Fatty pork recipes. What can be cooked from pork meat quickly and tasty

We have already introduced you to how to choose meat for a particular dish. Let's talk about what to cook with pork and add new pork dishes to the recipe box.

Pork is most often prepared second and festive dishesrequiring a special approach and skill. Here are a few tricks that will help you in the kitchen and tell you how to cook pork deliciously.

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

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

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

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

Cook the meat on the lowest possible heat, so that the water only trembles on the surface. With this method, nutrients are preserved in the meat as much as possible. If you cook meat over high heat, all the nutrients are washed into the broth, and it turns cloudy gray.

If you need to cook meat for a second course, put it in boiling salted water.

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

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

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

Minions from pork tenderloin on toast (quick snack)

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

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

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

Cooking:
Meat soaked in milk White bread, onion and garlic pass through a meat grinder, knead the minced meat well, salt and pepper it. Shape the minced meat into 6 round patties and make a well in the center of each. Roll in breadcrumbs and fry in vegetable oil until golden brown. Then pour into the recess quail egg and bring to readiness in the oven.

"Pockets" with mushrooms

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

Cooking:
Boil the mushrooms, put on a sieve and chop finely. Cut the onion into small cubes, fry in vegetable oil until golden brown, add the mushrooms and fry until tender. Sprinkle with grated cheese and remove from heat. Cut the pork into 2 cm thick portions and make a deep cut (pocket) in each piece. Beat the pieces with a wooden mallet, salt and pepper. Stuff the pockets with the mushroom mixture, stab with skewers and fry in a pan, first “standing”, so that the bottom grabs, and then on the sides. Put in a deep baking sheet, pour over with olive oil and place in an oven preheated to 180 ° C for 15-20 minutes.

Ushnoe (old Russian dish)

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

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

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

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

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

Cooking:
Cut the fat into small cubes and melt the fat over low heat. Remove the rinds, and in the rendered fat, fry the pork ribs and sliced homemade sausage and transfer to a pot. Spasser until golden brown onion, cut into small cubes, add flour, pour in a thin stream 1-1.5 stack. hot water and boil, stirring, so that there are no lumps. Add bay leaf, salt and pepper and pour the meat with sausage with the resulting sauce, cover the pot with a lid and put it in the oven, heated to 180-200 ° C, until cooked. Sprinkle with chopped garlic when serving. Pryazhenina is eaten with pancakes, dipped in sauce. For pancakes, beat the yolks with sugar and salt, pour in the milk, add the flour and mix well. Then add whipped proteins, stir quickly and bake pancakes.

Another version of the old recipe for pork in sauce -

Ingredients:
500 g pork belly,
250 g fried homemade sausage,
100 g sour cream
2 tbsp flour,
1 onion
30 g pork fat,
salt, pepper, spices.

Cooking:
Cut the meat into portions, salt, pepper, fry in lard, add water and simmer in a sealed container. Drain the broth left over from the stew, add sour cream to it, onion fried with flour, salt, add spices to taste and boil. Machanka is also served with pancakes, which are rolled into a tube and dipped in sauce.

Ingredients:
500 g pork
¼ stack. port wine
2 tbsp sour cream
1 tbsp tomato paste,
1 tbsp raisins,
½ green apple
3 potatoes
1 bulb.

Cooking:
Peel onions and potatoes, cut into slices and fry in vegetable oil until tender. Fry the meat in a separate pan until golden brown, salt and pepper. Put the pieces of meat in a pot, put on it potatoes with onions and an apple, peeled and cut into slices. Mix sour cream with tomato paste, add port wine and raisins, salt and pepper and pour meat and vegetables with the resulting sauce. Cover the pot with a lid (or use a layer of ready-made puff yeast dough) and place in an oven heated to 180-200 ° C for 45-50 minutes.

Ingredients:
500 g pork
1 onion
½ sweet red pepper
½ sweet yellow pepper
½ sweet green pepper
2 large tomatoes,
2-3 garlic cloves,
2 tbsp tomato paste,
vegetable oil, black peppercorns, bay leaf, dried basil, salt - to taste.

Cooking:
Coarsely chop the onion, sweet pepper and tomatoes. Fry the onion and pepper in vegetable oil first, then add the tomatoes. When they start up the juice, add crushed garlic, salt to taste, black peppercorns, bay leaf and herbs. Cut the pork into large pieces, fry in vegetable oil until golden brown, add vegetables to it, pour in the tomato paste and simmer until cooked under the lid, reducing the heat to a minimum.

