Pork makes a variety of delicious dishes. Kharcho, roast, carbonate, schnitzel, escalope or regular cutlets for the main course are just some of the options. In addition to baking in a sleeve or frying in a pan, you can cook pork in a slow cooker. The soup turns out to be especially rich in it. You will find these and other options in the recipes below.

What to cook with pork

Before you cook pork, you need to select it. The meat should have a pink or slightly reddish tint. The dark burgundy color indicates the old age of the animal. As a result, such meat turns out tough and even rubber-like. Pork is good because it has a mild and slightly sweet taste that goes well with aromatic spices, sauces and especially with sour ingredients. Of the latter, lime, vinegar, kiwi or lemon are often used. There are several recipes for all general recommendations How to cook delicious pork:

1. To make the meat softer, you should first beat it with a special mallet. This process breaks down the muscle fibers, which prevents the pork from becoming tough.
2. Before baking or frying, the meat can be marinated with a not very sour mixture. This will make the pork more tender. For the marinade, it is recommended to use citrus fruits, wine, fermented milk products or vinegar.
3. Those who like savory flavors should use additional seasonings such as thyme, rosemary or apple cider.
4. Cook the pork over high heat for only a couple of minutes, then reduce it to low. Otherwise, the meat may not be cooked inside.

In the oven

One of the simple but very effective recipes is oven-baked pork. This dish can even decorate festive table. Try it - your guests will be delighted. In addition to its unique taste, the dish does not have a very high calorie content, because the meat is baked in the oven without any culinary delights. The recipe uses tomatoes. They make the meat even juicier and more appetizing. How to bake pork in the oven? detailed instructions presented in the recipe.

Ingredients:

• garlic – 3 cloves;
• pepper, salt - to your taste;
• tomatoes – 2 pcs.;
• pork meat – 1 kg;
• cheese – 200 g.

Cooking method:

1. Rinse the meat, make cuts along the entire length, but not all the way, but only to the middle. sprinkle with salt and pepper.
2. Cut tomatoes and cheese into thin slices, garlic into slices. Place these ingredients into the cuts on the piece of meat.
3. Wrap the workpiece in foil and place on a baking sheet.
4. Bake the dish for 1 hour at 190 degrees.
5. After the specified time, unfold the foil and keep the dish in the oven for another half hour.

Goulash with gravy

Based on pork meat, goulash is very tasty and appetizing. This dish is a thick soup. In the classic version, goulash is prepared with beef, stewed with potatoes, spices and smoked bacon. Pork produces more fat and hearty dish. How to cook pork goulash? It will help you with this detailed recipe with instructions and photos.

Ingredients:

• hot pepper – 1 pc.;
• flour – 2 tsp;
• garlic – 3 cloves;
• onions – 3 pcs.;
• tomatoes – 5 pcs.;
• butter – 40 g;
• bell pepper- 3 pcs.;
• pepper, salt - to your taste;
• pork meat – 1 kg;
• dill – 1 bunch;
• sugar – 1 tbsp.

Cooking method:

1. Melt butter in a saucepan and fry pieces of meat in it until golden brown.
2. Next, add a third of the chopped onion and cook until soft.
3. Tomatoes in the amount of 2 pcs. pour boiling water over it, cut it, fry it, add salt and pepper. Simmer over low heat for 1.5 hours.
4. Separately, sauté the remaining onions with tomatoes, season with sugar, add garlic, paprika, hot and bell peppers. Simmer for 10 minutes.
5. Place this frying into the pan after 1.5 hours.
6. Pour in 1.5 cups of water, stir, wait until it boils.
7. At the end add flour. First dilute it with half a glass of water.

Shashlik

There is not a person who has not tried pork kebab at least once, and there are certainly no one who didn’t like it. Juicy flesh on the inside and a delicious golden brown crust on the outside - this is simply a unique dish, especially for outdoor recreation. How to cook pork shish kebab? It really only comes out on the grill. Although there are interesting recipes for cooking pork for the oven.

Ingredients:

• sugar – 1 tsp;
• onion – 700 g;
• Bay leaf- 2 pcs.;
• pork neck – 2 kg;
• tomato juice – 0.5 l;
• garlic – 3 cloves;
• red pepper - to taste;
• lemon juice – 50 ml;
• mustard – 2 tbsp;
• peppercorns – 5 pcs.;
• salt - a couple of pinches.

