What to cook with pork meat. Quick, simple and tasty pork main courses (for dinner or lunch)

Dishes made from pork occupy the main place in our menu. We can bake it in the oven, in various electrical appliances, cook it with vegetables, a side dish, or in the form of a steak with blood and spices.

However, to prepare a delicious dish from this meat, you need to know the simple basics of cooking.

How a housewife can cook pork deliciously and skillfully

Option 1 - in a frying pan

The easiest thing you can cook from pork in a saucepan is steak. It goes perfectly with any side dish or vegetable salad. It is better to use a special grill pan.

Rinse the meat and dry well with kitchen paper towels. So that the meat does not contain excess moisture. Chop into layers.

Rub generously with spices. Leave to marinate. In a small bowl, combine the egg and water. Place breadcrumbs on a flat plate. If you don’t have them on hand, cut several pieces of any bread into bars and fry them in an electric oven, then chop them with a rolling pin.

Place oil in a frying pan and heat well. Dip the semi-finished products in an egg-water mixture, breading and fry until a beautiful brownish color.

Place the meat on preheated plates and leave for a few minutes.

Using a fillet knife, cut each steak in half. This is necessary to complete the cooking process, otherwise the meat will continue to cook. Sprinkle with salt and transfer to green lettuce leaves.

One of the important rules when cooking steak: to prevent it from turning out rough, you need to add some salt at the end.

Option 2 - in the oven

Roasted pork is a versatile dish that is suitable for any event. And the ease of preparation makes it even more popular.

Components:

Pork neck – 800 g;
Small carrots – 1 pc.;
Salt - to taste;
Dry white wine – 1 glass;
Spices - for marinade;
Garlic – 3 cloves.

We wash the meat well, trim off excess fat and film, if any. Mix wine, peppercorns and thyme. Dry and immerse in a deep container. Pour in the marinade and leave for two hours. You can use any spices at your discretion.

We remove the neck, dry it and make random cuts in several places. Rub with spices: black pepper, paprika, salt and basil.

We cut off several long strips of foil, put carrots and garlic chopped into rings on them, and a piece of meat on top. Wrap it tightly in foil, tightly without cracks or gaps, otherwise the juice will leak out and the dish will turn out dry.

We activate the electric oven at 190 °C. Immerse the meat to bake for one hour. This dish has one specificity: it is delicious both hot and cold. It is juicy and soft thanks to the marinade.

In our recipe we used dry wine, but it can be replaced with lemon juice or any vinegar. Place the meat on the mirror side of the foil, it reflects heat faster.

The readiness of the dish can be checked by piercing it with a regular fork: if clear juice flows, then the meat is ready.

Option 3 - in a slow cooker

Having such an innovative electrical appliance as a multicooker in your home kitchen, you can diversify your menu without any extra effort. Prepare spinach stuffed meatloaves.

Components:

Pork tenderloin – 550 g;
Spinach – 1 bunch;
Ground pepper, salt - to taste;
Onion – 1 head;
Carrots – 1 pc.;
Olive oil - for frying.
Egg – 1 pc.;
Purified water – 2 l.;
Cabbage – 150 g;
Basil - several sprigs.

Wash the spinach well, dry it and cut off the long tails. Blanch in boiling water for about a minute. Remove and place on a dry towel to dry.

Peel the vegetables, add water and boil the broth. Cut the meat into pieces with a fillet knife and scroll twice through an electric meat grinder. Add salt and season with spices. Chop the boiled egg into cubes, chop the spinach into strips and mix. Strain the vegetable broth into a bowl.

Form the minced meat into a flat cake, put a little filling in the center and form it into a roll. Activate the appliance for frying function, pour in vegetable oil.

Fry the semi-finished products on all sides, pour in one glass of vegetable broth, add chopped basil and switch the unit to the stewing function. Cook for another hour.

How to cook delicious homemade pork pilaf

In the classic version, pilaf is prepared from young lamb meat, but more and more often it is being replaced with pork. This meat has a delicate structure and consistency, therefore, the dish is aromatic and rich.

Components:

Rice – 500 g;
Carrots – 1 pc.;
Onion – 1 pc.;
Barberry, coriander, white pepper, salt - to taste;
Garlic – 3 cloves;
Sunflower oil – 100 ml;
Pork neck – 450 g;
Water – 230 g.

Pour the rice into a deep glass bowl and fill it with salted water and leave for two hours. Choose high-quality, long-grained cereal; steamed cereal is not suitable for our purposes.

Pre-soaking is done to get a richer flavor. Peel the onions and carrots and cut into large pieces. Chop the garlic with a knife.

Young pig meat is best suited for pilaf. It needs to be washed well and cut into pieces across the grain.

Pour vegetable oil into the cast iron, heat it well and fry the vegetables, add spices and meat. This must be done over high heat.

After five minutes, mix everything, add rice and add water. Which needs to be preheated. Bring to a boil, only then cover with a lid, reduce the flame and simmer for half an hour.

If you see that the water has evaporated and the cereal is still hard, add more liquid and cook until done.

How to easily prepare delicious pork goulash

A dish like goulash occupies one of the main places on our menu. It is made from pork neck.

The meat from this place has layers of fat and is quite soft. Goulash can be made with tomato sour cream or cream sauce, add vegetables and mushrooms.

It goes well with any side dish.

