Experience in preparing appetizing meat dishes many get the price of tens, if not hundreds, of burnt steaks, undercooked chops and over-dried pieces of tenderloin in the oven. I suggest you immediately skip unsuccessful attempts to feed your family with a hearty protein dinner. Now you will know for sure what is best to cook pork for the second quickly and tasty, fragrant and thorough. Hold 5 simple recipes with photos for every taste and budget, occasion and company. I deliberately did not include in the selection and. These cooking methods are already on the site. And here are collected only original, unusual, but not complicated step-by-step instructions.

The perfect dinner: Pork neck "A la lord"

Ingredients:

How to cook juicy Pork "Barski" for the second (step-by-step recipe with photo):

The dish will turn out very juicy if you use moderately fatty meat. I cooked from the neck. I suspect that tenderloin and spatula will come out no less tasty. Washed and wiped main ingredient cut across the grain. The approximate thickness of the pieces is 2-2.5 cm. That is, a little thicker than on. Wrap each piece in several layers of cling film. Fight off. Rub with pepper.
Fry until golden brown in hot oil. Cook over moderate heat for 2-3 minutes per barrel. Salt the fried side. Remove the cooked meat from the pan and transfer to a paper towel to absorb excess fat. Spread out in one layer on a baking sheet.
While frying, prepare the sauce. Chop cucumbers into small cubes or grate on a coarse grater. Cut the garlic into smaller pieces. Chop nuts and herbs with a knife. Instead of nuts, you can use coarsely crushed crackers.
Put everything in one bowl. Add sour cream. Stir. Try it. Season to taste with pepper and salt (if needed).
Lubricate the meat preparations on a baking sheet with the sauce. Send to the oven preheated to 180-190 degrees. Cook 20-25 minutes.
Delicious and very simple dish is ready. I made it for the second time. I think I'll do it again one of these days. Pork comes out tender, soft, tasty. A light sauce complements it harmoniously.

Pork in a "fur coat" from potatoes "In the steppe"

Required products:

Main components:

Sauce:

Proven recipe:

Wash the meat, dry it. Cut against the meat fibers to keep more juice inside. Thickness - approximately 1.5-2 cm. If desired, beat with a hammer through the film.
Prepare the marinade. Mix dry seasoning with mustard, pepper, a pinch of salt and oil.
Rub the meat with the aromatic mixture. Leave for 10-15 minutes at room temperature. For a longer marinade, cover the bowl and refrigerate.
Get your coat ready. Grate potatoes and cheese. Finely chop the onion. Whisk in the eggs and add the flour. Salt and pepper. Put sour cream. To prevent the potatoes from turning brown, rinse them well after chopping.
Cover each piece of pork with potato mass.
Fry until golden brown on both sides over low heat.
While the pork and potatoes are roasting, prepare the sauce. Mix sour cream and garlic passed through a press. Pour in water. Stir until smooth. Salt a little.
Put the meat in an ovenproof dish. Pour in the sauce. Cook for 7-10 minutes at 200 degrees.
Remove from oven and serve immediately. delicious meat filling, potato "garnish" and gentle sauce- appetizing, satisfying, quick and easy to prepare the second dish for every day. You can cook for lunch or dinner.

Pork with mushrooms under puff pastry in the oven

Would need:

How to cook delicious meat for dinner, lunch or a holiday:

