THE BEST AND SUPER TASTY STEP-BY-STEP PORK DISHES

And this section of the site is devoted primarily to patriots of Ukrainian cuisine. The recipes offered below contain a food product that has long been popular with immigrants and their descendants from the fertile lands of Slobozhanshchina, the clean and fragrant forests of Polesye and, of course, the vast steppes of Tavria. Pork dishes have excellent taste, delicate aroma and pleasing appearance and appearance. However, it is not for me to tell you about this - visit this section and enjoy your meal.

Lard is tasty in and of itself, even without cooking, especially a bit of garlic or onion. But it is also perfect for preparing more than one original dish - stewed in the oven, smoked lard or garlic roll.

This dish was created especially for lovers of tender pork meat, which melts in your mouth, giving pleasant moments of time and a sense of pleasure in life. Just imagine how the baked pork plates spiced with spices will look like.

What to cook for lunch? Such a question certainly arose in an incredibly huge number of housewives. On the one hand, I want the dish to have a pleasant taste, but on the other hand, to make it was quite simple.

If you seriously care about your health and want to eat only wholesome food, then you have already acquired an air grill or plan to do it. Among your experiments with this wonderful stove, there must definitely be pork in an air grill.

Steppe pork - a new look at the possibility of cooking meat. Pork fried in a potato breading, with a gentle sauce of sour cream, will certainly appeal to everyone, even the most demanding person.

Juicy pork baked in the oven, with the addition of cheese slices and lined with cabbage and apples, will decorate your family table and give you unforgettable minutes of enjoying a wonderful French recipe.

Do you know why Thais are so hardy and familiar with hard work? Not? So the fact is that for breakfast they prefer the omelet with pork already known around the world.

Every good housewife wants to cook for her family not only tasty, but also wholesome food. Unfortunately, this is not always possible. For example, for breakfast for many people, sandwiches with sausage (which, unfortunately, is not very useful for us), have become a favorite dish.

Ingredients

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

Cooking

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

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

Ingredients

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

Cooking

Grind the bacon and fry. Put on a plate and drain the fat. Add apples and onions, cut into small cubes, into the pan and cook for 4–5 minutes. Put chopped and fry for a couple of minutes. Then add minced rosemary, bacon, ground nuts, salt and pepper.

Cut the pork in half lengthwise and open. Salt and pepper the meat. Put the whole filling on it, tightly wrap it with a roll and tie it with a thread. Grate the pork with mustard.

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

Ingredients

• 2 tablespoons of vegetable oil;
• 2 green bell peppers;
• 1 onion;
• 3 cloves of garlic;
• salt to taste;
• 2 teaspoons ground cumin;
• 2 teaspoons of dried oregano;
• 1 ¹⁄₂ kg pork shoulder without bone;
• 500 ml of beef broth;
• 170 g of tomato paste;
• 200 g of olives stuffed with pepper;
• 1 tablespoon of white vinegar;
• a few twigs of parsley.

Cooking

In a deep frying pan, heat the oil over medium heat. Put pepper and onion, chopped garlic and ¼ teaspoon of salt, sliced \u200b\u200bin small strips. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and mix well.

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

Then remove pork and vegetables fat. Divide the meat into pieces with a fork, add the sliced \u200b\u200bolives, vinegar and chopped parsley. The dish goes well with.

Ingredients

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

Cooking

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

Ingredients

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

Cooking

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

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

Cut the brussels sprouts into quarters along. In another pan, melt the remaining butter and fry the cabbage for 3-4 minutes until it is browned. Season with salt and pepper. Put the pork and cabbage in a dish and garnish with chopped green onions.

Ingredients

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

Cooking

Drain and mash. Heat oil in a pan and put the minced meat and chopped onion. Fry until ingredients are lightly browned. Add chopped garlic, cinnamon, cloves, nutmeg, salt, pepper and stock. Remove from heat, add the cooled mashed potatoes and mix well.

