bbcgoodfood.com

Ingredients

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

Preparation

Heat oil in a saucepan, add thinly chopped onions and cook for 10 minutes, until softened. Cut the meat into cubes and the mushrooms into slices and add to the onion. Cook 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. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or.

2. Pork stuffed with bacon, apples and nuts

Tatiana Vorona / Shutterstock

Ingredients

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

Preparation

Chop the bacon and brown it. Place on a plate and drain off the fat. Add small diced apples and onions to the skillet and cook for 4-5 minutes. Add chopped and fry for a couple of minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

Cut the pork in half lengthwise and open. Season the meat with salt and pepper. Put all the filling on it, wrap it tightly with a roll and tie with a thread. Rub the pork with mustard on top.

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.

delish.com

Ingredients

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

Preparation

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

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

delish.com

Ingredients

• 50 g 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 of butter;
• 400 g brussels sprouts;
• a few feathers of green onions.

Preparation

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

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

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

lifestylefood.com.au

Ingredients

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

Preparation

Cut the peppers and onions into thin strips. Put them in a skillet with heated olive oil, add salt, pepper and sugar. Fry, stirring occasionally, over high heat for 4-5 minutes, until vegetables are tender. Then pour in the vinegar, cook for a minute, reduce heat and fry for a couple more minutes. Add chopped basil leaves to vegetables, mix well and place on a plate.

Make vertical cuts in the fat so that the meat will not curl when frying. Rub the pork with salt and pepper. Preheat in a skillet olive oil and put the meat, flattened garlic cloves and thyme there.

To make the meat juicier, add butter to the skillet. Fry the pork for 3-4 minutes on each side, pouring the juice from the pan. Add cooked meat and leave for 10 minutes. Place the stir-fried vegetables on a serving platter and top with the pork.

delish.com

Ingredients

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

Preparation

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

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

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

delish.com

Ingredients

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

Preparation

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

In a saucepan, heat the remaining oil over medium heat. Reduce heat and sauté chopped onions for about 6 minutes. Peel the apples, cut into cubes and add to the onions. Fry for 4 minutes. Add vinegar, raisins and spices, stir well and cover. Cook for another 3-4 minutes, stirring occasionally. The apples should be soft, but should not break into pieces. Season with salt and pepper and place the chutney over the pork.

Thinking about what to cook for dinner with pork and choosing the right option, I want to take into account all the preferences of eaters, get a delicious dish and spend a minimum of time on its preparation. Simple recommendations and affordable recipes will help to comply with all the desired points.

What can you cook with pork for dinner?

Pork recipes for dinner are selected depending on the type of meat available.

1. The flesh of the shoulder blade or pork neck can be quickly fried in a pan with onions or vegetables.
2. Minced meat is used to prepare cutlets, meatballs, meatballs, all kinds of casseroles or quick naval pasta.
3. Cooked pork dishes for dinner in the oven are quite popular: chops, cutlets, meat baked in a whole piece or with slices of potatoes, vegetables in a sleeve or in a form under a lid.
4. Fried and additionally stewed will be delicious pork ribs, liver.

Pork dinner in a pan

Pork dinner can be prepared by improvisation, adding certain components to taste during the frying process. If you have no desire to experiment, you can use this recipe. The result will pleasantly surprise and delight the most delicate taste meat with a relatively short heat treatment.

Ingredients:

• pork - 0.5 kg;
• onions - 300 g;
• soy sauce - 3 tbsp spoons;
• white wine or Apple vinegar- 30 ml;
• paprika - 1 tsp;
• oil - 5 tbsp. spoons;
• salt.

Preparation

1. Cut the pork, crush it with paprika, put it in hot oil, fry for 5 minutes.
2. Cover the container with a lid and stew the meat in your juice for 20 minutes.
3. Add wine vinegar, soy sauce, and after 3 minutes, chopped onions.
4. After another 7 minutes of frying, covered delicious dinner on hastily pork will be ready.

What to cook with pork leg for dinner?

For dinner, you can bake it whole in the oven, stew it with gravy, or fry it by cutting the flesh into pieces. The baked slice is served with a vegetable or any other side dish, while complementing suitable sauce... The presented simple marinade with mustard and mayonnaise can be replaced with another one to your taste.

Ingredients:

• pork - 1 kg;
• mayonnaise - 2 tbsp. spoons;
• mustard - 2 tbsp. spoons;
• garlic - 4 cloves;
• salt pepper.

Preparation

1. The ham is stuffed with garlic, rubbed with salt, pepper, spices and a mixture of mustard and mayonnaise, left to marinate for several hours.
2. Wrap the meat slice in foil and bake for 1 hour at 200 degrees.

