Pork recipes are simple and delicious. Hot pork: cooking recipes with photos

23.08.2023

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Pork makes a variety of tasty dishes. Kharcho, roast, carbonate, schnitzel, escalope or ordinary cutlets for the second - this is only part of the options. In addition to baking in a sleeve or frying in a pan, you can cook pork in a slow cooker. Soup is especially rich in it. You will find these and other options in the recipes below.

What to cook with pork

Before you cook pork, you need to choose it. The meat should be pink or slightly reddish. Maroon color indicates the old age of the animal. As a result, such meat turns out to be tough and even rubber-like. Pork is good because it has a mild and slightly sweet taste, which goes well with aromatic spices, sauces, and especially with sour ingredients. Of the latter, lime, vinegar, kiwi or lemon are often used. For all recipes, there are some general recommendations on how to cook pork deliciously:

To make the meat softer, it is first necessary to beat it off with the slop of a special beater. In this process, muscle fibers are broken down, which is why the pork does not become tough later.
Before baking, go fry the meat can be marinated with a not very acidic composition. As a result, the pork will become more tender. For the marinade, it is recommended to use citrus fruits, wine, fermented milk products or vinegar.
If you like savory flavors, you should use additional seasonings such as thyme, rosemary or apple cider.
On high heat, pork is cooked for only a couple of minutes, then it is reduced to low. Otherwise, the meat may not be fried inside.

In the oven

One of the simple but very effective recipes is pork baked in the oven. Such a dish can even decorate a festive table. Try it, your guests will love it. In addition to the unique taste, the dish does not have a very high calorie content, because the meat is baked in the oven without any culinary delights. The recipe uses tomatoes. They make the meat even juicier and more appetizing. How to bake pork in the oven? Detailed instructions are provided in the recipe.

Ingredients:

garlic - 3 cloves;
pepper, salt - to your taste;
tomatoes - 2 pcs.;
pork meat - 1 kg;
cheese - 200 g.

Cooking method:

Rinse the meat, make cuts along the entire length, but not to the end, but only to the middle. sprinkle with salt, pepper.
Tomatoes and cheese cut into thin slices, garlic - plates. Place these ingredients into the slits on the piece of meat.
Wrap the workpiece with foil, place on a baking sheet.
Send the dish to bake for 1 hour at a temperature of 190 degrees.
After the specified time, unfold the foil, keep the dish for another half hour in the oven.

Goulash with gravy

Based on pork meat, goulash is very tasty and appetizing. This dish is a thick soup. In the classic version, goulash is cooked with beef stewed with potatoes, spices and smoked bacon. Pork, on the other hand, makes a more fatty and satisfying dish. How to cook pork goulash? A detailed recipe with instructions and photos will help you with this.

Ingredients:

hot pepper - 1 pc.;
flour - 2 tsp;
garlic - 3 cloves;
onions - 3 pcs.;
tomatoes - 5 pcs.;
butter - 40 g;
bell pepper - 3 pcs.;
pepper, salt - to your taste;
pork meat - 1 kg;
dill - 1 bunch;
sugar - 1 tbsp.

Cooking method:

Melt the butter in a saucepan, fry the pieces of meat on it until golden brown.
Next, add a third of the chopped onion, cook until soft.
Tomatoes in the amount of 2 pcs. pour boiling water, cut, send to fry, salt, pepper. Simmer over low heat for 1.5 hours.
Separately sauté the remaining onions with tomatoes, season with sugar, add garlic, paprika, hot and bell peppers. Simmer 10 min.
Send this frying to the pan after 1.5 hours.
Pour in 1.5 cups of water, mix, wait for boiling.
At the end add flour. Pre-dilute it with half a glass of water.

Chops

What could be nicer than cooking and eating a fried chop with a slide of vegetable salad. This is a great option for a healthy and satisfying dinner. The chop itself differs from the usual cutlet in that the meat is pre-beaten. It is served in large chunks. Only the highest grade meat is suitable for such a dish. It can be a loin, ham, brisket or shoulder blade. Pork chop often prepared from tenderloin. For serving, you can use various sauces, cheese, mustard or fresh herbs.

Ingredients:

allspice ground pepper - to your taste;
egg - 2 pcs.;
salt - 1 pinch;
pork tenderloin - 500 g;
flour - 3 tbsp.

Cooking method:

Rinse the tenderloin, dry it, cut into slices, the thickness of which should be about 1.5 cm.
Salt each piece, sprinkle with pepper, beat off on each side. The resulting thickness should be 5 mm.
In a separate bowl, beat eggs for batter, you can optionally add a little mayonnaise. Pour the flour into another container.
Dip all the pieces first in the egg mixture, and then in the flour mixture.
Cook chops in hot oil until golden brown.

pilaf recipe

In the classic version, a dish such as pilaf is made from lamb. With pork, it turns out not so fatty and even more appetizing. In addition, not everyone loves lamb because of its specific smell. Using the pork pilaf recipe, take the pulp with fat. Then the dish will definitely not turn out dry. Spices are considered traditional for pilaf - turmeric, a mixture of peppers, nutmeg, cloves.

Ingredients:

pepper, salt - to your taste;
garlic - 4 cloves;
round-grain rice - 400 g;
pork meat - 500 g;
onion - 200 g;
vegetable oil - 100 ml;
turmeric - to your taste;
carrots - 300 g.

Cooking method:

Dry the washed meat, cut into medium cubes.
Peel the onion, chop finely. Process carrots with a grater.
Rinse rice groats several times.
Saute the onion in oil first, then add the carrots. Extinguishes 10 min.
Next, season with spices, add meat, mix. Pour in water so that it covers all the products.
After 20 min. distribute cereals over meat and vegetables.
Simmer until all the water has evaporated, stir.

