Pork belongs to the main types of meat. Pork meat is an important food product. Meat can be used to prepare many dishes with a wide variety of tastes. For cooking pork meat dishes various methods of heat treatment are used: boiling, frying, poaching, stewing and baking. Dishes are very tasty and filling.

Pork Recipe - "Escalope"

Products:

• 300 g pork
• 60 g pork fat

Meal preparation:

1. Cut the pork across the fibers into slices about 1.5 cm thick, beat well with a chopper, salt and pepper. Instead of pepper, you can use ground cinnamon or chopped nutmeg.
2. Fry on both sides until golden brown.
3. Serve with a salad of fresh vegetables, lightly salted cucumbers, parsley, dill, basil.

Delicious pork recipe with mushrooms in sour cream sauce

Products for 5 servings:

• 750 g lean pork meat
• 100 g melted pork fat (to taste - replace with another)
• 100 g onion
• 200 g fresh champignons (or other mushrooms)
• 400 g sour cream sauce
• 750 g garnish
• salt, pepper, herbs - to taste

Meal preparation:

1. Cut the flesh of lean pork into long sticks, sprinkle with salt, pepper and fry in fat in a pan.
2. Add browned onions, fresh boiled champignons, cut into thin slices, and sour cream sauce to the fried meat.
3. Then boil it all, stirring occasionally, over low heat for 8-10 minutes.
4. Serve the dish with any crumbly porridge or boiled potatoes, sprinkle with herbs.

Pork in beer dough

Products:

• 600 g pork
• 50 g butter
• 75 g hard cheese
• 160 g flour
• 2 eggs
• 100 ml beer
• greens, ground black pepper, salt - to taste

Meal preparation:

1. Separate the whites from the yolks and beat.
2. Put the yolks, whipped whites into the sifted flour, pour in the beer and knead the dough.
3. Cut the prepared meat into 8 identical pieces and beat well, salt and pepper. Grate the cheese.
4. Roll half of the pieces of meat in cheese and combine with other pieces.
5. Dip each pair of pieces of meat in the dough and fry in melted butter on both sides until cooked.
6. Put the pork pieces on a dish and garnish with herbs. Side dish for the dish of your choice.

Pork ragout with vegetables

Products:

• 800 g pork
• 2 sweet bell peppers of different colors
• 3 potatoes
• 2 onions
• 2 zucchini
• 3 - 5 broccoli florets
• 1 large carrot
• tomato paste or a can of canned tomatoes in their own juice
• 1 st. a spoonful of vegetable oil
• 1 teaspoon each salt, sweet red pepper, dried dill and garlic
• 5 teaspoon ground black pepper
• 1 teaspoon 9% vinegar

Meal preparation:

1. Cut the meat into pieces of arbitrary shape about 3 cm in size on the large side.
2. Cut the onion into half rings.
3. Peel the carrots and cut into thin circles.
4. Lightly fry the meat, onions and carrots in oil in a large deep frying pan, browning them.
5. Spices, including salt, diluted in 2 tablespoons of water and vinegar, pour over meat and vegetables.
6. Simmer everything on low heat for 2-3 minutes.
7. Peel the potatoes and cut into small cubes, peppers and zucchini into circles.
8. Divide broccoli into small florets. Mix everything with meat, add tomatoes or tomato paste, after diluting it in 0.5 cups of water.
9. Cover the pan with a lid and simmer over low heat for 50 minutes.

The recipe for the dish is ready.

How to cook spicy pork fillet?

Products:

• 700 g pork
• 200 g cheese
• 1 zucchini
• 250 g onion
• 300 g tomatoes
• 4 garlic cloves
• 2 tbsp. thyme spoons
• 1/2 cup dry wine
• 4 tbsp. tablespoons of vegetable oil
• dill greens, tabasco sauce, salt, pepper - to taste

Meal preparation:

1. Cut the meat across the fibers and beat off.
2. For marinade: minced garlic mixed with 1 tbsp. a spoonful of thyme, tabasco, pepper, salt, pour in wine and 2 tbsp. tablespoons of oil, marinate for 1.5 hours.
3. Put the chopped vegetables on a baking sheet and pour over the marinade. Put in the oven at 220 degrees C for 10 minutes.
4. Then put the pieces of pork on top, pour over with oil and bake for another 7 minutes.
5. After that, cut the cheese into slices (plates), lay on the meat and bake.

The recipe for a dish with spicy pork fillet is ready.