What to cook for minced pork dinner?

There are many ways to create a quick and tasty pork dinner, especially if available. ready-made minced meat... Among them are the preparation of the notorious cutlets, meatballs, meatballs, which anyone can handle. Casseroles with minced meat are always tasty. Accompanying meat can be mashed potatoes, all kinds of vegetables, mushrooms, cheese.

Ingredients:

• minced pork - 500 g;
• mashed potatoes - 700 g;
• cheese - 200 g;
• onion - 1 pc.;
• eggs - 2 pcs.;
• sour cream - 100 g;
• salt pepper.

Preparation

1. Minced pork is fried with onions and seasoned to taste.
2. Eggs are added to mashed potatoes, half grated cheese and sour cream.
3. Place in the form of minced meat between two layers of potato mass.
4. Sprinkle the dish with cheese and send it for baking in an oven preheated to 200 degrees for 25 minutes.

Pasta & Pork Dinner

One of the fastest, easiest and most consistent delicious dishes, which neither adults nor children will refuse - pasta with fried or stewed pork with sauce. The meat is supplemented with onions or, if desired, other vegetables. You can enrich the flavor of your food by adding Mexican ready-made frozen vegetable mix.

Ingredients:

• pasta - 400 g;
• pork - 500 g;
• Mexican mix - 450 g;
• oil - 50 ml;
• onion - 1 pc.;
• tomato sauce - 100 g;
• starch - 1 tbsp. spoon;
• sugar - 1 tsp;
• vinegar - 2 tsp;
• provencal herbs - 2 pinches;
• salt pepper.

Preparation

1. Boil pasta.
2. Sliced ​​meat with onions is fried.
3. Add the vegetable mixture, tomato with starch, vinegar and sugar.
4. Season the meat to taste with salt, pepper, herbs.
5. In 30 minutes quick dinner whipped up pork will be ready. All that remains is to supplement the pasta in the plate with meat and gravy.

Pork and Potato Dinner

Further on what to cook for dinner from. You can simply fry the meat with vegetable slices add the chopped onion, stew it in the form of a roast in a cauldron or in pots in the oven, or use the recipe presented and prepare a cross between a fried and a stew.

Ingredients:

• potatoes - 4 pcs.;
• pork - 500 g;
• oil - 50 ml;
• onion - 1 pc.;
• sour cream - 100 g;
• garlic - 1 clove;
• salt, pepper, coriander, thyme.

Preparation

1. The potatoes and meat are fried separately in oil until a rich blush.
2. Add onions, spices to the meat, fry for another 5 minutes.
3. Put ruddy potatoes and sour cream on the pork.
4. After 15-20 minutes of braising, a simple pork and potato dinner is ready.

Pork dinner in the oven

Knowing what you can cook for dinner, you will be able to save yourself from the tedious standing at the stove by entrusting heat treatment dishes to the kitchen device. As an accompaniment to meat, you can choose potatoes, zucchini, eggplant, pumpkin, bell peppers or a vegetable mixture by placing the component in a mold with a lid or in a sleeve.

Ingredients:

• vegetables - 500 g;
• pork - 500 g;
• tomato puree - 150 g;
• onion - 1 pc.;
• oil - 20 g;
• garlic - 3 cloves;
• cheese - 50 g;
• salt, pepper, spices.

Preparation

1. Cut the pork into pieces, season with salt, pepper, garlic, and allow to soak.
2. Cut the vegetables into slices, put half in an oiled mold.
3. Spread the meat on top, the remaining vegetables, pour over everything with sauce.
4. Cover the container with a lid and bake a delicious pork dinner for 1 hour at 200 degrees.
5. 5 minutes before the end of cooking, sprinkle the meat with vegetables with cheese.

What to cook with pork ribs for dinner?

For dinner, they are quite suitable for serving with a festive feast, and for an everyday meal, they will be taken as a delicacy. The meat, cut into portions, is soaked initially in a marinade based on soy sauce and garlic, and then fried with the addition of onions.

Ingredients:

• onions - 500 g;
• pork ribs - 1 kg;
• soy sauce - 50 ml;
• mustard - 1 tbsp. spoon;
• wine vinegar - 1 tsp;
• garlic - 4 cloves;
• hops-suneli - 1 tsp;
• sugar - 1 tsp;
• oil - 50 ml;
• salt pepper.