Cooking method:

1. cut the neck in large pieces.
2. Grind half the onion and cut the rest into half rings. Chop the garlic.
3. In a separate container, mix grated onion with mustard, lemon and tomato juice, spices, sugar and garlic.
4. Mix the marinade, pour it over the meat, and send it to a cooler place for 3 hours.
5. Next, place the pork on skewers, alternating with onion rings.
6. Bake over coals in the grill, turning occasionally so as not to burn.

Roll

Do you want to decorate your holiday table? Then learn how to make pork roll. It will be especially appropriate for New Year's table. Meat roll with carrot filling is an original and satisfying dish. It will definitely become the main decoration of the table. It is better to take a piece of meat that is not too dry. The fat layer in it should not be very thick. Try making pork roll - you will like it.

Ingredients:

• salt – 0.5 tsp;
• pork belly – 400 g;
• carrots – 2 pcs.

Cooking method:

1. Place a flat piece of pork on the table and spread grated carrots over it in an even layer.
2. Salt and season with your favorite spices.
3. Roll the layer of meat into a roll and wrap it with thread to maintain its shape.
4. Wrap the dough in foil and bake in the oven for 40 minutes. at a temperature of 180 degrees.
5. In 15 min. Unroll the foil all the way.

Soup

Any housewife has at least several soup recipes in her culinary stock. There is no way to do without this hot dish, because a person needs liquid food. You can cook the soup using any meat, for example, pork. The dish turns out to be moderately fatty, rich and very satisfying. Be sure to try it, and the instructions on how to make pork soup will help you.

Ingredients:

• sweet pepper – 100 g;
• tomato paste – 2 tbsp;
• spices - to taste;
• pork – 500 g;
• rice – 100 g;
• pepper, salt - to taste;
• carrots – 1 pc.;
• water – 2.5 l;
• vegetable oil – 2 tbsp;
• onion – 1 pc.

Cooking method:

1. Heat the oil in a soup pan, place pieces of meat on the bottom, fry them, season with pepper and salt.
2. Add chopped onion and grated carrots to the browned meat. Fry until the vegetables are soft, stirring constantly.
3. Next, add water and simmer the soup for 15 minutes.
4. Next add pasta with rice. Cook until the cereal is ready.

Cutlets

Due to the high fat content of minced pork, it is very easy to prepare the most ordinary cutlets from it. They will turn out very juicy. A win-win option is to mix pork with chicken. Then the cutlets will not be too greasy, and everyone will be happy and full. Want to try? Then follow the step-by-step instructions on how to cook delicious cutlets from pork.

Ingredients:

• garlic – 2 cloves;
• breadcrumbs - to your taste;
• sunflower oil – 3 tbsp;
• chicken breast – 200 g;
• salt – 1 pinch;
• dry white bread - 3 slices;
• pork pulp – 800 g;
• butter – 70 g;
• onion – 1 pc.

Cooking method:

1. Soak the bread pulp and squeeze out after a few minutes.
2. Pass both types of meat through a meat grinder several times. Then add chopped garlic, grated onion and bread to the minced meat. Add salt and mix.
3. Next, add pieces of butter, knead the minced meat, and place on the refrigerator shelf for an hour.
4. After the specified time, remove the base for the cutlets, form them with wet hands, and fry each on both sides in oil.

Roast with potatoes

In general, a roast is simply stewed or baked meat with the addition of potatoes. This dish is more reminiscent of goulash. For example, roast pork with potatoes. To prepare it, it is better to use a cauldron. In such dishes, the ingredients are fried better and only become juicier. Serve the finished roast slightly steeped for lunch or dinner.

Ingredients:

• curry, pepper, salt, bay leaf - to taste;
• potatoes – 10 pcs.;
• carrots – 1 pc.;
• bay leaf – 3 pcs.;
• onion – 1 pc.;
• pork – 0.5 kg;
• vegetable oil – 4 tbsp.

Cooking method:

1. Rinse the meat and vegetables. Cut everything into small slices.
2. First fry the meat in heated oil in a cauldron, and after a couple of minutes add onions and carrots to it. Fry until they are soft.
3. Next, add the potatoes and add a little water to lightly cover the food. Cook until boiling.
4. Add bay leaf, seasonings, stir, simmer covered for half an hour.