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

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

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

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

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

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

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

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

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

Cooking:
Meat cut with a long bar, pierce with a sharp narrow knife in several places and marinate. For the marinade, rub the garlic with salt, add vegetable oil, wine, chopped carrots and onions, mustard diluted with water, and mix well. In the resulting mixture, soak the meat for 2 hours in a cool place, then put in a hot oven and bake. Meanwhile, boil the potatoes in salted water, dry and rub through a sieve. Beat in the eggs one at a time and beat the potatoes until fluffy. On wetted cold water lay out the mashed potatoes on a towel, put the baked meat on it and roll it into a roll, giving it the shape of a pig carcass. For the eyes and nostrils, use olives or raisins. Place the roll on a greased baking sheet, brush with beaten egg and bake in a hot oven until golden brown.

Ingredients:
800 g pork ribs,
100 g dried fruits,
20 small onions,
1.5 stack. meat broth,
4 tbsp applesauce(can be used baby puree sugarless),
3 tbsp vegetable oil,
2 tbsp butter,
1 tsp flour,
1 tsp mustard,
1 grated ginger root
parsley, salt, pepper - to taste.

Cooking:
Soak dried fruits in in large numbers water for the night. Fry the ribs in vegetable oil, add the peeled onions, pour in the broth, add the ginger and simmer over medium heat. Lubricate the ribs with half of the applesauce, and dilute the remaining puree with mustard, salt, pepper and diluted in 2 tbsp. water with flour. Stir and boil. Cut the soaked fruit, put it in the sauce, let it brew for half an hour, and then warm it up with butter. Put the ribs on a dish, pour over the sauce and sprinkle with herbs.

Now you know what to cook from pork quickly and tasty. And don't forget to check out our meat recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The quality and taste of any dish directly depends on the products chosen by the chef.

This is especially true for meat, a specific part of it, appearance and smell.

The choice of meat such as pork must also be approached with all seriousness and care.

First of all, pork should be pinkish, slightly red, with a characteristic smell.

In the process of slicing, the meat should release exceptionally clear juice.

If the pork flesh has a dark burgundy or red color, then we can say with certainty that this is the meat of an old animal, which means that after cooking, lovers of a tasty meal will get a hard or rubber “sole” instead of a juicy and soft meat piece.

Pork has a sweet and mild taste, which perfectly combines with sour ingredients (lemon, kiwi, lime, quince, vinegar), aromatic seasonings, spices, and sauces.

To prepare delicious pork dishes - appetizing, tasty and juicy, it is important to learn the softening processes. pork meat before and during cooking.

How to cook pork meat to be soft, juicy and spicy - yes, there are very simply a lot of methods thanks to which a variety of dishes from this type of product turn out to be delicious and tasty.

Cooking soft and juicy meat (pork) - general principles and features of this process

Before cooking:

In order for the pork pulp to become soft, you can use a special meat mallet. Having broken the muscle fibers of the pieces of meat with this mallet, the cook will achieve the main thing, in the process of cooking the flesh will not become hard and will not absorb excess oil.

In order for the pork to turn out soft and tender during cooking, it is recommended to marinate the pieces of pulp. In this case, the marinade should be medium acid. Since if you overdo it with components containing acid, the meat will become even more rigid and unsuitable for eating.

Pork can be marinated using vinegar, various wines, citrus fruits, as well as dairy products.

Salting can also help tenderize the pork. When salted, the pork pulp retains moisture inside itself, due to which, when frying, the meat pieces become juicy and tender. Additional seasonings such as rosemary, thyme and apple cider will give the meat a special piquancy and taste.

During cooking:

In order for, for example, the chops to turn out soft and juicy, they need to be fried over high heat until golden brown, and then placed in the oven to complete the cooking process.

You also need to know that it takes only a few minutes to cook the meat over high heat, otherwise it will cook only on the outside, and the inside will remain raw.

In the process of stewing, pork also becomes tender and appetizing, due to the fact that it is placed in a liquid consistency, supplemented with aromatic ingredients, and boiled for several hours.

Pork can also be smoked, simmered over low heat - the result is a tender, soft and mouth-watering meat dish.

Important! Cooked meat must be allowed to "rest". Since if immediately after cooking the meat is cut, all the juice will flow out of it and it will become hard and tasteless.

The best recipes for cooking soft and juicy pork

Recipe 1. Steak - how to cook so that pork meat is soft

Ingredients:

Pork pulp - 1 kg.

Kefir - 0.5 l.

Bulb.

