Dear readers, "Family Note", if you are to receive guests, I strongly advise you to take note of the hot recipe for the holiday table, which I will describe to you today. I called him pork festiveas this is a festive dish. The recipe for cooking is similar to everyone's favorite meat in French, but still differs in that it lies on top of the meat.

The other day we celebrated the birthday of my husband, and I decided to prepare an unusual hot for our guests. Hot was a great success, everyone was very praised, so I share with you an interesting recipe.

I like this festive pork much more than just meat in French, which I also love very much. AT classic recipe  meat in French on top of the meat stacked layers of onion, mayonnaise and cheese, sometimes even add a layer of tomatoes. Delicious! But I will offer another recipe. Instead of onions and tomatoes there will be Korean-style carrots and olives.

It turns out very soft, delicate and tasty pork, soaked in carrot marinade in Korean, and on top a very tasty cheese and vegetable "fur coat". In principle, this dish can be served without a side dish.

I assumed that it should turn out tasty, but even I didn’t expect that so much!

I will not torment you with my stories any more - this is the recipe!

Ingredients:

• portions of pork
• korean carrot
• olives
• mayonnaise
• seasoning for pork

I bought a pork chop and cut it into portions.

Each piece was sprinkled with seasoning for pork, put all the pieces in the pan, and left them in this form overnight in the refrigerator.

It was convenient for me to do this in the evening, but I think a few hours will also be enough.

Now direct cooking festive pork.

The recipe will be with step by step photosso everything should be clear and understandable.

We will cook in the oven, so you will need either a baking dish or a baking sheet.

1. I lightly greased baking sheet with vegetable oil. Put all the prepared portions of pork on it. My seasoning for pork already contains salt. If your not, then salt.

2. On top of the pork lay a thick layer of carrots in Korean. I took 500 grams of Korean carrot for 15 pieces of meat.

3. Now Korean carrots are smeared with mayonnaise.

4. Take the canned olives without stones and cut them in circles. These circles lay out on top of mayonnaise.

5. It remains to sprinkle each piece on top with grated cheese.

6. Heat the oven to 180-190 degrees. I chose the normal mode (upper and lower heating), 2nd level from the bottom.

The cheese in the cooking process should melt and form a beautiful crust. I cooked for about an hour.

Even in appearance, the pork was really festive!

In the process of cooking, apparently, Korean-style carrots extracted their juice, and the pork seemed to be stewed in this marinade, due to which it turned out to be so unusually tasty.

The guests were satisfied, and I even more so! Now and in the future I will definitely cook such pork festive. And I recommend you!

I previously gave the recipe french meat at the same time with potatoes. If interested, read

A gift for the soul

Revive the fish!

How to cook a pork festive told you Ksenia Druzhkova, author of the site "Family note"

● Breaded pork

Greetings to you, my dear readers! Today I want to introduce you to simple recipe  cooking pork. Did you know that pork is one of the most top sources...

● Pork shoulder  up the sleeve

I am glad to meet you, dear readers of my site "Family for a note"! For a long time I did not write anything in my culinary heading. And just yesterday ...

  Section:
   Festive dishes
   10th page

   Main dishes
  COUNTER DISHES

  PORK "UNDERGROUND"
   (french cuisine)

Ingredients :
  1 kg of pork pulp, 4-5 onions, 250 g of mayonnaise, 150-200 g grated cheese; salt, ground black pepper - to taste.

  Cooking

Meat cut across the fibers into pieces with a thickness of 1-1.5 cm, beat off, lightly salt and pepper. Put the pieces on a pan, greased with vegetable oil or lard, in a continuous layer. Onions cut into rings or half rings and lay out on top of the meat.
Pour all the mayonnaise. Liberally fill with grated cheese and bake until golden brown.
Put the finished meat on the dish, separate one piece from the other.