Components:

Neck – 700 g;
Flour – 1 tbsp. l;
Carrots – 1 pc.;
Onion – 1 pc.;
Tomato sauce – 3 tbsp. l;
Champignons – 300 g;
Vegetable (regular) oil - for frying;
Salt, spices - to taste;
Homemade mayonnaise – 3 tbsp. l.;
Chilled water – 1 glass.

We clean the wax and chop it into strips. Wash the mushrooms and cut into thin slices. Pour vegetable oil into a frying pan and fry the prepared onions and carrots. When they become transparent, add the champignons and cook until the moisture evaporates.

We wash the meat well, cut it along and across the grain into small cubes. Add to the vegetables, stir and add spices and add some salt.

Dilute tomato sauce with water, mix in mayonnaise and pour the dressing into the dish being prepared. After half an hour, add flour and stir. Reduce the flame and simmer for another half hour.

Fresh parsley or dill will add a piquant taste to the dish. If you come across lean, lean meat, goulash can be cooked in lard or lard.

Pork booklet with vegetables in the oven

A simple yet festive dish of pork balyk with vegetables will be a worthy decoration for a buffet table.

Components:

Sour cream – 200 ml;
Mustard – 3 tbsp. l.;
Salt, spices - to taste;
Coriander – 0.5 tsp;
Thyme – 0.5 tsp;
Garlic – 3 cloves;
Tomato – 3 pcs.;
Onion – 1 head;
Sweet pepper – 1 pc.
Balyk – 1 kg.

Take a whole piece of pork balyk, rinse it, wipe it with a paper towel and let it sit. In a small bowl, mix mustard, sour cream and spices. Peel the garlic and chop into slices.

We make transverse cuts in the balyk about a centimeter apart, but do not cut it off completely, to get a booklet effect. Coat generously with mustard-sour cream marinade, add garlic and leave to marinate for three hours.

Wash the tomatoes, onions, peppers, peel them and chop them into slices. In the spaces between the layers of balyk we place two pieces of all the vegetables. We activate the electric oven at 190 °C.

Place the glass balyk on the roasting pan, stretch the foil on top, secure the edges tightly and immerse it in baking for one hour. About five minutes before the end of cooking, remove the foil so that the meat gets a nice crust.

Pork chops in sesame batter

Healthy and tasty chops are obtained if you use bran and sesame seeds as breading.

Components:

Pork tenderloin – 450 g;
Egg – 2 pcs.;
Bran – 5 tbsp. l.;
Sesame – 3 tbsp. l.;
Salt, spices - to taste;
Sunflower oil – 100 ml.

Cut the washed and well-dried meat into steaks. We put it in a food bag so that the splashes do not stain the kitchen, and beat it until thin with a kitchen hammer. Sprinkle with spices, add some salt and place in a stack.

In a plate, mix bran with sesame seeds. Beat the eggs into a deep bowl. Pour oil into the frying pan and heat well. Dip the chop in the egg, roll in the flour mixture and fry until nicely browned.

After this, place the steaks on a plate. You can coat them with sour cream and immerse them in the electric oven for ten minutes, so they will become much softer. But if you want a crispy crust, you can do without it.

Thank you for your attention and easy cooking, dear hostesses!

There is no such thing as too much meat! When we think about what to cook from pork, it is enough to imagine a juicy piece with an appetizingly crispy crust, exuding a subtle aroma of spices and oriental herbs. But glance at the presented recipes, and you will be amazed at the variety of dishes made from this type of meat!

What to cook from pork in the oven

Since ancient times, people have associated this favorite product with abundance and generosity.

To get tasty, nutritious and healthy food in the oven, we use the back of the carcass, neck or shoulder.

We select the best seasonings according to our tastes, taking into account their compatibility with pork.

French pork meat - classic recipe

Ingredients:

fresh champignons - 500 g;
pork fillet - 500 g;
mayonnaise - 100 g;
bulb;
tomatoes - 2 pcs.;
mustard - 20 g;
oil (olive, butter) - 30 g each;
favorite cheese (hard) - 300 g;
spices (pepper, salt) - according to preference.

Preparation:

We sort and clean the mushrooms, after a minute of a “cold shower” we blot the spore organisms with napkins and cut them into thin (up to 1 cm) slices. Never keep champignons in water for a long time! Hats quickly absorb moisture, lose elasticity and taste.
Wash the meat, divide it into slices (up to 2 mm), beat it well, pepper and salt. Preserving the kitchen and your clothes from inevitable blood splashes, place the pieces in a plastic bag or cover with film.
Combine mustard and mayonnaise in a bowl, thoroughly coat the meat with spicy sauce, and leave for half an hour (or overnight).
Fry mushrooms and onion rings separately in butter until golden brown.
We treat the baking sheet with oil, lay out the pork slices (a little apart from each other). On top of each piece we place a layer of onions, mushrooms, slices of chopped tomatoes and sprinkle the constructed pyramid with grated cheese. Bake in a hot oven for 15 minutes. at 200°C and the same time at 250 degrees.

Home-style roast pork with potatoes

Ingredients:

carrot;
potatoes (medium-sized tubers) - 15 pcs.;
bulbs - 2 pcs.;
curry - 5 g;
laurel leaf - 3 pcs.;
salt, pepper - according to preference;
vegetable fat.