Leave the puff pastry on the counter to defrost. For now, move on to other products. I recommend preparing a part of the carcass with moderate fat layers. It is desirable that the piece be elongated, with a flat surface. To make it neater, use cooking thread. Mix mustard (I had it ready-made - plain and with grains), mix with oil, salt and pepper. Rub the pork with the mixture. Let her rest in a cold place for 2-3 hours.
Cut the brisket small cube. Fry in a dry skillet. Enough fat will come out of the brisket during frying, so no additional oil is needed. Transfer the finished pieces to a bowl.
Chop the onion moderately finely. Brown. If necessary, add 1-2 tablespoons of oil. Send to the fried brisket.
Coarsely chop the mushrooms. Grind in a blender.
Simmer in a pan until all the liquid has evaporated. It should be almost dry. Mix with onions and smoked brisket. Salt, pepper, add chopped garlic.
Fry the marinated pork on all sides for 4-5 minutes until golden brown. Put it in a well-heated skillet. The meat fibers should close with a fried crust, otherwise the meat will release juice during baking, and the dough will get wet. There will be a feeling that the dish is a little damp. Cool completely.
Spread on the table cling film. Spread the mushroom mass in an even layer.
Lay on top main component. Take the film by the loose ends and connect them at the top. The champignon filling will completely cover the surface of the pork fillet.
Wrap carefully with dough. Pinch the ends carefully. Make a few cuts on top so that the puff pastry does not swell during baking. Brush with beaten egg yolk mixed with a spoonful of water or milk. Sprinkle with coarse salt. Bake for about 40-50 minutes at 180-200 degrees. Readiness to check is difficult, focus on the color of the dough. It is difficult to overdry such meat, but undercooking is easy. Remember that raw pork should not be eaten. Let the finished dish stand out of the oven for 15-20 minutes.
Cut and try! Very tasty, satisfying, fast and unusual!

Delicious pork meat stewed in beer sauce

List of required:

Detailed step by step recipe:

Rinse the pork. Cut into even slices with a side of up to 4 cm.
Fry in a small amount of vegetable fat until golden brown. To make a crust, spread on a frying pan small portions product. Cook over medium heat. Place the cooked meat in a bowl.

Pork is used more often than other types of meat in the preparation of dishes for everyday and holiday table. The meat is cooked relatively quickly, and if the technology is followed, it turns out soft and juicy, not inferior in terms of palatability other varieties. Pork is stewed separately and with vegetables, boiled, fried in a pan and on the grill, baked in the oven, simmered in a slow cooker. Every gourmet will easily find a recipe to their liking.

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

Pork ragout in the oven

Very delicious stew with a light spicy aroma is prepared from pork pulp with a small amount of fat. The neck or back is ideal, but not the loin, as in this case the meat may turn out to be a bit dry. The cooking time is approximately 2 hours. This is not very fast, but very simple, and the stew is prepared from ingredients familiar to everyone. It should be noted in advance that the recipe contains which you can buy ready-made in the store or cook it yourself in the oven by drying chopped tomatoes in the oven with Provence herbs and pepper.

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

1. Prepare a roasting pan or heavy bottomed pan. Prepare the oven by heating it to 180 degrees.
2. In very hot olive oil (2 tablespoons), fry pieces of pork pulp (700 g) about 5 cm in size from all sides until golden brown.
3. Add the onion cut into 8 parts, garlic (2 cloves) and green chili pepper, freed from seeds, to the meat. Fry all ingredients together for about 5 minutes.
4. Dried tomatoes (1.5 tbsp.) Combine with a glass chicken broth. Add a pinch each of cinnamon, ground cloves, star anise, white pepper, cumin, coriander and dried dill. Bring the mass to a boil and pour the prepared sauce over the meat with onions and peppers.
5. Send the roaster without a lid to the oven for 90 minutes.
6. After the time has elapsed, add potatoes (700 g), chopped to the meat large pieces, and carrots (800 g). Pour the dish with a glass of chicken broth and put it back in the oven for half an hour.

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

Pork meat, cooked in pieces

The most juicy meat will turn out if you bake it in a whole piece. The cooking time will increase from this, but the result will impress all the guests at the festive event without exception. If you still don’t know how to cook pork tenderloin deliciously, use the step-by-step recipe below.

1. Big piece pork shoulder(2.5 kg) must be washed and dried on all sides before cooking.
2. Then the meat needs to be salted and peppered, grated with a mixture of horseradish (1.5 tablespoons) and hot pepper(0.5 tsp).
3. Put the piece in a baking dish of a suitable size.
4. Next to the meat, put apples (2 pcs.), Cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour apple cider (1 tbsp.) And cream (70 ml). Grate a piece of rosemary and brown sugar (70 g) on ​​top.
5. Bake pork at a temperature of 160 degrees for 3 hours, after covering the meat with foil.
6. After the specified time, remove the foil, increase the temperature to 210 degrees and continue baking for another 40 minutes.
7. Arrange pork on a serving platter. Serve with applesauce and a salad garnish or mashed potatoes.