Divide the dough into two parts and roll each. Put the first layer in a round baking dish. Fill the cake with filling and cover with another layer of dough. Firmly connect the edges of the layers. Lubricate the cake with a beaten egg and place in the oven preheated to 200 ° C for 25-30 minutes until the dough is browned.

Ingredients

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

Cooking

Cut pepper and onion into thin strips. Put them in a pan with warmed olive oil, add salt, pepper and sugar. Fry, stirring occasionally, over high heat for 4–5 minutes, until vegetables are softened. Then pour in the vinegar, cook for a minute, reduce the heat and fry for a couple more minutes. Add chopped basil leaves to vegetables, mix well and put on a plate.

On the fat, make vertical cuts: this way the meat will not curl when frying. Rub the pork with salt and pepper. Heat olive oil in a pan and put the meat, flattened wedges of garlic and thyme into it.

To make the meat juicier, add butter to the pan. Fry pork for 3-4 minutes on each side, pouring juice from a pan. Put the prepared meat and leave for 10 minutes. Put the fried vegetables on a serving plate and cover with pork on top.

Ingredients

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

Cooking

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

Cut the pork into small cubes and dry it with a paper towel. Roll the meat in a mixture of the remaining starch and salt. Fry the pork in a pan with heated oil for several minutes, then lay on a paper towel.

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

Ingredients

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

Cooking

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

Pour in the broth and cook over high heat for 3-4 minutes. When the broth becomes half as much, put peas in a pan. Remove from heat, add yogurt and salt and mix. Then add the prepared pork, mix and sprinkle with chopped herbs.

Ingredients

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

Cooking

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

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

Pork meatIt is easily absorbed in the human body, contains many nutrients. This lean and very healthy meat, due to the content of amino acids, which include animal protein, iron, potassium and phosphorus. Pork contains a list of vitamin B groups, and is also a source of iron and zinc.

Unfortunately, B vitamins do not stay in the body for a long time, so they need to be constantly replenished. Since pork contains vitamins of this group, it is recommended to eat 200 grams of meat per day. Pork meat prevents diseases of the cardiovascular system and affects active development.

Unlike beef and lamb, this red meat contains the least amount of fat. Pork is also good for pregnant women, as meat rich in protein does not complicate the production of breast milk. Due to the content of a considerable amount of nutrients, meat is easily digested, and also affects the digestive tract.

Pork fat contains less cholesterol than eggs and vegetable oil, and therefore it can be used, without harm to health, for frying. For the maximum benefit of pork, it must be prepared in a special way, before cooking it is necessary to defrost it well, and also rinse with running water. Consider all recipes how to cook pork tasty and fast.

How to cook pork tasty and fast

1. Cooking. Pork makes excellent, rich broths, on the basis of which you can cook the first dishes, for example, jellied meat and jellies, which go to the neck, shank or shank. As a rule, soups, cabbage soup and borscht on such a rich broth turn out to be very satisfying. So, in order to cook the pork broth, you should definitely boil it well and only run the meat in boiling water, otherwise it will give all the taste and juice to the broth.

It is imperative to cook the meat, exclusively on low heat, so that it properly takes, and all the vitamins remain in the broth. In addition to spices and salt, it is worth adding onions, chopped carrots, dill and parsley, then your broth will turn out fragrant and juicy. During the cooking process, you must periodically stir the broth, remove the foam, as well as excess fat, in order to avoid a soapy shade and unpleasant taste.

The average cooking time is 1-1.5 hours, be sure to pierce the meat to make sure it is completely ready, there should be no blood or pink juice released from it, this indicates that the meat is not ready, the liquid should be transparent, then the broth will be completely ready.

Pork soup with champignons - recipe

Ingredients:

• Pork. 500 grams.
• Bow. 1, 5 pcs.
• Potatoes. 4 things.
• Champignon. 300 grams.
• Bay leaf.
• Salt. 1 teaspoon.
• Pepper.
• Tomato paste. 1, 5 tablespoon.
• Carrot. 2 or 1 pc.