Preparation:

Cut the peeled and washed potatoes into large quarters. We leave young tubers whole in thin skin! We subject the onions and carrots to the same procedure, but divide them into small parts.
Cut the meat into portions and fry on all sides in oil over medium heat until golden brown. Add vegetables, send to pork for 10 minutes. Don't forget about pepper, salt, and your favorite spices.
Combine the fried products with the potatoes, place them on an oiled baking sheet, and cover tightly with foil.
Bake the roast for 60 minutes. at 200°C. In 5 min. Before the end of the process, remove the paper, increase the heat, and stir the food several times. If desired, sprinkle with finely grated cheese. When serving the dish, garnish it with chopped dill!

Pork escalope - baked in the oven

This dish is a piece of meat cooked without breading. The neck is the best product for this dish. We get a great taste that will never be confused with anything else!

Ingredients:

pork tenderloin - ½ kg;
tomatoes - 2 pcs.;
cheese - 100 g;
bulb;
homemade sour cream;
vegetable fat (1 tbsp), dry herbs, pepper, salt.

Preparation:

We divide the meat into layers up to a centimeter thick, beat without fanaticism, doubling the pieces. Lightly grease with sour cream (mayonnaise), as well as a mixture of herbs, salt and pepper.
Place the pork on a baking sheet coated with oil. For each serving, place onion rings, slices of chopped tomatoes, and brush with sour cream sauce. We send escalopes for 30 minutes. into the oven (200°C). A quarter of an hour before the end of cooking, sprinkle the preparations with grated cheese.

Cooking festive boiled pork

Ingredients:

lean part of meat - 1 kg;
Dijon mustard - 30 g;
garlic - 5 cloves;
black pepper, Provençal herbs, salt;
fresh oil (olive or sunflower).

Preparation:

Combine spices, herbs, oil and mustard in a bowl and mix well.
Lubricate the product thoroughly washed and dried with napkins with the resulting sauce. We make thin cuts (pockets) in the meat, place strips of carrots (along the length of the piece) and cloves of garlic in them. Wrap the product in foil and put it in the refrigerator for five hours.
We take out the pork, pack it in several layers of metal paper, place it on a baking sheet, and place it in the oven for four hours (180 degrees).
In 30 min. Before the end of cooking, open the foil, pour the released fat over the meat and brown the top crust.

Wrap the finished boiled pork tightly in a clean sheet of paper and place it in the refrigerator for 10 hours.

Pork with vegetables baked in foil

Ingredients:

portioned pieces of pork - 500 g;
bulb;
sweet pepper fruits - 3 pcs.;
young eggplant;
garlic cloves - 4 pcs.;
cilantro, salt, pepper;
ripe tomatoes - 4 pcs.;
oil (sunflower or olive) - 40 g;
lemon juice - half a spoon.

Preparation:

Sprinkle the diced eggplants with coarse salt, place in a bowl and leave under pressure for an hour. Before use, pour out the dark liquid (do not wash it!).
Peel the remaining vegetables, peppers (remove the seeds) and onions, cut into large cubes, and fry in oil. Add the eggplant pieces and continue cooking until they are soft and have a delicate golden color. We do not add salt to the products, since there are already enough white crystals in the purple fruits.
We cut the edges of the meat pieces (to avoid deformation during frying), sprinkle with lemon juice, rub with the desired amount of salt and ground pepper, and leave for a quarter of an hour to marinate.
Place the pork in a frying pan hot with oil and fry over high heat for two minutes on each side.
We place the golden layers of meat on a baking sheet covered with a sheet of foil, and place the fried vegetables on top. Cover with a second layer of paper, pinch the edges tightly, and bake for 15 minutes.

Pork medallions (sauté) - restaurant-quality dish

We always cut the meat across the grain, keeping the pieces intact, tender and juicy during frying (baking). We use this rule for cooking steaks or chops.

Ingredients:

piece of ham or loin - 700 g;
flour - 30 g;
butter (sunflower and butter) - 50 g;
We select the amount of salt and spices to taste.

Preparation:

Cut the pork into portioned slices up to 2 mm thick. Lightly beat with a knife or chopper, giving the meat a round shape. Bread the pieces in flour combined with a selected amount of salt and pepper and fry in hot fat in a hot frying pan.
Place golden meat pieces on a plate. Boil the sauce formed during the frying process, adding a spoonful of water to it. Fill the medallions with the resulting mixture and serve with fresh herbs - a real culinary decoration worthy of a festive table!

Meat shish kebab on skewers in the oven

The presented recipe describes the process of preparing the dish. We learn about methods of marinating meat from the last section of the article.

Ingredients:

lean pork - 500 g;
bulbs - 3 pcs.;
quality lard - 200 g;
shallots - 50 g;
wine and vinegar (9%) - 1 tbsp. l.;
Pepper (coarsely ground) and salt are selected according to preference.

Preparation:

For barbecue we need a spicy sauce. Chop the shallots, pour wine (preferably white) and vinegar into the pan. Add pepper to taste and simmer the mixture over low heat until the amount of liquid is reduced by half.
We divide the lard into slices. Chop the onion into thick rings. Leave the skewers in bottled water for half an hour.
We remove the meat from the tendons, cut it into small cubes, pepper and salt. We string the pork onto wooden sticks, alternating it with pieces of lard.
Place the kebabs on a baking sheet with high sides or on a wooden grate so that the meat does not come into contact with the bottom of the container and is fried with hot steam. We send the food for 25 minutes. into the oven (250°C). Every five minutes, turn the workpieces over and pour over the spicy sauce.