Buzhenina

To prepare boiled pork, pork meat is baked in large pieces in the oven. This is a traditional dish of Russian cuisine. This is a great alternative to ham or plain sausage. Baked pork can even become a decoration for a holiday table. Serve it on a plate, top it with vegetables - you get a very original appetizer. If you want to please your family with something new, cook boiled pork.

Ingredients:

• rosemary - 1 pc.;
• salt – 1 pinch;
• pork meat with fat and veins – 600 g;
• spices – 1 tsp;
• vegetable oil – 4 tbsp.

Cooking method:

1. Wash a whole piece of pork, dry it, and rub with seasonings on all sides.
2. Sprinkle oil on top, add a sprig of rosemary, then wrap in foil or baking paper.
3. Place the dough on a baking sheet and bake for 20 minutes. on one side and the same on the other.
4. Next, sprinkle with more oil and bake for another third of an hour.

Steak

In the original version, the steak is prepared from best parts veal or beef. The meat is cut across the grain. Today they often start cooking pork steak. Nothing pleases more than big, juicy and tasty piece meat with a small bone. Try it - you will like it too. How to cook pork according to this recipe? The main thing is to use a good grill pan and quality meat.

Ingredients:

• dried rosemary - 2 small sprigs;
• salt – 1 pinch;
• pork steak – 500 g;
• vegetable oil – 1 tsp;
• ground black pepper – 2 pinches.

Cooking method:

1. Wash a piece of meat, place it on a towel, and let it dry.
2. In a separate bowl, mix the spices and rub the steak on each side. Leave for 10 minutes.
3. Place the grill pan on high heat, heat it up, add oil.
4. Place steaks. Fry, spending half a minute on each side until a crust forms.
5. Then reduce the intensity of the fire. Cook each side for 3 minutes, pressing the steak into the pan.

Aspic

Another traditional holiday dish is pork jellied meat. It’s hard to imagine any celebration without this appetizer, especially New Year. Jellied meat has a very unusual taste, but its preparation is as simple as shelling pears. The recipe can be varied if desired. chicken legs or beef. Rely on your taste preferences in this matter. Many recipes often use gelatin, but in the original version, jellied meat is prepared without it.

Ingredients:

• peppercorns – 5 pcs.;
• pork hooves – 3 pcs.;
• onion – 1 pc.;
• salt – 1.5 tsp;
• lean pork – 1 kg;
• bay leaf – 2 pcs.

Cooking method:

1. Wash and clean the hooves and make a longitudinal cut on each one.
2. Place them in a saucepan and pour cold water, after boiling, simmer over low heat for about 4 hours.
3. Next, add lean pork and a whole unpeeled onion. Season with pepper, bay leaf, and salt.
4. Simmer the dish for another 2 hours, then remove the meat and strain the broth.
5. Chop the pork and place it on the bottom of the jellied meat mold. Pour in the strained and slightly cooled broth. If desired, add a couple of sprigs of herbs or slices of carrots.
6. Place on the refrigerator shelf overnight.

Video

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 blade.

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:

1. 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. We never keep champignons long time in water! Hats quickly absorb moisture, lose elasticity and taste.
2. 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.
3. Combine mustard and mayonnaise in a bowl, thoroughly coat the meat with spicy sauce, and leave for half an hour (or overnight).
4. Fry mushrooms and onion rings separately in butter until golden brown.
5. 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:

1. 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.
2. 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.
3. Combine the fried products with the potatoes, place them on an oiled baking sheet, and cover tightly with foil.
4. 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. Cervix - 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:

1. 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.
2. Place the pork on a baking sheet coated with oil. For each serving, place onion rings, slices of chopped tomatoes, grease 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:

1. Combine spices, herbs, oil and mustard in a bowl and mix well.
2. 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.
3. 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).
4. 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:

1. 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!).
2. 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.
3. 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.
4. Place the pork in a frying pan hot with oil and fry over high heat for two minutes on each side.
5. 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 whole, 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:

1. Cut the pork into portioned slices up to 2 mm thick. Lightly beat with a knife or chopper, giving the meat 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.
2. 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:

1. 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.
2. We divide the lard into slices. Chop the onion into thick rings. Leave the skewers in bottled water for half an hour.
3. 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.
4. 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 pieces 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.

Read more on the site: What to cook for dinner with pork?