Now you know (if you have uncut pork pulp available) that it is not difficult to cook a piece of meat. The main thing is to have enough time so that the pork can properly sweat in own juice and spices.

Pork tenderloin with pomegranate sauce

The most valuable part of the carcass is the tenderloin. Since this muscle tissue is located in the posterior lumbar region and during the life of the animal practically does not receive physical activity, when cooking meat, it turns out to be the most juicy and tasty. If you managed to buy a tenderloin in the market or in a store, and you do not know what can be cooked from pork pulp, it will be useful for you to get information on how to prepare such meat. has a high cost, so it is advisable to fry it, cutting it across the fibers, or bake it in a whole piece. Very rarely, such meat is boiled or stewed.

You can cook pork tenderloin in the following way:

1. A piece of meat weighing 600 g is thoroughly washed under running water and dried with a paper towel.
2. The tenderloin is rubbed with a mixture of salt, pepper, vegetable oil (1 teaspoon) and squeezed garlic (1 clove).
3. The prepared piece is laid out on a hot frying pan and on strong fire Fry quickly on all sides until golden brown.
4. The fried tenderloin is transferred to a baking sheet and sent to a preheated oven (180 degrees) for 20 minutes. The readiness of meat can be checked with a thermometer with a probe. The internal temperature should be 145 degrees, the color should be light pink.
5. The meat on the baking sheet is taken out of the oven and covered with foil. Served with pomegranate sauce.

To prepare the sauce, use fresh figs cut into halves (3 cups), dry white wine (1 tbsp.), Pomegranate juice (3 tbsp.), Sugar (70 g), salt to taste. All ingredients are sent to the pan and boiled over low heat for about 50 minutes. Then cool a little, and rub the figs through a sieve. After that, the pan is returned to the fire, butter is added (3 tablespoons) and boiled to the desired consistency. The suggested ingredients make about 2 cups of sauce.

Hungarian pork perkelt

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

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

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

How to cook pork tenderloin in a frying pan

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

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

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

Pork with carrots in a pan from Yulia Vysotskaya

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

Coarsely chopped pieces of pork (800 g) salt and fry for one minute on each side in heated olive oil (3 tablespoons). It is extremely important not to overcook the meat, otherwise it will turn out tough. Transfer the pieces of pork from the pan to a plate, and in the resulting fat with oil, fry the red onion cut into 4 parts and large pieces of carrots (2 pieces each), crushed garlic cloves (5 pieces), thyme sprigs (6 pieces), coriander (1/2 teaspoon). Fry vegetables with spices a little, stirring occasionally. Then return the pork to the pan, pour it with light non-alcoholic beer(300 ml), if necessary, add salt and simmer over low heat for about an hour.

Thanks to this recipe, you will always know what to cook from the pork pulp for the second or dinner. Such meat can be served as an independent dish or with a side dish, such as porridge or mashed potatoes.

Pork chops in cheese sauce with mushrooms

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

Sequence of cooking:

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

When serving, the meat is watered cheese sauce with mushrooms. Rice or potatoes are served as a side dish.

Pork baked in cream with tomatoes

This dish is perfect for both lunch and dinner. Therefore, if you still doubt what to cook from the pork pulp for the second, meat baked in the oven in cream and tomatoes - great option! The provided recipe will convince you of this. The meat is tender, juicy, with a light creamy taste and aroma.

The cooking sequence is as follows:

1. Pork pulp (loin) is cut into pieces 1.5 cm thick.
2. Each such steak is laid out in a pan (for the oven) with the minimum amount vegetable oil and fry on both sides until golden brown.
3. The fried pieces of meat are salted and peppered on top, sprinkled with fragrant dry herbs (oregano, basil, etc.), halves of cherry tomatoes or circles of ordinary tomatoes are laid on them.
4. Now you need to take cream with a fat content of 10% (600 ml) and pour them over steaks with tomatoes.
5. Immediately before cooking or 10 minutes before the end of baking, the dish is sprinkled with finely grated cheese (300 g) on ​​top.
6. Pork steaks are baked in the oven for about half an hour. The dish is served on the table with baked sweet peppers, rice or potatoes.