Bring water to a boil, then put meat in a pan, adding salt to taste, bay leaf and allspice. While the meat is cooked, peel and chop the vegetables. Cut the mushrooms into small, thin plates, cut the onions as small as possible, cut the carrots on a coarse grater, cut the potatoes into cubes.

Fry in a pan, stirring the onion until a beautiful golden crust, pour mushrooms and carrots to it. Then after 8 minutes of frying, add tomato paste to the pan, cook for a few more minutes, stirring, and throw in the broth, cook for 5-10 minutes, let it brew for 2-3 minutes and serve.

2. Frying. Most common recipes delicious and quickly cook porkby frying. After all, this meat is ideal for barbecue or frying on the grill. Pork fat is fusible, so the meat can be fried in its own fat, without adding vegetable oil. The neck is ideal for frying, if garlic is added during the frying process, it will add bitterness to the dish, and it also goes well with bell pepper.

Before you start to fry the pork, it should also be seasoned with thyme, marjoram and rosemary. The degree of roasting of meat can be easily checked, slightly cut, make sure that it is completely cooked, and can be served. Pretty exotic dish, due to the content of pineapples. But the output will have a unique aroma of spices.

Pork in pineapples - recipe

Ingredients:

• Granulated sugar.
• Pork neck. 600 grams.
• Ginger.
• Fresh carrots. 1 or 2 pcs.
• Pineapple Slices. 300 grams.
• Potato starch.
• Soy sauce. 2 tablespoons.
• Bell pepper. 1 PC.
• Salt. 1 tablespoon.

Pork neck should be cut into long and thick layers, and if the meat is not tender enough and soft it is desirable to beat it, but if it is fresh this can not be done. In a frying pan heated with oil, release the pieces of meat, add soy sauce to it and fry until orange crust. The next step, preparing the marinade, mix soy sauce with starch, ginger and a little sugar.

Then, peeling the pepper from the core, cut it in half, and continue to cut it into long pieces. Carrots should also be cut into small bars. We put the pan on a burning fire, wait until it is sufficiently heated, then pour the vegetable oil, and pour our carrots and peppers, fry the vegetables for no more than 5 minutes, gradually adding pineapple slices and stirring occasionally. When the vegetables are finally cooked, add them to the pork and continue to fry, 3-5 minutes and the dish is ready.

Fried pork - recipe

Ingredients:

• Pork neck.
• Garlic. 1 PC.
• Ground pepper.
• Vegetable oil.
• Salt.

If the meat is frozen, then you need to defrost it only in a natural way, this applies not only to pork, but otherwise we risk losing all the beneficial substances contained in the meat and its taste. When the meat is completely ready, it is soft and juicy, cut it into pieces 2 cm wide. Then we rinse thoroughly under water to remove all excess.

Rub the garlic on a fine grater and already chopped, rub, impregnate the meat. Then salt the meat on top with salt, pepper and rub it into the meat for a minute so that it is properly soaked. And when you are finished, put the meat on a baking sheet and put in a preheated oven for 20-30 minutes. Ready meat can be used as a side dish, for potatoes and pasta.

Pork in the oven: fast and tasty

3. Roasting. Wondering how to cook delicious and fast pork, you can pay attention to this method of cooking. There is nothing complicated in baking, before baking, pieces of meat should be pickled for several hours, so that it accumulates juice and a fragrant smell, for an accelerated pickling process, if the pieces are large, in some places they can be slightly cut.

When preparing the marinade itself, the necessary amount of liquid is taken diluted with vinegar, wine or brine. It is also worth adding a little thyme, black pepper, a certain amount of salt, so that the meat does not turn out fresh and other herbs to taste.

The prepared liquid should be heated so that the marinade turns fragrant and transfers the whole unique bouquet of spices. After the time that the meat lasted in the marinade is 7-8 hours, it can be wrapped in cling film or a baking bag and sent to the oven.

Pork casserole with cheese - recipe

Ingredients:

• Puff pastry. 700 grams.
• Pork.
• Tomatoes 2 pcs.
• Pepper. 1 PC.
• Vegetable oil.
• Bow. 1 PC.
• Butter. 200 grams
• Salt. 1 tablespoon.
• Dutch cheese. 400 grams.