Shashlik

There is no such person who has not tried pork kebab at least once, and there are definitely no those who did not like it. Juicy pulp inside and a delicious ruddy crust on the outside - this is just a unique dish, especially for outdoor recreation. How to cook pork skewers? The real it is obtained only on the grill. Although there are interesting recipes for cooking pork for the oven.

Ingredients:

sugar - 1 tsp;
onion - 700 g;
bay leaf - 2 pcs.;
pork neck - 2 kg;
tomato juice - 0.5 l;
garlic - 3 cloves;
red pepper - to taste;
lemon juice - 50 ml;
mustard - 2 tablespoons;
peppercorns - 5 pcs.;
salt - a couple of pinches.

Cooking method:

Cut the neck into large pieces.
Grind half of the onion on a grater, and cut the rest into half rings. Chop the garlic.
In a separate container, mix the grated onion with mustard, lemon and tomato juice, spices, sugar and garlic.
Stir the marinade, pour over the meat, send to a colder place for 3 hours.
Next, put the pork on skewers, alternating with onion rings.
Bake on coals in the grill, sometimes turning over so as not to burn.

Roll

Do you want to decorate your holiday table? Then learn how to cook pork roll. It will be especially appropriate on the New Year's table. Meat roll with carrot filling is an original and satisfying dish. It will definitely become the main decoration of the table. It is better to take a piece of meat not too dry. The fat layer in it should not be very thick. Try to cook pork roll - you will like it.

Ingredients:

salt - 0.5 tsp;
pork belly - 400 g;
carrot - 2 pcs.

Cooking method:

Lay a flat piece of pork on the table, spread the grated carrots over it in an even layer.
Salt, season with your favorite spices.
Roll up a layer of meat with a roll, wrap it with threads to maintain its shape.
Wrap the workpiece in foil, bake in the oven for 40 minutes. at a temperature of 180 degrees.
For 15 min. unroll the foil all the way.

Soup

Any hostess in her culinary stock has at least a few soup recipes. You can’t do without this hot dish, because a person needs liquid food. You can cook soup on any meat, for example, pork. The dish turns out moderately fatty, saturated and very satisfying. Be sure to try it, and the instructions on how to cook pork soup will help you.

Ingredients:

sweet pepper - 100 g;
tomato paste - 2 tablespoons;
spices - to taste;
pork - 500 g;
rice - 100 g;
pepper, salt - to taste;
carrots - 1 pc.;
water - 2.5 l;
vegetable oil - 2 tablespoons;
onion - 1 pc.

Cooking method:

In a saucepan for soup, heat the oil, place the pieces of meat on the bottom, fry them, season with pepper, salt.
Add chopped onions and grated carrots to the browned meat. Fry vegetables until soft, stirring constantly.
Next, pour in water, simmer the soup for 15 minutes.
Next add pasta with rice. Cook until the cereal is ready.

cutlets

Due to the high fat content of minced pork, it is very easy to cook the most ordinary meatballs from it. They will turn out very juicy. A win-win option is to mix pork with chicken. Then the cutlets will turn out not too fatty, and everyone will remain satisfied and full. Want to try? Then follow the step-by-step instructions on how to cook delicious pork cutlets.

Ingredients:

garlic - 2 cloves;
breadcrumbs - to your taste;
sunflower oil - 3 tablespoons;
chicken breast - 200 g;
salt - 1 pinch;
dry white bread - 3 slices;
pork pulp - 800 g;
butter - 70 g;
onion - 1 pc.

Cooking method:

Soak the bread pulp, and squeeze it out after a few minutes.
Pass both types of meat through a meat grinder several times. Then add chopped garlic, grated onion and bread to the minced meat. Salt, mix.
Next, lay out the pieces of butter, knead the minced meat, send for an hour on the shelf of the refrigerator.
After the specified time, remove the base for the cutlets, form them with wet hands, fry each on both sides in oil.

Roast with potatoes

In general, a roast is just a stew or baked meat with the addition of potatoes. This dish is more like goulash. For example, roast pork with potatoes. For its preparation it is better to use a cauldron. In such dishes, the ingredients are better fried and become only juicier. Serve the finished roast for lunch or dinner slightly infused.

Ingredients:

curry, pepper, salt, bay leaf - to taste;
potatoes - 10 pcs.;
carrots - 1 pc.;
bay leaf - 3 pcs.;
onion - 1 pc.;
pork - 0.5 kg;
vegetable oil - 4 tbsp.

Cooking method:

Wash meat and vegetables. Cut everything into small pieces.
First, fry the meat in heated oil in a cauldron, and after a couple of minutes, add onions and carrots to it. Fry until they are soft.
The next to introduce potatoes, pour in a little water so that it slightly covers the food. Cook until boiling.
Add lavrushka, seasonings, mix, simmer under the lid for half an hour.

Bouzhenina

To prepare boiled pork, pork meat is baked in large pieces in the oven. This is a traditional dish of Russian cuisine. This is a great alternative to ham or simple sausage. Pork ham can be a decoration even for a festive table. Serve it on a plate, overlay vegetables - you get a very original appetizer. If you want to please your family with something new, cook boiled pork.

Ingredients:

rosemary - 1 pc.;
salt - 1 pinch;
pork meat with fat and veins - 600 g;
spices - 1 tsp;
vegetable oil - 4 tbsp.

Cooking method:

Rinse a whole piece of pork, dry it, rub with seasonings on all sides.
Drizzle with oil on top, put a sprig of rosemary, then wrap with foil or baking paper.
Place on a baking sheet, bake for 20 minutes. on one side and the same on the other.
Then sprinkle with more oil, bake for another third of an hour.

