The second one is pork. Pork dishes: recipes with photos, easy to prepare

Ingredients

• 1 tablespoon olive oil;
• 2 onions;
• 400 g pork fillet;
• 250 g champignons or other mushrooms;
• 1 ½ tablespoons paprika;
• 1 tablespoon of tomato paste;
• 200 ml chicken broth;
• 100 ml sour cream;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Heat the oil in a saucepan, add thinly sliced ​​onion and cook for 10 minutes until softened. Cut the meat into cubes, and the mushrooms into slices and add to the onion. Fry for 3-4 minutes over high heat, season with paprika and cook for another minute.

Add the tomato paste and broth and simmer for 5-8 minutes until the pork is tender. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or.

Ingredients

• 6 slices bacon;
• 2 peeled apples;
• 1 small onion;
• 3 cloves of garlic;
• a few sprigs of fresh rosemary;
• a handful of walnuts;
• salt - to taste;
• approximately 1¹⁄₂ kg pork fillet;
• 2 tablespoons grainy mustard.

Preparation

Chop bacon and fry. Remove to a plate and drain off the fat. Add diced apples and onions to the pan and cook for 4-5 minutes. Add the chopped ones and fry for a couple more minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

Cut the pork in half lengthwise and open it up. Salt and pepper the meat. Place all the filling on it, wrap tightly with a roll and tie with thread. Rub the mustard over the top of the pork.

Place on a baking sheet and bake for 1.5 hours at 160°C. Remove the meat, leave for 15 minutes and cut into slices.

Ingredients

• 2 tablespoons vegetable oil;
• 2 green bell peppers;
• 1 onion;
• 3 cloves of garlic;
• salt - to taste;
• 2 teaspoons ground cumin;
• 2 teaspoons dried oregano;
• 1 ¹⁄₂ kg boneless pork shoulder;
• 500 ml beef broth;
• 170 g tomato paste;
• 200 g olives stuffed with peppers;
• 1 tablespoon white vinegar;
• a few sprigs of parsley.

Preparation

Heat oil in a deep frying pan over medium heat. Add the peppers and onions cut into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and mix well.

Remove excess fat from the pork, cut the meat into large pieces and place in the pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and place in an oven preheated to 180 °C for 2.5–3 hours, until the meat is very soft.

Then skim the fat from the pork and vegetables. Use a fork to separate the meat into pieces, add the olives, vinegar and chopped parsley. The dish goes well with.

Ingredients

• ½ bunch of rosemary;
• 150 g breadcrumbs;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 8 pieces of pork fillet;
• 4 tablespoons butter.

Preparation

Grind the rosemary and mix it with breadcrumbs and spices. In another bowl, beat the eggs. Beat the fillet a little. Dip each piece first into the eggs and then roll in the breadcrumb mixture. Fry in melted butter for 5-7 minutes on each side.

Ingredients

• 50 g brown sugar;
• 2 tablespoons soy sauce;
• a piece of ginger about 7 cm long;
• 2 cloves of garlic;
• ground black pepper - to taste;
• 4 pork fillets, about 3 cm thick;
• salt - to taste;
• 2 tablespoons butter;
• 400 g Brussels sprouts;
• a few green onions.

Preparation

Mix sugar, soy sauce, grated ginger, grated garlic and pepper. Rinse the pork and dry with a paper towel. Rub the meat with salt and pepper.

In a saucepan or frying pan over high heat, melt 1 tablespoon butter and 2 tablespoons vegetable oil. Fry the pork until golden brown, then turn it over and pour the prepared sauce into the saucepan. Fry the meat over medium heat for about 5 minutes, turning if necessary. The meat should be completely covered with sauce.

Cut the Brussels sprouts lengthwise into quarters. In another frying pan, melt the remaining butter and fry the cabbage for 3-4 minutes until lightly browned. Season with salt and pepper. Place pork and cabbage on a platter and garnish with chopped green onions.

Ingredients

• 1 large potato;
• 1 teaspoon vegetable oil;
• 500 g minced pork;
• 1 onion;
• 1 clove of garlic;
• ¼ teaspoon ground cinnamon;
• ¼ teaspoon ground cloves;
• ¼ teaspoon ground nutmeg;
• salt - to taste;
• ground black pepper - to taste;
• 100 ml meat broth;
• 400 g;
• 1 egg.

Preparation

Drain and puree. Heat the oil in a frying pan and add the minced meat and chopped onion. Fry until the ingredients are browned. Add chopped garlic, cinnamon, cloves, nutmeg, salt, pepper and broth. Remove from heat, add cooled puree and mix well.

Divide the dough into two parts and roll each one out. Place the first layer in a round baking dish. Fill the pie with filling and cover with another layer of dough. Firmly connect the edges of the layers. Brush the pie with beaten egg and place in an oven preheated to 200°C for 25–30 minutes until the dough is lightly browned.

Ingredients

• 2 red bell peppers;
• 1 red onion;
• a few tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon sugar;
• 3 tablespoons red wine vinegar;
• ½ bunch of basil;
• 2 bone-in pork chops;
• 2 cloves of garlic;
• several sprigs of thyme;
• 2 tablespoons butter.

Preparation

Cut the peppers and onions into thin strips. Place them in a frying pan with heated olive oil, add salt, pepper and sugar. Cook, stirring occasionally, over high heat for 4 to 5 minutes until the vegetables soften. Then pour in the vinegar, cook for a minute, reduce the heat and fry for another couple of minutes. Add chopped basil leaves to the vegetables, mix well and place on a plate.