  PORK UNDER SAUCE EASTERN

Ingredients :
  1 kg of lean pork, 200 ml of brandy, 200 g of peanut or sunflower oil; pepper, salt - to taste.
For the sauce; 3 green peppers, 1 red pepper, 1 onion, 3 pickled cucumbers, 1 carrot, 300 g cauliflower, 50 g celery root, 50 ml 5% vinegar, 50 ml tomato sauce, 200-300 ml water, 50 g pork fat

  Cooking

Pork loin cut into pieces of 100-125 g, put in a deep dish, salt, pepper, pour brandy. Give the meat to marinate for 3-4 hours, then fry and put on a dish, pour the sauce.
Cooking sauce.  Finely chop peppers, onions, pickles, celery, carrots and cauliflowerfry everything on pork fat. When the vegetables are sufficiently fried, pour in water, tomato sauce, vinegar and stew in a sealed container.
It is necessary that the meat and sauce are ready at the same time. If the sauce is not ready on time, fried pork is placed in hot oven  for 10-15 minutes.

  NET-SHASHLYK (Indonesian cuisine)

Ingredients :
  1 kg of pork, 1 tbsp. Spoon of lemon juice, 100 ml of meat juice, 2 onions, 60 g of olive oil, 2 tbsp. spoon flour, 1 tsp sugar sand, 80 g sour cream; ground black pepper, salt - to taste.

  Cooking

Pork cut into small pieces, salt and pepper, pour with lemon juice, put on a skewer and fry on a wire rack, and collect the juice coming from the meat into a plate.
Onion peel, chop and fry on olive oil, add flour, sugar, meat and lemon juice, sour cream, let the sauce boil and put in it a ready-made kebab.
Garnish with boiled rice.

  PORK STAWN WITH APPLES

Ingredients :
  600 grams of meat (spatula, loin), 30 grams of fat, 75 grams of onions, 200 grams of apples, 20 grams of flour, cumin or marjoram, salt.

  Cooking

Sprinkle meat with salt and flour, fry in strongly heated fat from all sides. Transfer to another dish, pour in the fat from roasting, sprinkle with cumin or marjoram, add a few tablespoons of water, simmer in a sealed container until soft, adding water from time to time. At the end of the fire put onion sliced ​​and sliced ​​apples.
When the meat is soft, salt the sauce, rub through a sieve, season with spices, boil. Remove the meat, cut it diagonally across the fibers, lay on the dish, pour the sauce.
Serve potatoes, beets, sauerkraut, salted cucumbers.

  PELLO - PORK WITH RICE AND ANANAS
  (Indian kitchen)

Ingredients :
  150 g low-fat pork, 10 g butter or margarine, 50 g onions, 60 g rice, 50 g pineapples, 10 ml pineapple juice, 10 g sugar, 1 bud of cloves, 1/5 g cinnamon, 1 g ground coriander, 1 / 2 g of cardamom, salt.

  Cooking

Meat, cut into pieces, fry in oil, add coriander, cloves, finely chopped onion and, without ceasing to stir, fry another 10-15 minutes. Then add 1.5 cups of water and simmer until soft. Cooked rice mixed with pineapple slices.
Put meat with sauce in baking dish, put rice with pineapple on top, sprinkle with cinnamon and cardamom and sprinkle with water. The remaining slices of pineapple mixed with pineapple juice, sugar and lightly browned over low heat. This mixture to cover the surface of rice.
Cover the form and place in the oven for 10 minutes.

  PORK ROLE, FILLED WITH VEGETABLES

Ingredients :
  1 kg sliced pork ham, 3 red and 2 yellow sweet peppers, 3 tomatoes, 3 onions, 150 g fresh spinach, 3 cloves of garlic, 3 tbsp. spoons of butter, 3 tbsp. spoons of vegetable oil, 3 tbsp. spoons of ghee, 1/4 l broth from cubes, curry, basil, a little flour, ground red pepper.

  Cooking

Peel and chop the pieces. Wash and dry the spinach. Grind the garlic. In the heated vegetable butter to extinguish the sweet peppers, spinach and garlic. Season with salt, ground red pepper, curry and basil, pour 100 ml of water and simmer for another 15 minutes.
Salt and pepper the meat. Cover meat slices vegetable mixture, roll them and chop on wooden skewers.
Heat the ghee and fry pork rolls. Dice onion and tomato and add to meat. Add the same broth and simmer the roast under the lid for 90 minutes.
Fry the flour in butter. Remove the meat, strain the remaining sauce and add flour to it. Season to taste.

