\u021bi \u00een vin ro\u0219u, rumeni\u021bi, pres\u0103ra\u021bi cu f\u0103in\u0103 \u0219i apoi fier\u021bi \u00eendelung la foc mic, cu f\u00e2\u0219ii de piept de porc \u0219i legume aromatice.\n\n\n\nAfar\u0103 e frig \u0219i cerul e cenu\u0219iu, iar \u00een crati\u021ba cu capac m\u00e2ncarea fierbe molcom de la \u00eenceputul dup\u0103-amiezii. Vinul ro\u0219u, cimbrul \u0219i dafinul parfumeaz\u0103 toat\u0103 casa. \n\n\n\nSub capac, obr\u0103jorii de porc se desfac cu lingura \u00eentr-un sos lucios, \u00eenviorat de c\u00e2teva boabe de piper. Cu ni\u0219te cartofi g\u0103ti\u021bi la abur, cu care s\u0103 aduni tot sosul, e felul de m\u00e2ncare pe care \u00eel a\u0219tep\u021bi toat\u0103 ziua, iar a doua zi e \u0219i mai bun.\n\n\n\nPreferi vita? \u00cencearc\u0103 vita fiart\u0103 la foc mic \u00een vin ro\u0219u\n\n\n\nCe sunt obr\u0103jorii de porc \u00een\u0103bu\u0219i\u021bi?\n\n\n\nObr\u0103jorul de porc este un mu\u0219chi mic din zona capului, foarte solicitat \u0219i bogat \u00een colagen. \u00cen\u0103bu\u0219it, adic\u0103 g\u0103tit \u00eendelung sub capac, \u00een lichid \u0219i la foc mic, devine fraged de se tope\u0219te \u00een gur\u0103, p\u0103str\u00e2ndu-\u0219i totu\u0219i forma. Aceast\u0103 re\u021bet\u0103 este o variant\u0103 de daube: obr\u0103jorii se marineaz\u0103 \u00een vin ro\u0219u, se rumenesc \u0219i se presar\u0103 cu f\u0103in\u0103, apoi se fierb la foc mic cu marinada, f\u00e2\u0219ii de piept de porc \u0219i legume aromatice. Metoda merge \u0219i cu obr\u0103jori de vit\u0103, iar \u0219i alte buc\u0103t\u0103rii au preparate \u00een\u0103bu\u0219ite \u00eendelung, precum vita pares din Filipine.\n\n\n\nPres\u0103rarea c\u0103rnii cu f\u0103in\u0103 este tehnica mai pu\u021bin cunoscut\u0103 din aceast\u0103 re\u021bet\u0103. \u00censeamn\u0103 s\u0103 pudrezi cu f\u0103in\u0103 carnea deja rumenit\u0103, chiar \u00eenainte de a ad\u0103uga lichidul. F\u0103ina se dizolv\u0103 apoi \u00een sos \u0219i \u00eei d\u0103 consisten\u021b\u0103.\n\n\n\nVarianta taiwanez\u0103 de porc \u00een\u0103bu\u0219it este lu rou fan\n\n\n\nDin gospod\u0103ria \u021b\u0103r\u0103neasc\u0103 \u00een meniul de bistrou\n\n\n\nMult\u0103 vreme, obr\u0103jorul de porc a r\u0103mas o bucat\u0103 de carne folosit\u0103 \u00een gospod\u0103riile \u021b\u0103r\u0103ne\u0219ti, f\u0103r\u0103 prestigiu. Era pus \u00een pateuri \u0219i terine, unde gelatina sa natural\u0103 ajut\u0103 la legarea compozi\u021biei. \u00cen\u0103bu\u0219irea lent\u0103 \u00eei d\u0103 o nou\u0103 via\u021b\u0103: dup\u0103 c\u00e2teva ore \u00eentr-o crati\u021b\u0103 acoperit\u0103, colagenul se tope\u0219te, iar carnea devine fraged\u0103.