Garlic - 5 cloves.

Cooking method:

In order for the steak to cook and become soft, appetizing and juicy, it is necessary to marinate the meat in advance. For this, chopped pieces of meat are recommended to be placed in kefir with chopped onions, peppers, spices and salt. Pieces of pork placed in kefir must first be beaten off with a special mallet.

After the meat is well marinated, it will need to be put in a pan with very hot oil.

Then the meat must be fried on both sides until golden brown over high heat (not for long), then reduce it and bring the dish to readiness.

The browned crust will keep the juices in the meat and make it soft and juicy.

Recipe 2. Roast in sweet and sour sauce or how to cook so that pork meat is soft

Ingredients:

Pork pulp 0.5 kg.

Canned pineapple - can.

Pepper (Bulgarian) - 2 pcs.

Water - 40 ml.

Starch - 30 gr.

Soy sauce - 30 ml.

Sauce Ingredients:

Sugar - 70 gr.

Ketchup 60 ml.

Vinegar - Art. the spoon.

Cooking method:

The meat must be cut into medium pieces and put in a prepared marinating container.

Then you need to add to the meat soy sauce, yolk, starch, water and salt. Next, you need to mix all the components together and send the meat to the refrigerator for at least 3 hours.

When the meat is ready (marinated), it must be sprinkled with starch on all sides and put in heated oil in a frying pan. Next, the pork must be fried until a crust forms and put out of the pan into a clean bowl.

After you need to fry the pepper, ginger for a few minutes, and then add pineapple to them. Cook all ingredients for no more than 5 minutes.

Separately, you need to prepare the sauce. To do this, pour sugar into a cup, add vinegar and ketchup. All components must be mixed and added to the roast of pepper, ginger and pineapple. You also need to add to all these ingredients starch, previously diluted in water.

Put the meat in the sauce, mix all the ingredients and fry for a few more minutes.

A dish of the most tender and juicy pork in sweet and sour sauce is ready.

Recipe 3. Pork with apples. How to cook pork tenderloin

Ingredients:

Pork - 650 gr.

Fat - 60 gr.

Bulb.

Apples - 2 pcs.

Flour - 40 gr.

Cumin - 0.5 tsp.

Cooking method:

Pork must be thoroughly washed, salt, pepper, roll in flour - whole piece and place on the pan.

Then the pork must be fried in hot fat on all sides, and then put in a roaster along with the fat that remained after cooking in the pan.

Next, you need to sprinkle the meat with cumin and pour ¾ with water. Next, the duck with pork should be set on fire and left to stew. If during this process the water begins to evaporate, then it will need to be added.

After that, you need to peel, cut the apples into pieces and, before the end of cooking, add them to the meat in the ducklings.

When the meat is cooked, it will need to be removed from the duckling, and flour diluted with water should be added to the remaining apple liquid. Then the apple sauce will need to boil for a few minutes.

When the meat subsides a little, it will need to be cut into pieces, pour over the prepared sauce and embellish with herbs.

Recipe 4. Pork baked in the oven. How to cook pork tenderloin

Ingredients:

Pork pulp.

Bulb.

Mustard.

Salt, pepper, seasonings.

Cooking method:

On top of the selected piece of pork, it is necessary to make cuts with a knife, this is done so that the meat, when cooked, turns out to be soft, juicy and appetizing.

Then the meat must be salted, put garlic in the cut places, sprinkle the pork with spices and coat with mustard. You can also add mayonnaise to the mustard - the meat from this will be even tastier. On top of the mustard, you need to lay the chopped onion and leave the pork to marinate, thus, for 3-4 hours.

Recipe 5. Pork in French. How to cook pork tenderloin

Ingredients:

Meat (pork) 0.5 kg.

Cheese - 250 gr.

Mayonnaise - 250 gr.

Bulb.

Cooking method:

Pork flesh must be cut into medium pieces. Next, you need to beat off the meat, pepper and salt on both sides.

Then you need to peel and chop the onion in half rings, grate the cheese.

You can decorate the dish with olives, a sprig of greens and serve.

How to cook pork tenderloin - culinary tricks and tips

The tenderest part of the pork is the tenderloin. This piece will make a delicious, savory and juicy dish, pork will simply melt in your mouth.

In order for the pork meat to be cooked soft, it must be coated with mustard and left in this form for half an hour.

Pork can be marinated in store-bought mineral water- a chic and tasty dish will come out.

For greater softness to pork during cooking, you can add sugar, a spoon will be enough.