Cook pork fast and tasty   possible in the form of casseroles. Cut the meat into small, neat cubes, pour the oil into a hot pan, then add the chopped pieces of meat there, the meat is greens, salt and fry for 10-15 minutes. In a nearby skillet, fry finely chopped onions and peppers.

Then, when the meat is cooked, mix it with fried onions and peppers. Next, you need to chop the cheese on a fine grater and dilute it with melted butter. We roll out the puff pastry sheet and put it on a sheet wiped with vegetable oil. The first layer will be pork fried with onions and pepper, grease with sauce (cheese + butter) on top and spread the tomatoes in a dense layer. Then we repeat the layer, ending with the top layer of cheese, and send it to the oven. You should wait 30 to 40 minutes and the dish is ready.

Braised Pork: Fast and Delicious

4. Extinguishing. It is ideal to stew pork, it is a traditional dish of Russian cuisine, as well as soft and fatty meat, for this, pieces with bone and ribs are suitable. It can be stewed with different spices, vegetables, mushrooms and it will always be a full meal. Dishes prepared in this way are not heavy and are much easier to digest.

Stewing meat is easy for any inexperienced housewife to handle. Pork is harmoniously compatible with many products and therefore the dish will always be like new and unique. The meat must be withstood, initially seasoned with spices and spices so that it is sufficiently nourished and acquires a flavor. It is better to use a deep dish for stewing, in which you should add liquids with vinegar and herbs, parsley, dill. In the combination of all this, the meat will produce an unusual mouth-watering aroma.

Braised pork with potatoes - this is one of the favorite dishes of all, using simple means.

Braised Pork and Potato Recipe

Ingredients:

• Vegetable oil.
• Pork fillet.
• Potatoes. 3 pcs.
• Bow. 1 PC.
• Salt. 1 tablespoon.
• Pepper.

We heat the pan, pour vegetable oil, fry the onion medium-sized until golden brown. Cut into slices of fillet, and add to the pan, continue to fry, gradually adding water. , cut into cubes, after 15 minutes of stewing the meat, also add to the pan, pour a glass of water and be sure to close the lid.

The complete stewing process takes 2-30 minutes, and should be simmered over low heat, so the meat is thoroughly boiled, and can be served with pickled tomatoes and cucumbers. For girls who are diligently following the figure, they believe that pork meat contains many calories, which are very mistaken, because the fat does not contain the meat itself, but the top layer, that is, lard.

There are many recipes using pork meat and in no case should you replace it with carrots or cabbage. Indeed, thanks to proteins, the human body is filled with building material. Enough to eat a small piece of pork to replenish your supply of the desired vitamin.

Of course, how to cook this meat plays a big role, because if the dish should be dietary, then you should not use a large amount of fat during frying. After all, proper nutrition should be all right, little by little, so pork meat, like no other, will be the best assistant for those who want to lose weight.

Pork ribs with rice - recipe

Ingredients:

• Ribs
• Salt.
• Pepper.
• Fig. 200 grams.
• Garlic.
• Vegetable oil.

In a deep saucepan, over high heat, boil the water, then pour the rice and wait for 10 minutes until it boils, during cooking, the rice should be salted, after the rice has boiled, rinse it with cold water and leave it to insist, it is advisable to lightly dry. While the rice takes shape, on a hot frying pan, with already boiling, hot oil, fry the pork until golden brown.

At the time of roasting, pre-adding spices and spices to preserve the unique taste. Finely chopped garlic should also be used, it will retain the flavor of the dish, and then add rice to the meat, fry everything on low heat for 5 minutes. The dish is not fatty, but thanks to the meat and spices juicy and quite nutritious.

Pork   - this is the most nutritious and nutritious meat, so many delicious and fragrant dishes can be prepared, goulash, meatballs, barbecue and chops. It can not be spoiled by anything, its taste will depend on the marinade or spices. Juicy kebab is made from sirloin and neck, and from the remaining parts, carbonade, brisket, shoulder blades, shanks, and legs, soups are cooked, stewed with vegetables, fried with potatoes, jellied meat is made, and the further you can see how many pluses this valuable meat.