Preparation

1. Soy sauce, mustard, vinegar, garlic, hops-suneli, salt, pepper and sugar are mixed.
2. The ribs are marinated in the resulting mixture for several hours.
3. Spread the meat in hot oil, fry on all sides until blush.
4. Add some water, stew the meat for 20 minutes.
5. After evaporation of moisture, add chopped onion and fry the meat until golden brown and soft onion.

What to cook for pork liver dinner?

You can cook a quick pork dinner from the liver. It is important not to overexpose the product on the stove over the fire so that the slices remain soft, tender and do not become rubbery. The resulting dish can be served with potatoes, cereals, pasta or any other side dish, or simply with fresh bread or vegetables.

Recently it has become fashionable. But still, most people suffer without meat products and do not even think about crossing to the other side. Indeed, one cannot imagine what it is like to live without a barbecue with fresh vegetables and herbs and without any other delicious things. In this article, you will learn many different recipes for cooking pork dishes.

How to cook pork deliciously

Pork stewed in sour cream

What is necessary :

• a pound of pork belly, or scapula pulp;
• half a glass of water;
• 4-5 spoons of sour cream;
• sunflower oil, salt, ground pepper.

How to cook :

1. The meat must be thoroughly washed, dried and cut into medium pieces.
2. Pour oil into a saucepan and heat on medium heat.
3. Put the pork, frying for 7-10 minutes, stirring thoroughly.
4. Add salt, pepper, water and sour cream, mix everything, cover and simmer over low heat for 20-25 minutes.

Pork in pots

Ingredients :

• 300 g of meat;
• 5-6 pcs;
• medium onion;
• a couple of small carrots;
• 2-3 tablespoons of sour cream;
• spices ;
• 140 g;
• fresh herbs;
• 120 g of mushrooms.

How to cook :

1. Pour some vegetable oil into each pot.
2. The first layer is meat, it needs to be chopped into small pieces. Season with salt and pepper.
3. Chop the onion finely and sprinkle on the meat.
4. Cut the carrots into slices. Each layer must be salted a little.
5. Chop the mushrooms finely.
6. Cut the potatoes into pieces, you can add spices to it.
7. Grate the cheese and put on top of the potatoes.
8. Gently tamp everything and grease the top with sour cream, sprinkling with chopped herbs.
9. cover with lids and place in the oven at medium temperature. Cooking time is approximately 1, 5 hours.

Pork roll

What is necessary :

• 310 g champignons;
• 6-7 garlic cloves;
• a couple of kilograms of pork peritoneum;
• fresh dill;
• half a spoonful of curry;
• vegetable oil ;
• salt, a spoonful of ground coriander.

How to cook :

1. Wash the meat thoroughly, beat slightly.
2. Finely chop 3 cloves of garlic, combine with spices.
3. Grease the meat with the garlic mixture.
4. Cut the remaining garlic into thin slices and fry until golden brown.
5. Put chopped mushrooms on it, fry for 5-7 minutes.
6. Finely chop the greens and add to the mushrooms, salt.
7. Gently lay out the meat on the table surface, lay the mushroom filling on it in an even layer.
8. Place the meat on a roll and tie.
9. Preheat the oven to 180 degrees. Smear the form with butter, put a roll on it. Bake for a couple of hours.

How to cook pork for frying pan

Pork with vegetables

Ingredients :

• a pound of meat;
• small onion;
• a couple of garlic cloves;
• a couple of zucchini;
• 100 ml soy sauce;
• a bunch of green onions;
• spices ;
• 2-3 pieces.

How to cook :

1. Chop the ginger root and garlic. Fry them in a saucepan in vegetable oil.
2. When garlic aroma appears, add chopped pork.
3. Fry for a quarter of an hour, then add the chopped onion and zucchini, cut into half rings.
4. Fry thoroughly and constantly stirring everything for 5-7 minutes. Sprinkle with spices, salt and soy sauce.
5. Turn on high heat and simmer for 5-10 minutes, sprinkle with green onions for a couple of minutes until ready, stir and turn off.

Steak on frying pan

What you need:

• a couple of pork steaks;
• sprig of rosemary;
• salt, spices;
• 3-4 garlic cloves.

How to cook :

1. Rinse the pork, if it is thick, then you can beat off a little.
2. Break the rosemary into 5 pieces, cut the garlic cloves in half.
3. Heat a frying pan thoroughly and put the meat on it, putting garlic and rosemary on top.
4. Pepper, salt, cook for 10-15 minutes.
5. Turn over and add salt and pepper as well. Fry for a quarter of an hour.