Preparation:

1. Boil hard-boiled eggs, cool in water, peel and grate coarsely.
2. Chop the onion, sauté in oil, add finely chopped mushrooms. Continue heating until the liquid evaporates, then fry the food until golden brown.
3. Place the roast in a bowl, add eggs, grated cheese, salt and spices, and mix the mixture.
4. 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.
5. 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:

1. 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.
2. 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.
3. We place a berry slice into the formed cavities and treat the pork with the green mixture on all sides.
4. 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:

1. 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.
2. 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:

1. 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.
2. 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.
3. Grease the mold, place the minced meat in a container and compact the mixture well with your hands (pre-wet it with ice water).
4. 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

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:

1. 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.
2. Peel the onions and carrots, chop the vegetables, add to the pork, and simmer for a quarter of an hour.
3. 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.
4. 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:

1. 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. Season the browned meat with pepper, salt, add chopped onion and continue cooking for another two minutes in the same mode.
2. 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:

1. 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 herbs.
2. While the multicooker is busy with its work, we prepare the vegetables: cut the carrots into cubes, chop the onion into half rings.
3. 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.
4. 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.

Read more on the site: Navy-style pasta - classic recipe and 7 options Navy-style pasta - classic recipe and 7 options

Preparation:

1. Cut the meat into strips 2 cm long, divide the peeled mushrooms in approximately the same shape, chop the garlic into thin slices.
2. Place the ingredients in the multicooker bowl, add salt and spices, and pour plenty of cream.
3. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. Add chopped onion, carrots cut into strips, salt, bay leaves, spices and herbs.
3. 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:

1. 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.
2. 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.
3. 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:

1. Wash the meat, dry it thoroughly, rub it well with chopped garlic, Provençal herbs, combined with the right amount of salt.
2. We tighten the neck with kitchen twine, retreating 3 cm. In this way we give the product the required form and make it easier to cut the finished meat.
3. 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 food 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:

1. 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.
2. Cut the peeled and washed vegetables into small cubes and add to the meat when a golden crust appears on it.
3. Continue cooking over medium heat. After 10 minutes, salt and pepper the ingredients, add spices, herbs, and tomato paste.
4. Sprinkle the ingredients with flour and mix. After three minutes, without stopping the work with a wooden spatula, fill the almost finished dish with hot water.

Cover the container with a lid, reduce the heating temperature to a minimum and simmer the pork in the gravy for half an hour.

Pork steak in a frying pan

Ingredients:

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

Preparation:

1. 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.
2. 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 don’t pierce or prick anything!
3. We continue cooking. After 3 min. reduce the heat, and after 5 minutes. We finish frying the pork steak.

Leave it for a quarter of an hour in a closed frying pan.

Ingredients:

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

Preparation:

1. 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 another composition. Another condition is the removal of tendons (connective tissue), which can compress and deform the product during frying.
2. Mix spices, dry herbs (select to taste) and lemon juice. Rub the layers and leave for half an hour.
3. Fry the pieces for five minutes in a dry hot frying pan over high heat.
4. Immediately (!) wrap the chops in foil and leave for a quarter of an hour so that all the juices and aromas combine into a single flavor bouquet. The most delicious chop is ready!

Traditional pork azu with cucumbers

Ingredients:

• potatoes - 300 g;
• bulbs - 3 pcs.;
• pork pulp - 500 g;
• garlic cloves - 5 pcs.;
• oil (sunflower or olive) - 100 g;
• cucumbers (salted, barrel) - 3 pcs.;
• tomato paste - 50 g;
• peppercorns - 6 pcs.

Is it possible cook pork quickly? It turns out it is possible. And it will certainly turn out tasty and aromatic! This is quite fatty meat, but if you trim the fat from it and then fry it in a frying pan without adding oil, you can get rid of it! This type of meat can be used to prepare a large number of a variety of dishes, but today we will talk about “express” options so that you save your precious time. So let's get started.

Cook pork quickly and deliciously Can be in soy sauce.

Ingredients:

Pork tenderloin – 620 g
- cream – 220 ml
- salt - teaspoon
- butter – 3 tbsp. spoons
- black pepper – two teaspoons
- soy sauce - tablespoon
- cognac – 55 ml

Preparation:

1. Prepare the main product - rinse, dry paper towel, cut into portions, pepper and add salt. After this, leave it on the cutting board so that it can soak in the spices.
2. Prepare a frying pan: put a piece of butter on it, fry, remove from the stove.
3. Do cream sauce: whip the cream, pour in soy sauce, add some seasonings, boil, pour in cognac, cook with constant stirring.
4. Serve the dish with slices of baked potatoes, broccoli, green beans, etc.