Pork is the main type of meat. Pork meat is an important food product. From meat you can cook many dishes that differ in a wide variety of taste. For cooking pork meat dishes   various methods of heat treatment are used: cooking, frying, stewing, stewing and baking. Dishes are very tasty and satisfying.

Pork Recipe - Escalope

Products:

• 300 g pork
• 60 g of lard

Cooking:

1. Cut the pork across the fiber into slices about 1.5 cm thick, beat well with a chopper, salt, 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, salted cucumbers, parsley, dill, basil.

Delicious recipe of pork with mushrooms in sour cream sauce

Foods for 5 servings:

• 750 g lean pork pulp
• 100 g melted pork fat (to taste - replace with another)
• 100 g onions
• 200 g of fresh champignons (or other mushrooms)
• 400 g sour cream sauce
• 750 g side dish
• salt, pepper, herbs - to taste

Cooking:

1. Cut the pulp of lean pork into long sticks, sprinkle with salt, pepper and fry in fat in a pan.
2. Add sautéed onions, fresh boiled mushrooms, sliced \u200b\u200bin thin slices, and sour cream sauce to the fried meat.
3. Then we boil it all, stirring, over low heat for 8 to 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 of beer
• greens, black pepper, salt - to taste

Cooking:

1. Separate the whites from the yolks and beat.
2. In the sifted flour put the yolks, whipped whites, pour 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 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 tender.
6. Put the pieces of pork on a dish and decorate with greens. Garnish for the dishes of your choice.

Pork stew with vegetables

Products:

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

Cooking:

1. Cut the meat into pieces of arbitrary shape about 3 cm in size on the large side.
2. Paste onions in half rings.
3. Peel and cut the carrots into thin circles.
4. Lightly fry 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 into meat and vegetables.
6. Pour everything over low heat for 2 to 3 minutes.
7. Peel and cut the potatoes into small cubes, peppers and zucchini in circles.
8. Broccoli divided into small inflorescences. Mix everything with meat, add tomatoes or tomato paste, after diluting it in 0.5 cups of water.
9. Cover the frying pan with a lid and simmer over minimal heat - 50 minutes.

The recipe is ready.

How to cook spicy pork fillet?

Products:

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

Cooking:

1. Cut the meat across the fibers and beat off.
2. For marinade: chopped garlic mixed with 1 tbsp. a spoonful of thyme, Tabasco, pepper, salt, pour wine and 2 tbsp. tablespoons of oil, marinate for 1.5 hours.
3. Put 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 on top the pieces of pork, pour 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 the spicy pork fillet is ready.

Pork chop with salad

Cooking:

1. Slice the pork tenderloin. Slices off.
2. Beat 1 egg slightly, salt, pepper.
3. Heat vegetable oil in a pan.
4. Dip each piece of beaten pork into the egg, then into the breadcrumbs, again into the egg and again into the crackers.
5. Fry the meat in vegetable oil on each side, first over high, and then over medium heat until golden brown.

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

Products:

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

For the sauce:

• 2 tbsp. Ketchup spoons
• 2 tbsp. tablespoons of mayonnaise
• 1 tbsp. a spoon of sour cream
• sprigs of dill

Cooking:

1. Pork cuts with cubes or cubes (optional).
2. Beat the egg in a bowl.
3. Slices of pork, roll in flour, then in egg and sesame. We 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 the prepared pork with sauce.

Stewed pork with cabbage and apples

Products:

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

Cooking:

1. Squash cabbage from brine and boil a little.
2. Peel and chop the onion in half rings.
3. Peel the apple, cut the cotyledons, cut into slices.
4. Cut the washed meat into slices, then roll in a small amount of flour. Heat vegetable oil in a skillet, fry the meat to a crust, add onions and fry a little more.
5. Transfer meat to a thick-walled pan, add cabbage, apple, salt, 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. Add chopped garlic at the end.
6. Recipe for pork stewed with cabbage and apples is ready.

