{"id":192827,"title":"K\u0131rm\u0131z\u0131 \u015earapta A\u011f\u0131r A\u011f\u0131r Pi\u015fmi\u015f Domuz Yanaklar\u0131","modified":"2026-10-23T10:04:28+02:00","plain":"K\u0131rm\u0131z\u0131 \u015farapta marine edilen, k\u0131zart\u0131l\u0131p \u00fczerine un serpilen, ard\u0131ndan domuz past\u0131rmas\u0131 par\u00e7alar\u0131 ve aromatik sebzelerle uzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015firilen domuz yanaklar\u0131.\n\n\n\nD\u0131\u015far\u0131da hava kapal\u0131 ve so\u011fuk, \u00f6\u011fleden beri ocakta bir d\u00f6k\u00fcm tencere usul usul kayn\u0131yor. K\u0131rm\u0131z\u0131 \u015farap, kekik ve defnenin kokusu b\u00fct\u00fcn evi sar\u0131yor. \n\n\n\nKapa\u011f\u0131n alt\u0131nda domuz yanaklar\u0131, birka\u00e7 tane karabiberle lezzetlendirilmi\u015f parlak bir sosun i\u00e7inde ka\u015f\u0131k dokunu\u015fuyla da\u011f\u0131l\u0131yor. Sosunu doyas\u0131ya tatmak i\u00e7in yan\u0131nda buharda pi\u015fmi\u015f patateslerle, b\u00fct\u00fcn g\u00fcn beklenen yemek tam da bu, \u00fcstelik ertesi g\u00fcn daha da lezzetli.\n\n\n\nS\u0131\u011f\u0131r etini mi tercih edersiniz? K\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f s\u0131\u011f\u0131r etini deneyin\n\n\n\nA\u011f\u0131r Ate\u015fte Pi\u015fmi\u015f Domuz Yana\u011f\u0131 Nedir?\n\n\n\nDomuz yana\u011f\u0131, hayvan\u0131n ba\u015f k\u0131sm\u0131nda bulunan, \u00e7ok \u00e7al\u0131\u015fan ve kolajen bak\u0131m\u0131ndan zengin k\u00fc\u00e7\u00fck bir kast\u0131r. K\u0131s\u0131k ate\u015fte, s\u0131v\u0131 i\u00e7inde ve kapa\u011f\u0131 kapal\u0131 olarak uzun s\u00fcre pi\u015firildi\u011finde \u015feklini korurken a\u011f\u0131zda da\u011f\u0131lacak kadar yumu\u015far. Bu tarif, daube yeme\u011finin bir \u00e7e\u015fididir: yanaklar k\u0131rm\u0131z\u0131 \u015farapta marine edilir, k\u0131zart\u0131l\u0131p \u00fczerlerine un serpilir, ard\u0131ndan marine s\u0131v\u0131s\u0131, domuz past\u0131rmas\u0131 par\u00e7alar\u0131 ve aromatik sebzelerle k\u0131s\u0131k ate\u015fte pi\u015firilir. Bu y\u00f6ntem s\u0131\u011f\u0131r yana\u011f\u0131yla da uygulanabilir; Filipin mutfa\u011f\u0131ndaki s\u0131\u011f\u0131r etli pares gibi, ba\u015fka mutfaklarda da uzun s\u00fcre a\u011f\u0131r ate\u015fte pi\u015firilen yemekler vard\u0131r.\n\n\n\nTarifin en az bilinen i\u015flemi, kavrulmu\u015f etin \u00fczerine un serpmektir. Bu i\u015flem, \u00f6nceden kavrulan etin \u00fczerine, s\u0131v\u0131 eklemeden hemen \u00f6nce un serpmek anlam\u0131na gelir. Un daha sonra sosun i\u00e7inde \u00e7\u00f6z\u00fcnerek sosa k\u0131vam verir.\n\n\n\nA\u011f\u0131r ate\u015fte pi\u015fmi\u015f domuz etinin Tayvan usul\u00fc hali: lu rou fan\n\n\n\n\u00c7iftlik Sofras\u0131ndan Bistro Men\u00fclerine Uzanan Bir Et Par\u00e7as\u0131\n\n\n\nDomuz yana\u011f\u0131 uzun s\u00fcre pek de\u011fer verilmeyen, \u00e7iftliklerde t\u00fcketilen bir et par\u00e7as\u0131 olarak kald\u0131. Do\u011fal jelatini harc\u0131 ba\u011flamaya yard\u0131mc\u0131 oldu\u011fu i\u00e7in pate ve terinlerde kullan\u0131l\u0131rd\u0131. A\u011f\u0131r ate\u015fte pi\u015firme ona bamba\u015fka bir \u00f6zellik kazand\u0131r\u0131r: kapa\u011f\u0131 kapal\u0131 d\u00f6k\u00fcm tencerede birka\u00e7 saat pi\u015ftikten sonra kolajen erir ve et yumu\u015fac\u0131k olur.