Pork chop with salad

Meal preparation:

1. Cut pork tenderloin into slices. Break off the slices.
2. 1 egg lightly beaten, salt and pepper.
3. Heat vegetable oil in a frying pan.
4. Dip each piece of minced pork in the egg, then in the breadcrumbs, again in the egg, and again in the breadcrumbs.
5. Fry the meat in vegetable oil on each side, first on high, and then on medium heat until golden brown.

How to cook pork "Sinbad" - deep-fried with sesame seeds and flour

Products:

• 300 g pork
• 1 egg
• 50 g sesame
• vegetable oil, salt

For sauce:

• 2 tbsp. ketchup spoons,
• 2 tbsp. mayonnaise spoons,
• 1 st. a spoonful of sour cream
• dill sprigs

Meal preparation:

1. Pork cut into cubes or cubes (optional).
2. Whisk the egg in a bowl.
3. Salt the pork pieces, roll in flour, then in the egg and sesame seeds. Fry in a large amount of hot vegetable oil (deep-fried) for 5 minutes.
4. For the sauce, mix mayonnaise, ketchup, sour cream, finely chopped dill.
5. Serve cooked pork with sauce.

Pork stew with cabbage and apples

Products:

• 500 g pork pulp
• 250 g sauerkraut
• 1 sweet and sour apple
• 1 bulb
• 1 garlic clove, flour, salt, pepper, vegetable oil

Meal preparation:

1. Squeeze the sauerkraut from the brine and boil a little.
2. Peel the onion and cut into half rings.
3. Peel the apple, cut the cotyledons, cut into slices.
4. Cut the washed meat into pieces, then roll in a small amount of flour. Heat the vegetable oil in a frying pan, fry the meat to a crust, add the onion and fry a little more.
5. Transfer the meat to a thick-walled pan, add cabbage, apple, salt and pepper to taste. Pour a little water, cover the pan with a lid, first put on a strong fire, and after boiling, reduce the fire and simmer the dish until cooked. At the end, add chopped garlic.
6. The recipe for pork stew with cabbage and apples is ready.

Delicious Chef's Recipe - Boar Knee with Potatoes

Meal preparation:

1. Pour the pork knuckle with beer, add mint leaves, black peppercorns, salt. Cook over low heat until almost done.
2. Remove the knuckle from the bone, stuff with carrots and garlic,
3. tie with twine, pack in foil.
4. Then, put it on a baking sheet, place coarsely chopped potatoes around. Spray potatoes with vegetable oil, add salt and bake until tender.
5. We cut the finished shank into pieces, season with mustard, ketchup. We put it in the middle of the dish, we place the potatoes around.

How to cook pork with pasta?

Products:

• 750 g pork pulp
• 100 g rendered pork fat
• 100 g onion
• 250 g tomatoes
• 500 ml stock
• 150 g bell pepper
• 300 g pasta
• 50 g grated cheese
• salt pepper

Meal preparation:

1. We cut the pulp of the hind leg or the lumbar part of the pork into wide portions, cut off the excess fat, leaving it with meat no thicker than 1 cm, beat off, salt, pepper and fry on both sides until a crust forms.
2. We put the fried meat in a saucepan, pour in the broth, boiled from fried pork bones, add browned chopped onion, Bulgarian pepper, chopped noodles, slices of fresh tomatoes without skin and seeds. We stew all this contents until the meat is fully cooked.
3. Boil pasta (horns, ears, snails, feathers - except for vermicelli) until half cooked in salted water, put in a colander, put in meat, mix and continue to simmer until the meat is ready. When using vermicelli - lay it without preliminary boiling.
4. When serving, put the meat on a plate, pasta on it, which we sprinkle with grated cheese.

Fried pork tenderloin

When choosing a fresh tenderloin, check its quality: press on a piece, and if the fibers recover quickly, you can take it. Many still do not know how fried pork tenderloin is prepared. There is nothing difficult here, this is a fairly simple dish to prepare and this unpretentious recipe will help when you have little time to cook.

Ingredients:

• bulb,
• 500 pork tenderloin,
• 4 garlic cloves,
• pepper, mustard seeds, salt and bay leaf to taste.