Juicy and tender pork will turn out if you put it in cold water with the addition of starch for 2-3 hours.

The most important thing in preparing any pork dish is that the meat is young and fresh.

Pork meat is juicy and tasty. And its price in many regions is quite affordable. What allows many housewives to please their family delicious meals from this type of meat. A huge plus of pork is that a huge variety of products can be served as a side dish.

Suitable potatoes or pasta, vegetable salad and various cereals. And if you boil a piece of pork, you will get a very tasty and fragrant soup broth.

Very often the question “what to do for dinner?” the question “how to cook it easily and quickly?” is connected. Believe me, pork dishes can also be prepared without much hassle and time. So feel free to choose the right piece and carry it home.

Most often in stores you can find such parts of the pork carcass as the neck, part of the ham, ribs and shoulder blade. You will find a full range of carcass parts in the markets where farmers bring their goods.
It is better to choose a piece without a bone, it is easier to butcher, however, it costs more.

If you want to save money, then take the part with the bone and you will have a wonderful base for the broth in addition to the meat. Let's look at how you can cook simple and enough quick dinner from pork.

Pork baked in the oven

This method of cooking is undeniably good because you do not need to be at the stove all the time, it is enough to come up from time to time and see how the cooking process is going. Also, cooking meat in the oven is good because it does not require the addition of oil, therefore, there is no frying process - accordingly, in the end you get a less high-calorie and more healthy dish.

We cut the pork into large pieces, we also cut the potatoes quite large, the carrots are cut into large circles, the pepper is cut into wide strips. Then all the ingredients are placed in the sleeve used for baking, garlic is added to them.

The sleeve is tied, the products are mixed in it. The oven is preheated, the temperature is set in the region of one hundred and eighty degrees and the sleeve is sent into it. The baking time is about fifty minutes.

Pork and mushrooms in sour cream sauce

The combination of mushrooms and sour cream will become even more delicious in the company of pork. You don't need to preheat the oven, all you need is a high-sided frying pan.

And the following ingredients:

• Pork - half a kilo;
• Mushrooms (champignons or oyster mushrooms) - 200-300 grams;
• Bulb - 1 piece, large;
• 20% sour cream - 1 glass;
• Salt to taste;
• Vegetable oil for frying;
• Seasonings - to your preference.

Cut the meat finely, mushrooms into small plates, and onions into rings. Pour the oil into the pan, put the onion there, when it is reddened - add the meat and fry it until it becomes soft, stirring occasionally.

Then add mushrooms and spices to the pan, salt everything and mix. Fry everything for ten minutes, then put sour cream, cover, reduce heat and simmer until tender. Boiled potatoes are well suited as a side dish along with vegetable salad.

Pork with rice in a slow cooker

If you have this unit, then cooking dinner is not a problem for you. All you need is to bookmark the products and wait for the device timer to work. For this dish you should take:

• Pork - half a kilo;
• Rice groats - 1.5 complete glasses;
• Water - 3 complete glasses;
• Carrot - one large or a couple of small ones;
• Onion - 1 piece;
• Salt;
• A little vegetable oil;
• Turmeric - if you want to get yellow rice;
• Curry - if you want to get a spicy dish.

Cut the onion into small pieces and grate the carrots on a coarse grater, pour vegetable oil into the multicooker bowl and pour the onions and carrots into it. Set to the “Frying” or “Baking” mode (depending on which multicooker model you have) for 10 minutes.

At this time, cut the pork into small pieces. After the time has elapsed, add the pork to the frying and, without changing the mode, also cook for about ten minutes. It is best to open the lid periodically and stir the meat.

After the timer goes off, pour the rice into the bowl, do not mix it with the pork, it should remain on top. Stir the salt in one glass of water and add seasonings if you use them, stirring them thoroughly. Pour this into the rice and pour in the rest of the water.

Close the lid and set the mode to “Pilaf” or “Rice”. The dish is stirred after cooking.

Pork chops in a slow cooker

Also a quick dinner option, and you don’t have to stand by the pan, because a slow cooker will help with cooking meat. Choose a piece of meat that can be cut into chops. You will need:

• A piece of pork - 500-600 grams;
• Vegetable oil and salt;
• Onion - one bulb.

Slice pork into finger-thick flat pieces.

Beat them off with a special hammer.

Pour oil into the pan, sprinkle the chops with salt and fry each piece on both sides under a closed lid. Roasting for each bookmark takes two to three minutes.