Make vertical cuts in the fat: this will prevent the meat from curling when frying. Season the pork with salt and pepper. Heat the olive oil in a frying pan and add the meat, flattened garlic cloves and thyme.

To make the meat juicier, add butter to the pan. Fry the pork for 3-4 minutes on each side, basting with pan juices. Place the cooked meat and leave for 10 minutes. Place the roasted vegetables on a serving platter and top with the pork.

Ingredients

• 70 ml white vinegar;
• 50 g sugar;
• 4 tablespoons of ketchup;
• 5 tablespoons cornstarch;
• 1 teaspoon water;
• 450 g pork fillet;
• salt - to taste;
• 4 tablespoons of vegetable oil;
• 1 red bell pepper;
• 1 onion;
• 250 g pineapple;
• 200 g rice.

Preparation

Pour vinegar into a small saucepan, add sugar, ketchup and ginger. Bring to a boil, reduce heat and simmer for another 10 minutes. In a separate bowl, combine 1 teaspoon cornstarch and water and add this mixture to the pan. Mix the sauce well.

Cut the pork into small cubes and pat dry with paper towel. Roll the meat in the mixture of the remaining starch and salt. Fry the pork in a frying pan with hot oil for a few minutes, then place on a paper towel.

Drain excess oil from the pan and fry the diced onion and pineapple. After 5 minutes, add meat and sauce to them. Boil the rice and serve it with the pork in the sauce.

Ingredients

• 3 tablespoons vegetable oil;
• 350 g pork fillet;
• 1 teaspoon ground paprika;
• 1 teaspoon ground cumin;
• 220 ml;
• 100 g frozen green peas;
• 1 ½ tablespoons Greek yogurt;
• salt - to taste;
• a few sprigs of cilantro.

Preparation

Heat 1 tablespoon of oil in a frying pan and fry the fillet cut into small strips for 3-4 minutes. Place the meat, pour the remaining oil into the pan and add spices. Fry them for a minute to release the spicy aroma.

Pour in the broth and cook over high heat for 3-4 minutes. When the broth is half as much, add the peas to the pan. Remove from heat, add yoghurt and salt and stir. Then add the cooked pork, stir and sprinkle with chopped herbs.

Ingredients

• 4 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 pork fillets;
• 1 onion;
• 4 green apples;
• 120 ml apple cider vinegar;
• 100 g yellow raisins;
• 1 teaspoon ground ginger;
• ¼ teaspoon dry mustard;
• 1 pinch of cayenne pepper.

Preparation

Heat 2 tablespoons oil in a skillet over medium heat. Rub the meat with salt and pepper and fry for 2 minutes on each side. The meat should be browned. Place the pan in an oven preheated to 200°C for 5 minutes, then transfer the pork to a plate.

Heat the remaining oil in a saucepan over medium heat. Reduce heat and fry chopped onion for about 6 minutes. Peel the apples, cut into cubes and add to the onions. Fry for 4 minutes. Add vinegar, raisins and spices, mix well and cover with a lid. Cook for another 3-4 minutes, stirring occasionally. The apples should become soft, but should not fall into pieces. Season with salt and pepper and spoon the chutney over the pork.

Pork meat is very tender, so it turns out tasty even when usually fried. But if you get a little creative, you can use pork to prepare dishes that are on par with those in restaurants. We have selected some very light but delicious recipes for you. Choose according to your taste.

How to cook delicious pork - “Korean meat”

Take 1 kg of pork with layers of fat - the neck will do. Cut the meat into large pieces weighing 50-70 g. Place it in a bowl and pour marinade over it for 3-4 hours. Prepare it like this:

• Chop a large onion very finely.
• Pass 3 large cloves of garlic through a press.
• Mix a pinch of salt, a tablespoon of vegetable oil and a tablespoon of brown sugar.
• Grind a couple of bay leaves into crumbs.
• Mix all prepared ingredients with soy sauce - you will need 100 ml.

Place the marinated meat in one layer on a baking sheet and roast in the oven for 30-40 minutes. Determine readiness by the golden brown top crust. Meat prepared in this way can be fried on the grill or on coals (put on skewers). Garnish for the dish: fresh vegetables.

How to cook delicious pork - “coachman-style meat”

For this dish you will need boneless tenderloin (1 or 1.5 kg). How to cook:

• Season the tenderloin with salt and pepper.
• Fry it in hot vegetable oil until crusty.
• In the same oil, fry 2 large onions and 2 large carrots, cut into quarters.
• Place the fried meat and vegetables in a saucepan with a lid and pour kvass over them. Take enough kvass to almost completely cover the prepared products. Place the saucepan in a hot oven and simmer the dish for one and a half hours.
• Remove the meat from the broth and cut it into thick slices.
• Finely chop the boiled carrots and onions.
• In a hot frying pan, fry 2 tablespoons of flour until pink and dilute it with kvass broth. Add chopped vegetables and salt and pepper to the sauce to taste.
• Place the pieces of meat back into the saucepan and pour over the thick sauce.
• Simmer the meat in the oven for another 30 minutes.

Garnish for the dish: fried potatoes and pickled cucumbers.