A delicious recipe from the chef - Boar knee with potatoes

Cooking:

1. Pork knuckle with beer, add mint leaves, black pepper, peas, salt. Cook over low heat until almost cooked.
2. Remove the knuckle from the bone, stuff with carrots and garlic,
3. we bind with twine, pack in foil.
4. Then, lay it on a baking sheet, around we have coarsely chopped potatoes. Sprinkle potatoes with vegetable oil, add salt and bake until tender.
5. Cut the finished knuckle into pieces, season with mustard, ketchup. We put it in the middle of the dish, we arrange potatoes around.

How to cook pork with pasta?

Products:

• 750 g pork pulp
• 100 g pork ghee
• 100 g onions
• 250 g tomatoes
• 500 ml of broth
• 150 g bell pepper
• 300 g pasta
• 50 g grated cheese
• salt pepper

Cooking:

1. The pulp of the back leg or lumbar of pork is cut into wide portions, cut off excess fat, leaving it with meat no more than 1 cm thick, beat, salt, pepper and fry on both sides until a crust forms.
2. We add the fried meat to the pan, pour the broth cooked from the fried pork bones, add the sautéed chopped onion, the Bulgarian pepper, sliced \u200b\u200bnoodles, slices of fresh tomatoes without skin and seeds. 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 it in a colander, put in meat, stir and continue to simmer until the meat is ready. When using vermicelli - we lay it without preliminary boiling.
4. When serving, put 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, then you can take it. Many do not yet know how to cook fried pork tenderloin. There is nothing difficult here, it is a rather simple dish to cook and this simple recipe will help when you have little time for cooking.

Ingredients:

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

Cooking:

1. Carefully washed tenderloin cut into small pieces, which are then fried in vegetable oil. Fry the meat until all the juice has boiled out of it.
2. Cut the onion into four parts, and cut these parts into thin slices. Garlic peeled from the husk must be cut into thin slices.
3. After browning the pork, place a onion with garlic on it. Next, put salt, bay leaf, mustard, peas and pepper. You can fill up any seasonings that you prefer. Do not like garlic with 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 onion on it until a golden hue appears. After boiling all the excess and completely unnecessary liquid and a good frying of garlic with onions, everything will be ready.

Grilled pork in the oven

Non-grilled meat is much more healthy than just fried in a skillet. Grilled pork in the oven is baked more evenly. In some ovens, this mode is initially built-in, but in ordinary ovens you can simply put the meat on the grill for such baking.

Ingredients:

• 2 kg of 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 neck of the pork or meat along the back with ribs. First of all, we turn on the oven in the “Grill” mode, it will just be prepared by the time you have to bake pork.
2. Wash the pork in warm water and dry it with a paper towel. Then we cut into large pieces about 4 cm thick, it is good if a bone is obtained on each meat piece.
3. On all sides, rub the pork abundantly with pepper, spices and salt. Rosemary with thyme or dried cilantro is also wonderful for meat. We put pork on the rack and be sure to substitute a baking sheet under it, otherwise the bottom of the oven will suffer from fat.
4. Now you start to bake and watch carefully when you need to turn the meat. As soon as you saw through the oven door that it was browned, immediately open, but very carefully, the door and turn the pork on the grill to the other side.
5. Now wait for it to turn rosy on the other side, and turn it over again. It is difficult to indicate the exact cooking time, it all depends on the power of the grill. But it takes at least twenty minutes, that's for sure. Do not dry the pork, otherwise it will become stiff. Carefully remove the finished meat from the grill and place on warm plates.

Pork head roll

Not every hostess decides to cook a pork head roll. However, preparing a dish that will be a great 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 \u200b\u200bcut off the skin with fat and meat from the skull. We also get out the language, clean it well. Ears are cut off from the head, and the peeled tongue must be put along the axis of symmetry, and the holes from the eyes are closed with meat.
2. Then the meat must be grated well with spices and garlic squeezed through the garlic. After this, you need to carefully and tightly roll the pork seasoned with spices into a roll and tie it with twine. Optionally, twine of rosemary can be placed under the twine.
3. Next to the bottom of the heat-resistant dishes, where the roll will be baked, put the previously cut fat, put the roll on top of it, cover 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 how many minutes, constantly pouring grease.
4. After that we take out the roll, cool it, and send it overnight to the refrigerator, and then remove the twine. Cold roll, before serving, should be cut into portions.