Steak

In the original version, the steak is prepared from the best parts of veal or beef. The meat is cut across the grain. Today, pork steak is often cooked. Nothing pleases more than a large, juicy and tasty piece of meat with a small bone. Try it - you will like it too. How to cook pork according to this recipe? The main thing is to use a good grill pan and quality meat.

Ingredients:

dried rosemary - 2 small sprigs;
salt - 1 pinch;
pork steak - 500 g;
vegetable oil - 1 tsp;
ground black pepper - 2 pinches.

Cooking method:

Wash the piece of meat, put it on a towel, let it dry.
In a separate bowl, mix the spices, rub them on the steak on each side. Leave for 10 min.
Put the grill pan on a high heat, warm it up, pour in the oil.
Lay out the steaks. Fry, spending half a minute on each side until a crust forms.
Then reduce the strength of the fire. Grill each side for 3 minutes, pressing the steak into the pan.

Aspic

Another of the traditional holiday dishes is pork jelly. Without this appetizer, it is difficult to imagine any celebration, especially the New Year. The jellied meat has a very unusual taste, while it is prepared as easy as shelling pears. If desired, the recipe can be diversified with chicken legs or beef. Rely on your taste preferences in this matter. Gelatin is often used in many recipes, but in the original version, jelly is prepared without it.

Ingredients:

peppercorns - 5 pcs.;
pork hooves - 3 pcs.;
onion - 1 pc.;
salt - 1.5 tsp;
lean pork - 1 kg;
bay leaf - 2 pcs.

Cooking method:

Rinse and clean the hooves, make a longitudinal incision on each.
Place them in a saucepan, pour in cold water, after boiling, simmer over low heat for about 4 hours.
Next, introduce already lean pork, a whole unpeeled onion. Season with pepper, parsley, salt.
Simmer the dish for another 2 hours, then remove the meat, and strain the broth itself.
Grind the pork, lay on the bottom of the jellied molds. Pour the strained and slightly cooled broth there. If desired, add a couple of sprigs of greens or slices of carrots.
Send to the refrigerator shelf for the whole night.

Video

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Discuss

How to cook pork tasty

Everyone knows that meat contains useful substances 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 (preferably 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 min. 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:

Wash a piece of fresh pork well, then pepper, salt, coat with spices and vegetable oil.
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 the finished dish a unique aroma and unsurpassed taste.

And now, a detailed step by step recipe.

Ingredients:

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

Cooking:

Cut the pork pulp into medium pieces and put on a baking sheet generously greased with vegetable oil.
Peel the onion and cut into thin half rings.
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. An excellent combination of 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:

Cut the meat into pieces across the grain, as for chops. Beat the pieces well, pepper and salt on both sides.
Remove the canned pineapple slices from the jar. You will need three bowls. The first will contain beaten eggs, the second will contain flour, and the third will contain breadcrumbs.
Put one circle of pineapple on a piece of pork. Dip the resulting sandwich in eggs, roll in wheat flour, then again in eggs and finally in breadcrumbs.
Put the pieces of meat with breaded pineapple in the prepared pan, in which there should already be preheated vegetable oil.
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 cooked 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:

Wash the pork neck well and cut into pieces. Pass the onion through a grater and mix with meat. Pepper and salt to taste.
In a separate container, mix vinegar, vegetable oil and a few tablespoons of clean water. Mix everything well, add to the meat.
Mix the neck with vinegar and vegetable oil, washing it with your hands. Let the pork marinate at room temperature for a few hours.
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.

Today, everyone complains about the lack of time, delicious dishes that are prepared quickly and without hassle are of great interest. For example, you can recommend pork recipes for the second with milk or options baked in foil.

Recipe 1

You will need:

½ kg pork loin;
200 ml of milk;
salt, sugar and black pepper ½ tsp each;
1 chicken egg;
100 g flour;
50 ml

Cooking order:

cut the meat into 8 approximately equal pieces;
mix spices with sugar;
rub the pork pieces on both sides with a mixture of spices;
beat off;
put in a bowl;
pour milk and leave for a couple of hours, during which the chops need to be mixed a couple of times;
pour crackers on a plate;
beat an egg in a bowl, dip each chop in it and roll in breadcrumbs;
Heat a frying pan, pour oil into it and fry the meat on both sides.

Serve better with buckwheat porridge or boiled vegetables.

Recipe 2

If you have been looking for a pork recipe with almost no oil for a long time, then the next option is what you need. For such chops in foil you will need:

½ kg of pork;
2 tomatoes;
200 g mushrooms (can be champignons);
spices and salt;
1 st. l. lemon juice;
3 tooth garlic.

Cooking:

cut the meat into pieces;
rub them with a mixture of spices;
heat up a frying pan;
pour a small amount of oil on it;
lay out the meat;
fry the pieces on both sides;
rinse the mushrooms, put on a paper towel, when the water is absorbed, cut into medium-sized pieces;
dip the tomatoes in boiling water, peel and cut (preferably into cubes);
mix vegetables with mushrooms, add crushed garlic, season and salt;
put a chop on a sheet of foil, put 1 spoonful of “filling” on top, wrap everything in foil;
preheat the oven to 200 degrees;
put foil envelopes on the grill and bake for half an hour.

Asian Pork

If you are interested in main courses with pork, you can look for recipes in the cuisines of the peoples of Southeast Asia. For example, a tasty and satisfying dish will turn out if the meat is served with sweet and sour sauce. You will need:

800 g pork;
2 small onions;
vegetable oil for frying;
2 tsp. honey, soy sauce and apple cider vinegar;
1 carrot and sweet pepper;
2 tooth garlic;
2 tbsp. l. starch.