How to cook delicious pork - “pork brizoli”

Using a heavy, sharp knife, finely chop 1 kg of pork, 3 onions and 3 cloves of garlic. Season the resulting minced meat with salt and pepper to taste and add 4 pcs. raw eggs, 2 tbsp. potato starch and 6 tbsp. l. mayonnaise. Mix the mixture with a large spoon, and then fry it into flat cakes that resemble large pancakes. For frying, use a mixture of vegetable oil and lard.

Garnish for the dish: canned green peas and corn.

How to cook delicious pork - “meat in dough”

This meat does not require a side dish. So:

• Make the marinade: 2 onions - small cubes, 5 cloves garlic - chopped, 4 tbsp. spoons of prepared mustard, 1 glass of dry white wine.
• Cut 1 kg of pork pulp into large pieces and cover with marinade for 24 hours.
• Prepare the dough: 80 g of yeast, 0.5 l of kefir, 2 eggs, 1 tsp of slaked soda, a pinch of salt, 1.5 cups of flour. For the dough, simply mix all these products - it should turn out like pancakes, that is, semi-liquid.
• Fry onion (1 large) in fresh lard (100 g). Cut the lard and onion into small cubes.
• Mix the resulting cracklings with onions and dough.
• Place all the meat in a baking dish or high frying pan and fill it with the crackling batter.
• Place the mold in a cold oven and only then turn on the gas. Bring the temperature to 180 degrees.
• Bake the dish for 4 hours. Make sure that the oven temperature does not rise above the above.

When serving, cut the dish into portions and serve with tomato sauce.

How to cook delicious pork - “tender chops”

Take the pork tenderloin and cut it crosswise into thick pieces. Beat them with a kitchen hammer to a thickness of 1 cm. Salt and pepper each piece. Next, roll the meat in flour mixed with dry herbs. After flouring, dip the meat into the beaten egg. Lastly, roll the meat in breadcrumbs. Fry the chops in hot melted butter until golden brown. Place the chops in a saucepan and place them in a hot oven for 30 minutes. For a side dish, prepare mashed potatoes.

You will find another delicious pork recipe in this video. These are the well-known fingers, but with a very unusual filling.

Pork is used more often than other types of meat when preparing dishes for everyday and festive tables. The meat is prepared relatively quickly, and if the technology is followed, it turns out soft and juicy, not inferior in taste to other varieties. Pork is stewed separately and with vegetables, boiled, fried in a pan and on the grill, baked in the oven, simmered in a slow cooker. Every gourmet can easily find a recipe to their liking.

In our article we will look at what to cook from pork pulp simply and quickly for a main course or for dinner. Depending on the method of heat treatment, we present several interesting recipes for preparing this type of meat.

Pork stew in the oven

A very tasty stew with a light spicy aroma is prepared from pork pulp with a small amount of fat. The neck or back is ideal, but not the loin, as this can cause the meat to be a bit dry. The cooking time is approximately 2 hours. It's not exactly quick, but it's very simple, and the stew is prepared from familiar ingredients. Please note in advance that the recipe contains ingredients that you can buy ready-made in a store or cook yourself in the oven by drying chopped tomatoes in the oven with Provençal herbs and pepper.

The process of preparing stew consists of the following sequence of actions:

1. Prepare a roasting pan or frying pan with a thick bottom. Prepare the oven by heating it to 180 degrees.
2. In very hot olive oil (2 tablespoons), fry pieces of pork flesh (700 g) about 5 cm in size on all sides until golden brown.
3. To the meat add onion cut into 8 pieces, garlic (2 cloves) and green chili pepper, freed from seeds. Fry all ingredients together for about 5 minutes.
4. Combine sun-dried tomatoes (1.5 tbsp) with a glass of chicken broth. Add a pinch each of cinnamon, ground cloves, star anise, white pepper, cumin, coriander and dried dill. Bring the mixture to a boil and pour the prepared sauce over the meat, onions and peppers.
5. Place the roasting pan, uncovered, in the oven for 90 minutes.
6. After the time has passed, add potatoes (700 g), cut into large pieces, and carrots (800 g) to the meat. Pour a glass of chicken broth over the dish and put it back in the oven for half an hour.

Having learned to cook stew according to the recipe presented above, you will no longer wonder what to cook from pork pulp. This hearty dish will captivate you with its special taste.

Pork pulp, cooked in pieces

The meat will be as juicy as possible if you bake it in one piece. This will increase the cooking time, but the result will impress all guests at the festive event without exception. If you don’t yet know how to deliciously cook pork pulp, use the step-by-step recipe below.

1. A large piece of pork shoulder (2.5 kg) must be washed and dried on all sides before cooking.
2. Next, you need to salt and pepper the meat, rub it with a mixture of horseradish (1.5 tbsp) and hot pepper (0.5 tsp).
3. Place the piece in a baking dish of suitable size.
4. Next to the meat, place apples (2 pieces), cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour in apple cider (1 tablespoon) and cream (70 ml). Grate the top of the piece with rosemary and brown sugar (70 g).
5. Bake the pork at 160 degrees for 3 hours, after covering the meat with foil.
6. After the specified time, remove the foil, increase the temperature to 210 degrees and continue baking for another 40 minutes.
7. Place pork on a serving platter. Serve with applesauce and a side of salad or mashed potatoes.

Now you know (if you have uncut pork on hand) that cooking meat in pieces is not at all difficult. The main thing is to have enough time so that the pork can properly simmer in its own juices and spices.