Cooking:

1. Carefully washed tenderloin is cut into small pieces, which are then fried in vegetable oil. Fry the meat until all the juice is boiled out of it.
2. Cut the onion into four parts, and cut these parts into thin slices. Peeled garlic must be cut into thin slices.
3. After browning the pork, place an onion with garlic on it. Next, put salt, bay leaf, mustard peas and pepper. You can add any seasonings you like. Do you like garlic and onions? Well, do not put them, replace them with something else from seasonings.
4. The fire must be made small and fry pork with garlic and onions on it until a golden hue appears. After boiling off all the excess and completely unnecessary liquid and a good frying of garlic and onions, everything will be ready.

Pork grilled in the oven

Grilled meat is much healthier than just pan fried meat. Grilled pork in the oven will cook more evenly. In some ovens, this mode is initially built in, but in ordinary ones, you can simply put the meat on the grill for such baking.

Ingredients:

• 2 kg pork
• coarse sea salt and freshly ground black pepper to taste
• freshly ground coriander and paprika to taste.

Cooking:

1. For this meat dish, it is better to take the pork neck or meat along the back with ribs. First of all, turn on the oven in the “Grill” mode, it will just prepare for the time when you have to bake the pork.
2. Wash the pork in warm water and pat dry with paper towels. We then cut into large pieces about 4 cm thick, it’s good if the bone turns out on each piece of meat.
3. Rub the pork generously on all sides with pepper, spices and salt. Rosemary with thyme or dried cilantro are also great with meat. We put the pork on the grate and be sure to substitute a baking sheet under it, otherwise the bottom of the oven will suffer from fat.
4. Now start baking and watch carefully when you need to turn the meat. As soon as you see through the oven door that it is browned, immediately open, but very carefully, the door and turn the pork over on the wire rack to the other side.
5. Now wait for the other side to turn brown and flip again. It is difficult to specify the exact cooking time, it all depends on the power of the grill. But it takes at least twenty minutes, that's for sure. Don't overcook the pork or it will become tough. Carefully remove the cooked meat from the grill and place on warm plates.

Pig head roll

Not every housewife will decide to cook a pork head roll. However, preparing such a dish that will be a wonderful snack is quite simple.

Ingredients:

• 1 small head of a young pig
• spices (basil, thyme, rosemary),
• 1 small head of garlic,
• salt, pepper.

Cooking:

1. The head must be washed well, and then with a sharp knife we ​​cut off the skin with fat and meat from the skull. We also take out the tongue, clean it well. We cut off the ears from the head, and the cleaned tongue must be placed along the axis of symmetry, and the holes from the eyes are covered with meat.
2. Then the meat must be well rubbed with spices and garlic, squeezed through the garlic. After that, carefully and tightly roll the seasoned pork into a roll and tie with twine. If desired, sprigs of rosemary can be placed under the twine.
3. Next, put the previously cut fat on the bottom of the heat-resistant dishes, where the roll will be baked, put the roll on top of it, close it well with foil and send it to the oven for three hours to bake at a temperature of one hundred and eighty degrees. After three hours, the foil must be removed and baked for another few minutes, constantly pouring fat.
4. After that, we take out the roll, cool it, and send it to the refrigerator overnight, and then remove the twine. Cold roll, before serving, should be cut into portions.

Boiled pork is baked meat in one whole piece. Cooked pork pork in foil always turns out juicy, if you use the recipe I offer.

Ingredients:

• 1500 grams of pork tenderloin,
• 1 carrot
• 1 head of garlic
• 2 teaspoons French mustard
• 1 teaspoon sweet wigs
• salt pepper.

Cooking:

1. Pork for starters should be thoroughly washed and dried. In a small bowl, mix salt and pepper.
2. Carrots and garlic must be peeled, and then cut the carrots into cubes, and cut the garlic cloves in half. Next, cuts should be made in a piece of meat, into which it is necessary to add salt and pepper in large quantities, and then place carrots and garlic.
3. After that, you should mix mustard with salt and pepper, and then you can add spices for meat, then mix all the ingredients well and rub the meat with them. Then the pork must be wrapped in foil, preferably in two layers, and let it marinate for three hours.
4. Pork must be baked in the oven, with the first hour at a temperature of two hundred and twenty degrees, and the second hour at one hundred and fifty degrees. In order for the meat to be well browned, bake for about twenty minutes after removing the foil.
5. Serve ready-made boiled pork cut into portioned pieces, and boiled new potatoes or mashed potatoes are great for garnishing. Read more:

This interesting dish is thinly sliced ​​pieces of raw meat seasoned with lemon juice or vinegar with olive oil. It is often made from veal, but pork carpaccio is delicious. In the old days, only aristocrats could afford such a dish, but now you can enjoy it too.