Rolls with mushrooms

Ingredients:

pork fillet - 500 g;
cheese - 200 g;
bulbs - 2 pcs.;
cream (30%) - 200 ml;
fresh champignons - 500 g;
eggs - 2 pcs.;
oil (olive or sunflower) - 30 g;
salt pepper.

Preparation:

Boil hard-boiled eggs, cool in water, peel and grate coarsely.
Chop the onion, sauté in oil, add finely chopped mushrooms. Continue heating until the liquid evaporates, then fry the food until golden brown.
Place the roast in a bowl, add eggs, grated cheese, salt and spices, and mix the mixture.
Divide the prepared pork into steaks and beat thoroughly. Place a spoonful of filling on each layer, roll up the rolls, and fasten the sides with toothpicks. Fry the food in a frying pan until golden brown.
Place the products on a baking sheet. Add 250 ml of bottled water, add cream, salt and pepper. Bake for 20 minutes. at 180°C.

Pork with an unusual taste with kiwi

In China, the birthplace of “hairy” fruits, they are called “monkey peaches.” The most amazing thing is that the forefather of incredibly healthy berries was our favorite gooseberry!

Ingredients:

pork entrecote - 1 kg;
kiwi - 3 pcs.;
Adjust the amount of pepper and salt to taste.

Preparation:

We divide the prepared meat into layers up to 3 mm thick. We make deep cuts on the side where the fat layer is located. We get some kind of pockets.
Cut the skin off the kiwi and divide it into thin slices according to the number of pieces of meat. Grind the remaining fruits in a blender.
Place a berry slice into the formed cavities and treat the pork with the green mixture on all sides.
We wrap each piece of meat in foil, put it in the refrigerator for 3 hours (overnight), and then send it to rest for 40 minutes. into the oven (200°C).

Carbonate baked in a piece

Ingredients:

pork loin - 1 kg;
Dijon mustard - 40 g;
soy sauce - 40 g;
rosemary, salt, coriander, ground pepper, thyme.

Preparation:

Place the meat washed and dried with towels in a spacious bowl. Mix the remaining ingredients in a bowl. After two hours, rub the pork with the prepared mixture and put it in the refrigerator until the next day.
Wrap the marinated fillet in foil (three layers), place on a baking sheet and place in the oven for an hour. Bake at 190 degrees.

Don't forget to open the paper 10 minutes before the end of the heat treatment. An appetizing crust is a must-have attribute of this luxurious dish!

Bavarian style meat loaf

Ingredients:

pork (neck or shoulder) - 500 g;
brisket or lard (unsalted) - 200 g;
salt with nitrite - 20 g;
white pepper (2 g), red pepper (0.5 g), cardamom, ginger - on the tip of a knife (0.3 g each);
crushed ice cubes - 200 g;
fat for mold processing;
baking powder or baking soda - ½ tsp.

Preparation:

We freeze the meat and lard to zero degrees, after which we leave it indoors so that these ingredients can be crushed with a food processor.
Place the resulting minced meat in a bowl, pour in all the prepared seasonings, including baking powder and salt, and mix the mixture with a blender. Gradually add ice, obtaining a shiny, homogeneous mass.
Grease the mold, place the minced meat in a container and compact the mixture well with your hands (pre-wet it with ice water).
Place leberkese (as meat loaf is called in Germany) in the oven (190°C) for an hour.

After finishing baking, remove the product from the oven. We wait 15 minutes, run a knife along the edges of the mold and remove the finished product from the container. Meat slices are good both hot and cold. Amazing dish!

Recipe for roasting meat in soy sauce with honey

Ingredients:

pork (ham, neck, tenderloin) - 500 g;
soy sauce - 150 g;
Italian spices, salt, pepper;
mustard - 30g;
honey - 90 g.

Preparation:

Combine mustard, honey and soy sauce in a bowl. Add salt, a pinch of herbs and pepper. Stir the mixture. Cut the pork into slices up to 2 cm thick, completely immerse it in the aromatic mixture and leave for a couple of hours. Place the marinated meat on a baking sheet, pour generously with soy sauce and bake for 40 minutes. in the oven (200°C). An amazingly quick way to prepare amazingly tasty, tender meat with a wonderful crust!

Favorite dishes from the multicooker

This super useful household appliance is still underestimated by many housewives who prefer the usual stove. Our grandmothers might have been horrified by such a “mockery” of products that had not been in a Russian oven. Perhaps we, too, will soon be horrified by dishes “drawn” on a printer! But today, a multicooker provides the cook with undoubted benefits and advantages.

Appetizing pork pilaf

Ingredients:

rice (“Basmati”, “Jasmine”, “Sadri”) - 200 g;
fatty pork (ribs) - 500 g;
bulb;
pilaf seasoning mixture;
laurel leaves - 2 pcs.;
thin pita bread;
head of garlic;
butter (butter and sunflower) - 50 g;
sweet carrots - 100 g;
salt, pepper - optional.

Preparation:

Cut the pork into cubes (2 cm). Place both types of oil in the bowl of the device and turn on the device to frying mode. Heat the fat, lay out the pieces of meat, fry, turn over periodically.
Peel the onions and carrots, chop the vegetables, add to the pork, and simmer for a quarter of an hour.
Wash the rice well, dry it a little, and put it in the slow cooker. Make a small depression in the center of the grains and place a clean head of garlic in it. Pour in 600 ml of bottled water, continue cooking in the “Express cooking” mode, and then turn on “Warm” for 10 minutes.
Place the pilaf from the bowl (remove the garlic), grease it with oil, and cover the bottom with pita bread. We do this in such a way that the cake extends beyond the container. We return the ingredients to their place, tightly close the free edges of the pita bread, and treat it with butter.