Pork tenderloin with pomegranate sauce

The most valuable part of the carcass is the tenderloin. Since this muscle tissue is located in the posterior lumbar region and receives virtually no physical activity during the life of the animal, when cooking meat it turns out to be the most juicy and tasty. If you were able to buy tenderloin at the market or in a store, and you do not know what can be prepared from the pork pulp, it will be useful for you to obtain information on how to prepare such meat. It is highly expensive, so it is advisable to fry it, cutting it across the grain, or bake it in a whole piece. Very rarely such meat is boiled or stewed.

You can prepare pork tenderloin in the following way:

1. A piece of meat weighing 600 g is thoroughly washed under running water and dried with a paper towel.
2. Rub the tenderloin with a mixture of salt, pepper, vegetable oil (1 teaspoon) and squeezed garlic (1 clove).
3. Place the prepared piece on a hot frying pan and quickly fry on all sides until golden brown over high heat.
4. The fried tenderloin is transferred to a baking sheet and placed in a preheated oven (180 degrees) for 20 minutes. You can check the readiness of meat with a probe thermometer. The internal temperature should be 145 degrees and the color should be light pink.
5. The meat on the baking sheet is removed from the oven and covered with foil. Served with pomegranate sauce.

To prepare the sauce, use fresh figs, cut into halves (3 cups), dry white wine (1 tbsp.), pomegranate juice (3 tbsp.), sugar (70 g), salt to taste. All ingredients are placed in a saucepan and cooked over low heat for about 50 minutes. Then cool slightly, and rub the figs through a sieve. After this, return the pan to the heat, add butter (3 tablespoons) and boil to the desired consistency. The ingredients provided make approximately 2 cups of sauce.

Pork perkelt in Hungarian style

Perkelt is one of the options for preparing stewed meat. The dish belongs to Hungarian cuisine. It is served both as a main dish with a side dish of mashed potatoes, and as a base for Hungarian bograch. If you bought fatty pieces of meat with lard, then the question is: what can be prepared from pork pulp can be considered decided.

For perkelt, meat (800 g) is cut into small pieces across the grain, onions (3 pieces) and lard (70 g) are chopped into cubes. First, fry the lard in a heated frying pan so that all the fat is rendered. Remove the cracklings from the frying pan. Then the onions are sautéed in pork fat, and when they become transparent, the meat is added. When the pork pieces are fried on all sides, pour 2 cups of water into the frying pan, add sweet paprika (4 tablespoons), red pepper if desired, and salt.

Simmer the perkelt over low heat for an hour. The cooking time can be increased, the main thing is that the pieces are soft enough. They should literally disintegrate into fibers and melt in your mouth.

How to deliciously cook pork pulp in a frying pan

Fans of hot and spicy Korean cuisine will definitely like this recipe. The meat turns out, as they say, “with pepper.” But at the same time it comes out quite juicy, does not dry out and is fried in just 20 minutes.

You can cook pork pulp in a frying pan in the following order:

1. In a hot frying pan over high heat, fry the pork cut into small pieces.
2. Add coarsely chopped onion and green onions, green chilies (with or without seeds), garlic (4 cloves) and grated ginger (1/2 tablespoon) to the meat. Pour sesame oil (2 tablespoons) into the frying pan.
3. Fry vegetables and meat over low heat for about 10 minutes.
4. Add chili paste (1 teaspoon), red pepper flakes (2 tablespoons), soy sauce (1 tablespoon) and brown sugar (2 tablespoons) to the pork.
5. Fry the meat for another 10 minutes until the onion is transparent.
6. Place meat on a serving platter and sprinkle with toasted sesame seeds. Serve with rice or salad.

Pork with carrots in a frying pan from Yulia Vysotskaya

It is quite difficult to dry out a large piece of pork if the cooking technology is followed. As a rule, such meat almost always turns out juicy and soft. Finely chopped pork (pulp) is a completely different matter. You can learn how to cook meat in the form of pieces quickly and tasty from the recipe below from the famous culinary specialist Yulia Vysotskaya. For this dish it is better to take undercut or shoulder

Salt coarsely chopped pieces of pork (800 g) and fry for one minute on each side in heated olive oil (3 tablespoons). It is extremely important not to overcook the meat, otherwise it will turn out tough. Transfer the pieces of pork from the frying pan to a plate, and in the resulting fat and butter, fry the red onion cut into 4 parts and large pieces of carrots (2 pieces each), crushed cloves of garlic (5 pieces), thyme sprigs (6 pieces), coriander (1/2 teaspoon). Fry the vegetables with spices a little, stirring occasionally. Then return the pork to the frying pan, pour it with light non-alcoholic beer (300 ml), add salt if necessary and simmer over low heat for about an hour.

Thanks to this recipe, you will always know what to cook from pork pulp for a main course or dinner. This meat can be served as a separate dish or with a side dish, such as porridge or mashed potatoes.

Pork chops with cheese sauce and mushrooms

For dinner, we usually want something that is not too fatty, but at the same time satisfying, so that we don’t have to go to the refrigerator for a snack in the middle of the night. If you choose from pork, then lean loin is just right for this. Now it remains to figure out what to cook for dinner from pork pulp, what side dish to serve it with. The best option is to cut the loin into pieces, namely chops 1-1.5 cm thick.