  STEAKERS WITH VEGETABLES

Ingredients :
  For 4 servings: 4 pork steaks (150 g each), 2 small zucchini, 2 leek stalks, 300 g carrots, 2 kohlrabi, 150 g champignons, 250 g pea pods, 2 tbsp. spoons of ghee and olive oil; salt, ground black pepper - to taste.

  Cooking

Wash and peel vegetables. Zucchini cut into small slices, leek - rings. Kohlrabi cut into cubes, and carrots - oblique slices.
Mushrooms cut into quarters. Cook vegetables and mushrooms in boiling salted water for five minutes.
Drain broth, pour vegetables cold water. When water is drained, fry them in a frying pan in hot olive oil for eight minutes. Season with spices, decorate with greens. Steaks salt and pepper. Fry on both sides in hot ghee. Serve on a saucer, beautifully garnished with fried vegetables.

  STOFFO FROM PORK
  (Bulgarian cuisine)

Ingredients :
  1.5 kg of pork pulp, 1-2 tbsp. spoons of lard, 150 grams, 3 onions, 1 glass of red wine, 1 bay leaf, 1 tbsp. spoon tomato puree, 5-6 cloves of garlic; salt and black pepper - to taste.

  Cooking

Heat lard in a skillet, fry finely chopped bacon and onion in it. Add tomato puree, garlic, spices, salt and fry all together.
A little piece of pork pulp from the ham slightly beat off with a rolling pin, rub with salt, put in a saucepan on the mixture and simmer, periodically adding a little water.
Almost ready to pour the meat with wine and put out another about half an hour.
Cut the hot meat into slices, put into a deep dish and pour over the sieve and boiled sauce, which is obtained by stewing.

  PORK WITH RAW AND BACON
  (Italian food)

Ingredients :
  200 grams of cheese, 75 grams of pitted olives, 1.2 kg pork tenderloin, 150 g of bacon, 3 tbsp. spoons of unrefined olive oil, a few sprigs of rosemary, 2 cloves of garlic, 150 ml of dry white wine.

  Cooking

Mix the cheese with the olives in the processor. From the pork cut fat, make an incision along the piece at 2/3 of the depth and open it like a book. Salt, pepper and spread with a mixture of olives.
Close the incision, top with salt and coat with the remaining mixture of cheese and olives. Wrap a piece of bacon slices and tie with string.
Put the meat on a baking sheet, pour olive oil, sprinkle with garlic and rosemary.
Bake for 30 minutes, then pour the wine and bake again for one hour, until ready. Let the oven stand for 10 minutes before cutting. In the remaining sauce on the pan pour 300 ml of water, bring to a boil. Strain, salt and pour the finished meat.
Sliced ​​potatoes sprinkle with olive oil, sprinkle with salt and lemon zest. Bake for 30 minutes, turn and bake again for another 30 minutes until crisp. Serve as a side dish for pork.

  Kawarma

Ingredients :
  1 kg of lean pork, 1 l of milk, 1 tbsp. spoon vinegar, 3-4 tbsp. spoons of vegetable oil, 3 stalks of leeks; salt, black and red pepper, basil greens - to taste.

  Cooking

Cut the pork into small pieces, fold into a deep bowl and sprinkle with vinegar. Finely chop the leek and sprinkle on the meat. Salt, pepper, add chopped basil and pour milk over everything. Cover the dishes with a lid and refrigerate for a day.
The next day, cook the kavarma on low heat until the meat is soft and the milk sauce does not thicken.
Before the end of cooking pour vegetable oil.

  MEAT, BRUSHED WITH MUSHROOMS AND NUTS

Ingredients :
250 g of nuts, 2 large onions, 2 cloves of garlic, 4 tbsp. spoons of vegetable oil, 250 g of pork, 5 tomatoes, a handful of mushrooms, a little green onion, 2 sweet peppers, 2 tbsp. spoons of chopped parsley, 2 eggs, juice from 1/2 lemon, black pepper.

  Cooking

From eggs, a pinch of salt and two tablespoons of water to prepare a mass for an omelet and set aside. Nuts fall asleep in boiling water and cook for 10 minutes.
Heat three tablespoons of vegetable oil in a pot, put chopped onion, garlic and diced meat into it.
Rinse the tomatoes with boiling water, peel them off. Mushrooms cut into thin slices, add finely chopped onion, parsley, pepper. Mix everything with meat and simmer for 20-30 minutes.
Add salt and pepper.
Mix with chilled nuts. Make an omelet from the mass prepared from eggs, cut it into strips and decorate the meat and vegetables placed in a deep dish with them.
Sprinkle with lemon juice and decorate with greens.