Finish cooking by setting the “Baking” program. We get real Azerbaijani pilaf!

Beef Stroganoff from meat

Ingredients:

pork (carbonate) - 500 g;
homemade sour cream - 70 g;
bulb;
tomato paste - 30 g;
oil (olive or sunflower) - 50 g;
bottled water - 200 g;
flour - 1 tbsp. l.;
salt, spices and herbs - according to preference.

Preparation:

Cut the tendon-free meat into long pieces (up to 5 cm). Pour aromatic oil into the multicooker bowl, heat it (Fry mode), fry the pork for 7 minutes. Pepper the browned meat, add salt, add chopped onion and continue cooking for another two minutes in the same mode.
When the smart device reports the end of the next stage, place tomato paste, sour cream in the bowl, pour in water, mix the mixture and turn on for 25 minutes. "Extinguishing" program.

A sound signal will indicate the successful completion of cooking beef stroganoff. Isn't this a miracle of technology?

Pork kharcho with rice

Ingredients:

bottled water - 2 l;
pork (certainly on the bone) - 400 g;
rice - ½ multi-cup;
potato tubers - 3 pcs.;
sweet carrots;
suneli hops, herbs (basil), laurel leaves, peppercorns, salt - select as desired;
tomato paste - 150 g;
nutmeg - 1 tsp;
head of garlic.

Preparation:

Boil pork on the bone in two liters of water, setting the “Stew” mode for an hour. At the end of the process, add peppercorns, salt, bay leaves, spices and spices.
While the multicooker is busy with its work, we prepare the vegetables: cut the carrots into cubes, chop the onion into half rings.
We remove the meat from the bowl, strain the broth into a separate bowl, and place the oil in its place in a clean container. Lay out pieces of carrots and onions, lightly fry them along with tomato paste.
Pour in the broth, add chopped potatoes, well-washed rice, and meat. We finish cooking the kharcho in half an hour by setting the “Soup” mode on the display.

Steamed dietary meat

Ingredients:

pork (neck) - 1 kg;
mustard - 30 g;
Choose the amount of sea salt, pepper, and curry to your taste.
Preparation:

We prepare the meat in the usual way - cut it into slices up to 3 mm thick, beat it well. Rub the pork with curry powder, salt and selected spices, and grease with mustard.

Place the pieces in a basket intended for steaming, place the container on the pan of the unit, pour in water to the level of the lower mark. Close the lid, select the “Steam” mode, set the timer for 40 minutes. That's all the wisdom!

Pork stewed in cream

Ingredients:

fatty pork - 300 g;
onion - 200 g;
cream (35%) - 100 g;
fresh champignons;
garlic cloves - 3 pcs.;
salt, spices - according to your tastes.

Preparation:

Cut the meat into strips 2 cm long, separate the peeled mushrooms in approximately the same shape, and chop the garlic into thin slices.
Place the ingredients in the multicooker bowl, add salt and spices, and pour plenty of cream.
Select the “Stew” program, indicate the type of product (meat), cooking duration (hour). As long as the device works conscientiously, let's go about our business!

Pork accordion with cheese

Ingredients:

pork tenderloin - 1 kg;
favorite cheese - 150 g;
garlic cloves - 3 pcs.;
dried paprika, salt, other selected spices.

Preparation:

Place the meat on a board, make deep cuts, retreat 1.5 cm, but do not separate the slices completely. We get a kind of accordion.
Grind the garlic, mix it with salt, spices and herbs, rub the piece well on all sides, lightly processing the places where the meat is separated.
Divide the cheese into plates and place one at a time in the cut areas of the pork. We wrap the entire piece in foil, packing each layer separately in paper. Pour up to one and a half liters of water into the bowl, set the “Steam” mode for an hour.

Ribs with potatoes

Ingredients:

potato tubers - 7 pcs.;
oil (olive or sunflower) - 20 g;
pork ribs - ½ kg;
carrot;
bulb;
laurel leaves - 2 pcs.;
a mixture of dried herbs, herbs and spices selected to suit personal tastes.

Preparation:

Pour fresh oil into the bowl, add the washed and dried meat, fry for 10 minutes in the “Baking” mode. We turn over the already golden ribs and repeat the cooking process.
Add chopped onion, carrots cut into strips, salt, bay leaves, spices and herbs.
After five minutes, add the potato cubes and cook for a quarter of an hour on the “Baking” program.

Potato, pork and cheese casserole

Ingredients:

potatoes - 500 g;
fresh pork - 300 g;
bulbs - 2 pcs.;
bottled water - 250 ml;
mayonnaise - 50 g;
tomatoes - 3 pcs.;
cheese - 150 g;
oil (sunflower or olive) - 20 g;
salt and spices.

Preparation:

Peel, wash, and cut the onions and potatoes into the desired shape. Divide the meat into portions, lightly beat it, place it on the bottom of a greased bowl.
Next, we form a layer of mayonnaise, on which we spread the vegetables. Salt and pepper the products and treat them with white sauce. We finish forming the dish with tomato slices and coarsely grated cheese.
Turn on the “Baking” mode for an hour.

Pork neck with Provençal herbs

Ingredients:

pork neck - 1 kg;
garlic cloves - 5 pcs.;
laurel leaves - 3 pcs.;
We select the amount of a mixture of Provencal herbs, salt and spices according to preference.