Sequence of cooking:

1. The chops are washed under running water and dried thoroughly with a towel.
2. A breading is prepared from garlic powder, salt, black pepper (half a teaspoon each) and flour (30 g). Then the prepared chops need to be rolled in this breading and fried in a frying pan with a tablespoon of olive oil until golden brown.
3. Fry mushrooms (200 g), white onion (1 piece) and squeezed garlic (2 cloves) in butter. Add 2 cups of milk, 80 g of processed cream cheese, salt (1 teaspoon), flour (2 tablespoons), and a pinch of pepper to the mushrooms. Remove the sauce from the heat and add diced brie cheese (100 g).
4. Place the chops in the frying pan with the sauce and place them in the oven to bake for 20 minutes at 180 degrees.

When serving, the meat is topped with cheese sauce and mushrooms. Rice or potatoes are prepared as a side dish.

Pork baked in cream with tomatoes

This dish is perfect for both lunch and dinner. Therefore, if you are still in doubt about what to cook from pork pulp for the main course, meat baked in the oven with cream and tomatoes is a great option! The recipe provided will convince you of this. The meat is tender, juicy, with a light creamy taste and aroma.

The cooking sequence is as follows:

1. Pork pulp (loin) is cut into pieces 1.5 cm thick.
2. Each steak is placed in a frying pan (for the oven) with a minimum amount of vegetable oil and fried on both sides until golden brown.
3. The fried pieces of meat are topped with salt and pepper, sprinkled with aromatic dry herbs (oregano, basil, etc.), and halved cherry tomatoes or slices of regular tomatoes are placed on them.
4. Now you need to take 10% fat cream (600 ml) and pour it over the steaks and tomatoes.
5. Immediately before cooking or 10 minutes before the end of baking, sprinkle the top of the dish with finely grated cheese (300 g).
6. Pork steaks are baked in the oven for about half an hour. The dish is served with baked sweet peppers, rice or potatoes.

Meat in cream is perfect for a holiday table or every day. This is exactly what you can cook from pork pulp very simply and quickly. Just 40 minutes of your time - and a hearty dish high in protein will be ready for the table.

Mexican pork carnitas cooked in a slow cooker

A delicious dish that is cooked like slow-braised pork. The result is so soft that it literally falls apart into fibers. And there’s no need to talk about the taste of the dish. Pork "Carnitas" is usually served in Mexican style. A slow cooker is ideal for long-term heating of meat.

A traditional Mexican dish can be prepared from pork pulp (a photo of the finished dish is presented above). It is best to choose a spatula weighing approximately 1 kg. Before putting it in the slow cooker, it is washed, dried and rubbed on all sides with salt and pepper, as well as a mixture of oregano (2 teaspoons), a teaspoon of cumin (ground) and olive oil (1 tablespoon). A piece of prepared meat is placed in a multicooker bowl, and whole cloves of garlic (4 pieces), coarsely chopped onions, pieces of green chili without seeds are placed on top of it, and orange juice squeezed from two halves of an orange is poured.

The pork is cooked in the “Stew” mode for about 6 hours. After the specified time, it is taken out of the bowl, cooled, torn into fibers using a fork, and fried in vegetable oil (3 tablespoons) until a golden brown crust forms on one side. Pork, if the cooking recipe is followed, turns out tender, juicy and very tasty.

How to cook pork pulp in the oven in foil

Pork pulp baked according to this recipe will be an excellent alternative to harmful sausage, because the dish becomes especially tasty after it has completely cooled in the refrigerator. However, you can serve it hot, with a delicious side dish of vegetables or rice.

The delicate texture of the cooked pulp is explained by the correct choice of meat, and it will be a neck or shoulder blade with small streaks of fat, with preliminary marinating in an acidic environment. We’ll tell you how to deliciously cook pork in the oven in a few steps:

1. A dried piece of shoulder blade weighing 1 kg is rubbed with a mixture of salt, pepper (1/2 teaspoon), oregano (2 tablespoons), squeezed garlic (2 cloves). The meat is transferred to a pan of the appropriate size.
2. Chopped onions (3 pieces) are salted to release more liquid and mixed with the juice of 1 lemon.
3. The prepared mixture is placed directly on the meat, covered and left in the refrigerator for 12 hours to marinate.
4. Place the finished pulp on a sheet of foil folded in half directly onto a bed of pickled onions, and seal the meat on all sides with foil.
5. Bake the meat for about 1 hour 15 minutes. To check readiness, pierce a piece of pulp with a knife and check that the juice is clear. 10 minutes before cooking, brown the pork by opening the foil. After cooling, the meat is cut into portions.

Bon appetit!

We have already introduced you to how to choose meat for a particular dish. Let's talk about what to cook with pork and add new pork dishes to the recipe box.

Main and festive dishes are most often prepared from pork, requiring a special approach and skill. Here are a few tricks that will help you in the kitchen and tell you how to cook pork deliciously.

In order to break down the tough connective tissue and make the fried meat soft and tender, pieces of meat should be pounded before frying. At the same time, the thickness and surface of the chopped meat is leveled, which makes it possible to fry the piece of meat evenly. But when beating the meat, do not overdo it; you should not punch the pieces right through.

To soften meat before frying, you can soak it in milk for several hours.

Another way to make pork chops softer and juicier is to brush them with vegetable oil and sprinkle with vinegar or lemon juice 2-3 hours before cooking.