Quickly cook pork You can also have tenderloin in batter.

You will need:

Pepper and salt
- tenderloin
- vegetable oil
- protein – 2 pieces
- water and flour - one glass each

Preparation:

1. Remove the pork from the freezer and defrost (not completely).
2. Prepare a batter from salt, water, half a tablespoon of vegetable oil, flour and proteins. Sprinkle the batter with a little seasoning.
3. Cut the tenderloin into thin pieces, add salt and sprinkle with pepper.
4. Place the dish on the fire, pour oil into it so that it completely covers your meat, fry it in it, after soaking it in the batter. Place the fried pieces on a napkin and then serve.

Option with tomatoes and mushrooms.

Ingredients:

Pork pulp – 520 g
- tomato – 2 pcs.
- vegetable-based fat, lemon juice - tbsp.
- garlic clove – 3 pieces
- champignons – 220 g
- spices

Preparation:

1. Chop the pulp.
2. Chop the champignons into slices and sprinkle with lemon juice.
3. Peel the tomatoes, place them in a saucepan, pour boiling water over them, cover, leave for a few minutes, cut into cubes.
4. Mix prepared mushrooms with spices and tomatoes, add crushed garlic.
5. Fry the meat in hot fat, remove and place on a prepared sheet of foil.
6. Place the tomato-mushroom mixture on each slice of meat.
7. Cover the baking sheet with foil and place it in the oven for 15 minutes, preheating it to two hundred degrees.

Pork: what to cook quickly.

Pork pulp in creamy mushroom sauce.

Ingredients:

small onion
- pork fillet – 4 pcs.
- dry thyme
- vegetable oil
- salt
- sour cream – 220 g
- champignons – 255 g

Preparation:

1. Prepare the onions and mushrooms - peel them, cut them, put them in a separate bowl.
2. Cut the meat into cubes.
3. Heat the butter in a frying pan and fry the onion.
4. Add thyme and chopped champignons, cook for 5 minutes while stirring.
5. In another frying pan, fry the meat pulp in portions, transfer it to the onions and mushrooms, pour in sour cream and 100 ml of water.
6. Sprinkle with pepper and salt, simmer, serve with side dish.

What to cook from pork quickly

"Stir-fry."

Ingredients:

Egg white – 2 pieces
- pineapple – 100 g
- soy sauce – 50 ml
- green onions
- onion head
- carrots – 2 pcs.
- seasonings
- starch – 4 tbsp. spoons
- pork meat – 820 g
- Bulgarian pepper

Preparation:

1. Cut the meat into cubes.
2. Beat egg whites, add starch.
3. Place the pork into the protein mixture and stir.
4. Fry the vegetables until soft, transfer to a plate, place the meat cubes in the frying pan, fry, return the vegetables, add soy sauce, chopped green onions, pineapple pieces, spices, stir, cook for a couple of minutes.

Chops with cheese.

You will need:

Tenderloin – 1 kilogram
- greenery
- sunflower oil
- hard cheese – 320 g
- garlic
- salt
- pepper
- mayonnaise – 320 g

Preparation:

1. Wash the tenderloin, dry it, cut into wide, long pieces.
2. Beat each of them with a kitchen hammer, pepper and salt.
3. Prepare garlic mayonnaise sauce.
4. Place the chops on a baking sheet, pour over the sauce, sprinkle with cheese, and bake at 220 degrees.
5. Decorate the finished dish with herbs.

Tender chops in the oven.

Required Products:

Onion
- potatoes, eggs - 2 pieces each
- pork meat – 700 g
- wheat flour – 3 tablespoons
- sour cream or mayonnaise – 2 tbsp. l.
- salt
- cream or sour cream
- garlic clove

Preparation:

1. Cut the meat into pieces and beat.
2. Prepare the sauce: mix grated potatoes, mayonnaise, egg, seasonings, garlic, flour.
3. Soak the chopped meat in the sauce and brown in a frying pan.
4. Place the chops on a baking sheet, cover with cream or sour cream, and bake in the oven.

What to cook with pork quickly.

Minions on toast.