\n\n\n\nJaponya'dan uzun s\u00fcre a\u011f\u0131r ate\u015fte pi\u015fen bir ba\u015fka yemek: gyusuji nikomi\n\n\n\nA\u011f\u0131r ate\u015fte pi\u015fmi\u015f domuz yanaklar\u0131 bug\u00fcn hem bistrolarda hem de aile sofralar\u0131nda sunuluyor. B\u00f6lgeye g\u00f6re k\u0131rm\u0131z\u0131 \u015farab\u0131n yerini bazen Flandre'da koyu renkli bira, Normandiya'da ise elma \u015farab\u0131 al\u0131yor. Bu tarif ise bir g\u00fcn \u00f6nceden haz\u0131rland\u0131\u011f\u0131nda lezzeti artan k\u0131rm\u0131z\u0131 \u015farapl\u0131 daube usul\u00fcne sad\u0131k kal\u0131yor.\n\n\n\nA\u011f\u0131r Ate\u015fte Pi\u015fmi\u015f Domuz Yana\u011f\u0131n\u0131n Temel Malzemeleri\n\n\n\n\n\n\n\nD\u00f6rt b\u00fct\u00fcn domuz yana\u011f\u0131, bir \u015fi\u015fe g\u00f6vdeli k\u0131rm\u0131z\u0131 \u015farapta marine edilir. \u015earap asitlik, tanen ve renk katar. Marine kar\u0131\u015f\u0131m\u0131ndaki so\u011fan, havu\u00e7, sar\u0131msak, baharat demeti ve iki karanfil ete aroma verirken \u015farab\u0131n keskinli\u011fini yumu\u015fat\u0131r.\n\n\n\nAromatik sebze kar\u0131\u015f\u0131m\u0131n\u0131n temelinde, k\u00fc\u00e7\u00fck \u015feritler halinde kesilmi\u015f ventr\u00e8che veya az ya\u011fl\u0131 domuz g\u00f6\u011f\u00fcs past\u0131rmas\u0131 ile bir so\u011fan, bir havu\u00e7, kereviz sap\u0131 ve sar\u0131msak bulunur. Hepsi renk almadan yava\u015f\u00e7a yumu\u015fat\u0131l\u0131r, ard\u0131ndan sosa eklenir. Yanaklar\u0131n \u00fczerine serpmek i\u00e7in bir ka\u015f\u0131k un kullan\u0131l\u0131r; bir litre tavuk suyu veya et suyuyla da pi\u015firme s\u0131v\u0131s\u0131 tamamlan\u0131r.\n\n\n\nTane karabiber, tad\u0131n\u0131 bast\u0131rmadan sosu canland\u0131r\u0131r. Tuz miktar\u0131, et suyuna ve domuz past\u0131rmas\u0131na g\u00f6re ayarlan\u0131r. Yan\u0131na en \u00e7ok buharda pi\u015fmi\u015f patates yak\u0131\u015f\u0131r; artan etten de g\u00fczel bir parmentier yap\u0131l\u0131r.\n\n\n\nA\u011f\u0131zda Da\u011f\u0131lan Yanaklar \u0130\u00e7in Pi\u015firme \u0130pu\u00e7lar\u0131\n\n\n\nDomuz past\u0131rmas\u0131 par\u00e7alar\u0131 ve sebzeler renk almadan yumu\u015famal\u0131, un ise en fazla hafif\u00e7e sararmal\u0131d\u0131r; aksi halde sosa ac\u0131ms\u0131 bir tat verir. Yemek 2\u00a0saat\u00a030 dakika ile 3\u00a0saat boyunca, ancak hafif\u00e7e kaynayacak kadar k\u0131s\u0131k ate\u015fte pi\u015firilir. \n\n\n\nEn iyisi 2\u00a0saat\u00a030 dakika sonunda oca\u011f\u0131 kapatmak, yeme\u011fi so\u011fumaya b\u0131rakmak ve ertesi g\u00fcn 30\u00a0dakika daha pi\u015firmektir. F\u0131r\u0131nda ise kapa\u011f\u0131 kapal\u0131 d\u00f6k\u00fcm tencerede 120\u00a0\u00b0C'de, en fazla 150\u00a0\u00b0C'de, 3 ila 4\u00a0saat pi\u015firilir.