\n\n\n\nUn alt preparat \u00een\u0103bu\u0219it \u00eendelung, de data aceasta din Japonia: gyusuji nikomi\n\n\n\nAst\u0103zi, obr\u0103jorii de porc \u00een\u0103bu\u0219i\u021bi se servesc at\u00e2t \u00een bistrouri, c\u00e2t \u0219i la mesele \u00een familie. \u00cen func\u021bie de regiune, vinul ro\u0219u este uneori \u00eenlocuit cu bere brun\u0103 \u00een Flandra sau cu cidru \u00een Normandia. Aceast\u0103 variant\u0103 r\u0103m\u00e2ne cea de daube cu vin ro\u0219u, un preparat care devine mai gustos dac\u0103 este g\u0103tit cu o zi \u00eenainte.\n\n\n\nIngredientele principale pentru obr\u0103jorii de porc \u00een\u0103bu\u0219i\u021bi\n\n\n\n\n\n\n\nPatru obr\u0103jori de porc \u00eentregi se marineaz\u0103 \u00eentr-o sticl\u0103 de vin ro\u0219u corpolent. Vinul aduce aciditate, taninuri \u0219i culoare. Ceapa, morcovul, usturoiul, buche\u021belul de ierburi aromatice \u0219i cele dou\u0103 cui\u0219oare din marinad\u0103 parfumeaz\u0103 carnea \u0219i rotunjesc gustul vinului.\n\n\n\nBaza aromatic\u0103 se preg\u0103te\u0219te din piept de porc s\u0103rat sau piept de porc cu pu\u021bin\u0103 gr\u0103sime, t\u0103iat f\u00e2\u0219ii, al\u0103turi de o ceap\u0103, un morcov, \u021belin\u0103 apio \u0219i usturoi. Toate se \u00eenmoaie \u00eencet, f\u0103r\u0103 s\u0103 se rumeneasc\u0103, apoi se adaug\u0103 \u00een sos. O lingur\u0103 de f\u0103in\u0103 serve\u0219te la pudrarea obr\u0103jorilor, iar un litru de sup\u0103 de pas\u0103re sau de carne completeaz\u0103 lichidul.\n\n\n\nPiperul boabe \u00eenvioreaz\u0103 sosul f\u0103r\u0103 s\u0103-l domine. Cantitatea de sare se ajusteaz\u0103 \u00een func\u021bie de sup\u0103 \u0219i de pieptul de porc. Ca garnitur\u0103, cartofii g\u0103ti\u021bi la abur se potrivesc cel mai bine, iar din ce r\u0103m\u00e2ne se poate face un parmentier bun.\n\n\n\nRepere tehnice pentru obr\u0103jori fragezi de se topesc \u00een gur\u0103\n\n\n\nF\u00e2\u0219iile de piept de porc \u0219i legumele se \u00eenmoaie f\u0103r\u0103 s\u0103 se rumeneasc\u0103, iar f\u0103ina trebuie s\u0103 devin\u0103 cel mult u\u0219or aurie, altfel d\u0103 sosului un gust amar. Preparatul trebuie s\u0103 fiarb\u0103 abia perceptibil timp de 2\u00a0h\u00a030 p\u00e2n\u0103 la 3\u00a0h. \n\n\n\nCel mai bine este s\u0103 opre\u0219ti focul dup\u0103 2\u00a0h\u00a030, s\u0103 la\u0219i preparatul s\u0103 se r\u0103ceasc\u0103, apoi s\u0103-l mai g\u0103te\u0219ti 30\u00a0de minute a doua zi. La cuptor, se g\u0103te\u0219te \u00een crati\u021ba acoperit\u0103 timp de 3 p\u00e2n\u0103 la 4\u00a0ore, la 120\u00a0\u00b0C, maximum 150\u00a0\u00b0C.\n\n\n\n\n\n\n\nPune crati\u021ba la foc cu o zi \u00eenainte, dac\u0103 po\u021bi: \u00een ziua servirii nu mai r\u0103m\u00e2ne dec\u00e2t s\u0103 \u00eenc\u0103lze\u0219ti m\u00e2ncarea \u00eencet \u0219i s\u0103 g\u0103te\u0219ti cartofii. Ca prim fel, o sup\u0103 de dovleac Hokkaido completeaz\u0103 bine aceast\u0103 mas\u0103 de toamn\u0103.