Preparation:

Wash the meat, dry it thoroughly, rub it well with chopped garlic, Provençal herbs, combined with the right amount of salt.
We tighten the neck with culinary twine, retreating 3 cm. In this way, we give the product the desired shape and make it easier to cut the finished meat.
Place the pork in a dry bowl, cover with laurel leaves, and turn on the multicooker to the “Baking” mode. We set the time to 1 hour. Cooking couldn't be easier!

Cooking delicious pork on the stove

The classic cooking method will delight us for a long time with numerous possibilities for cooking food. We cook, fry, stew, simmer - we choose a dish to suit every taste.

Pork goulash with gravy

Be sure to complement the meal with fresh bread, which we use instead of a spoon. Simply dip the crispy top or flesh into a thick, aromatic gravy and put it into your mouth along with a piece of tender meat. Indescribable pleasure!

Ingredients:

pork neck - 500 g;
bulbs - 2 pcs.;
carrot;
flour - 50 g;
tomato paste - 100 g;
laurel leaves - 2 pcs.;
bottled water - 150 ml;
oil (sunflower or olive);
half a sweet pepper;
desired amount of salt and spices.

Preparation:

Heat the frying pan. Divide the pork into large portions, lightly beat it and place it in hot vegetable fat. Immediately add laurel leaves (for flavor) and fry the meat pieces until golden brown over high heat.
Cut the peeled and washed vegetables into small cubes and add to the meat when a golden crust appears on it.

Ingredients:

pork pulp - 700 g;
fresh oil (olive, sunflower);
salt, spices.

Preparation:

We process the pork as usual, cut it across the grain (don’t forget this rule) into layers up to 3 cm thick. Lubricate the pieces with oil, sprinkle thickly with spices, and leave the pickled product for half an hour.
Heat the frying pan high. Salt the pork and place it in a container, placing the pieces slightly apart from each other. Fry over high heat, turning over only after a crust appears. With this technique, we seem to “seal” the meat, preventing the juice from leaking out.
We continue cooking. After 3 min. reduce the heat, and after 5 minutes. We finish frying the pork steak.

Ingredients:

fresh chilled meat - 600 g for three servings;
salt, spices and herbs;
olive oil - 500 g;
juice from half a lemon.

Preparation:

Wash the pork and dry it with napkins, divide it into parts. In order for the chops to retain the meat juice inside and form a “protective shell”, we do not bread them in flour or any other composition. Another condition is the removal of tendons (connective tissue), which can compress and deform the product during frying.
Mix spices, dry herbs (select to taste) and lemon juice. Rub the layers and leave for half an hour.
oil (sunflower or olive) - 100 g;
cucumbers (salted, barrel) - 3 pcs.;
tomato paste - 50 g;
peppercorns - 6 pcs.

Step-by-step photo recipe for preparing “those” homemade cutlets, with bread crumb and two types of meat - pork and beef. This dish is prepared simply - grind the meat, bread, onions in a meat grinder, make homemade minced meat, form cutlets, roll in flour, fry in a frying pan until tender. We serve the cutlets with the best side dish for this occasion – mashed potatoes.

Recipe for steamed pigodi pies, or as they are also called “pyan-se”. The dish has Korean roots and is something between manti (since it is steamed in a double boiler) and regular pies, since it is made from yeast dough. The filling for these pies is complex, made from minced pork, onions, carrots, cabbage and spices, but in technological terms, pigodi are prepared like steamed pies: we roll out, or rather, knead with our hands into a layer, yeast dough, place the filling in the middle, form a pie . Then we put the molded pies in mantyshnitsa and steam the pyan-se.

I have already prepared manti several times, but this recipe differs from others in its interesting filling, which, on the one hand, in our Siberian conditions makes this dish accessible and budget-friendly, and on the other, is a kind of compromise between Central Asian and Russian cuisine. So, to prepare the filling, we simply take a piece of pork, a piece of lamb fat, potatoes, onions and make the filling. We knead the dough for manti standard, i.e. very cool.

Another option for cooking pork loin. This time, we will cut the meat into steaks, marinate the pork a little in spices, onions and vegetable oil, and then bake our kebab on the grill until a beautiful baked crust is formed. The dish is served with fresh herbs and fresh vegetables. I definitely recommend making this baked meat at your dacha, it’s really delicious!

Oven-cooked pork chops recipe. The meat is beaten, marinated, baked in the oven until cooked, after which onions, chopped parsley, tomatoes are laid out on the pork, the chops are sprinkled with cheese and baked again until the cheese is ready. I highly recommend preparing pork this way, and this photo recipe for chops will help you!

Photo of lazy cabbage rolls, which are prepared from pork meat, rice, cabbage and onions with carrots. Since cabbage rolls are “lazy”, the minced meat is not wrapped in cabbage leaves; the cabbage itself is part of the minced meat. Very briefly, the whole recipe for making lazy cabbage rolls comes down to preparing minced meat and vegetables, which is formed into cutlets. Next, the resulting semi-finished products are breaded in breadcrumbs and fried in a frying pan. At the end of cooking, the lazy cabbage rolls are placed on a baking sheet, poured with tomato sauce, and baked in the oven until fully cooked. In fact, preparing this dish is much easier than you might imagine, as you can easily see by looking at the step-by-step photo recipe for these lazy cabbage rolls!