Cooking:

meat and carrots are cut into small pieces and fried;
onions are peeled and chopped, added to carrots and pork;
pepper, from which the stalk and seeds have been removed, are cut into strips and sent to fry along with other products;
in a bowl, mix vinegar with honey and soy sauce;
add salt, pepper and crushed garlic;
pour the mixture over the contents of the pan;
starch is diluted with water (2 tbsp.);
pour starch over meat and vegetables, mix and, covered with a lid, simmer over low heat for 20 minutes.

Pork in sour cream

Pork recipes for the second can be very unexpected. For example, everyone knows that beef stroganoff is usually made from veal. However, this dish can turn out just as well from pork. You will need:

½ kg of pork;
1 onion;
3 art. l. sour cream;
1 tsp (if you like spicy);
2 tbsp. l. oils;
pepper and salt.

Cooking:

washed and cut into pieces 1.5 cm thick;
beat each piece of meat with a hammer;
cut the pork into thin strips;
salt, pepper, add adjika;
stir;
vegetable oil is heated in a pan;
fry pieces of meat;
put in the pan 3 tbsp. l. sour cream;
pour out 2 tbsp. l. flour;
salt;
pour a glass of cold water and mix;
cover the meat in the sauce with a lid, reduce the heat and leave to simmer for another 10 minutes.

Pork recipes for the second in a slow cooker

Ancient people cooked meat on an open fire or on coals, so they had few options. Fortunately, today a lot of smart devices have been invented to help cooks, allowing you to quickly and easily create real masterpieces. For example, there are pork recipes for the second, which can be cooked in a slow cooker. For one of its variants, you will need 1.2 kg of 4 cloves of garlic and a mixture of seasonings, consisting of white, black and red ground pepper, taken in 1 tsp. everyone.

Cooking stewed pork in a slow cooker

wash the meat and blot with a paper towel;
put the garlic through a crusher, add to the mixture of pepper and salt, mix and rub the pork neck with the resulting mixture;
transfer the meat to a shallow dish and, wrapping it with cling film, marinate for a day, periodically turning the neck over;
if the piece is large, then with the help of skewers it should be given a more compact shape;
put the pork in the roasting sleeve;
wrap the ends of the sleeve up and tie so that the juice released during frying remains inside the bag;
put the meat in the sleeve into the multicooker bowl;
pour water up to half the height of the “roll”;
set the “Extinguish” mode on the control panel of the multicooker, and set the timer for 2 hours;
close the lid and turn on this device;
when the cooking process is over, you need to leave the meat in the slow cooker under the closed lid for another 2 hours;
pull the bag of meat out of the bowl;
pierce the bag and let the juice drain into some dishes (it is well suited for making buckwheat porridge, which can be served with meat as a side dish);
serve the meat warm with a side dish, cut into layers 2 cm thick.

This recipe for the second pork dish has several varieties. For example, peeled medium potatoes can be put in the sleeve along with the meat, which can then be served as a side dish.

Pork in a slow cooker with cream

This dish is prepared in exactly the same way as the previous one. However, after the meat is marinated, you need to take a medical syringe and inject 1/2 tbsp into a piece. cream. Then the pork should be wrapped in foil so that the juice does not leak out, and bake, setting the "Multi-cook" mode at 150 degrees.

There is no such thing as too much meat! When we think about what to cook from pork, it is enough to imagine a juicy slice with a deliciously crispy crust, exuding a delicate aroma of spices and oriental spices. But run your eyes through the presented recipes, and you will be amazed at the variety of dishes from this type of meat!

This favorite product has long been associated with abundance and generosity.

To get tasty, nutritious and healthy food in the oven, use the back of the carcass, neck or spatula.

We select the best seasonings according to our tastes, taking into account compatibility with pork.

French pork meat - a classic recipe

Ingredients:

fresh champignons - 500 g;
pork fillet - 500 g;
mayonnaise - 100 g;
bulb;
tomatoes - 2 pcs.;
mustard - 20 g;
oil (olive, butter) - 30 g each;
favorite cheese (hard) - 300 g;
spices (pepper, salt) - according to preferences.

Cooking:

We sort and clean the mushrooms, after a minute of a “cold shower”, we wet the spore organisms with napkins, cut into thin (up to 1 cm) plates. Never keep mushrooms in water for a long time! Hats quickly absorb moisture, lose elasticity and taste.
Wash the meat, divide it into slices (up to 2 mm), beat well, pepper, salt. Keeping the kitchen and your clothes from the inevitable blood splashes, put the pieces in a plastic bag or cover with a film.
In a bowl, combine mustard and mayonnaise, carefully grease the meat with spicy sauce, leave for half an hour (or overnight).
Fry mushrooms and onion rings separately in butter until golden brown.
We process the baking sheet with oil, lay out the pork slices (a little further apart from each other). On top of each piece we place a layer of onions, mushrooms, slices of chopped tomatoes and sprinkle the constructed pyramid with grated cheese. Bake in a hot cabinet for 15 minutes. at 200°C and the same time at 250 degrees.

Roast pork with homemade potatoes

Ingredients:

carrot;
potatoes (medium-sized tubers) - 15 pcs.;
bulbs - 2 pcs.;
curry - 5 g;
laurel leaf - 3 pcs.;
salt, pepper - according to preferences;
vegetable fat.

Cooking:

Peeled and washed potatoes cut into large quarters. Young tubers are left whole in a thin skin! Onions and carrots are subjected to the same procedure, but divided into small parts.
Cut the meat into portions, fry on all sides in oil over medium heat until golden brown. Add vegetables, send to pork for 10 minutes. Do not forget about pepper, salt, favorite spices.
We combine the fried products with potatoes, put them on a baking sheet treated with oil, cover tightly with foil.
Bake the roast for 60 minutes. at 200°C. For 5 min. before the end of the process, remove the paper, increase the heat, mix the food several times. If desired, sprinkle with finely grated cheese. Serve the dish, decorate it with chopped dill!