Ingredients:

• 200 g pork fillet,
• 0.4 l. hours of mustard,
• 2 l. Art. olive oil,
• 1 l. h. balsamic vinegar,
• 2 l. hours of lemon juice.

Cooking:

1. Try to buy pork from a reliable producer and always fresh.
2. Start preparing the marinade sauce. To do this, combine balsamic vinegar with olive oil, mustard and lemon juice. These components are mixed until a homogeneous consistency.
3. Frozen pork cut thinly across the grain. To make the slices of meat thinner, you need to carefully roll them out with a rolling pin, then they will be better saturated with marinade.
4. Take a dish and lay out thin pork slices on it in one layer. Now coat the pieces of meat with marinade sauce. To do this, you can use a silicone brush.
5. In just a few minutes, you can salt the dish and serve it to the table. Carpaccio can be supplemented with mushrooms, basil, arugula or capers.

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

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

How to cook pork deliciously and skillfully for a hostess

Option 1 - in a pan

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

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

Rub generously with spices. Leave to marinate. In a small bowl, combine the egg and water. Pour crackers into a flat plate. If they were not at hand, cut a few pieces of any bread into bars and fry in an electric oven, then chop with a rolling pin.

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

We spread the meat on preheated plates, leave for a few minutes.

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

One of the important rules when cooking a steak: so that it does not turn out rough, you need to add some salt to it at the end.

Option 2 - in the oven

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

Components:

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

We wash the meat well, cut off excess fat and film, if any. Mix wine, peppercorns and thyme. Dry and immerse in a deep container. Pour in the marinade and leave for two hours. Spices can be used any of your choice.

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

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

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

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

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

Option 3 - in a slow cooker

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

Components:

• Pork tenderloin - 550 g;
• Spinach - 1 bunch;
• Ground pepper, salt - to taste;
• Onion - 1 head;
• Carrots - 1 pc.;
• Olive oil - for frying.
• Egg - 1 pc.;
• Purified water - 2 liters;
• Cabbage - 150 g;
• Basil - a few branches.

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

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

Form a cake from minced meat, put a little stuffing in the center and blind it into a roll. Activate the appliance to the frying function, pour vegetable oil.

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

How to cook delicious homemade pork pilaf

In the classical version, pilaf is prepared from the meat of a young lamb, but more and more often they began to replace it with pork. This meat has a delicate structure and texture, therefore, the dish turns out to be fragrant and rich.

Components:

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

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

Pre-soaking is done to get a richer taste. We clean the onion and carrot, cut into large bars. Chop the garlic with a knife.

For pilaf, the meat of a young piglet is best suited. It must be washed well and cut into pieces across the fibers.

Pour vegetable oil into the pot, heat it well and fry the vegetables, add spices and meat. You need to do this on a strong flame.

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

If you see that the water has evaporated and the grits are still firm, add more liquid and bring to a boil.

How to cook delicious pork goulash

Such a dish as goulash occupies one of the main places in our menu. It is made from pork neck.

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

It harmonizes well with any side dish.

Components:

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

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

We wash the meat well, cut along and across the fibers into small cubes. Throw to vegetables, mix and add spices and salt.

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

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

Pork booklet with vegetables in the oven

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

Components:

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

We take a whole piece of pork balyk, wash it, wipe it with a paper towel and let it lie down. In a small bowl, mix mustard, sour cream and spices. Peel the garlic and chop into slices.

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

My tomatoes, onions, peppers, clean and chop in circles. In the intervals between the layers of balyk, we lay all the vegetables in two pieces. We activate the electric oven at 190 ° C.

We spread a glass salmon on a brazier, stretch the foil on top, tightly fasten the edges and immerse in the bake for one hour. About five minutes before the end of cooking, remove the foil so that the meat acquires a beautiful crust.

Pork chops in batter with sesame seeds

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

Components:

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

We cut the washed and well-dried meat into steaks. We put it in a food bag so that the splashes do not cover the kitchen, and we beat it to a thin state with a kitchen hammer. Sprinkle with spices, add salt and lay out in a pile.

In a bowl, mix the bran with sesame seeds. Crack the eggs into a deep bowl. Pour oil into a frying pan and heat well. Dip the chop in the egg, roll in the flour mixture and fry until a beautiful brownish color.