\n\n\n\n\n\n\n\nM\u00fcmk\u00fcnse yeme\u011fi bir g\u00fcn \u00f6nceden pi\u015firmeye ba\u015flay\u0131n: servis g\u00fcn\u00fc yaln\u0131zca k\u0131s\u0131k ate\u015fte \u0131s\u0131tman\u0131z ve patatesleri pi\u015firmeniz yeterli olur. Ba\u015flang\u0131\u00e7 olarak bir Hokkaido kaba\u011f\u0131 \u00e7orbas\u0131 bu sonbahar sofras\u0131n\u0131 g\u00fczelce tamamlar.\n\n\n\n\n\n\tA\u011f\u0131r Ate\u015fte Pi\u015fmi\u015f Domuz Yana\u011f\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMarine Kar\u0131\u015f\u0131m\u01314 domuz yana\u011f\u01311 so\u011fan, (ince k\u0131y\u0131lm\u0131\u015f)1 havu\u00e7, (soyulmu\u015f ve ince dilimlenmi\u015f)2 di\u015f sar\u0131msak, (soyulmu\u015f)1 aromatik ot demeti ((kekik, defne yapra\u011f\u0131, d\u00fcz yaprakl\u0131 maydanoz))2 adet karanfil1 \u015fi\u015fe k\u0131rm\u0131z\u0131 \u015farap (g\u00f6vdeli)Aromatik Sebze Kar\u0131\u015f\u0131m\u0131150 g ventr\u00e8che, (veya az ya\u011fl\u0131 tuzlanm\u0131\u015f domuz d\u00f6\u015f\u00fc)1 so\u011fan1 havu\u00e71 sap kereviz4 di\u015f sar\u0131msak1 gezdirme s\u0131v\u0131 ya\u011fK\u0131zartma ve Unlama1 yemek ka\u015f\u0131\u011f\u0131 unK\u0131s\u0131k Ate\u015fte Pi\u015firme1 L tavuk suyu (veya et suyu, ev yap\u0131m\u0131 ya da 1 bulyon k\u00fcp\u00fcyle haz\u0131rlanm\u0131\u015f)environ 1 yemek ka\u015f\u0131\u011f\u0131 tane karabiber, (damak tad\u0131n\u0131za g\u00f6re)tuz (ince)\t\n\t\n\t\tMarine EtmeDomuz yanaklar\u0131n\u0131 derin bir kaba, salata k\u00e2sesine veya terin kab\u0131na yerle\u015ftirin.\u0130nce k\u0131y\u0131lm\u0131\u015f so\u011fan\u0131, ince dilimlenmi\u015f havucu, sar\u0131msak di\u015flerini, aromatik ot demetini ve karanfilleri ekleyin.K\u0131rm\u0131z\u0131 \u015farab\u0131n tamam\u0131n\u0131 yanaklar\u0131n \u00fczerine d\u00f6k\u00fcn.Buzdolab\u0131nda en az 2 saat, en fazla 12 saat marine edin.Bir saat sonra yanaklar\u0131 \u00e7evirin, daha uzun s\u00fcre marine edecekseniz ara s\u0131ra \u00e7evirmeye devam edin.Aromatik Sebze Kar\u0131\u015f\u0131m\u0131Ventr\u00e8che'i k\u0131sa \u015feritler halinde do\u011fray\u0131n.So\u011fan\u0131 soyup ince dilimleyin.Havucu soyup incecik dilimleyin.Kereviz sap\u0131n\u0131 ince do\u011fray\u0131n.Sar\u0131msak di\u015flerini soyun.Derin bir tavaya bir miktar s\u0131v\u0131 ya\u011f gezdirip domuz eti \u015feritlerini ekleyin ve renk almalar\u0131na izin vermeden, yaln\u0131zca ya\u011flar\u0131 eriyene kadar soteleyin.So\u011fan\u0131, havucu, kerevizi ve sar\u0131msa\u011f\u0131 ekleyin ve ayn\u0131 \u015fekilde renk almalar\u0131na izin vermeden, yaln\u0131zca yumu\u015fayana kadar soteleyin.Kar\u0131\u015f\u0131m\u0131 tavadan al\u0131p bir kenara ay\u0131r\u0131n: daha sonra yanaklar\u0131 ayn\u0131 tavada k\u0131zartacaks\u0131n\u0131z.K\u0131zartma ve UnlamaDomuz yanaklar\u0131n\u0131 s\u00fcz\u00fcn, marine s\u0131v\u0131s\u0131n\u0131 ve i\u00e7indeki malzemeleri saklay\u0131n.Yanaklar\u0131 k\u00e2\u011f\u0131t havluyla iyice kurulay\u0131n.Yanaklar\u0131 ayn\u0131 tavada her iki taraf\u0131 da renk alana kadar k\u0131zart\u0131n.Yanaklar tavada kalacak \u015fekilde fazla ya\u011f\u0131 d\u00f6k\u00fcn.Yanaklar\u0131 unlay\u0131n: do\u011frudan tavan\u0131n i\u00e7indeyken \u00fczerlerine ince bir tabaka un serpin, m\u00fcmk\u00fcnse unu eleyerek ekleyin.Yanaklar\u0131n her taraf\u0131n\u0131n una bulanmas\u0131 i\u00e7in spatulayla birka\u00e7 dakika kar\u0131\u015ft\u0131r\u0131n, unun kahverengile\u015fmesine izin vermeyin (en fazla hafif\u00e7e sarars\u0131n), aksi halde sosa ac\u0131 bir tat verir.K\u0131s\u0131k Ate\u015fte Pi\u015firmeYanaklar\u0131 kal\u0131n tabanl\u0131 bir tencereye al\u0131n.Marine s\u0131v\u0131s\u0131n\u0131 i\u00e7indeki t\u00fcm aromatik malzemelerle birlikte \u00fczerine d\u00f6k\u00fcn.Soteleyip kenara ay\u0131rd\u0131\u011f\u0131n\u0131z domuz eti \u015feritlerini ve sebze kar\u0131\u015f\u0131m\u0131n\u0131 ekleyin.Kar\u0131\u015ft\u0131r\u0131n.Tavuk veya et suyunu ekleyin ya da etin hizas\u0131na gelecek kadar su koyun.Tane karabiberi ekleyin.Kulland\u0131\u011f\u0131n\u0131z tavuk veya et suyunun tuzuna g\u00f6re tuz ekleyin.Tekrar kar\u0131\u015ft\u0131r\u0131n.K\u0131s\u0131k ate\u015fte yava\u015f\u00e7a hafif hafif kaynamaya b\u0131rak\u0131n.Kapa\u011f\u0131n\u0131 kapat\u0131p m\u00fcmk\u00fcn olan en k\u0131s\u0131k ate\u015fte 2 saat 30 dakika ile 3 saat aras\u0131nda pi\u015firin.Ara s\u0131ra kontrol ederek yeme\u011fin ancak hafif\u00e7e kaynad\u0131\u011f\u0131ndan emin olun.\u0130deal olarak, t\u00fcm a\u011f\u0131r ate\u015fte pi\u015fen yemeklerde oldu\u011fu gibi, 2 saat 30 dakika sonra oca\u011f\u0131 kapat\u0131p so\u011fumaya b\u0131rak\u0131n.Ertesi g\u00fcn tencereyi tekrar k\u0131s\u0131k ate\u015fe al\u0131p 30 dakika daha pi\u015firin.\t\n\t\n\t\tBu tarif, daube yeme\u011finin bir \u00e7e\u015fididir. Dana yana\u011f\u0131yla da haz\u0131rlanabilir.\nUnlama, ya\u011fda sotelenmi\u015f et par\u00e7alar\u0131n\u0131n s\u0131v\u0131 eklenmeden \u00f6nce unla kaplanmas\u0131d\u0131r. Un sosun i\u00e7inde yava\u015f yava\u015f \u00e7\u00f6z\u00fcn\u00fcr, sos da koyula\u015fmadan dolgunluk kazan\u0131p kadifemsi bir k\u0131vam al\u0131r.\n\u00d6zellikle marine s\u00fcresi k\u0131saysa, marine kar\u0131\u015f\u0131m\u0131n\u0131n etkisini art\u0131rmak i\u00e7in \u00f6l\u00e7\u00fcy\u00fc ka\u00e7\u0131rmadan biraz \u015farap sirkesi ekleyebilirsiniz.\nF\u0131r\u0131nda pi\u015firme: kapa\u011f\u0131 kapal\u0131 tencereyi 120\u00b0C, en fazla 150\u00b0C s\u0131cakl\u0131ktaki f\u0131r\u0131na koyun ve 3 ile 4 saat boyunca a\u011f\u0131r a\u011f\u0131r pi\u015firin.\nBu yeme\u011fe en \u00e7ok yak\u0131\u015fan garnit\u00fcr olan buharda pi\u015fmi\u015f patatesle servis edin. Artan yemekle parmentier haz\u0131rlayabilirsiniz.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/192827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=192827"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/192827\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/192689"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=192827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=192827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=192827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}