Pork escalope - baked in the oven

This dish is a piece of meat cooked without breading. The neck is the best product for this dish. We get a great taste that will never be confused with anything!

Ingredients:

pork tenderloin - ½ kg;
tomatoes - 2 pcs.;
cheese - 100 g;
bulb;
homemade sour cream;
vegetable fat (1 tablespoon), dry herbs, pepper, salt.

Cooking:

We divide the meat into layers up to a centimeter thick, beat off without fanaticism, doubling the pieces. Lightly grease with sour cream (mayonnaise), as well as a mixture of herbs, salt and pepper.
Put the pork on a baking sheet, treated with oil. For each serving we place onion rings, slices of chopped tomatoes, grease with sour cream sauce. We send escalopes for 30 minutes. into the oven (200°C). A quarter of an hour before the end of cooking, sprinkle the workpieces with grated cheese.

Cooking festive pork tenderloin

Ingredients:

lean part of meat - 1 kg;
Dijon mustard - 30 g;
garlic - 5 cloves;
black pepper, Provence herbs, salt;
fresh oil (olive or sunflower).

Cooking:

We combine spices, spices, oil and mustard in a bowl, mix well.
Lubricate the product thoroughly washed and dried with napkins with the resulting sauce. We make thin cuts (pockets) in the meat, put strips of carrots (along the length of the piece), garlic cloves in them. We wrap the product in foil and send it to the refrigerator for five hours.
We take out the pork, pack it in several layers of metal paper, put it on a baking sheet, put it in the oven for four hours (180 degrees).
30 min. before the end of the heat treatment, open the foil, pour the meat with the released fat - brown the top crust.

We wrap the finished boiled pork tightly in a clean sheet of paper and send it to the refrigerator for 10 hours.

Pork with vegetables baked in foil

Ingredients:

portioned pieces of pork - 500 g;
bulb;
sweet pepper fruits - 3 pcs.;
young eggplant;
garlic cloves - 4 pcs.;
cilantro, salt, pepper;
ripe tomatoes - 4 pcs.;
oil (sunflower or olive) - 40 g;
lemon juice - half a spoon.

Cooking:

Sprinkle diced eggplants with coarse salt, put in a bowl and leave for an hour under oppression. Before use, pour out the dark liquid (do not wash!).
We clean the rest of the vegetables, peppers (remove the seeds) and onions, cut into large cubes, fry in oil. Add eggplant slices, continue cooking until they are soft and a delicate golden color appears. We do not salt the products, as white crystals are already enough in purple fruits.
We cut the edges of the meat pieces (we exclude deformation during frying), sprinkle with lemon juice, rub with the desired amount of salt and ground pepper, leave for a quarter of an hour to marinate.
We spread the pork in a frying pan heated with oil, fry over high heat for two minutes on each side.
We place the golden layers of meat on a baking sheet covered with a sheet of foil, place the fried vegetables on top. Cover with a second layer of paper, pinch the edges tightly, bake for 15 minutes.

Pork medallions (sautéed) - a restaurant-level dish

We always cut the meat across the fibers, keeping the pieces whole, tender and juicy during frying (baking). We use this rule for cooking steaks or chops.

Ingredients:

a piece of ham or loin - 700 g;
flour - 30 g;
oil (sunflower and butter) - 50 g;
We select the amount of salt and spices to taste.

Cooking:

Cut the pork into portioned slices, up to 2 mm thick. Lightly beat off with a knife or a culinary chopper, giving the meat a round shape. Bread the pieces in flour, combined with a selected amount of salt and pepper and fry in hot fat in a hot frying pan.
Put the golden meat pieces on a dish. Boil the sauce formed during the frying process, adding a spoonful of water to it. Pour the medallions with the resulting composition, serve with fresh herbs - a real culinary decoration worthy of a festive table!

Meat skewers on skewers in the oven

The presented recipe describes the process of preparing the dish. We learn about the methods of pickling meat from the last section of the article.

Ingredients:

lean pork - 500 g;
bulbs - 3 pcs.;
high-quality fat - 200 g;
shallots - 50 g;
wine and vinegar (9%) - 1 tbsp. l.;
pepper (coarse grinding) and salt are selected according to preferences.

Cooking:

For barbecue, we need a spicy sauce. Grind shallots, pour wine (preferably white), vinegar into the pan. Add pepper to taste and simmer the composition over low heat until the liquid is reduced by half.
Lettuce is divided into slices. Chop the onion into thick rings. Leave the skewers for half an hour in bottled water.
We free the meat from the tendons, cut into small cubes, pepper and salt. We string the pork on wooden sticks, alternating it with pieces of lard.
We spread the kebabs on a baking sheet with high sides or on a wooden grate so that the meat does not come into contact with the bottom of the container and is fried with hot steam. We send food for 25 minutes. into the oven (250°C). Every five minutes, turn the blanks over and pour over the spicy sauce.

Rolls with mushrooms

Ingredients:

pork fillet - 500 g;
cheese - 200 g;
bulbs - 2 pcs.;
cream (30%) - 200 ml;
fresh champignons - 500 g;
eggs - 2 pcs.;
oil (olive or sunflower) - 30 g;
salt pepper.