You will need:

Tenderloin – 320 g
- spices
- greenery
- baguette – 1/2
- butter – 120 g
- vegetable oil

Cooking process:

1. Cut the baguette and tenderloin into bars.
2. Beat the meat, season, brown.
3. Fry the baguette pieces in butter.
4. Place meat pieces on toast, add fat, sprinkle with herbs.

How to quickly cook pork meat.

Schnitzel with quail eggs.

Ingredients:

Dry White bread– 320 g
- pork – 520 g
- garlic clove – 2 pieces
- breadcrumbs
- quail egg – 6 pieces
- onion – 2 pieces
- spices

Preparation:

1. Main product, garlic, onion, bread soaked in milk, pass through a meat grinder, knead the minced meat, season, form six round cutlets, make a depression in the center.
2. Roll in breadcrumbs and fry.
3. Pour one egg into the cavity and cook in the oven until ready.

Pockets with mushrooms.

Required Products:

Carbonate – 220 g
- olive oil
- seasonings
- onion
- fresh champignons – 120 g
- grated cheese – 50 g

Cooking process:

1. Boil the champignons, place in a sieve, and chop finely.
2. Cut the onion into cubes, sauté, add mushrooms, fry until fully cooked.
3. Cut the pork into portions, make a deep cut in each piece, pound and season.
4. Fill the pockets with the mushroom mixture, pierce them with skewers, fry, and then transfer to the oven.

"Ear".

You will need:

Potatoes – 3 pieces
- butter – 2 tablespoons
- onion
- sour cream – 0.25 cups
- garlic clove – 2 pcs.
- meat broth – 0.25 cups
- lean meat – 420 g
- layer of puff pastry dough
- Bay leaf
- grated rye crackers

Cooking process:

1. Cut the pork into portions, beat, add salt, place in a bowl, let stand covered for 20 minutes.
2. Chop the onion.
3. Place butter in a ceramic pot, place pork, add pepper and bay leaf.
4. Chop the carrots and potatoes into slices, place on the main product, pour in the broth, add salt, sprinkle with onions, grated breadcrumbs, and put in the oven for half an hour.
5. Pour sour cream with grated garlic into the pot, cover with a layer of dough, brush with yolk, bake for 15 minutes. The dough is served along with the bread.

How about you?

What to cook with pork quickly

Roast in pots.

Ingredients:

Pork pulp – 520 g
- potatoes – 10 pieces
- sour cream – 420 ml
- greenery
- mayonnaise – 320 g
- cheese – 50 g
- butter – 155 g
- onion – 5 pieces
- milk – 5 tablespoons
- salt and pepper

Cooking steps:

1. Chop the meat into slices, mix with spices, chopped onions, and place in pots.
2. Place cubes of butter, potato strips on top, pour sauce made from milk, sour cream and mayonnaise. Place the greens, sprinkle with cheese, and place in an oven preheated to two hundred degrees.

Pryazhenina.

You will need:

Homemade sausage – 200 g
- pork ribs – 330 g
- flour - two tablespoons
- onion – 2 pieces
- Bay leaf
- garlic clove – 2 pcs.
- spices
- milk – 520 ml
- salt
- vegetable oil
- sugar

Cooking process:

1. Chop the lard into cubes and melt the fat over low heat. Remove the cracklings, fry the ribs, slices homemade sausage, transfer to a pot. Add flour, pour in one and a half cups hot water, let it simmer.
2. Put the bay leaf, pepper and salt, pour over the sausage and meat, cover the pot, and put it in the oven to simmer.
3. Sprinkle with chopped garlic.
4. Prepare pancakes: beat sugar, salt, yolks, add flour, mix.
5. Add the egg whites, quickly knead, and bake the pancakes.

They also turn out very tasty.

What to cook with pork quickly.

"Machanka".

Ingredients:

Pork fat – 30 g
- spices, salt, pepper
- onion
- flour – 2 tablespoons
- homemade fried sausage – 255 g
- pork belly – 520 g
- sour cream – 120 g

Preparation:

Chop the brisket into portions, mix with spices, fry, cover with water, and simmer in a closed container. Drain the broth, add sour cream, onion, flour, add salt, add spices, and boil. Roll the machanka into a tube and dip it in the sauce.

Roast "Yuzhnoe".