After that, transfer the meat to the multicooker bowl, sprinkle with onion, cut into rings and set to the “Baking” or “Frying” mode (depending on the model of your appliance) for about 30-40 minutes (it depends on the number of chops).

While the meat is cooking, boil the pasta as a side dish. Or make mashed potatoes.

The meat cooked in this way turns out to be juicy, absorbs a minimum of oil and you do not risk overcooking it.

So you learned a few recipes for a quick and easy pork dinner. We hope they will help you and make your family happy.

bbcgoodfood.com

Ingredients

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

Cooking

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

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

delish.com

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 grainy mustard.

Cooking

Chop the bacon and fry. Remove to a plate and drain the fat. Add the diced apples and onions to the skillet and cook for 4-5 minutes. Put the crushed and fry for a couple more minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

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

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

delish.com

Ingredients

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

Cooking

Heat oil in a deep frying pan over medium heat. Put the peppers and onions cut into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and mix well.

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

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

bbcgoodfood.com

Ingredients

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

Cooking

Grind rosemary and mix it with breadcrumbs and spices. Whisk the eggs in another bowl. Beat the fillet a little. Dip each piece first in the eggs and then roll in the breadcrumbs mixture. 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 green onions.

Cooking

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

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

cut Brussels sprouts lengthwise into quarters. In another pan, melt the remaining butter and sauté the cabbage for 3-4 minutes until browned. Season with salt and pepper. Arrange 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 teaspoon ground cinnamon;
• ¼ teaspoon ground cloves;
• ¼ teaspoon ground nutmeg;
• salt - to taste;
• ground black pepper - to taste;
• 100 ml of meat broth;
• 400 g;
• 1 egg.

Cooking

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

Divide the dough into two parts and roll out each. Lay the first layer in a round baking dish. Fill the pie with the filling and cover with another layer of dough. Firmly connect the edges of the layers. Brush the pie with a beaten egg and bake in a preheated oven at 200°C for 25-30 minutes until the pastry is 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 of 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.

Cooking

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

Make vertical cuts on the fat so the meat will not curl when frying. Rub the pork with salt and pepper. Heat up in a frying pan olive oil and put the meat, crushed garlic cloves and thyme there.

To make the meat juicier, add butter to the pan. Sear the pork for 3-4 minutes on each side, pouring over the juices from the pan. Put the finished meat and leave for 10 minutes. Place the sautéed vegetables on a serving platter and top with the pork.

delish.com

Ingredients

• 70 ml of white vinegar;
• 50 g of sugar;
• 4 tablespoons of ketchup;
• 5 tablespoons of cornstarch;
• 1 teaspoon of 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.

Cooking

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, mix 1 teaspoon cornstarch and water and add this mixture to the saucepan. Mix the sauce well.

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

Drain excess oil from the pan and fry the diced, onion and pineapple. After 5 minutes, add meat and sauce to them. Boil rice and serve it with pork in 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 tablespoons of Greek yogurt;
• salt - to taste;
• a few sprigs of cilantro.

Cooking

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

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

delish.com

Ingredients

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

Cooking

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

Heat the remaining oil in a saucepan over medium heat. Lower the heat and sauté the chopped onion for about 6 minutes. Peel the apples, cut into cubes and add to the onion. Fry 4 minutes. Add vinegar, raisins and spices, mix well and cover. Cook for another 3-4 minutes, stirring occasionally. Apples should become soft, but should not break into pieces. Season with salt and pepper and spoon the chutney over the pork.

And what Russian does not like tasty food! A festive feast is a favorite entertainment in our country. And although the crisis is not conducive to special financial recklessness, the holiday is sacred. And on 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, preferably slightly with fat) - 1 kg;
• garlic - about half a large head;
• salt, black pepper, cinnamon - to taste;
• water - 1 (or a little more) glass;
• egg - 1 piece;
• flour - as needed.

Wash the meat, clean it of excess and simply ugly, giving 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 cling film and leave overnight in the refrigerator.

The next day, from the egg, 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.

The best side dish for boiled pork is cucumbers or pickled fruits. Don't forget to give horseradish. The wine is, of course, red.

We roll out the dough quite 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 a little water into the baking sheet or the meat will not burn and so?

Bake for 40 minutes, then reduce 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 is not necessary to serve it, but there are lovers to eat it) and leave it to rest for several hours in the refrigerator. Can be cooked for baked goods.

Beef refers to traditional dish for . But boiled pork will be appropriate on any holiday table and is eaten with appetite and gratitude by everyone, young and old, who got it. Make your parents happy with a boiled pork.