After that, put the steaks on a dish. You can smear them with sour cream and immerse them in an electric oven for ten minutes, so they will become much softer. But if you want a crispy crust, then you can do without it.

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

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.

Pork is most often prepared second and festive dishesrequiring 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 destroy strong connective tissue and make fried meat soft and tender, pieces of meat should be beaten off before frying. At the same time, the thickness and surface of the beaten meat is leveled, which makes it possible to evenly fry a piece of meat. But, when beating meat, do not overdo it, it is not worth punching through pieces.

To soften the meat before frying, it can be soaked in milk for several hours.

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

. Salt chops should be at the very end of frying, otherwise the meat will be overdried.

Cook the meat on the lowest possible heat, so that the water only trembles on the surface. With this method, nutrients are preserved in the meat 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, put it in boiling salted water.

. To improve the taste and aroma of boiled meat, it is recommended to put carrots, onions, parsley root or celery in the broth. Grinding them is not worth it, just wash the roots thoroughly with a brush and put in the broth 30 minutes before the end of cooking.

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

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

Minions from pork tenderloin on toast (quick snack)

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

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

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

Cooking:
Pass the meat, white bread soaked in milk, onion and garlic through a meat grinder, knead the minced meat well, salt and pepper it. Shape the minced meat into 6 round patties 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 recess and bring to readiness in the oven.

"Pockets" with mushrooms

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

Cooking:
Boil the mushrooms, put on a sieve and chop finely. Cut the onion into small cubes, fry in vegetable oil until golden brown, add the 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 mallet, salt and pepper. Stuff the pockets with the mushroom mixture, stab with skewers and fry in a pan, first “standing”, so that the bottom grabs, and then on the sides. Put in a deep baking sheet, pour over with olive oil and place in an oven preheated to 180 ° C for 15-20 minutes.

Ushnoe (old Russian dish)

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

Cooking:
Cut the meat into cubes of 2-3 cm, lightly beat off, salt, put in a bowl and let stand under the lid for 20-25 minutes. Cut the onion into cubes and saute until golden brown. Pour melted butter into a ceramic pot, put bay leaves, peppercorns and lay out the meat. Cut the potatoes and carrots into slices, lay on top of the meat and pour over the broth. Salt to taste, sprinkle with fried onions, grated rye breadcrumbs and put in an oven heated to 180 ° C for 30 minutes. Then pour sour cream with crushed garlic into a pot and cover with a layer of thawed dough, like a napkin, grease it with yolk and bake for 15 minutes. Dough after baking is served instead of bread.

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

Cooking:
Cut the pork into slices, salt, pepper, mix with chopped onions, put in pots. Put pieces of butter on top of the meat, cut into strips of potatoes and pour over the sauce. For the sauce, mix sour cream, mayonnaise and milk, add herbs. Cover everything with a layer of cheese and put in the oven, heated to 220 ° C, for 30-40 minutes.

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

Cooking:
Cut the fat into small cubes and melt the fat over low heat. Remove the cracklings, and in the melted fat, fry the pork ribs and sliced ​​\u200b\u200bhomemade sausage and transfer to a pot. Spasser until golden brown onion, cut into small cubes, add flour, pour in a thin stream 1-1.5 stack. hot water and boil, stirring to avoid lumps. Add bay leaf, salt and pepper and pour the meat with sausage with the resulting sauce, cover the pot with a lid and put it in the oven, heated to 180-200 ° C, until cooked. Sprinkle with chopped garlic when serving. Pryazhenina is eaten with pancakes, dipped in sauce. For pancakes, beat the yolks with sugar and salt, pour in the milk, add the flour and mix well. Then add whipped proteins, stir quickly and bake 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.

Cooking:
Cut the meat into portions, salt, pepper, fry in lard, add water and simmer in a sealed container. Drain the broth left over from the stew, add sour cream, onion fried 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 stack. port wine
2 tbsp sour cream
1 tbsp tomato paste,
1 tbsp raisins,
½ green apple
3 potatoes
1 bulb.

Cooking:
Peel onions and potatoes, cut into slices and fry in vegetable oil until tender. Fry the meat in a separate pan until golden brown, salt and pepper. Put the pieces of meat in a pot, put on it potatoes with onions and an apple, peeled and cut into slices. Mix sour cream with tomato paste, add port wine and raisins, salt and pepper and pour meat and vegetables with the resulting sauce. Cover the pot with a lid (or use a layer of ready-made puff yeast dough) and place in an oven heated 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 garlic cloves,
2 tbsp tomato paste,
vegetable oil, black peppercorns, bay leaf, dried basil, salt - to taste.