Cooking:

Boil hard-boiled eggs, cool in water, peel, rub coarsely.
We chop the onion, sauté in oil, add finely chopped mushrooms. Continue heating until the liquid evaporates, then fry the food until golden brown.
We spread the roast in a bowl, add eggs, grated cheese, salt and spices, mix the composition.
We divide the prepared pork into steaks, carefully beat off. We place a spoonful of filling on each layer, roll up the rolls, fasten the sides with toothpicks. Fry the food in a pan until golden brown.
We lay out the products on a baking sheet. Add 250 ml of bottled water, pour cream, salt and pepper. Bake 20 min. at 180°C.

Pork with an unusual taste with kiwi

In China - the birthplace of "hairy" fruits - they are called "monkey peaches". The most amazing thing is that the forefather of incredibly healthy berries was our favorite gooseberry!

Ingredients:

pork entrecote - 1 kg;
kiwi - 3 pcs.;
adjust the amount of pepper and salt to taste.

Cooking:

We divide the prepared meat into layers up to 3 mm thick. We make deep incisions from the side where the fat layer is located. We get some kind of pockets.
We cut off the skin from the kiwi, divide it into thin plates according to the number of pieces of meat. Grind the remaining fruits with a blender.
We place it in the formed cavities along the berry slice and process the pork from all sides with a green composition.
We wrap each piece of meat in foil, put it in the refrigerator for 3 hours (overnight), and then send it for 40 minutes. into the oven (200°C).

Carbonate, baked in chunks

Ingredients:

loin of pork - 1 kg;
Dijon mustard - 40 g;
soy sauce - 40 g;
rosemary, salt, coriander, ground pepper, thyme.

Cooking:

Washed and towel-dried meat is placed in a spacious bowl. In a bowl, mix the rest of the ingredients. After two hours, rub the pork with the prepared composition and send it to the refrigerator until the next day.
We wrap the pickled fillet in foil (three layers), put it on a baking sheet and send it to the oven for an hour. We bake at 190 degrees.

Do not forget to open the paper 10 minutes before the end of the heat treatment. An appetizing crust is a must for this luxurious dish!

Bavarian meat loaf

Ingredients:

pork (neck or shoulder part) - 500 g;
brisket or lard (unsalted) - 200 g;
salt with nitrite - 20 g;
white pepper (2 g), red (0.5 g), cardamom, ginger - on the tip of a knife (0.3 g each);
ground ice cubes - 200 g;
fat for mold processing;
baking powder or baking soda - ½ tsp.

Cooking:

We freeze the meat and lard to zero degrees, after which we leave it in a room so that these ingredients can be chopped with a food processor.
Put the resulting minced meat into a bowl, pour out all the prepared seasonings, including baking powder and salt, and mix the composition with a blender. Gradually add ice, getting a shiny homogeneous mass.
Lubricate the form with fat, place the minced meat in a container and tamp the composition well with your hands (pre-moisten with ice water).
We send Leberkese (as meat bread is called in Germany) for an hour in the oven (190 ° C).

After baking, we take the product out of the oven. We wait 15 minutes, draw a knife along the edges of the mold and remove the finished product from the container. Meat slices are good both hot and cold. Amazing dish!

Recipe for roasting meat in soy sauce with honey

Ingredients:

pork (ham, neck, tenderloin) - 500 g;
soy sauce - 150 g;
Italian spices, salt, pepper;
mustard - 30g;
honey - 90 g.

Cooking:

We combine mustard, honey and soy sauce in a bowl. Add salt, a pinch of herbs and pepper. Stir the mixture. We cut the pork into slices up to 2 cm thick, completely immerse in a fragrant composition and leave for a couple of hours. We spread the marinated meat on a baking sheet, pour generously with soy sauce and bake for 40 minutes. in the oven (200°C). An amazingly fast way to cook amazingly tasty, tender meat with a wonderful crust!

Selected dishes from the multicooker

A super-useful household appliance is still underestimated by many housewives who prefer the usual stove. Our grandmothers, perhaps, would have been horrified by such a “mockery” of products that had not been in the Russian oven. Perhaps we, too, will soon be horrified by the dishes “drawn” on the printer! But today, the multicooker provides the cook with undoubted benefits and advantages.

Appetizing pork pilaf

Ingredients:

rice ("Basmati", "Jasmine", "Sadri") - 200 g;
fatty pork pulp (ribs) - 500 g;
bulb;
a mixture of seasonings for pilaf;
laurel leaves - 2 pcs.;
thin pita bread;
a head of garlic;
butter (butter and sunflower) - 50 g;
sweet carrots - 100 g;
salt, pepper - optional.

Cooking:

Pork cut into cubes (2 cm). We place both types of oil in the bowl of the device, turn on the device for frying. We heat the fat, lay out the pieces of meat, fry, periodically turn over.
We clean the onions and carrots, chop the vegetables, add to the pork, simmer for a quarter of an hour.
Wash the rice well, dry it a little, send it to the slow cooker. We make a small depression in the center of the grains, put a clean head of garlic in it. Pour in 600 ml of bottled water, continue cooking already in the “Express Cooking” mode, and then turn on “Heat” for 10 minutes.
We spread the pilaf from the bowl (remove the garlic), grease it with oil, cover the pita bread on the bottom. We do this in such a way that the cake goes beyond the container. We return the ingredients to their place, tightly close the free edges of the pita bread, process it with butter.

We finish cooking by setting the "Baking" program. We get a real Azerbaijani plov!

beef stroganoff meat

Ingredients:

pork (carbonade) - 500 g;
homemade sour cream - 70 g;
bulb;
tomato paste - 30 g;
oil (olive or sunflower) - 50 g;
bottled water - 200 g;
flour - 1 tbsp. l.;
salt, spices and spices - according to preferences.