  Pork Romanian

Ingredients :
  750 g pork, 30 g tomato paste, 100 g cheese, 2 raw eggs, 200 g vegetable oil, 75 g wheat flour; greens of dill and parsley, salt, ground red pepper - to taste.

  Cooking

Cut meat into portions, discard, salt and pepper. Mix the eggs, tomato paste, salt, flour, grated cheese, dill and parsley.
Beat the meat first in flour, then in the prepared mixture, then fry.
When serving, sprinkle the meat with grated cheese.
You can serve boiled vegetables or mashed potatoes.

  PORK FILLET WITH COLRABY (German cuisine)

Ingredients :
  800 g lean pork, 4 tbsp. spoons of vegetable oil, 500 ml of white wine, 8 kohlrabi cabbages, 16 beans of white and green asparagus, 1 bunch of young carrots, 200 g of broccoli, 1/2 bunch of parsley, salt, pepper.

  Cooking

Heat the oven to 200 ° C. Salt and pepper meat, fry in vegetable oil. Then put it in the brazier, pour 1/4 l of wine, simmer in the oven for 15 minutes.
Kohlrabi boil in salted water for 15 minutes, cut off the top from the cabins and select the middle. Individually boil the asparagus, carrots with a bit of greenery and broccoli. To stuff these kohlrabi vegetables.
Juice from roasting meat bring to a boil, pour in the remaining wine, boil, add parsley and pour braised pork and stuffed kohlrabi with this sauce.

  PORK under the sauce

Ingredients :
For 4 servings: 4 slices of raw pork ham, 2 carrots, 2 sprigs of celery, 2 onions, 2 cloves of garlic, 2 tbsp. spoons of butter, flour, 6 tbsp. tablespoons of olive oil, 1/4 l white wine, 6 tomatoes, 1/2 bunch of parsley, 250 ml beef broth, 1/2 tsp thyme and oregano, 1 bay leaf; salt, ground black pepper - to taste.

  Cooking

Salt meat, pepper, roll in flour, fry in a pan in olive oil. Release the juice from the fat, dilute the remaining juice with wine, and reduce to half.
Carrot, onion, celery and garlic cut into cubes and fry in hot butter.
Heat the oven to 175 ° C. Peel tomatoes and cut into slices. Wash, dry and chop the parsley.
Add boiled broth to the boiled juice in a pan and put parsley, thyme, oregano, bay leaves and tomatoes. Bring meat to a boil, put on vegetables.
Pour over the sauce, cover and simmer in the oven for 2-3 hours.

  HOT BALKANIAN PORK

Ingredients :
  For 4 servings: 800 g pork ham without skin and bones, 4 red peppers, 2 cloves of garlic, 150 g of fat with streaks, 30 g of baked butter, parsley root with greens, 1 carrot, 1 sprig of thyme and rosemary, a little dill, 1 / 2h spoons of tomato paste, 250 ml of white wine, ground black pepper.

  Cooking

Heat the oven to 180 ° C. Salt and pepper meat. Bell pepper  cut into strips. In the meat make a few deep cuts and put pepper in them. Grind the garlic and grate the meat. Cut the fat into small pieces and wrap the pork with them, fasten them with thread.
Heat the ghee and fry the meat in it. Top up with 125 ml of water and simmer in the oven for 40 minutes, pouring with the released juice.
Grind the dill, parsley and carrots, add along with the tomato paste, thyme and rosemary to the meat 20 minutes after the start of quenching. Then pour the wine.
Take out the meat.
The resulting sauce is rubbed through a sieve and pour over the meat.

  REYNA'S HOT

Ingredients :
  1 kg of pork tenderloin, 1 tbsp. spoon of vegetable and butter, 2 carrots, 2 onions, parsley root, 50 g of gingerbread.
For the marinade: 500 ml of red wine, 1 bay leaf, 3 buds of cloves, 12 crushed white pepper grains, 4 mashed juniper berries, a piece ginger roota slice of lemon peel.
For the sauce: 100 g of seedless raisins, 30 g of crushed almonds, 1 tbsp. Spoon of concentrated apple juice, 70 g of cold butter.