Cooking:
Coarsely chop the onion, sweet pepper and tomatoes. Fry the onion and pepper in vegetable oil first, then add the tomatoes. When they start up the 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 the tomato paste and simmer until cooked under the lid, reducing the heat to a minimum.

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

Cooking:
Pass the meat through a meat grinder. In a pan with vegetable oil, fry the diced onion until soft, add the minced meat and fry until tender. Cut the peeled potatoes into slices and fry in vegetable oil until tender. Put a layer of potatoes in a baking dish, then lay out the minced meat, put the potatoes on top again and pour over the mixture of eggs and mayonnaise. Set to bake at 180°C.

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

Cooking:
Cut the meat into pieces 1 cm thick, beat off, salt and pepper. Fry each piece in a pan on both sides until golden brown. Put tomato circles on each piece, then onion rings, pour over with mayonnaise and sprinkle with cheese. Put in a hot oven and bring to readiness for 15-20 minutes.

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

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

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

Cooking:
Cut the meat into portions, lightly beat off, lay on the bottom of the baking dish, salt and pepper. Top with a layer of onion, cut into half rings, then potatoes, cut into cubes. Salt each layer. Sprinkle with cheese, pour over with mayonnaise and place in a hot oven. Sprinkle with herbs when serving.

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

Cooking:
Pierce the meat cut with a long bar with a sharp narrow knife in several places and marinate. For the marinade, rub the garlic with salt, add vegetable oil, wine, chopped carrots and onions, mustard diluted with water, and mix well. In the resulting mixture, soak the meat for 2 hours in a cool place, then put 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. Put the puree on a towel moistened with cold water, put the baked meat on it and roll it into a roll, giving it the shape of a pig carcass. For the 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.

Cooking:
Soak dried fruits in plenty of water overnight. Fry the ribs in vegetable oil, add the peeled onions, pour in the broth, add the ginger and simmer over medium heat. Lubricate the ribs with half of the applesauce, and dilute the remaining puree with mustard, salt, pepper and diluted in 2 tbsp. water with flour. Stir and boil. Cut the soaked fruit, put it in the sauce, let it brew for half an hour, and then warm it up with butter. Put the ribs on a dish, 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 is used more often than other types of meat in the preparation of dishes for the everyday and festive table. The meat is cooked 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 will easily find a recipe to their liking.

In our article, we will consider what to cook from pork pulp simply and quickly for the second or for dinner. Depending on the method of heat treatment, we present several interesting recipes for cooking this type of meat.

Pork ragout 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 in this case the meat may turn out to be a bit dry. The cooking time is approximately 2 hours. This is not very fast, but very simple, and the stew is prepared from ingredients familiar to everyone. It should be noted in advance that the recipe contains which you can buy ready-made in the store or cook it yourself in the oven by drying chopped tomatoes in the oven with Provence herbs and pepper.

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

1. Prepare a roasting pan or heavy bottomed pan. Prepare the oven by heating it to 180 degrees.
2. In very hot olive oil (2 tablespoons), fry pieces of pork pulp (700 g) about 5 cm in size from all sides until golden brown.
3. Add the onion cut into 8 parts, garlic (2 cloves) and green chili pepper, freed from seeds, to the meat. Fry all ingredients together for about 5 minutes.
4. Dried tomatoes (1.5 tbsp.) Combine 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 mass to a boil and pour the prepared sauce over the meat with onions and peppers.
5. Send the roaster without a lid to 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 the dish with a glass of chicken broth and put it back in the oven for half an hour.

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

Pork meat, cooked in pieces

The most juicy meat will turn out if you bake it in a whole piece. The cooking time will increase from this, but the result will impress all the guests at the festive event without exception. If you still don’t know how to cook pork tenderloin deliciously, 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. Then the meat needs to be salted and peppered, grated with a mixture of horseradish (1.5 tablespoons) and hot pepper (0.5 teaspoons).
3. Put the piece in a baking dish of a suitable size.
4. Next to the meat, put apples (2 pcs.), Cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour apple cider (1 tbsp.) And cream (70 ml). Grate a piece of rosemary and brown sugar (70 g) on ​​top.
5. Bake pork at a temperature of 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. Arrange pork on a serving platter. Serve with applesauce and garnish with salad or mashed potatoes.