Cooking:

Peeled from tendons, cut the meat into long sticks (up to 5 cm). Pour fragrant oil into the bowl of the multicooker, heat it (the “Frying” mode), fry the pork for 7 minutes. Pepper the browned meat, salt, add chopped onion rings and continue cooking for another two minutes in the same mode.
When the smart device announces the end of the next stage, put tomato paste, sour cream into the bowl, pour in water, mix the composition and turn it on for 25 minutes. program "Extinguishing".

A sound signal will notify you of the successful completion of the preparation of beef stroganoff. Isn't this a marvel of technology?

Pork kharcho with rice

Ingredients:

bottled water - 2 l;
pork (certainly on the bone) - 400 g;
rice - ½ multi-glass;
potato tubers - 3 pcs.;
sweet carrots;
suneli hops, greens (basil), bay leaf, peppercorns, salt - we select at will;
tomato paste - 150 g;
nutmeg - 1 tsp;
head of garlic.

Cooking:

Boil the pork on the bone in two liters of water, setting the “Stew” mode for an hour. At the end of the process, add peppercorns, salt, bay leaf, spices and spices.
While the slow cooker is busy with its work, we prepare the vegetables: we cut the carrots into cubes, chop the onion into half rings.
We remove the meat from the bowl, filter the broth into a separate bowl, and put oil in its place in a clean container. We spread the pieces of carrots and onions, lightly fry them together with tomato paste.
Pour in the broth, add the potatoes cut into cubes, well-washed rice, meat. We finish cooking kharcho in half an hour by setting the “Soup” mode on the display.

Diet steamed meat

Ingredients:

pork (cervical) - 1 kg;
mustard - 30 g;
the amount of sea salt, pepper, curry we choose to your taste.
Cooking:

We prepare the meat in the usual way - cut into slices up to 3 mm thick, beat well. We rub the pork with curry powder, salt and selected spices, grease with mustard.

We place the pieces in a basket designed for steaming, place the container on the pan of the unit, pour in water to the level of the lower mark. We close the lid, select the “Steam cooking” mode, set the timer for 40 minutes. That's all wisdom!

Pork braised in cream

Ingredients:

fatty pork - 300 g;
onion - 200 g;
cream (35%) - 100 g;
fresh champignons;
garlic cloves - 3 pcs.;
salt, spices - to your tastes.

Cooking:

We cut the meat into strips 2 cm long, separate the peeled mushrooms in approximately the same shape, chop the garlic into thin slices.
We spread the products in the multicooker bowl, add salt and spices, pour plenty of cream.
We select the program "Stew", indicate the type of product (meat), the duration of cooking (hour). While the device is working conscientiously, we go about our business!

Pork accordion with cheese

Ingredients:

pork tenderloin - 1 kg;
favorite cheese - 150 g;
garlic cloves - 3 pcs.;
dried paprika, salt, other selected spices.

Cooking:

We spread the meat on the board, make deep cuts, retreat 1.5 cm, but do not separate the slices to the end. We get a kind of accordion.
Grind the garlic, mix it with salt, spices and spices, rub the piece well on all sides, slightly processing the places where the meat is separated.
We divide the cheese into plates, put one at a time in the places of cuts of pork. We wrap the whole piece in foil, separately packing each layer in paper. Pour up to one and a half liters of water into the bowl, set the “Steam cooking” mode for an hour.

Ribs with potatoes

Ingredients:

potato tubers - 7 pcs.;
oil (olive or sunflower) - 20 g;
pork ribs - ½ kg;
carrot;
bulb;
laurel leaves - 2 pcs.;
a mixture of dried herbs, spices and spices, selected according to personal tastes.

Cooking:

Pour fresh oil into the bowl, put the meat washed and dried with napkins, fry for 10 minutes in the “Baking” mode. We turn over the already golden ribs, repeat the heat treatment process.
Add chopped onion rings, chopped carrots, salt, bay leaves, spices and spices.
After five minutes, lay the potato cubes, cook for a quarter of an hour on the "Baking" program.

Potato, pork and cheese casserole

Ingredients:

potatoes - 500 g;
fresh pork - 300 g;
bulbs - 2 pcs.;
bottled water - 250 ml;
mayonnaise - 50 g;
tomatoes - 3 pcs.;
cheese - 150 g;
oil (sunflower or olive) - 20 g;
salt and spices.

Cooking:

We clean, wash, cut the onion and potatoes in the desired shape. We divide the meat into portions, lightly beat off, place on the bottom of an oiled bowl.
Next, we form a layer of mayonnaise, on which we spread the vegetables. Salt, pepper, process with white sauce. We finish the formation of the dish with tomato slices and coarsely grated cheese.
For an hour, turn on the “Baking” mode.

Pork neck with Provence herbs

Ingredients:

pork neck - 1 kg;
garlic cloves - 5 pcs.;
laurel leaves - 3 pcs.;
the amount of a mixture of Provence herbs, salt and spices is selected according to preferences.

Cooking:

Wash the meat, dry it thoroughly, rub well with chopped garlic, Provence herbs, combined with the right amount of salt.
We pull the neck with culinary twine, retreating by 3 cm. In this way, we give the product the desired shape and make it easier to cut the finished meat.
We spread the pork in a dry bowl, cover with laurel leaves, turn on the slow cooker on the “Baking” mode. Set the time to 1 hour. Cooking couldn't be easier!

Cooking delicious pork on the stove

The classic way of cooking will delight us for a long time with the numerous possibilities of thermal processing of products. We cook, fry, stew, simmer - we choose a dish for every taste.

Pork goulash with gravy

Be sure to supplement the meal with fresh bread, which we use instead of a spoon. We just dip a crispy pink salmon or pulp into a thick aromatic gravy, send it to the mouth along with a piece of tender meat. Inexpressible pleasure!