. The chops should be salted at the very end of frying, otherwise the meat will be dry.

Cook the meat over the lowest possible heat, so that the water only trembles on the surface. With this method, the nutrients in the meat are preserved as much as possible. If you cook meat over high heat, all the nutrients are washed into the broth, and it turns cloudy gray.

If you need to cook meat for a second course, you need to put it in boiling salted water.

. To improve the taste and aroma of boiled meat, it is recommended to add carrots, onions, parsley or celery root to the broth. There is no need to chop them, just wash the roots thoroughly with a brush and put them in the broth 30 minutes before the end of cooking.

In order to speed up the cooking or stewing process, you can add vodka or alcohol (25-50 g per 1 liter of liquid) to the water, broth or sauce.

Now let's talk about what to cook with pork. Here are some delicious pork recipes.

Pork tenderloin minions on toast (quick appetizer)

Ingredients:
300 g pork tenderloin,
½ baguette
100 g butter,
50 g vegetable oil,
herbs, salt, spices - to taste.

Preparation:
Cut the pork tenderloin and baguette into 1 cm thick portions. Beat the meat, add salt and pepper. Fry in vegetable oil on both sides until golden brown. Fry the baguette pieces in butter on both sides. Place the meat on the resulting toasts, pour oil from the frying pan and sprinkle with herbs.

Ingredients:
500 g pork,
300 g dry white bread without crusts,
2 onions,
2-3 cloves of garlic,
6 quail eggs,
breadcrumbs, salt, pepper - to taste.

Preparation:
Pass the meat, white bread soaked in milk, onion and garlic through a meat grinder, knead the minced meat well, salt and pepper it. Form the minced meat into 6 round cutlets and make a well in the center of each. Roll in breadcrumbs and fry in vegetable oil until golden brown. Then pour a quail egg into the cavity and finish cooking in the oven.

“Pockets” with mushrooms

Ingredients:
200 g pork carbonate,
100 g fresh champignons,
1-2 onions,
50 g grated hard cheese,
2 tbsp. olive oil,
salt and black pepper - to taste.

Preparation:
Boil the mushrooms, place in a sieve and finely chop. Cut the onion into small cubes, sauté in vegetable oil until golden brown, add mushrooms and fry until tender. Sprinkle with grated cheese and remove from heat. Cut the pork into 2 cm thick portions and make a deep cut (pocket) in each piece. Beat the pieces with a wooden hammer, salt and pepper. Fill the pockets with the mushroom mixture, pierce them with skewers and fry in a frying pan, first “standing up” so that the bottom sets, and then the sides. Place in a deep baking tray, pour in olive oil and place in an oven preheated to 180°C for 15-20 minutes.

Ushnoe (an old Russian dish)

Ingredients:
400 g lean pork,
2 tbsp. butter,
3 potatoes,
1 onion,
¼ cup sour cream,
2-3 cloves of garlic,
¼ cup meat broth,
1 layer of ready-made puff pastry dough,
grated rye crackers, bay leaf, salt, black peppercorns - to taste.

Preparation:
Cut the meat into cubes 2-3 cm in size, beat lightly, add salt, place in a bowl and let stand covered for 20-25 minutes. Cut the onion into cubes and sauté until golden brown. Pour melted butter into a ceramic pot, add bay leaf, peppercorns and add meat. Cut the potatoes and carrots into slices, place on top of the meat and pour in the broth. Add salt to taste, sprinkle with fried onions, grated rye breadcrumbs and place in an oven preheated to 180°C for 30 minutes. Then pour sour cream with crushed garlic into the pot and cover with a layer of thawed dough, like a napkin, brush it with yolk and bake for 15 minutes. After baking, the dough is served instead of bread.

Ingredients:
500 g pork,
5 onions,
10 potatoes,
150 g butter,
50 g cheese,
salt, pepper - to taste.
Sauce:
400 ml sour cream,
300 g mayonnaise,
5 tbsp. milk,
greenery.

Preparation:
Cut the pork into slices, add salt and pepper, mix with chopped onion, and place in pots. Place pieces of butter, sliced ​​potatoes on top of the meat and pour the sauce over it. For the sauce, mix sour cream, mayonnaise and milk, add herbs. Cover everything with a layer of cheese and place in the oven, heated to 220°C, for 30-40 minutes.

Ingredients:
300 g pork ribs
200 g homemade sausage,
100 g bacon,
2 onions,
2 tbsp. flour,
1 bay leaf,
2-3 cloves of garlic,
salt, black peppercorns - to taste.
For pancakes:
1.5 stack. flour,
3 eggs,
500 ml milk,
1 tbsp. Sahara,
3 tbsp. vegetable oil,
salt.

Preparation:
Cut the lard into small cubes and render the fat over low heat. Remove the cracklings, fry the pork ribs and homemade sausage cut into slices in the rendered fat and transfer to a pot. Sauté the onion, cut into small cubes, until golden brown, add flour, pour in 1-1.5 cups in a thin stream. hot water and boil, stirring so that there are no lumps. Add bay leaf, salt and pepper and pour the resulting sauce over the meat and sausage, cover the pot with a lid and simmer in the oven, preheated to 180-200°C, until cooked. When serving, sprinkle with chopped garlic. Pryazhenina is eaten with pancakes, dipping them in sauce. For pancakes, beat the yolks with sugar and salt, pour in the milk, add flour and mix well. Then add the whipped whites, stir quickly and bake the pancakes.