Now you know (if you have uncut pork pulp available) that it is not difficult to cook a piece of meat. The main thing is to have enough time so that the pork can properly sweat in its 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 practically does not receive physical activity during the life of the animal, when cooking meat, it turns out to be the most juicy and tasty. If you managed to buy a tenderloin in the market or in a store, and you do not know what can be cooked from pork pulp, it will be useful for you to get information on how to prepare such meat. has a high cost, so it is advisable to fry it, cutting it across the fibers, or bake it in a whole piece. Very rarely, such meat is boiled or stewed.

You can cook 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. The tenderloin is rubbed with a mixture of salt, pepper, vegetable oil (1 teaspoon) and squeezed garlic (1 clove).
3. The prepared piece is laid out on a hot frying pan and quickly fried on high heat on all sides until golden brown.
4. The fried tenderloin is transferred to a baking sheet and sent to a preheated oven (180 degrees) for 20 minutes. The readiness of meat can be checked with a thermometer with a probe. The internal temperature should be 145 degrees, the color should be light pink.
5. The meat on the baking sheet is taken out of 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 sent to the pan and boiled over low heat for about 50 minutes. Then cool a little, and rub the figs through a sieve. After that, the pan is returned to the fire, butter is added (3 tablespoons) and boiled to the desired consistency. The suggested ingredients make about 2 cups of sauce.

Hungarian pork perkelt

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

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

The perkelt is stewed over low heat for an hour. Cooking time can be increased, as long as the pieces are soft enough. They should literally disintegrate into fibers, melt in your mouth.

How to cook pork tenderloin in a frying pan

Fans of spicy and spicy Korean cuisine will love this recipe. The meat is obtained, as they say, "with peppercorns." But at the same time it comes out quite juicy, does not dry out and is fried in just 20 minutes.

You can cook the pork pulp in a pan in the following sequence:

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

Pork with carrots in a pan from Yulia Vysotskaya

It is rather difficult to overdry a large piece of pork while observing the cooking technology. As a rule, such meat almost always turns out juicy and soft. Quite another thing is finely chopped pork (pulp). How to cook meat in the form of pieces quickly and tasty, you can learn from the recipe below from the famous culinary specialist Yulia Vysotskaya. For this dish, it is better to take undercuts or shoulder

Coarsely chopped pieces of pork (800 g) salt 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 pan to a plate, and in the resulting fat with oil, fry the red onion cut into 4 parts and large pieces of carrots (2 pieces each), crushed garlic cloves (5 pieces), thyme sprigs (6 pieces), coriander (1/2 teaspoon). Fry vegetables with spices a little, stirring occasionally. Then return the pork to the 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 the pork pulp for the second or dinner. Such meat can be served as an independent dish or with a side dish, such as porridge or mashed potatoes.

Pork chops in cheese sauce with mushrooms

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

Sequence of cooking:

1. 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) and flour (30 g). Then the prepared chops should be rolled in this breading and fried in a pan with a tablespoon of olive oil until golden brown.
3. In butter, fry mushrooms (200 g), white onion (1 pc.) And squeezed garlic (2 cloves). To the mushrooms, add 2 cups of milk, 80 g of processed cream cheese, salt (1 teaspoon), flour (2 tablespoons), a pinch of pepper. Remove the sauce from the heat and add the diced brie cheese (100 g).
4. Transfer the chops to the pan to the sauce and send them to the oven for 20 minutes to bake at 180 degrees.

When serving, the meat is poured with cheese sauce with mushrooms. Rice or potatoes are served 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 the pork pulp for the second, meat baked in the oven in cream and tomatoes is a great option! The provided recipe 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 such steak is laid out in a 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 salted and peppered on top, sprinkled with fragrant dry herbs (oregano, basil, etc.), halves of cherry tomatoes or circles of ordinary tomatoes are laid on them.
4. Now you need to take cream with a fat content of 10% (600 ml) and pour them over steaks with tomatoes.
5. Immediately before cooking or 10 minutes before the end of baking, the dish is sprinkled with finely grated cheese (300 g) on ​​top.
6. Pork steaks are baked in the oven for about half an hour. The dish is served on the table with baked sweet peppers, rice or potatoes.

Meat in cream is perfect for a festive table or for 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 meal with a high protein content will be ready for the table.

Pork "Carnitas" in Mexican style, cooked in a slow cooker

A delicious dish that, according to the method of preparation, is slowly stewed pork. The result is so soft that it literally falls apart into fibers. And there is no need to talk about the taste of the dish. Pork "Carnitas" is usually served in Mexican style. For long-term heating of meat, a slow cooker is ideal.