Meat with cheese

Ingredients :

• 650 g pork neck;
• 350 g of champignons;
• a spoonful of nutmeg;
• 220 g processed cheese;
• black pepper, salt, a bunch of fresh herbs;
• spicy tomato sauce.

How to prepare:

1. Wash the neck and chop into small cubes, about 2.5 by 2.5 cm.
2. Cook the mushrooms in boiling water for about 10 minutes, drain into a colander and cool. Cut into small chunks and combine with nutmeg.
3. Heat oil in a frying pan, fry pork on all sides until cooked.
4. Season with pepper, mushrooms, fry for 2-3 minutes.
5. Pour the sauce, mix, simmer for a couple of minutes.
6. Put the processed cheese, stir gently, leave for a couple of minutes, then turn off the heat.

Rack of pork ribs

What is necessary :

• a kilogram of pork ribs;
• 3 garlic cloves;
• 3 small onions;
• salt pepper ;
• half a glass of water.

How to cook :

1. Cut the ribs into medium pieces.
2. Chop the onion, chop the garlic using a press.
3. Heat the oil in a skillet, lay the pork ribs, frying for a quarter of an hour on each side.
4. Cover with garlic and onion, simmer for 10 minutes.
5. Heat the water and pour into a saucepan.
6. Season the meat with salt and pepper, cover and simmer for 30 minutes.

How to make chops from pork

Chop medallions

What you need:

• fresh dill, parsley;
• salt pepper ;
• a pound of tomatoes;
• 170 g;
• a pound of pork neck.

How to cook :

1. Chop the meat in medium pieces, beat off from all sides. Season with salt, pepper and fry on one side.
2. Smear a mold with butter and place the chops wet side down on it.
3. Smear with a thin mayonnaise layer, put a tomato circle, a layer of sauce on each chop and sprinkle with grated cheese.
4. Warm up the oven to 170-180 degrees, cook the dish for half an hour.

Chops with wine

Ingredients :

• salt pepper ;
• 50 g butter;
• a pound of meat;
• pear ;
• 50 ml dry white;
• medium onion, thyme;
• a glass of cream.

How to cook :

1. Cut the meat into small slices, beat off from all sides.
2. Season with salt and pepper, fry in a pan until golden brown. Put on a plate.
3. For pouring, you need to chop the onion and fruit in a blender. Fry all this in a pork pan, add thyme, cream, wine. Simmer for 10 minutes, then pour the chops with the sauce.

Dairy chops

What you need:

• 600-700 g of pork tenderloin;
• 5-6 cloves of garlic;
• vegetable oil ;
• salt, paprika;
• 125 g flour;
• 370 ml of milk.

How to cook :

1. Cut the meat into 6 - 7 slices, Little beat off each slice.
2. Garlic grind press, grate them meat.
3. V deep a cup pour over milk, lay out v him chops. Shelter film and put away v fridge on 10 hours.
4. Liquid drain, flour connect with paprika.
5. Pieces roll v flour and fry on red-hot frying pan with each parties on minute. V the end salt.

How to cook pilaf from pork

Classical pilaf

Products:

• 200 G golden rice;
• 300 G pork neck;
• carrot;
• bulb;
• pair lobules garlic;
• lavrushka, mixture peppers, salt, dried barberry, coriander.

How to cook:

1. Small in pieces cut neck, lay out v red-hot stewpan, fry 10 —15 minutes.
2. Fall asleep finely sliced onion on 4 minutes, after grated carrot on couple minutes.
3. Lay down shredded garlic, salt, pepper, barberry – on 5 —7 minutes.
4. To lay out rice, pour over clean water about on couple fingers above rice. Turn on strong Fire and wait while boil away all liquid.
5. After what Fire subtract before weak fortunes, pour over v stewpan yet Little water, to extinguish about 30 —40 minutes.

Pilaf v oven

What will need:

• wineglass rice;
• pair glasses water;
• 300 G pork;
• average bulb;
• big carrot;
• 3 garlic clove;
• sweet ;
• 30 G ;
• lavrushka, salt, spices;
• tomatoes cherry.

How to cook:

1. In advance heat up wind cupboard before 180 degrees.
2. V stewpan put out chopped meat, rubbed carrot, finely chopped onion, garlic and tomatoes.
3. V cauldron pour over butter, lay out frying, put rice. To sprinkle salt and spices, pour over hot water. Put away v wind cupboard on 25 minutes.
4. After put creamy butter, hinder and put away v oven on 25 minutes.

How to cook pork juicy and tasty

Pork with onion

The constituents:

• half a kilo meat;
• 3 large bulbs;
• salt, spices.