\n\n\n\n\n\n\tObr\u0103jori de porc \u00een\u0103bu\u0219i\u021bi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMarinad\u01034 obr\u0103jori de porc1 ceap\u0103, (tocat\u0103 m\u0103runt)1 morcov, (cur\u0103\u021bat \u0219i t\u0103iat felii sub\u021biri)2 c\u0103\u021bei de usturoi, (cur\u0103\u021ba\u021bi)1 buche\u021bel de ierburi aromatice ((cimbru, dafin, p\u0103trunjel cu frunze plate))2 buc\u0103\u021bi de cui\u0219oare1 sticl\u0103 de vin ro\u0219u (corpolent)Baz\u0103 aromatic\u0103150 g de piept de porc s\u0103rat, (sau de sl\u0103nin\u0103 de pe piept, cu mult\u0103 carne)1 ceap\u01031 morcov1 tij\u0103 de \u021belin\u01034 c\u0103\u021bei de usturoi1 strop de uleiRumenire \u0219i pres\u0103rare cu f\u0103in\u01031 lingur\u0103 de f\u0103in\u0103Fierbere la foc mic1 L de sup\u0103 de pas\u0103re (sau de carne, f\u0103cut\u0103 \u00een cas\u0103 sau preparat\u0103 cu 1 cub concentrat)environ 1 lingur\u0103 de piper boabe, (dup\u0103 gust)sare (fin\u0103)\t\n\t\n\t\tMarinareA\u0219az\u0103 obr\u0103jorii de porc \u00eentr-un recipient ad\u00e2nc, un bol sau un vas de terin\u0103.Adaug\u0103 ceapa tocat\u0103 m\u0103runt, morcovul t\u0103iat felii sub\u021biri, c\u0103\u021beii de usturoi, buche\u021belul de ierburi aromatice \u0219i cui\u0219oarele.Toarn\u0103 tot vinul ro\u0219u peste obr\u0103jori.Las\u0103 la marinat la rece cel pu\u021bin 2 ore \u0219i p\u00e2n\u0103 la 12 ore.\u00centoarce obr\u0103jorii dup\u0103 o or\u0103, apoi din c\u00e2nd \u00een c\u00e2nd dac\u0103 \u00eei la\u0219i la marinat mai mult timp.Baz\u0103 aromatic\u0103Taie pieptul de porc s\u0103rat \u00een f\u00e2\u0219ii scurte.Cur\u0103\u021b\u0103 ceapa \u0219i taie-o felii sub\u021biri.Cur\u0103\u021b\u0103 morcovul \u0219i taie-l felii foarte sub\u021biri.Taie m\u0103runt tija de \u021belin\u0103.Cur\u0103\u021b\u0103 c\u0103\u021beii de usturoi.C\u0103le\u0219te f\u00e2\u0219iile de piept de porc \u00eentr-o tigaie ad\u00e2nc\u0103, cu stropul de ulei, doar c\u00e2t s\u0103 li se topeasc\u0103 gr\u0103simea, f\u0103r\u0103 s\u0103 le la\u0219i s\u0103 se rumeneasc\u0103.Adaug\u0103 ceapa, morcovul, \u021belina \u0219i usturoiul \u0219i c\u0103le\u0219te-le la fel, doar c\u00e2t s\u0103 se \u00eenmoaie, f\u0103r\u0103 s\u0103 se rumeneasc\u0103.Scoate amestecul din tigaie \u0219i pune-l deoparte: vei folosi apoi tigaia pentru a rumeni obr\u0103jorii.Rumenire \u0219i pres\u0103rare cu f\u0103in\u0103Scurge obr\u0103jorii de porc, p\u0103str\u00e2nd marinada \u0219i ingredientele aromatice din ea.Tamponeaz\u0103 bine obr\u0103jorii cu prosoape de h\u00e2rtie.Rumene\u0219te obr\u0103jorii \u00een aceea\u0219i tigaie, pe ambele p\u0103r\u021bi.