Another version of the old recipe for pork in sauce -

Ingredients:
500 g pork belly,
250 g fried homemade sausage,
100 g sour cream,
2 tbsp. flour,
1 onion,
30 g pork fat,
salt, pepper, spices.

Preparation:
Cut the meat into portions, add salt and pepper, fry in lard, cover with water and simmer in a sealed container. Drain the broth left over from the stew, add sour cream, fried onions with flour, salt, add spices to taste and boil. Machanka is also served with pancakes, which are rolled into a tube and dipped in sauce.

Ingredients:
500 g pork,
¼ cup port wine,
2 tbsp. sour cream,
1 tbsp. tomato paste,
1 tbsp. raisins,
½ green apple
3 potatoes,
1 onion.

Preparation:
Peel the onion and potatoes, cut into slices and fry in vegetable oil until tender. Fry the meat in a separate frying pan until golden brown, add salt and pepper. Place the pieces of meat in a pot, place potatoes with onions and an apple, peeled and cut into slices, on it. Mix sour cream with tomato paste, add port wine and raisins, salt and pepper and pour the resulting sauce over the meat and vegetables. Cover the pot with a lid (or use a layer of ready-made puff pastry) and place in an oven preheated to 180-200°C for 45-50 minutes.

Ingredients:
500 g pork,
1 onion,
½ sweet red pepper,
½ sweet yellow pepper
½ sweet green pepper,
2 large tomatoes,
2-3 cloves of garlic,
2 tbsp. tomato paste,
vegetable oil, black peppercorns, bay leaf, dried basil, salt - to taste.

Preparation:
Chop the onions, bell peppers and tomatoes coarsely. First fry the onions and peppers in vegetable oil, then add the tomatoes. When they release their juice, add crushed garlic, salt to taste, black peppercorns, bay leaf and herbs. Cut the pork into large pieces, fry in vegetable oil until golden brown, add vegetables to it, pour in tomato paste and simmer until tender under the lid, reducing the heat to low.

Ingredients:
500 g potatoes,
300 g pork,
1 onion,
2 tbsp. tomato paste,
2 eggs,
2 tbsp. mayonnaise.

Preparation:
Pass the meat through a meat grinder. In a frying pan with vegetable oil, fry the onion, chopped into small cubes, until soft, add the minced meat and fry until tender. Cut the peeled potatoes into slices and fry in vegetable oil until tender. Place a layer of potatoes in a baking dish, then lay out the minced meat, put the potatoes on top again and pour in a mixture of eggs and mayonnaise. Bake at 180°C.

Ingredients:
500 g pork chop,
2 tomatoes
2 onions,
200 g hard cheese,
100 g mayonnaise.

Preparation:
Cut the meat into pieces 1 cm thick, beat, salt and pepper. Fry each piece in a frying pan on both sides until golden brown. Place tomato slices on each piece, then onion rings, pour mayonnaise and sprinkle with cheese. Place in a hot oven and cook for 15-20 minutes.

Ingredients:
300-400 g pork chops,
100 g almonds,
4 tbsp. breadcrumbs,
2 tbsp. flour,
1 egg,
salt pepper.

Preparation:
Soak the almonds for 15-20 minutes, remove the skin and dry. Then grind the almonds in a blender or chop with a knife and mix with breadcrumbs. Beat the pork, salt and pepper. Dredge the pork pieces in flour, then dip in the beaten egg, then roll in the bread crumb and nut mixture. Fry in vegetable oil on both sides.

Ingredients:
500 g pork tenderloin,
500 g potatoes,
5 onions,
250 g hard grated cheese,
mayonnaise, salt, ground black pepper, herbs - to taste.

Preparation:
Cut the meat into portions, lightly pound it, place it on the bottom of a baking dish, season with salt and pepper. Place a layer of onion, cut into half rings, on top, then potatoes, cut into cubes. Salt each layer. Sprinkle with cheese, pour over mayonnaise and place in a hot oven. When serving, sprinkle with herbs.

Ingredients:
1 kg pork leg or tenderloin,
2 onions,
3-4 cloves of garlic,
1 carrot,
1.5-2 kg of potatoes,
5 eggs
50 g butter,
1 tbsp. vegetable oil,
½ cup dry wine,
salt, pepper, mustard - to taste.

Preparation:
Pierce the meat, cut with a long block, with a sharp narrow knife in several places and marinate. For the marinade, grind the garlic with salt, add vegetable oil, wine, chopped carrots and onions, mustard diluted with water, and mix well. Soak the meat in the resulting mixture for 2 hours in a cool place, then place in a hot oven and bake. Meanwhile, boil the potatoes in salted water, dry and rub through a sieve. Beat in the eggs one at a time and beat the potatoes until fluffy. Place the puree on a towel moistened with cold water, place the baked meat on it and roll it into a roll, giving it the shape of a pig carcass. For eyes and nostrils, use olives or raisins. Place the roll on a greased baking sheet, brush with beaten egg and bake in a hot oven until golden brown.

Ingredients:
800 g pork ribs,
100 g dried fruits,
20 small onions,
1.5 stack. meat broth,
4 tbsp. applesauce (you can use sugar-free baby puree),
3 tbsp. vegetable oil,
2 tbsp. butter,
1 tsp flour,
1 tsp mustard,
1 grated ginger root,
parsley, salt, pepper - to taste.