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

Ingredients:

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

Cooking:

1. For a start, pork should be thoroughly washed and dried. In a small bowl, mix salt with pepper.
2. Carrots and garlic must be peeled, and then carrots cut into cubes, and sliced \u200b\u200bgarlic in half. Next, in a piece of meat you need to make cuts, in which you need to add salt and pepper in large quantities, and then place the carrots and garlic.
3. After this, you must mix the mustard with salt and pepper, and then you can add spices for meat, after which it is good to mix all the ingredients and grate 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 a hundred and fifty degrees. In order for the meat to brown well, bake for about twenty minutes before removing the foil.
5. Serve the ready-made boiled pork sliced \u200b\u200binto portioned portions, and boiled young potatoes or mashed potatoes are great for garnishing. Read more:

This interesting dish is thinly sliced \u200b\u200bslices 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 liters h. mustard
• 2 l Art. olive oil
• 1 liter including balsamic vinegar
• 2 l including lemon juice.

Cooking:

1. Try to buy pork from a reliable producer and always fresh.
2. Cook marinade sauce. To do this, combine balsamic vinegar with olive oil, mustard and lemon juice. Mix these components to a homogeneous consistency.
3. Thin a frozen piece of pork thinly across the fibers. To make the slices of meat thinner, you need to carefully roll them with a rolling pin, then they will be better saturated with the marinade.
4. Take the dish and lay on it thin pork slices in one layer. Now coat the pieces of meat with the marinade sauce. To do this, you can use a silicone brush.
5. Literally in a few minutes you can add the dish and serve it to the table. Carpaccio can be supplemented with champignons, basil, arugula or capers.

Pork ... tender, juicy ... appetizing ... But can anyone be indifferent at the sight of such meat? Of course not! Thanks to the exceptional taste, pork dishes are so loved by the people, and also for the speed and ease of preparation. If beef requires certain knowledge and experience, then with pork everything is much simpler, and most importantly - always a great result! Cook pork more often and enjoy its amazing taste. Especially for you a selection of your favorite recipes from pork.

A very simple recipe. All preparations take just a few minutes, and then the lard cooks itself. After 8-10 days, you can enjoy the unique taste of bacon, which melts in your mouth ...

Using smoked bacon for the kulesh, I kill two birds with one stone at once: I significantly reduce the cooking time and give the kulesh a unique aroma of smoked meats ...

A very beautiful and unusual pork dish, the preparation of which will require about a kilogram of boneless loin, as well as cheese, bell pepper, several plates of bacon if desired ...

Tasty and beautiful boiled pork is the pearl of any festive table. By the way, it can be cooked not only for a holiday, such meat is the best alternative to sausages ...

An old recipe for cooking bacon. The fat is white, tender and very tasty, can be stored for a long time and does not turn yellow. You can salt in jars or in other convenient dishes. Ingredients: lard, salt ...

Frying meat is easy and difficult at the same time. It’s easy if you know how to do it right, and it’s difficult if you have never had to fry pork before and, of course, a lot of questions arise ...

A simple, practical and very tasty recipe for homemade lard, which is cooked in onion peel. The fat is very, very tender and fragrant, it literally melts in your mouth ...

Any dish will immediately sparkle with new colors, if served with mushroom sauce. No exception escalope from pork. Ingredients: pork tenderloin or tenderloin of ham, mushrooms, tomatoes ...

Want to cook something new and different? And to be inexpensive and affordable? Then try the schnitzel with cheese. Very tasty and practical. Ingredients: pork, minced meat, cheese, parsley, wine ...

At first glance, it seems that it is difficult to prepare a brizol, but in fact it is not so, especially when there is a recipe with step-by-step photos, where each step is described in detail. See for yourself that everything is pretty simple ...