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 about 1 kg. Before sending it to 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 sent to the multicooker bowl, and whole cloves of garlic (4 pcs.), Coarsely chopped onion, pieces of green chili pepper without seeds are placed on top of it and orange juice squeezed from two orange halves is poured.

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 with a fork, fried in vegetable oil (3 tablespoons) until a golden crust forms on one side. Pork, subject to the recipe, is tender, juicy and very tasty.

How to cook pork tenderloin in the oven in foil

Pork pulp baked according to this recipe will be an excellent alternative to junk sausage, because the dish becomes especially tasty after the final cooling in the refrigerator. However, it can be served hot, with a delicious side dish of vegetables or rice.

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

1. A dried piece of a 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 onion (3 pcs.) Salt to stand out more liquid, and mixed with the juice of 1 lemon.
3. The prepared mixture is spread directly on the meat, covered and left in the refrigerator for 12 hours to marinate.
4. The finished pulp is laid out on a sheet of foil folded in half directly on a pillow of pickled onions, the meat is sealed on all sides with foil.
5. Bake the meat for about 1 hour 15 minutes. To check readiness, a piece of pulp is pierced with a knife and the juice is clear. 10 minutes before readiness, the pork is browned, opening the foil. After cooling, the meat is cut into portioned pieces.

Enjoy your meal!

The combination of meat and potatoes is a win-win for me! Many people like it, you can feed your fill, and if you also serve it beautifully! Today we tried this recipe - portioned "nests" of minced meat with a very tasty filling and baked mashed potatoes on top! The recipe is a fairy tale, try it on your health!

minced pork, onion, eggs, breadcrumbs, salt, ground black pepper, ground paprika, green ice cream peas, red bell pepper, hard cheese...

Cooking stewed pork ribs in a frying pan, in tomato-sour cream sauce. The meat is extremely tender and juicy due to the fact that we stew it for about two hours. If you don't know what to cook for dinner, try this pork ribs recipe.

pork ribs, onion, tomato paste, tomato juice, sour cream, salt, ground black pepper, bay leaf, water, vegetable oil, parsley

A simple recipe for a hot meat dish that will not take much of your time is delicious and juicy pork with prunes wrapped in puff pastry and baked in the oven. This beautiful and appetizing meatloaf with a pleasant smoked flavor from prunes deserves a place on the festive table.

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

Today we try an interesting recipe for lunch or dinner. Easy to prepare. And there will be meat - pork ribs. And there will also be just a magic sauce: fried onions, garlic, meat juices, sour cream and homemade preparations - tomatoes in their own juice! A dish that is impossible to resist! Cook pork ribs in bombez sauce and taste it for health!

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

By cooking pork ribs according to this Georgian recipe, you will get delicious, very fragrant and moderately spicy meat, literally falling off the bone! Pork ribs are marinated in matsoni with adjika and garlic before baking, and then baked in the oven or over coals, the choice is yours. The main thing - it will turn out very tasty!

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

Pea porridge with stew is an easy-to-prepare, hearty dish for the everyday menu. For this dish, you should use a quality stew. Peas need to be soaked in advance - this will help you quickly prepare a great dinner.

dried peas, stew, onion, carrot, sunflower oil, bay leaf, salt

Cute and tasty meat cutlets in the form of truffle sweets. The original look and filling of quail eggs will immediately interest everyone. Such cutlets can be prepared in advance and put in the oven before the arrival of guests. And such cutlets are perfect for children, as they are baked, not fried, and quail eggs are good for the child's body.

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

Pork kidneys belong to the offal of the second grade. And all because of the specific smell and taste that are inherent in the kidneys. But you can get rid of all this! Today we will cook kidneys stewed in sour cream with vegetables. And at the same time, we will find out what measures need to be taken in order 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 what the brisket baked in the oven, in foil with fragrant herbs, turns out to be. You only need twenty minutes to cook the pork belly, and then send it to languish in the oven, and culinary success is guaranteed.

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

Juicy pork tenderloin with prunes, carrots and spices.

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

We try something new every day! Sometimes you want a lazy recipe, but for everyone to have enough, it was beautiful and tasty! Today we are preparing one large and very tasty stuffed cabbage in the oven. It's easy to prepare and will feed the whole family! Prepare for health!

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