Recipe for doctor's sausage prepared at home according to GOST. If you are tired of eating “it’s not clear what” and “it’s not clear from what” - be sure to try making normal doctor’s sausage at home from real meat, and you will immediately understand the difference! No matter what anyone says, the recipe is simple, a stick of doctor’s sausage prepared over the weekend will allow you to make sandwiches all week from which you don’t have to worry about your health, but at the same time, get incredible taste pleasure!

Recipe for pork baked in foil under the fire. We take a piece of pork, rub it with spices and salt, stuff the meat with carrots, wrap it in several layers in aluminum foil and place the piece in a hole dug in the ashes of the fire pit. We build a fire over the pork and after a couple of hours we get a wonderful meat delicacy.

Another recipe for manti, this time made from pork. We make a very tough dough, turn the pork into chopped minced meat using a meat grinder, add onions and spices, make manti, load them into the pressure cooker, and put it on the fire. Serve hot and enjoy a delicious dish of Central Asian cuisine!

Photo of dumplings made from pork. We take a fatty piece of meat, chop it with hatchets or twist it in a meat grinder, combine the meat with onions and green onions, add a little garlic, black and red ground pepper to the dumpling filling, knead the usual dough and we can consider that the preparatory stage of preparing the dish is completed, and All we have to do is stick and boil the dumplings in meat broth or salted water.

Photo of a baked pork knuckle stuffed with sauerkraut and ham, which I once prepared after visiting a German beer garden. I drank beer there, ate knuckle, and thought, why not cook the same at home! So I prepared it. As it turns out, this epic dish is not that difficult to prepare! We take the knuckle, cut out the bone from it, marinate it for several hours (while the sauerkraut is stewing), stuff it with stewed sauerkraut and ham, place the resulting semi-finished product in a baking sleeve, and bake the knuckle in the oven until a beautiful golden brown crust appears. It turns out to be a simply wonderful dish! Therefore, if you are still wondering how to cook the shank, try baking it this way.

Photo of a dish of wood mushrooms with pork cooked in Chinese style. To make this culinary delight, you need to make preparations: soak dry black wood mushrooms, peel and chop vegetables (the recipe used: garlic, ginger, chili peppers, leeks, green onions, carrots and onions), cut the meat into small slices. Next, the prepared products are quickly fried in a deep frying pan until fully cooked.

Photo of homemade sausage, which was made from pork. I usually like to eat homemade sausage prepared according to this recipe with stewed sauerkraut and serve this splendor with a large mug of cold beer, because the dish turns out no worse than in a decent beer restaurant. The sausage is prepared simply - use a knife to chop the pork into small pieces, add finely chopped onion and garlic, salt and spices to the meat. Mix the minced sausage well and stuff it into store-bought pork intestines. Bake the resulting sausages in a well-heated oven until fully cooked. As I said above, this dish is served with stewed sauerkraut.

Photo of jellied pork feet and beef I prepared for the New Year. Actually, I didn’t discover any America, I just took a cauldron, boiled pork legs and beef meat in it (I wanted my jellied meat to be meaty) along with carrots and onions, after which I sorted the meat and poured it with the broth obtained as a result of cooking the jellied meat. Without undue modesty, I want to say that the jellied meat shown in the photo turned out to be very tasty, if anyone is interested, the recipe for my jellied meat is here.

Once upon a time I had a chance to try the Japanese dish “Yakinaku”. I decided to cook it and found a sauce of the same name, but it turned out that to prepare a real Japanese masterpiece, you need a special flat stove. In order not to break off, I decided to replace the device specific to the Japanese with a cauldron specific to Siberians. The photo shows the final pork dish, or rather, fried pork with vegetables in Japanese sauce. It turned out very tasty, and the “flavor” of Japanese cuisine was provided by the sauce in which the pork was marinated before frying, in which the pork was cooked, and which was served with the fried pork and vegetables.

Photo of pork in sweet and sour sauce from which I finally managed to achieve the identity of the dish that I often take when visiting a Chinese cafe or restaurant. As it turned out, there is nothing complicated at all in preparing a recipe for pork in sweet and sour sauce, and even moreover, the simplicity of this dish, previously inaccessible to my mind, is simply amazing! You just need to cut the pork into thin plastics, roll them in starch, bake the pork in a large amount of vegetable oil, make a sauce, mix with the meat, and that’s it! I think that the second time I cook sweet and sour pork, this dish can be prepared in no more than 20-25 minutes! If anyone wants to test their culinary skills with Chinese chefs, here is the recipe.

Sometimes you want to cook something tasty and inexpensive for dinner. In this case, a piece of steamed pork bought at a butcher shop can help out.

Delicious pork tenderloin dinner

If you have this semi-finished product in the refrigerator, then preparing a delicious pork dinner is a matter of 30-40 minutes. Young pork cooks quite quickly. If you spread the prepared mustard on the meat 10-15 minutes before the start of the process, it will turn out especially juicy.

What to cook for dinner with pork? First of all, these are, of course, steaks. Pork cut into small pieces the size of a walnut is good as a stew, sauteed, or fried. Minced pork is used for cutlets and casseroles, as a filling for open pies and small pies, dumplings, etc.

Chops

Before the arrival of unexpected guests, the question arose of what to cook for dinner? You can quickly make chops from pork. And make a side dish for them from fresh or canned vegetables and boiled potatoes.