Ingredients:

pork neck - 500 g;
bulbs - 2 pcs.;
carrot;
flour - 50 g;
tomato paste - 100 g;
laurel leaves - 2 pcs.;
bottled water - 150 ml;
oil (sunflower or olive);
half a sweet pepper;
desired amount of salt and spices.

Cooking:

We heat up the pan. We divide the pork into large portions, lightly beat off and put in hot vegetable fat. Immediately place the bay leaves (for flavor) and fry the meat pieces until golden brown over high heat.
We cut the peeled and washed vegetables into small cubes and add to the meat when a golden crust appears on it.

Ingredients:

pork pulp - 700 g;
fresh oil (olive, sunflower);
salt, spices.

Cooking:

We process the pork in the usual way, cut it across the fibers (do not forget about this rule) into layers up to 3 cm thick. Lubricate the pieces with oil, sprinkle spices thickly, leave the pickled product for half an hour.
Heat the pan strongly. Salt the pork, put it in a container, placing the pieces a little apart from each other. We fry over high heat, turn over only after the appearance of a crust. With this technique, we seem to “seal” the meat, preventing the juice from flowing out. We do not pierce or prick anything!
We continue cooking. After 3 min. turn down the heat, and after 5 minutes. We finish roasting the pork steak.

We leave it for a quarter of an hour in a closed pan.
Ingredients:
fresh chilled meat - 600 g for three servings;
salt, spices and spices;
olive oil - 500 g;
juice from half a lemon.

Cooking:
Wash the pork and dry it with napkins, divide it into parts. In order for the chops to keep the meat juice inside, they form a “protective shell”, we do not bread them in flour or other composition. Another condition is the removal of tendons (connective tissue), which can compress and deform products during the frying process.
Ingredients:
potatoes - 300 g;
bulbs - 3 pcs.;
pork pulp - 500 g;
garlic cloves - 5 pcs.;
oil (sunflower or olive) - 100 g;
cucumbers (salted, barrel) - 3 pcs.;
tomato paste - 50 g;
peppercorns - 6 pcs.

Pork is used more often than other types of meat in the preparation of dishes for the everyday and festive table. The meat is cooked relatively quickly, and if the technology is followed, it turns out soft and juicy, not inferior in taste to 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 for cooking this type of meat.

Pork ragout in the oven

A very tasty 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. You should pay attention 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 Provencal herbs and pepper.

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

Prepare a roasting pan or heavy bottomed pan. Prepare the oven by heating it to 180 degrees.
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.
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.
Dried tomatoes (1.5 tbsp.) Combine with a glass of 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.
Send the roaster without a lid to the oven for 90 minutes.
After the time has passed, add potatoes (700 g), cut into large pieces, and carrots (800 g) to the meat. 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 dish 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 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.

A large piece of pork shoulder (2.5 kg) must be washed and dried on all sides before cooking.
Then the meat needs to be salted and peppered, grated with a mixture of horseradish (1.5 tablespoons) and hot pepper (0.5 teaspoons).
Put the piece in a baking dish of a suitable size.
Put apples (2 pcs.), Cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour apple cider (1 tablespoon) and cream (70 ml) next to the meat. Grate a piece of rosemary and brown sugar (70 g) on top.
Bake pork at a temperature of 160 degrees for 3 hours, after covering the meat with foil.
After the specified time, remove the foil, increase the temperature to 210 degrees and continue baking for another 40 minutes.
Arrange pork on a serving platter. Serve with applesauce and garnish with salad 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 its 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 practically does not receive physical activity during the life of the animal, 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 the 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:

A piece of meat weighing 600 g is thoroughly washed under running water and dried with a paper towel.
The tenderloin is rubbed with a mixture of salt, pepper, vegetable oil (1 teaspoon) and squeezed garlic (1 clove).
The prepared piece is laid out on a hot frying pan and quickly fried over high heat on all sides until golden brown.
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.
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 onions are sautéed in pork fat, and when it becomes transparent, meat is added. 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:

In a hot frying pan over high heat, fry the pork cut into small pieces.
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).
Fry vegetables with meat over low heat for about 10 minutes.
Add chili paste (1 tsp), red pepper flakes (2 tbsp), soy sauce (1 tbsp) and brown sugar (2 tbsp) to the pork.
Fry the meat for another 10 minutes until the onion is transparent.
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), add salt if necessary 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 is to cut the loin into pieces, namely chops 1-1.5 cm thick.

Sequence of cooking:

Chops are washed under running water and dried thoroughly with a towel.
A breading is prepared from garlic powder, salt, black pepper (half a teaspoon) and flour (30 g). Then the prepared chops should be rolled in this breading and fried in a pan with a tablespoon of olive oil until golden brown.
In 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).
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 poured with 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 are still in doubt about what to cook from the pork pulp for the second, meat baked in the oven in cream and tomatoes is a 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:

Pork pulp (loin) is cut into pieces 1.5 cm thick.
Each such steak is laid out in a pan (for the oven) with a minimum amount of vegetable oil and fried on both sides until golden brown.
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.
Now you need to take cream with a fat content of 10% (600 ml) and pour them over steaks with tomatoes.
Immediately before cooking or 10 minutes before the end of baking, the dish is sprinkled with finely grated cheese (300 g) on top.
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.

A 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 be served hot, with a delicious side dish of vegetables or rice.

The delicate texture of the cooked pulp is due to the correct choice of meat, and it will be a neck or a 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:

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.
Chopped onion (3 pcs.) Salt to stand out more liquid, and mixed with the juice of 1 lemon.
The prepared mixture is spread directly on the meat, covered and left in the refrigerator for 12 hours to marinate.
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.
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 the readiness, the pork is browned, opening the foil. After cooling, the meat is cut into portioned pieces.

Bon appetit!