How Cook:

1. Pork cut on small slices.
2. Heat up oiled oil frying pan, lay out pork, frying with of all parties 7 —10 minutes.
3. To lay out chopped half rings onion, Cook 20 minutes, constantly on stirring.
4. Add salt and spices, shelter lid and darken yet 5 —7 minutes.

Puff dish

The constituents:

• 550 G pork;
• 5 bulbs;
• 7 potato;
• 110 G solid cheese;
• 100 G sour cream;
• 3 garlic lobules;
• salt, pepper, butter.

How to cook:

1. The form smear oil, fold chopped pork.
2. Meat strewn chopped onions and garlic.
3. Potatoes slice on onion average in pieces. Each layer a little on salt, meat can Spice up.
4. On potato pour out grated cheese and grease all sour cream.
5. Wind cupboard warm up before 210 degrees and put away v him dish on 40 —50 minutes.

How to cook goulash from pork with gravy

Pork goulash

What would need:

• kilogram pork necks;
• pair bulbs;
• 3 tomato;
• pair spoons flour;
• 150 G sour cream;
• salt, caraway, paprika.

How to cook:

1. Bulbs chop half rings and fry before transparent fortunes v oil. To sprinkle salt and spices.
2. Meat cut and lay out To onions, frying with of all parties.
3. Fill all water, to she covered pork.
4. After boiling shelter lid and languish half an hour.
5. Add finely chopped tomatoes and Cook yet 30 minutes.
6. Per 15 minutes before finished fortunes pour in sour cream, mixed with flour.

Goulash wine

What would need:

• 250 ml red guilt;
• 900 G pork;
• 3 bulbs;
• lavrushka, salt, sugar sand, spices;
• fresh greens;
• pair spoons juice lemon.

How Cook:

1. Meat cut, fall asleep spices and put away on half an hour.
2. Heat up stewpan and lay out pork, chopped onion, lavrushka, greens. Fry 7 —10 minutes.
3. Fill juice lemon and wine, put out 5 —7 minutes. If few liquids, can add water.

How to cook pork v foil

Pork v fault

Ingredients:

• 900 G pork;
• carrot;
• 2 —3 garlic lobules;
• spices, salt;
• wineglass dry white guilt.

How to cook:

1. V deep bowl connect wine with lavrushka, peas pepper, oregano and thyme.
2. Meat chop in pieces and lay down v wine on couple hours.
3. Pork take out, dry, salt, grate paprika, ginger, pepper.
4. On baking sheet lay down couple pieces foil cross—crosswise. V Centre put records garlic, carrot circles.
5. Meat lay out on vegetable pillow, wrap up foil.
6. Baking tray put away v oven, warmed up before 210 degrees on 60 minutes.

Orange pork

What will need:

• 500 G clippings pork;
• average bulb;
• spices;
• fresh greens;
• salt;
• 30 G mustard on—French;
• half orange and 50 G jam from orange.

How Cook:

1. Pork cut large in pieces, onion slice semirings.
2. V cup connect jam, mustard and juice from orange.
3. Connect clipping, onion and orange marinade, salt and Spice up, leaving on 60 minutes.
4. On baking sheet line foil, lay down on her meat with onion, thoroughly shelter.
5. Put away v warmed up before 210 degrees wind cupboard on 40 minutes.
6. Take off foil and bake yet 20 minutes.

How to cook soft pork

Meat v breaded

Ingredients:

• 500 G pig fillet;
• egg;
• crackers for breading;
• quarter glasses water;
• salt, pepper.

How to cook:

1. Meat cut and beat off.
2. V cup connect egg, water, pepper and salt.
3. Slices fillet dip v egg, after roll v breadcrumbs.
4. Fry on red-hot skillet on sunflower oil before golden shade.

Pork v beer

What is necessary:

• half a kilo fillet;
• carrot;
• pair bulbs;
• sweet pepper;
• wineglass dark beer;
• 250 G sour cream;
• 210 G cheese;
• pepper, salt.

How to cook:

1. Average slices cut fillet, fry on oil.
2. Fall asleep finely chopped vegetables, spices and salt.
3. Cook 60 minutes, after what pour in sour cream and beer, put out 2 —3 minutes. Switch off, strew grated cheese, shelter lid and leave on 20 minutes.

How to cook shashlik from pork

Shashlik v mayonnaise

Ingredients:

• 4 bulbs;
• kilogram pork clippings;
• spices, salt;
• 300 ml .