You will need:

Meat tenderloin – 520 g
- port wine – ¼ cup
- raisin, tomato paste- a tablespoon
- sour cream – 2 tbsp. l.
- half a green apple
- onion
- potatoes – 3 pcs.

Preparation:

1. Peel the potatoes and onions, chop them into slices and fry them.
2. Fry the meat, add seasonings.
3. Place the meat pieces into a pot, place potatoes, onions and pasta on top of it, add raisins, port wine, add salt and pepper again.
4. Pour in the sauce, cover, put in the oven, cook for 50 minutes.

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

Very delicious stew with a light spicy aroma, it 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 mature in own juice 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 When cooking meat, it turns out to be the most juicy and tasty. If you managed 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. is different high cost, so it is advisable to fry it, cutting it across the grain, or bake it as 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 suggested ingredients 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 pan, pour 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 filling, 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- 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 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 minimum quantity vegetable oil and fry 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 disintegrates into fibers. Oh taste qualities there is no need to talk about the dishes. 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 on 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 especially delicious dish becomes after final cooling in the refrigerator. However, you can serve it hot, with a delicious side dish of vegetables or rice.

The tender texture of the cooked pulp is explained the right choice 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!

Meat and potatoes combination for me - a win-win! Many people like it, you can feed your fill, and even if it’s served beautifully! Today we tried this recipe - portioned “nests” of minced meat with very delicious filling and baked mashed potatoes on top! The recipe is a fairy tale, try it for your health!

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pork, pitted prunes, puff pastry, mustard, salt, ground black pepper, vegetable oil, yolk, sour cream

Today we try interesting recipe for lunch or dinner. Easy to prepare. And there will be meat here - pork ribs. And there will also be a simply magical sauce: fried onions, garlic, meat juices, sour cream and homemade preparations - tomatoes in their own juice! A dish you can't resist! Cook pork ribs in bomb sauce and try it for your health!

pork ribs, onions, tomatoes canned in their own juice, tomatoes, sour cream, garlic, coriander, salt, ground black pepper, vegetable oil...

Cooking pork ribs this way Georgian recipe, you will get delicious, very aromatic and moderately spicy meat that literally falls off the bone! Before baking, pork ribs are marinated in matsoni with adjika and garlic, and then baked in the oven or over coals, the choice is yours. The main thing is that it will turn out very tasty!

pork ribs, matsoni, garlic, adjika, salt, ground black pepper

Pea porridge with stew - an easy-to-prepare, hearty dish for the everyday menu. For this dish you should use high-quality stew. Soak the peas in advance - this will help you quickly prepare a great dinner.

dried peas, stewed meat, onions, carrots, sunflower oil, bay leaf, salt

Cute and tasty meat cutlets in the form of truffle candies. The original appearance and filling of quail eggs will immediately interest everyone. These cutlets can be prepared in advance and put in the oven before guests arrive. These cutlets are also perfect for children, as they are baked and not fried, and quail eggs are good for children’s bodies.

minced pork, sour cream, onion, garlic, thyme (thyme, Bogorodskaya herb), quail egg, salt, ground black pepper

Pork kidneys are classified as second-class by-products. And all because of the specific smell and taste that are inherent in the kidneys. But you can completely get rid of all this! Today we will prepare kidneys stewed in sour cream with vegetables. And at the same time, we’ll find out what measures need to be taken to properly process and prepare the kidneys.

pork kidneys, onions, carrots, garlic, sunflower oil, sour cream, soda, salt, ground black pepper

Soft, tender, juicy and delicious! This is exactly how brisket turns out, baked in the oven, in foil with aromatic herbs. You only need twenty minutes to prepare pork belly, and then send it to simmer in the oven, and culinary success is guaranteed.

pork belly, garlic, marjoram, ground pepper, salt, thyme (thyme, Bogorodskaya herb), leek, allspice, bay leaf

Juicy boiled pork with prunes, carrots and spices.

pork, prunes, carrots, garlic, lemon, honey, ground black pepper, salt

Every day we try something new! Sometimes I want lazy recipe, but so that there is enough for everyone, it is beautiful and tasty! Today we are preparing one large and very tasty cabbage roll in the oven. It's easy to prepare and can feed the whole family! Prepare for your health!

Chinese cabbage, minced pork, onion, rice, garlic, tomatoes, bell pepper, parsley, vegetable oil, cumin, salt, ground black pepper, water...