  Cooking

Mix the ingredients for the marinade, bring to a boil, cool.
Pour the marinade over the meat so that it is completely covered with liquid. Put for 2-3 days in the fridge. Heat the oven to 180 ° C. Remove the meat from the marinade, dry, salt and pepper. Preheat the vegetable and butter  and fry the meat. Add peeled, washed and chopped onions, carrots, parsley root and slightly stewed. Add strained marinade through a sieve, crumble gingerbread into it. Tightly close the pan with a lid, simmer the meat in the oven for about three hours.
Remove the meat from the pan, wrap in foil, put in the oven.
In the remaining liquid in the pan, pour a little red wine and heat it. Then put seedless raisins, chopped almonds and cook on low heat for 5 minutes. In this sauce add concentrated apple juice  and spices. To thicken it, you can add grated cold oil. Remove the roast from the oven, unfold the foil and, slicing the meat into thin slices using a very sharp knife, place them on the pre-heated plates and pour a little on the previously prepared sauce. The rest of the sauce file separately. As a garnish, potato pancakes, noodles or boiled potatoes are suitable for such roasts. You can file apple compote, baked applesmarinated lingonberries and dry red wine.

  FRIED PORK WITH TIMBER
  (Czech cuisine)

Ingredients :
  1 kg of pork, salt, cumin, 250 ml of bone broth, 15 g of flour.

  Cooking

Meat cut into portions, salt and pepper, sprinkle with cumin and fry. To turn the meat periodically, so that it is well roasted from all sides before the formation of a crisp.
Then pour a little water and bring to readiness in the oven, pouring from time to time the juice from roasting.
Spasse flour, add to the broth, mix well and warm.
When serving, pour the sauce over the meat.
Serve sauerkraut or dumplings as a side dish.

  PORK ACID AND SWEET
  (Chinese cuisine)

Ingredients :
  500 g pork pulp, 2 eggs, 2 tbsp. wheat flour, 1 tbsp. spoon soy sauce, 1 tbsp. spoon starch, 1/2 cup of vegetable oil, 1 g of ground ginger, 1 tbsp. spoon of vinegar, 2 tsp of sugar, 1 onion; salt - to taste.

  Cooking

Rinse the meat with cold water, cut into 1.5 cm long straws, put in a bowl, salt and pour three tablespoons of water, sprinkle with flour and add beaten eggs, mix everything.
In another dish cook sauce: mix sugar, vinegar, 1/2 cup boiling water and diluted starch. Heat an empty frying pan, pour in the oil first, and then lower all the meat one by one until it acquires a light yellow tint, then remove the pork and drain the oil.
After a few minutes, fry the meat in the same way again, pre-pouring a new portion of vegetable oil into the preheated pan. When the pieces of meat get a golden hue, remove them and drain the oil, leaving a little at the bottom of the pan.
In this oil, lower the onions, ginger and fry them. Then pour the prepared gravy and fry until thick, then quickly put the pork in the pan, turn it over several times so that the pieces are evenly soaked in the gravy.
Sprinkle with oil. Submit to the table.

  Stuffed Pork Medallions

Ingredients :
  350 g pork tenderloin, 100 g fresh champignons, 1 onion, 50 g fresh plums, 10 ml of dry red wine, 20 g of flour (for breading), 10 g of vegetable oil and 10 g of cream (for roasting), 5 ml of port wine, 1 bay leaf, 1 cube of meat broth, parsley (for decoration), 10 g of cream oils (for sauce).
Garnish: 2 Potatoes, 2 fresh tomatoes, 2-3 cloves of garlic, 10 g of butter and 5 g of vegetable (for frying), 5 g of salt.

  Cooking

For the garnish, wash potatoes thoroughly and boil unpeeled in salted water until half cooked. Cut each potato into 4-6 parts and fry in a pan in a mixture of vegetable and butter, add chopped garlic, salt and tomatoes cut into eight parts. Wash the tenderloin, pierce with a knife along the fibers. Fill the holes with cleaned, bone-free drains. Meat breaded in flour and fry in a pan in vegetable oil until golden brown. Add butter, finely chopped onion, mushrooms, wine, bay leaf, washed and cut into four parts bouillon cube  and put in a preheated oven to 180 ° C for 20 minutes. Cooking sauce. It is necessary to put in a frying pan, where meat, butter was fried and, while stirring, to hold the sauce on the fire. Ready meal  put on a plate with a side dish, pour the sauce and sprinkle with parsley.