How Cook:

1. Pork grind in pieces, fall asleep spices and salt, leaving on 10 minutes.
2. To lay out onion—half rings and pour over sauce, thoroughly stirring.
3. Put away on couple hours v fridge, after what fry on grill... Meat cut in chunks, grate pepper and salt. Lay down v deep a cup.
4. Fall asleep onion, shredded thick ringlets.
5. Pour out alcohol, juice grenade and pour over water, to she closed all meat.
6. Neatly hinder all and put away v fridge on 3 —4 hours.
7. On skewer string alternately tomato ringlets, onion and pork.
8. Fry on grill before finished fortunes.

Pork as one of the more tender types of meat remains one of the most preferred in the preparation of almost all meat dishes, not only the second, but also the first, and appetizers and snacks. It is quickly pickled, when frying it often becomes soft, has a pleasant light shade, tastes good in any form: stewed, fried, boiled, baked, dried, dried, pickled. So how do you make the second pork, giving the meat more juiciness? The process depends on what kind of dish you plan to cook.

The five most commonly used ingredients in second pork recipes are:

If this is a piece of meat baked whole in the oven, it is easier to marinate it overnight, leaving it in the refrigerator. As a rule, cuts are made on the meat, inside which pieces of garlic are laid out. Then it is coated with a marinade of the desired products, which can be: garlic, vegetable oil, vinegar, lemon acid, soy sauce, mayonnaise, mustard, salt and so on.

If you plan to cook roast in pots, it is a good idea to fry the pork in a pan without oil until it is light crust, “sealing” the juices inside. The same is done when you cook stew, meat sauce, any dishes in the pan, including others - recipes for the second pork have a wide selection.

The five fastest pork recipes for the second:

Any meat can be put into minced meat, no matter how tough it is. The main thing is to remove the veins and films so as not to spoil the taste of the final product. The same applies to boiled pork: put in already boiling water, slightly sweetening it, and add salt towards the end.

Any more delicious stews pork will be obtained if 1-2 tablespoons of vodka are added during the cooking process. It will add tenderness and softness to the meat, but it will evaporate without a trace, there will be no alcohol left. Add a little sourness to sauces - it will improve and soften the taste. Fit lemon juice or vinegar. Grilled meats will also benefit from this.

And what Russian does not like tasty food! Festive feast Is a favorite pastime in our country. And although the crisis is not conducive to special financial recklessness, the holiday is sacred. And for a holiday, how not to cook something special from meat to please your man and other meat-eaters!

So, let's start to surprise and amaze. But let's start with something traditional.

• Pork (neck or shoulder blade, preferably slightly with fat) - 1 kg;
• garlic - about half a large head;
• salt, black pepper, cinnamon - to taste;
• water - 1 (or slightly more) glass;
• egg - 1 piece;
• flour - how much is required.

My meat, we cleanse it from unnecessary and simply ugly, giving it a pleasant, finished shape.

Wipe thoroughly from moisture and rub with spices. You can pre-stuff with garlic, or season with it, finely chopped, along with spices.

Wrap the meat in plastic wrap and leave in the refrigerator overnight.

The next day, from eggs, water and flour we prepare the dough as in fried pies: not cool and not liquid. It should be enough to wrap a piece of pork. If not enough, do more.

Best side dish for boiled pork - cucumbers or pickled fruits. Don't forget to serve the horseradish. The wine, of course, is red.

Roll out the dough rather thinly, wrap the pork in it, pinch the edges. Now we wrap everything together in foil (the foil should not be close to the meat) and place in the oven at 200 degrees. You know your oven better, think about whether you need to pour some water into the baking sheet or the meat will not burn like that?

We bake for 40 minutes, then lower the temperature by 10 degrees and bake for another hour, adding water if necessary.

It is better to cool the meat in foil, then remove the foil and baked dough (it does not need to be served, but there are people who like to eat it) and leave to rest for several hours in the refrigerator. Can be prepared for boiled pork.

Boiled pork refers to traditional dish for . But boiled pork will be appropriate for any festive table and is eaten with appetite and gratitude by everyone, young and old, who got it. Delight your parents with boiled pork.

French meat

Let's try to slightly lower the calorie content of this amazing dish, which is killer for almost any figure.

• Meat (take pork without fat) - 1 kg;
• onions - a couple of medium-sized onions, you can even smaller;
• oyster mushrooms - 400 grams, you can take standard packaging;
• hard cheese (take low-fat) - to taste, who love - 300 grams, who do not - and 100 is enough;
• mayonnaise - homemade or ordinary, do not take light - there are only GMOs;
• salt, pepper - to taste.

Wash the oyster mushrooms, cut not too finely, finely chop the onion.