Meat in French

Let's try to slightly reduce the calorie content of this amazing dish, deadly for almost any figure.

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

Wash the oyster mushrooms, cut not too finely, onions - finely.

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

We cut the meat across the fibers into pieces about a centimeter thick, cover with cling film and lightly beat off.

On a baking sheet lightly greased with vegetable oil, put the pieces. If you like salty and peppery, this is the time to make meat like this. But do not get carried away - cheese and mayonnaise will be salty.

The dish is fatty, so it is better to serve it with fresh tomatoes or greens. We drink, naturally, red dry. And whoever doesn’t like it, let him drink water: washing it down with semi-sweet is not for the faint of heart.

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

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

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

• 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 cobs;
• 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 everyone.

Rinse the ribs well and cut into portions.

Mix ketchup, mustard, oil, spices and rub the ribs with this marinade. Cover with cling film and put in the refrigerator for a couple of hours.

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

Serve hot with no additional garnish. 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 7 minutes. If you cannot live without onions, add a little, but it’s good without it.

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

We will bake at a temperature of 200 degrees for 40 minutes under a lid, and then another 10 minutes without a lid. The ribs are very different, be sure to check the 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 are a couple of similar dishes from the series "Honey, I'll be in half an hour, and there are twenty people with me." Joke. In general, when "there is no time, but the 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;
• onion - a pair of heads;
• garlic - 1 medium head;
• vegetable oil for stewing - quite a lot;
• salt - to taste.

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

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

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

You need something neutral for a side dish - boiled potatoes or even rice.

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

Put the meat, eggplants in a stewpan to the onion, pour oil and water and simmer over the smallest fire until the meat is ready.

The dish will turn out to be very spicy and spicy, children will not eat (and nutritionists would not recommend it to them), but for adults - that's it.

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

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

Wash the mushrooms, if the forest mushrooms - boil, cut into large pieces. We chop the onion.

Put the 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 into small pieces.

This dish goes well with potatoes or vegetable puree, but the same fig. Then rice stewed with vegetables is desirable: with peas, corn and sweet pepper.

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

If possible, cook covered for the first 40 minutes, but the sauce tends to run off, so see what works for you.

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

Shank with cabbage and other goodies

• Boiled-smoked shank (can be boneless) - a couple; however, look at the size of the shank and the number and “quality” of the guests: some guest will scam a whole shank;
• half-smoked sausages - 400 grams;
• sauerkraut - with a pound;
• fresh cabbage - half a small head;
• bay leaf, peppercorns, tomato paste;
• vegetable oil - 5 tablespoons;

We wash the shank well, 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 (at least an hour) is being cooked, chop fresh cabbage. If the sauerkraut is coarsely chopped, it is necessary to chop it. For this purpose, kitchen scissors are suitable.

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

We cut the sausages into small circles, quickly fry in a saucepan in vegetable oil, put both cabbages there, mix - and let it all stew for about 40 minutes.

Now it's time to take the form, put the cabbage with sausages, and on top of it - the knuckle. And all this - in the oven at a temperature of about 170 degrees.

The only thing missing from this dish is beer. What sandwiches to complement the festive beer table read in.

Pork roll

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

We clean the mushrooms, cut into slices and fry in oil with the addition of chopped onion or garlic. Remove from fire and let cool slightly.

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

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

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

We spread the beaten pork on a film in one layer to make a layer of meat.

Put the filling and grated cheese on it.

With the help of a film, wrap the roll, wrap it with bacon, put it in a mold.

Cover with foil and put 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 transparent, you can remove the foil and bake the roll at 220 degrees until crusty.

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

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

Prepare the pork: cut across the fibers, cover with a film and lightly beat off.

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

The garnish is already included, and it’s good to add fresh vegetables.

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

Cook for another 20 minutes covered.

Now squeeze the rest of the garlic and cover everything with cheese. If the saucepan is suitable for this, put it in the oven for 10 minutes at 220 degrees. If not, keep covered for 10 minutes over low heat.

Pate

• Minced meat - 1 kg;
• chicken liver 300 gr;
• a bun soaked in milk;
• eggs - 3 pcs;
• sweet pepper - 2 pcs, red is better;
• greens - 1 bunch;
• cauliflower - half a large head;
• butter - 50 gr;
• salt, pepper, onion, garlic - to taste.

Rinse the liver, clean it, pass it through a meat grinder.

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

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

Grease the form with oil, 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, grease the surface butter and return to the oven for 10 minutes.

A light pate can be prepared.

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