  Belly with beets and greens
  (German kitchen)

Ingredients :
For 4 servings: 600 g of boneless brisket, 1 carrot, 1 root of parsley and celery, 1 bay leaf, 1 tsp of honey and peas of black pepper, a few sprigs of parsley, thyme and lovage, a little lemon peel, 300 g of beet, 2 tbsp. spoons of wine vinegar, 3 tbsp. spoons of vegetable oil, ground black pepper.

  Cooking

Pour bacon with water in a saucepan so that it completely covers the meat, bring to a boil. Remove the foam.
Peel the carrots, parsley roots and celery. Cut them into cubes and add them to the meat along with bay leaf, peppercorns, greens and zest. Salt, cover and cook on low heat for two hours.
Cook until the beets are ready, rinse them with cold water, peel and cut into thin strips. Mix honey, vinegar and vegetable oil. Salt, pepper, mix the mixture with beets and allow to cool.
Cut the bacon into slices and serve with beets and potatoes in broth.

  FRIED PORK (Chinese cuisine)

Ingredients :
  200 g pork tenderloin, 1/2 cup vegetable oil, 3 tsp. Starch, 1 tsp. Brandy, 1 tsp. Soy sauce.

  Cooking

Prepared pork cut into cubes, mix with brandy, soy sauce and starch. Pork slices should be evenly covered with this mass.
Ignite the vegetable oil and dip the prepared meat into it. As soon as the pork cubes are covered with a crisp crust, remove them and allow the oil to drain. Bring the butter to a boil again and re-fry the meat in it.
Serve hot together with salt and stinging red pepper in a separate saucer. During the meal, dip the pork cubes into this saucer.

  PORK FILLETS WITH VEGETABLES

Ingredients :
  For 4 servings: 450 g pork fillet, 3 large carrots (450 g), 3 green zucchini squash (400 g), 1 fennel tuber (about 250 g), 1/2 celery tuber (about 250 g), 300 g broccoli , 1 large onion, 4 tbsp. spoons of oil (about 40 g), 1 cube of vegetable broth, 125 ml of dry white wine; salt, pepper - to taste.

  Cooking

Salt and pepper fillets. Wash all vegetables, peel and chop finely. Onions clean and cut into small cubes. Heat the butter in a saucepan and fry the fillets in it from all sides. Then lay out the meat.
Extinguish the onions in the remaining oil from frying with meat juice, then add vegetables to it. All salt and pepper and another 5 minutes to put out. Crush the bouillon cube and add to the vegetables along with the white wine. Put the meat on a layer of vegetables and close the pan with a lid.
Preheat oven to 150 ° C. Put the pan in the oven for 25 minutes, turning the vegetables 2-3 times.

If not convinced vegetarians gathered at the table, then meat dishes will definitely be on the menu. Many choose pork for the holiday because it is well absorbed by the body and easy to prepare. How to cook pork for a holiday, which way to prefer?

Cold dishes

Without meat snacks  practically no feast costs. But few people want for the hundredth time to cook jelly or homemade pork (although it is also very tasty). For those who wish to surprise the guests, it may be advisable to make savory rolls or original meat bread.

Citrus Rolls

Pork is great with many fruits, in particular with oranges and tangerines. And for spiciness, all sorts of spices and seasonings are added to the dish. So, for 4 servings you will need:

• 300 grams of lean pork,
• 1 orange or 2 mandarins,
• mustard and tomato paste  - 2 tbsp.
• salt, pepper and spices to taste.

Slices, which should be cut into meat, should be no more than 1 cm thick. They are covered cling film  or just put it in the bag and beat it off. Mix the salt, pepper and any spices and sprinkle it with the pieces. And then smear with mustard and tomato paste.

Orange or tangerines peeled and peeled films, put slices in one line on the meat. It remains to roll the rolls, tied with white cotton thread. Prepare them in a double boiler or in a slow cooker for 50-60 minutes, then cool, remove the thread, cut into portions and serve on lettuce.