Meat in cream is perfect for a festive table or for every day. This is exactly what you can cook from pork pulp very simply and quickly. Just 40 minutes of your time - and a hearty meal with a high protein content will be ready for the table.

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

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

Traditional mexican dish can be prepared from pork pulp (a photo of the finished dish is presented above). It is best to choose a spatula weighing about 1 kg. Before sending it to the slow cooker, it is washed, dried and rubbed on all sides with salt and pepper, as well as a mixture of oregano (2 teaspoons), a teaspoon of cumin (ground) and olive oil (1 tablespoon). A piece of prepared meat is sent to the multicooker bowl, and whole cloves of garlic (4 pcs.), Coarsely chopped onion, pieces of green chili pepper without seeds are placed on top of it and orange juice squeezed from two orange halves is poured.

Pork is cooked in the "Stew" mode for about 6 hours. After the specified time, it is taken out of the bowl, cooled, torn into fibers with a fork, fried in vegetable oil (3 tablespoons) until a golden crust forms on one side. Pork, subject to the recipe, is tender, juicy and very tasty.

How to cook pork tenderloin in the oven in foil

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

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

1. A dried piece of a shoulder blade weighing 1 kg is rubbed with a mixture of salt, pepper (1/2 teaspoon), oregano (2 tablespoons), squeezed garlic (2 cloves). The meat is transferred to a pan of the appropriate size.
2. Chopped onion (3 pcs.) Salt to stand out more liquid, and mixed with the juice of 1 lemon.
3. The prepared mixture is spread directly on the meat, covered and left in the refrigerator for 12 hours to marinate.
4. The finished pulp is laid out on a sheet of foil folded in half directly on a pillow of pickled onions, the meat is sealed on all sides with foil.
5. Bake the meat for about 1 hour 15 minutes. To check readiness, a piece of pulp is pierced with a knife and the juice is clear. 10 minutes before readiness, the pork is browned, opening the foil. After cooling, the meat is cut into portioned pieces.

Bon Appetit!

Pork... tender, juicy... appetizing... But how can anyone remain indifferent at the sight of such meat? Of course not! It is thanks to the exceptional taste of pork dishes that the people are so fond of, 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 an excellent result! Cook pork often and enjoy its amazing taste. Especially for you, a selection of your favorite pork recipes.

Pork baked in honey sauce

To make the pork tasty and juicy, we take a large piece of pork, at least a kilogram. Pork neck is best suited, it contains fatty layers, so almost always ...

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

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

Very beautiful and unusual dish from pork, for the preparation of which you will need about a kilogram of boneless loin, as well as cheese, bell pepper, a few slices of bacon optional...

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

old recipe fat preparation. The lard 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 difficult if you've never roasted pork before and, of course, a lot of questions arise...

There is not always time to salt the bacon classic recipe, which requires as much as a whole week of salting. But if you need it urgently, then I recommend this recipe. In just three days you will get a great homemade lard.

Simple, practical and very delicious recipe homemade lard which is being prepared 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. Pork escalope is no exception. Ingredients of the dish: pork tenderloin or loin of a ham, champignons, tomatoes ...

Do you want to cook something new and unusual? And to be inexpensive and accessible? Then try the schnitzel with cheese. Very tasty and practical. Ingredients: pork chopped meat, cheese, parsley, wine...

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

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

Pork undercut has 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 undercuts, then I advise this recipe ...

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

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

Roast prepared in portioned pots is suitable both for a holiday and for every day. very fragrant and tasty dish. Ingredients: pork pulp, potatoes, onions, carrots, prunes, spices...

To diversify daily menu, I propose to cook very tender and tasty chops with cheese filling. Ingredients: pork, cheese, egg, a spoonful of flour, spices...

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

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

To make the barbecue juicy and fragrant, it is not at all necessary to marinate the 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 make this dish unique. Very beautiful dish for true gourmets, perfect 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 fillet, marinate, and then bake in the oven, after wrapping the pieces of meat with bacon, we get such a deliciousness!