Preparation:
Soak dried fruits in plenty of water overnight. Fry the ribs in vegetable oil, add peeled onions, add broth, add ginger and simmer over medium heat. Brush the ribs with half of the applesauce, and dilute the remaining puree with mustard, salt, pepper and 2 tbsp. water flour. Stir and boil. Chop the soaked fruit, put it in the sauce, let it brew for half an hour, and then warm it up by adding butter. Place the ribs on a plate, pour over the sauce and sprinkle with herbs.

Now you know what to cook from pork quickly and tasty. And don't forget to check out our meat recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pork meat is juicy and tasty. And its price in many regions is quite affordable. This allows many housewives to delight their families with delicious dishes made from this type of meat. A huge advantage of pork is that you can serve a huge variety of products as a side dish.

Potatoes or pasta, vegetable salad and a variety of cereals are suitable. And if you boil a piece of pork, you will get a very tasty and aromatic broth for soup.

Very often the question “what to do for dinner?” The question arises: “how to cook it easily and quickly?” Believe me, pork dishes can also be prepared without much hassle and time. So feel free to choose a suitable piece and take it home.

Most often in stores you can find such parts of a pork carcass as the neck, part of the ham, ribs and shoulder. You will find a full range of carcass parts at markets where farmers bring their goods.
It is better to choose a piece without a bone; it is easier to cut, although it costs more.

If you want to save money, then take the part with the bone and in addition to the meat you will have a wonderful base for the broth. Let's look at how you can prepare a simple and fairly quick pork dinner.

Pork baked in the oven

This cooking method is undoubtedly good because you don’t need to be at the stove all the time; it’s enough to come up from time to time and watch how the cooking process is going. Also, cooking meat in the oven is good because it does not require the addition of oil, therefore, there is no frying process - accordingly, in the end you get a less calorie and more healthy dish.

We cut the pork into large pieces, we also cut the potatoes quite large, the carrots are cut into large circles, the pepper is cut into wide strips. Then all the ingredients are placed in a baking bag and garlic is added to them.

The sleeve is tied and the products are mixed in it. The oven is preheated, the temperature is set to around one hundred and eighty degrees and the sleeve is placed into it. Baking time is about fifty minutes.

Pork and mushrooms in sour cream sauce

The combination of mushrooms and sour cream will become even more delicious in the company of pork. You don't need to preheat the oven; all you need is a high-sided frying pan.

And also the following ingredients:

• Pork - half a kilo;
• Mushrooms (champignons or oyster mushrooms) - 200-300 grams;
• Onion - 1 piece, large;
• 20% sour cream - 1 glass;
• Salt to taste;
• Vegetable oil for frying;
• Seasonings are up to your preference.

Cut the meat finely, the mushrooms into small slices, and the onion into rings. Pour oil into the frying pan, add the onion, when it browns, add the meat and fry it until soft, stirring occasionally.

Then add mushrooms and spices to the pan, salt everything and mix. Fry everything for ten minutes, then add sour cream, cover with a lid, reduce heat and simmer until done. Boiled potatoes along with vegetable salad work well as a side dish.

Pork with rice in a slow cooker

If you have this unit, then preparing dinner is not a problem for you. All you need to do is add the products and wait for the device’s timer to go off. For this dish you should take:

• Pork - half a kilo;
• Rice cereal - 1.5 complete glasses;
• Water - 3 complete glasses;
• Carrots - one large or a couple of small ones;
• Onion - 1 piece;
• Salt;
• A little vegetable oil;
• Turmeric - if you want yellow rice;
• Curry - if you want a spicy dish.

Cut the onion into small pieces and grate the carrots on a coarse grater, pour vegetable oil into a multicooker bowl and pour the onions and carrots into it. Set it to “Frying” or “Baking” mode (depending on what model of multicooker you have) for 10 minutes.

Meanwhile, cut the pork into small pieces. After the time has passed, add the pork to the frying and, without changing the mode, cook for about ten minutes. It is best to open the lid periodically and stir the meat.

After the timer goes off, pour the rice into the bowl, do not mix it with the pork, it should remain on top. Stir salt in one glass of water and add seasonings, if you use them, stirring them thoroughly. Pour this into the rice and add the remaining water.

Close the lid and set the “Pilaf” or “Rice” mode. The dish is stirred after cooking.

Pork chops in a slow cooker

This is also a quick dinner option, and you don’t have to sit around the frying pan, because a slow cooker will help with cooking meat. Choose a piece of meat that can be cut into chops. You will need:

• A piece of pork - 500-600 grams;
• Vegetable oil and salt;
• Onion - one onion.

Cut the pork into flat, finger-thick pieces.

Beat them off with a special hammer.

Pour oil into the frying pan, sprinkle the chops with salt and fry each piece on both sides under a closed lid. Frying for each bookmark takes two to three minutes.

After this, transfer the meat into the multicooker bowl, sprinkle with onion, cut into rings and set to the “Baking” or “Frying” mode (depending on the model of your device) for about 30-40 minutes (this depends on the number of chops).

While the meat is cooking, boil the pasta as a side dish. Or make mashed potatoes.

Meat prepared in this way turns out juicy, absorbs a minimum of oil and you do not risk overcooking it.

So you have learned several recipes for a quick and easy to prepare pork dinner. We hope they help you and make your family happy.