\u00cendep\u0103rteaz\u0103 excesul de gr\u0103sime din tigaie, l\u0103s\u00e2nd obr\u0103jorii \u00een\u0103untru.Presar\u0103 f\u0103in\u0103 peste obr\u0103jori: acoper\u0103-i cu un strat fin de f\u0103in\u0103 direct \u00een tigaie, cern\u00e2nd-o dac\u0103 este posibil.Amestec\u0103 timp de c\u00e2teva minute cu o spatul\u0103, pentru a acoperi bine obr\u0103jorii pe toate p\u0103r\u021bile, f\u0103r\u0103 s\u0103 la\u0219i f\u0103ina s\u0103 se rumeneasc\u0103 (cel mult s\u0103 devin\u0103 u\u0219or aurie), altfel sosul va c\u0103p\u0103ta un gust am\u0103rui.Fierbere la foc micPune obr\u0103jorii \u00eentr-o crati\u021b\u0103 cu pere\u021bi gro\u0219i.Toarn\u0103 deasupra marinada, cu toate ingredientele aromatice din ea.Adaug\u0103 f\u00e2\u0219iile de piept de porc \u0219i legumele c\u0103lite, puse deoparte.Amestec\u0103.Adaug\u0103 supa sau toarn\u0103 ap\u0103 p\u00e2n\u0103 la nivelul c\u0103rnii.Adaug\u0103 piperul boabe.Adaug\u0103 sare \u00een func\u021bie de c\u00e2t de s\u0103rat\u0103 este supa folosit\u0103.Amestec\u0103 din nou.Adu treptat la fierbere u\u0219oar\u0103, la foc mic.Acoper\u0103 \u0219i las\u0103 s\u0103 fiarb\u0103 \u00eentre 2 ore \u0219i 30 de minute \u0219i 3 ore, la foc c\u00e2t mai mic.Verific\u0103 din c\u00e2nd \u00een c\u00e2nd ca lichidul s\u0103 fiarb\u0103 abia perceptibil.Ideal este s\u0103 opre\u0219ti focul dup\u0103 2 ore \u0219i 30 de minute \u0219i s\u0103 la\u0219i m\u00e2ncarea s\u0103 se r\u0103ceasc\u0103, la fel ca \u00een cazul tuturor preparatelor fierte \u00eendelung la foc mic.A doua zi, pune din nou crati\u021ba la foc mic \u0219i mai fierbe 30 de minute.\t\n\t\n\t\tAceast\u0103 re\u021bet\u0103 este o variant\u0103 de daube. Se poate prepara \u0219i cu obr\u0103jori de vit\u0103.\nPres\u0103rarea cu f\u0103in\u0103 presupune acoperirea buc\u0103\u021bilor de carne rumenite \u00een gr\u0103sime cu f\u0103in\u0103, \u00eenainte de a ad\u0103uga lichidul. F\u0103ina se dizolv\u0103 treptat \u00een sos, care cap\u0103t\u0103 consisten\u021b\u0103 \u0219i devine \u00eencet catifelat, f\u0103r\u0103 s\u0103 se \u00eengroa\u0219e.\nMarinada poate fi intensificat\u0103 cu pu\u021bin o\u021bet de vin, folosit cu m\u0103sur\u0103, mai ales dac\u0103 timpul de marinare este scurt.\nG\u0103tire la cuptor: pune crati\u021ba acoperit\u0103 \u00een cuptor la 120\u00b0C, cel mult 150\u00b0C, \u0219i g\u0103te\u0219te foarte lent timp de 3 p\u00e2n\u0103 la 4 ore.\nServe\u0219te cu cartofi g\u0103ti\u021bi la abur, garnitura care se potrive\u0219te cel mai bine cu acest preparat. Ce r\u0103m\u00e2ne poate fi folosit pentru a preg\u0103ti un parmentier.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=192828"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192828\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/192689"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=192828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=192828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=192828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}