A very simple and delicious recipe for homemade baked pork baked in the oven. For cooking, we need: pork pulp, garlic, salt, spices, vegetable oil ...

Pork undercuts have always been considered a great delicacy, it is salted, smoked, baked and even boiled in a bag. If you do not know how to cook underscores, then I recommend this recipe ...

A true culinary specialist is not one who cooks food every day, but one who seeks to bring something new into the daily diet. I recommend trying this simple and affordable meat marinade ...

A very simple and quick recipe, ideal when you need to urgently feed a hungry family. The roast is tender and aromatic. Ingredients: potatoes, pork neck, carrots, onions, spices ...

Roast cooked in portioned pots is suitable both for the holiday and for every day. Very aromatic and tasty dish. Ingredients: pork pulp, potatoes, onions, carrots, prunes, spices ...

To diversify the daily menu, I propose to cook very delicate and delicious chops with cheese filling. Ingredients: pork, cheese, egg, flour, spices ...

A slightly unexpected combination of pork, bananas and pea cream, but the flavor bouquet meets all expectations. Indulge your family with an exquisite delicacy. Ingredients: pork tenderloin, minced meat, bananas ...

These rolls are cooked in about the same way as in the previous recipe, except that the filling in meat rolls is more familiar: minced meat with tomatoes and garlic. Try it, very tasty ...

To barbecue turned juicy and fragrant, it is not necessary to pickle meat for days. Barbecue connoisseurs will tell you that there is nothing better than onion marinade, the meat is soft and very tasty ...

The combination of meat, prunes, raisins and nuts makes this dish unique. A very beautiful dish for true gourmets, ideal for a romantic evening or a festive feast ...

Everything ingenious is simple, and this dish is proof of that. If you take pork and chicken, marinate, and then bake in the oven, after wrapping the pieces of meat with bacon, you will get such a delicious!

Pork is a protein and vitamin B-rich food. For a long time, her opponents tried to prove that this is a difficult and harmful product for the body. However, scientists have refuted this version, having established that a person assimilates pork in almost the same way as other types of meat. The main thing is to cook it correctly. The maximum benefit can bring dishes created using the oven. In addition, pork can be cooked and fried. From it you get rich first courses (pickles, soups, borscht) and juicy additions to side dishes (cutlets, barbecue, escalope).

To make pork dishes especially tender and tasty, when choosing a piece of meat, it is necessary to take into account the features of different parts of the carcass:

• Head. Butchers usually sell it in whole or in two. It contains brains, tongue, fives, etc. They can be traded separately under the guise of offal. Cheeks are also appreciated. They contain not only snow-white lard, but also tender meat. Of these, you can make Spanish burgignon - cheeks fried in wine with vegetables. There are still ears: properly prepared, they become an exquisite delicacy.
• The cervical part. Loose meat with fat veins is concentrated here. It is ideal for stewing or frying. Cutlets can be made from rib meat (a component of the neck). At the same time, meat separated from the bone can be rolled up and stewed. Bacon is also made from the cervical boneless part, which is either completely boiled or fried in small pieces. Also, excellent kebabs, steaks, escalopes are obtained from the neck.
• A loin is part of the back with bone. It is prepared both in pieces and in whole. A loin cut into slices a few centimeters thick can become the basis of such a dish as a bone cutlet.
• Ribs You can make stew or broth from them. Ideal for baking or smoking. They can be either an independent dish or a complement to a meal, which contains other ingredients.
• Ham. It can be cooked whole, but even several families cannot cope with such a dish due to volume. Because the ham is usually cut in half. A steak is prepared from the upper sirloin portion, by the way, the same portion is often used for frying on fire, for example, in such a favorite dish as barbecue. The lower part of the ham, in which there is significantly less meat, is used for broths or pickling.
• Legs. It takes a certain time to cook them, because they need to be boiled for a long time. Next, experienced chefs roll them in breadcrumbs, fry them, and then, adding hot sauce, serve on the table.