A piece of meat should be cut across the grain into steaks 1.5 cm thick. They should be beaten on both sides with a wooden mallet. To prevent the pulp from scattering around the kitchen, it is better to place each piece in cellophane and beat it with a hammer directly through it. The chopped pieces should be salted and pepper to taste and left to soak for 10-15 minutes.

During this time, you should peel the onion and cut it into thin half rings. You also need to peel 2 cloves of garlic, wash one bell pepper and dill and parsley. Peppers, garlic and herbs should be cut as finely as possible.

You can fry pork in any refined vegetable oil, but it turns out especially tasty if you use groundnut or grape seed oil.

Pieces of pork must be rolled in flour and fried in hot oil on both sides until golden brown. Then sprinkle the chops with onions, pour a quarter cup of boiling water into the pan and cover with a lid. Let the meat simmer over medium heat for 10 minutes.

Next you need to check it for softness. This is done using a knife. If it pierces the steak without effort, the meat is ready. Add a mixture of herbs, garlic and bell pepper to the pan, cover with a lid for 30 seconds, open the lid, close again and turn off the heat. The incredibly aromatic and juicy dish is ready.

Garnish

For chops and beef stroganoff, mashed potatoes, boiled pasta and rice are suitable as a side dish. Since our article is about dinner, and too much food at this time of day is not recommended, fresh vegetables in the form of a salad or cut into small pieces are suitable for those who cannot afford very high-calorie dishes. Snacks such as pickled cucumbers and tomatoes, pickled onions, sauerkraut, etc. help improve digestion.

Beef Stroganoff

Having a small piece of pork tenderloin in the freezer, the cook will not spend much time wondering what to cook for pork dinner. The tenderloin should be cut into bars no more than 5 mm thick. The length can be any, and the arrangement of the fibers can only be transverse.

A small head of onion should be chopped very finely and fried in refined oil. After this, combine the onion with the meat, sprinkle with two tablespoons of wheat flour and stir well. When the meat is slightly browned, add hot water and stir. Let it simmer, covered, over low heat for 15-20 minutes. During this time, the meat will become quite soft. Next, sprinkle it with grated nutmeg, add half a glass of sour cream, stir, bring to a boil and remove from heat.

Meat in French

What to cook for dinner from pork meat if there are raw potatoes, onions, hard cheese and mayonnaise in the house? Of course, meat in French. This is an absolutely independent dish that does not require a side dish. In order for its preparation to take no more than 40 minutes, you should cut the meat into small pieces and beat it with a hammer. Then pour a little refined oil into the bottom of a thick-walled frying pan and put onion rings. Don't spare the onion. There should be enough of it to cover the entire bottom, leaving no gaps. Place the prepared meat on the onion. Sprinkle it with ground pepper and nutmeg. Place a layer of very thinly sliced potatoes on the meat. The thickness of the slices should not exceed 3 mm. Sprinkle the potatoes generously with mayonnaise and cover with grated cheese. Cover with a lid and place in the oven as hot as possible for 30 minutes.

Warm potato salad

Warm salad is an option for those who don’t know what to cook for dinner. Pork without fat layers is perfect for this dish.

For the salad you need a piece of meat, boiled in a small amount of water with the addition of spices - black peppercorns, marjoram, basil, celery root, bay leaf and salt, several potatoes boiled in water without salt, sauerkraut, raw onions and mustard oil.

The meat should be cut into small pieces, potatoes into the same cubes. The onion should be chopped very finely and scalded with boiling water to remove excess bitterness. Add sauerkraut to taste. The amount of meat, cabbage and potatoes in the salad is the same. The onion should be taken in half.

Buzhenina

This option should be prepared in advance. The pork tenderloin is salted, stuffed with garlic and pickles, tied with thread, wrapped in several layers of foil and baked in the oven for an hour.

You can cook delicious pork for dinner and quickly set the table if all the ingredients have been selected and boiled in advance. Baked pork is an ideal option, as it can be consumed both hot and cold. It goes perfectly with various sauces - mustard, lingonberry, cranberry, plum. Just before the eaters arrive, all that remains is to cut the boiled pork into slices, wash and chop the vegetables, and arrange it all beautifully on plates.

Stuffed pepper

What to cook for pork dinner if there are a dozen bell peppers in the house? A great option is stuffed peppers. Even if the pork is a little fatty, it doesn’t matter. Meat, 500 grams, should be ground in a blender, add salt, pepper, chopped onions and half a glass of raw rice. Stir everything well. Dip the peppers in boiling water until they become soft and remove the seeds. Stuff each pepper with minced meat. Fry two tablespoons of wheat or barley flour until golden brown and carefully dilute with warm water to prevent lumps from forming. Add salt to taste, add your favorite spices - pepper, marjoram, basil, nutmeg, bay leaf, etc. Add peppers to the sauce and cook for 20 minutes. After the specified time, put two tablespoons of sour cream and a crushed clove of garlic into the pan. Everything should be brought to a boil and immediately turned off. This dish does not require a side dish. Take one or two peppers per serving, pour over the sauce in which they were boiled, and sprinkle with dill and parsley.

Bachelor's dinner

What to cook for pork dinner if you only have lard, black bread, onions and ketchup in the house? Small canapé sandwiches are a very tasty dish that is liked not only by single men. Bread should be cut into pieces measuring 2 by 3 cm, lard into pieces of the same area, but thinner. The onion head should be cut into half rings. Pieces of bread need to be spread with ketchup, put onion on it, and lard on the onion.