In a frying pan with a small amount of oil, steam a little oyster mushrooms and onions, for 7-10 minutes, no need to fry.

Cut the meat across the fibers into pieces about a centimeter thick, cover cling film and lightly beat back.

Put the pieces on a baking sheet, lightly greased with fat or vegetable oil. If you like salty and peppery, it's time to make the meat that way. But do not get carried away - cheese and mayonnaise will be salty.

The dish is fatty, so it's best to serve it with fresh tomatoes or greenery. We wash it down, of course, with dry red. And who does not like - let him drink water: to drink something so semisweet is not for the faint of heart.

Grease each piece generously with mayonnaise, put the onion-mushroom mixture on it, and sprinkle (more or less generously) with grated cheese on top.

We bake for 40 minutes in the oven at 180-190 degrees. If the cheese is not browned, increase the temperature to 250 degrees by 2-4 minutes, but do not overexpose the meat!

Perhaps another variation on the theme of meat traditions is pork ribs. Let's cook them with vegetables.

• Rack of pork ribs- 1 kg;
• potatoes - 4-5 pieces;
• carrots - 1 medium;
• frozen broccoli, or cauliflower, or Brussels sprouts, or a mixture - two handfuls;
• green beans- a couple of handfuls;
• frozen peas - a handful;
• young corn - 1-2 ears;
• mustard, ketchup, vegetable oil - 2 tablespoons each;
• salt, a mixture of peppers, oregano, paprika - to taste; you can add cumin or rosemary, but this is not for everybody.

Rinse the ribs thoroughly and cut into portions.

Mix the ketchup, mustard, butter, spices and rub the ribs with this marinade. Cover with plastic wrap and refrigerate for a couple of hours.

Peel and cut the potatoes into slices, carrots into slices, Brussels sprouts into halves, and disassemble other types of cabbage into medium-sized inflorescences. If your beans are not frozen, but fresh, we will cut them into pieces 3-4 centimeters long. Cut the corn cobs across into circles up to a centimeter thick.

Serve hot, no additional garnish needed. You can serve sour cream or yogurt with chopped herbs as a sauce.

Put all the vegetables in a saucepan with a little oil, add water and simmer for about 7 minutes. If you can't live without onions, add a little, but it's good without it.

Put the vegetables in the form, on them - ribs and pour the remnants of the marinade.

We will bake at a temperature of 200 degrees for 40 minutes under the lid, and then another 10 minutes without the lid. Ribs are very different, be sure to check readiness.

Such a dish is well suited if you do not know exactly how many guests will be and how hungry they will be.

And here is a couple of similar dishes from the series "Darling, I'll be there in half an hour, and there are still twenty people with me." Joke. In general, when "there is no time, but meat is needed."

If there is no time at all, then “pork with eggplant”, but “chicken with eggplant” is not at all the same. Although, everything is individual.

• So, meat - 1 kg;
• eggplant - 3-4 pieces;
• bow - a pair of heads;
• garlic - 1 medium head;
• vegetable oil for extinguishing - quite a lot;
• salt to taste.

Wash the meat well, dry it, cut it across the fibers into small pieces. You can cover with cling film and beat off a little.

Then add salt and rub with garlic, passed through a garlic press, cover with cling film and let stand.

In a good saucepan, keep chopped onion on fire until it becomes transparent.

For a side dish, you need something neutral - boiled potatoes or even rice.

We wash the eggplant and, without peeling, cut it into cubes (or, if you want, into half rings).

Put meat, eggplants in a stewpan with onions, pour oil and water and simmer on the lowest heat until the meat is cooked.

The dish will turn out to be very spicy and spicy, children will not eat (and nutritionists would not recommend them), and adults will not.

The second festive meat dish from the same opera is pork with mushrooms.

• Pork (shoulder, ham) - 1 kg;
• mushrooms (champignons, oyster mushrooms, forest mushrooms - just not a mixture; different mushrooms have different cooking times) - let's say the same amount, but less is possible.
• onion - 2-3 heads;
• sour cream is quite fat (not less than 20%) - 400 grams or more;
• butter - 50 gr;
• vegetable oil - 2 tablespoons;
• salt to taste;
• if desired - grated cheese, 150 grams.

We will wash the mushrooms, if the forest ones, we will boil them, cut them into large pieces... Chop the onion.

Put butter in a frying pan, melt and hold the onion in it until it becomes transparent. It is advisable not to fry!

Wash the pork, dry it, cut it into small pieces.

This dish is good with potatoes or vegetable puree, but you can also the same rice. Then it is desirable to stew rice with vegetables: with peas, corn and bell peppers.