Meat bread

1. Grind 1 kg of pork in a meat grinder together with 1 peeled potato, half a large carrot and walnuts  (1/2 tbsp.).
2. In the stuffing add 1 egg and a handful of soaked in boiling water and finely chopped prunes (optional).
3. The oblong shape is oiled and spread mince there.
4. In the oven, the dish should be 45-50 minutes at a temperature of 160 ° C.
5. Then take out the form, sprinkle its contents with grated cheese (100 g) and send back another 10 minutes, reducing the temperature to 100 ° C.

Ready "bread" must be cooled and cut into pieces. Have this holiday dish  Pork recipe is quite simple, but in the end you can get a great hearty snack.

Barbecue

Pork is suitable not only for cold snacks. On hot it is also often cooked. As a rule, preference is given to a single piece or "medallions". But you can do differently. For example, make a kebab.

At home, they cook this “country” dish, even in the absence of a special barbecue maker. Instead, use a grill regular can  or pan. First, the meat, of course, must be marinated. Marinade can be any, for the simplest need:

• salt, pepper, dried herbs (oregano, basil, etc.),
• half a lemon,
• glass of water,
• 3 onions (per 1 kg of kebabs).

Lemon is squeezed into water, onion is cut into half rings. Onions should be salted and mash a little hands, and then mixed with a chopped collar (part of the carcass along the ridge). Pour with lemon water, sprinkle with pepper and herbs. Clean in the cold at night.

Roast the skewers in a frying pan with thick walls on high heat for 3-5 minutes on each side of the piece. Then you need to close the pan with a lid, reduce the heat and simmer the meat until ready (minutes 25-30). Then add the onions from the marinade and leave for another 10 minutes. If you wish, you can serve skewers on skewers.

Pork stew with vegetables

You can cook and otherwise pork on festive table  - There are many recipes. Perfectly combines this type of meat with vegetables and spicy seasonings. If lovers of savory dishes gather at the table, then it is worth extinguishing pork tenderloin:

1. Meat cut elongated pieces across the fibers.
2. 2 tbsp. soy sauce mix with 2 finely chopped garlic cloves. Pour this mixture of prepared pieces and put in the cold for an hour.
3. 1 large onion and 2 carrots chop and fry. Then add to them 200 g of green string beans, a couple bell peppers, cut into strips, and close the lid, turning down the heat.
4. Now make the sauce: 1 tbsp. water, 3 tbsp. vinegar, 2 tablespoons. sugar and soy sauce and 1 tsp. ground ginger. Add this to the vegetables.
5. Now it's time to get the meat and mix it with the stewed vegetables. Leave under the lid for 15 minutes.

Since there are already vegetables in this dish, no side dish is served. However, a good match with him will be braised cabbage, mashed potatoes or zucchini on the grill.

Cooking in the oven

To cook pork in the oven, it is better to use foil - this will preserve the juiciness and aroma of meat. And for an appetizing crust you can use almost any spices and seasonings. Try, for example, this option (based on 800 g of pork shoulder):

• black and white pepper (ground) - 1/2 tsp;
• ground paprika and ginger root, nutmeg, coriander - 1/2 tsp;
• hot peppers  - at the tip of the knife;
• salt - to taste.

The spatula must be cleaned and dried. paper towel. Spices mix and roll them in a piece from all sides, fry it in a frying pan. Two rectangles are cut out of the foil, on one of them a fried shoulder is put, the second is closed, the edges must be bent as it should. In the oven, which should be heated to this time to 180 ° C, put a baking sheet with wrapped meat for 1.5 hours. Then you need to get it, cut the foil on top and leave it in the oven for another 10-15 minutes. The finished spatula (slightly cooled) is cut into portions and served with fresh herbs or young boiled potatoes. Additionally, no sauces are required.

There are other recipes for festive pork in the oven. For example, it is marinated before baking in orange juice  or spread directly on a baking sheet and sprinkled with cheese. Also, often a piece of fillet is baked whole in puff pastry.

Self cooking pork meat  usually does not take much time. And if you properly prepare it (for example, pickle), then heat treatment  unlikely to take more than an hour.