Pork is a food rich in protein and vitamin B. For a long time, its opponents tried to prove that it is a heavy and harmful product for the body. However, scientists refuted this version, establishing 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 boiled and fried. It makes rich first courses (pickles, soups, borscht) and juicy additions to side dishes (cutlets, shish kebab, escalope).

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

• Head. Usually butchers sell it whole or divided into two parts. It contains brains, tongue, heels, etc. They can be traded separately under the guise of giblets. Cheeks are also valued. They have not only snow-white fat, but also the most tender meat. From them you can make Spanish bourguignon - cheeks fried in wine with vegetables. There are also ears: properly cooked, they become an exquisite delicacy.
• Neck part. Loose meat with fatty streaks is concentrated here. It is ideal for stewing or frying. From the meat of the rib (a component of the neck), you can cook cutlets. In this case, the meat, separated from the bone, can be rolled up and stewed. Bacon is also made from the neck boneless part, which is either boiled whole or fried in small pieces. Also, excellent kebabs, steaks, escalope are obtained from the neck.
• Loin - part of the back with a bone. It is prepared both in pieces and as a whole. Loin, cut into slices a few centimeters thick, can become the basis of such a dish as cutlet on the bone.
• Ribs. You can make stew or broth from them. Ideal for roasting or smoking. Could be like an independent dish, and as an addition to the meal, which contains other ingredients.
• Ham. It can be cooked as a whole, but even several families cannot cope with such a dish due to its volume. Therefore, the ham is usually cut in two. A steak is prepared from the upper loin part, by the way, the same part is often used for frying over a fire, for example, in such a favorite dish as barbecue. The lower part of the ham, in which there is much less meat, is used for broths or salting.
• Legs. It takes a certain amount of time to cook them, because they need to be boiled for a long time. Further experienced chefs roll them in breadcrumbs, fry, and then, adding

Everyone knows what meat contains useful material necessary for the functioning of the body. Whether pork is healthy, both doctors and amateurs argue. Many people think that pork is a difficult food to digest because it is too fatty. In fact, it is just a little harder to digest than other types of meat.

Pork contains beneficial vitamins and nutrients that the human body needs. I will give popular recipes for cooking delicious pork at home.

Pork recipe with mushrooms and potatoes

Ingredients

Servings: 4

• pork 500 g
• potatoes (medium) 4 things
• mushrooms ( better champignons) 250-300 g
• carrot 1 PC
• onion 1 PC
• salt, herbs to taste

per serving

Calories: 190 kcal

Proteins: 7 g

Fats: 10 g

Carbohydrates: 17 g

1 hour. 30 minutes. Video recipe Print

Meat cut into small pieces. In a saucepan or frying pan, heat the vegetable oil, in which the pork is subsequently fried.

Add a little water, cover the dishes with a lid and simmer over low heat until almost cooked.

Wash mushrooms and cut. Peel and cut the potatoes into medium pieces, and peel and chop the onion. Grate carrots after peeling.

When the meat is almost cooked, add chopped onions and grated carrots, mix everything and simmer a little more.

Put mushrooms and potatoes in a pan with meat and vegetables. Be sure to add water to cover the vegetables, and salt.

Simmer covered over low heat until the potatoes are cooked through.

At the very end, chopped greens are added and everything is gently mixed. Cover the finished dish with a lid and leave for a while to infuse it.

Pork with mushrooms and potatoes is at the same time tasty, simple and easy to prepare dish. Mushrooms give a breathtaking taste and chic aroma.

Pork in the sleeve

To cook pork, you will need a special roasting sleeve, which is sold in almost any supermarket.

Using a sleeve makes baking easier. The meat is steamed with air heated to a high temperature and it turns out juicy and soft. Therefore, it is not necessary to constantly add water.

Ingredients:

• pork - about 1 kilogram
• salt, vegetable oil, spices
• sleeve for baking

Cooking:

1. Wash a piece of fresh pork well, then pepper, salt, coat with spices and vegetable oil.
2. Put the meat in a baking sleeve, put it on a baking sheet and put it in an oven preheated to 200 degrees for 60 minutes.

Pierce or tear the sleeve slightly before cooking. Otherwise, it will explode due to an excess of pressure inside. At the very end, you can completely break the sleeve. As a result, the already appetizing pork will be covered with a beautiful crust.