Put meat, mushrooms and onion in a mixture. Mix the sour cream with salt and water (the sauce should cover the meat with mushrooms) and pour it into the mold. We put in the oven at 180-190 degrees.

Covered for the first 40 minutes is best if possible, but the sauce tends to run off, so watch your way.

Then the lid must be removed, and the cheese, if you want, is filled in and cooked for another 20 minutes until the meat is ready. Offer to cook this dish.

Shank with cabbage and other goodies

• Boiled-smoked shank(possible without bones) - a couple; however, look at the size of the shank and the number and “quality” of guests: another guest will crush a whole shank;
• semi-smoked sausages - 400 grams;
• sauerkraut - from half a kilo;
• fresh cabbage - half a small cabbage;
• Bay leaf, peppercorns, tomato paste;
• vegetable oil - 5 spoons;

Wash the knuckle thoroughly, scrape it if necessary, and put it to boil in a small (just to cover it) amount of salted water. There are also peppercorns and bay leaves.

While it is boiling (for at least an hour), chop fresh cabbage. If the pickled is coarsely chopped, you need to chop it. Kitchen scissors are suitable for this purpose.

Sometimes the cabbage burns. Make sure that this does not happen, stir it from time to time.

Cut the sausages into small circles, quickly fry in a saucepan on vegetable oil, put both cabbages in the same place, mix - and let it all be stewed for about 40 minutes.

Now the pores have come to take the form, lay out the cabbage with sausages, and on top of it - the shank. And all this - in the oven at a temperature of about 170 degrees.

Only beer is missing for this dish. What sandwiches to complement the festive beer table, read in.

Pork roll

• Pork tenderloin- 1 kg;
• smoked or raw bacon stripes;
• champignons - 800-900 gr;
• onion or garlic - to taste;
• parsley or other greens - 1 bunch;
• butter - 50 gr;
• cheese - 300 gr.

Peel the mushrooms, cut into slices and fry in oil with the addition of chopped onions or garlic. Remove from heat and let cool slightly.

Wash the parsley, chop and add to the mushrooms. Rub the cheese on a fine grater.

Wash the pork, dry it, cut it across the fibers. Now cover with cling film and beat off.

It is better to serve this dish with potato salad or any.

Spread the beaten pork on a foil in one layer to make a layer of meat.

Put the filling and grated cheese on it.

Wrap the roll using the film, wrap it in bacon, put it in the mold.

Cover with foil and place in the oven at 180 degrees.

We bake for about an hour, check the readiness by piercing the roll with a narrow knife.

If the juice is clear, you can remove the foil and bake the roll at 220 degrees until crusty.

And now for the dishes that children will appreciate. They are ideal for children's party.

• Pork - 800 gr;
• potatoes - by volume of pork;
• mayonnaise - pack;
• garlic - half a head;
• cheese - 300 gr.

Prepare the pork: cut across the fibers, cover with foil and lightly beat.

Put the pork in a saucepan, add a little water, squeeze a couple of garlic cloves, salt and cook over low heat for about 30 minutes.

The garnish is already included, and it's nice to add fresh vegetables.

Peel the potatoes and cut them into thin slices (you can even use a potato peeler), put them on top of the meat, squeeze another clove of garlic, lightly salt and cover with mayonnaise mixed with water so that the potatoes are covered.

Let's cook for another 20 minutes under the lid.

Now squeeze out the rest of the garlic and fill it with cheese. If the saucepan is good for this, put it in the oven at 220 degrees for 10 minutes. If not, let it sit under the lid for 10 minutes over low heat.

Pate

• Minced meat - 1 kg;
• chicken liver 300 gr;
• a roll soaked in milk;
• eggs - 3 pcs;
• Bell pepper- 2 pieces, preferably red;
• greens - 1 bunch;
• cauliflower - half a large cabbage;
• butter - 50 gr;
• salt, pepper, onion, garlic - to taste.

Rinse the liver, clean it, mince it.

Mix the minced meat with eggs, liver, bun and eggs with a blender. Cut the pepper into cubes and simmer for about 7 minutes. Add the onion and garlic there.

Now add chopped greens, pepper and divided into inflorescences to the minced meat cauliflower, salt and pepper.

Lubricate the form with butter, lay out the minced meat, cover with foil and bake in the oven at 180 degrees for 30 minutes. Check the readiness.

Now, if the juice is already transparent, remove the foil, lubricate the surface butter and return to the oven for 10 minutes.

A light pate can be prepared.

Meat dish, but not one - will become a favorite of any holiday!