Video recipe

mayonnaise pork recipe

Pork with mayonnaise is prepared simply and quickly, and the taste is divine. Meat covered with mayonnaise does not dry out in the oven.

As a result, we get very soft pork, and the onion used gives ready meal unique aroma and unsurpassed taste.

And now, detailed step by step recipe.

Ingredients:

• fresh pork -- 500 grams
• any mayonnaise - a few tablespoons
• onion - two heads
• vegetable oil, pepper and salt

Cooking:

1. Cut the pork pulp into medium pieces and put on a baking sheet generously greased with vegetable oil.
2. Peel the onion and cut into thin half rings.
3. On top of the pork is covered with a layer of mayonnaise and sent to the oven preheated to 200 degrees for 40 minutes.

The finished dish will be soft with a golden color.

Cooking in a multicooker

How to cook delicious pork with pineapple

The presented dish is very interesting. The perfect combination pork meat and sweet pineapple gives a unique taste.

It is better to use high-quality canned pineapples and tenderloin. In the recipe, carbonade or neck is suitable.

Ingredients:

• fresh pork -- 500 grams
• canned pineapples - 1 can
• egg - 3 pieces
• breadcrumbs, flour, pepper and salt

Cooking:

1. Cut the meat into pieces across the grain, as for chops. Beat the pieces well, pepper and salt on both sides.
2. Circles canned pineapple get it from the bank. You will need three bowls. The first will contain beaten eggs, the second will contain flour, and the third will contain breadcrumbs.
3. Put one circle of pineapple on a piece of pork. Dip the resulting sandwich in eggs, roll in wheat flour, then again in the eggs and finally in breadcrumbs.
4. Put the pieces of meat with breaded pineapples on the prepared frying pan, in which there should already be heated vegetable oil.
5. Fry the pork on both sides until golden brown. Next, cover the pan with a lid and bring the dish to a boil over low heat.

Pork skewers in a pan

To cook shish kebab at home, you will need a wide frying pan and wooden skewers. The dish looks original and appetizing and will decorate a dinner in the family circle.

It is difficult to find a person who does not know how barbecue is prepared in nature. At the same time, there are not so many people who know the recipe for cooking pork skewers in a pan.

With the help of our recipe, you will replenish their audience.

Ingredients:

• pork neck - 1 kilogram
• onion - 1 head
• vegetable oil, salt, pepper

Marinade:

• 2 tablespoons of vinegar 9%
• 2 tablespoons vegetable oil

Cooking:

1. Pork neck wash well and cut into pieces. Pass the onion through a grater and mix with meat. Pepper and salt to taste.
2. In a separate container, mix vinegar, vegetable oil and a few tablespoons of clean water. Mix everything well, add to the meat.
3. Mix the neck with vinegar and vegetable oil, washing it with your hands. Let the pork marinate at room temperature for a few hours.
4. Marinated meat is put on skewers. Put the skewers on a greased pan. Fry the meat on high heat for a quarter of an hour until a crust appears.

It is very easy to check readiness. To do this, pierce the meat with a knife. When it is ready, clear juice will come out of it. The presence of blood in the juice indicates that the meat is undercooked. If there is no blood, you can turn off the fire, cover the pan with foil and leave for ten minutes.

Pork, as one of the more tender types of meat, remains one of the most preferred in cooking almost all meat dishes, not only the second, but also the first, and appetizers and snacks. It quickly marinates, 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 to cook 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 it is a whole piece of meat baked 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 of which pieces of garlic are laid out. Then it is coated with a marinade from 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’s a good idea to fry the pork in a pan without oil until a light crust, “sealing” the juices inside. The same is done when you cook a stew, meat sauce, any dishes in the pan, including others - second pork recipes have a wide selection.

Five of the fastest pork recipes for the second:

You can put any meat 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 it in already boiling water, slightly sweetening it, and add salt towards the end.

Any more delicious stews pork will be obtained if, during the cooking process, pour 1-2 tablespoons of vodka. It will give the meat tenderness and softness, but at the same time 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 meat will also benefit from this.