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

The perfect dinner: Pork neck "A la lord"

Ingredients:

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

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

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

Required products:

Main components:

Sauce:

Proven recipe:

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

Pork with mushrooms under puff pastry in the oven

Required:

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

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

Delicious pork meat stewed in beer sauce

List of required:

Detailed step by step recipe:

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

What could be better than a juicy piece of pork for lunch, pork on the bone, roll, stewed pork, pork cutlet, medallion and the list goes on...
Choose any recipe, we have already tested it and the reviews were the best!

Pork in 15 minutes

Ingredients

Pork (I have a neck) - 400g,
red balsamic vinegar,
red dry wine(maybe sherry)
a little olive oil
thyme,
rosemary,
tarragon,
salt,
black and white pepper.

How to cook

Cut the pork into pieces (like chops) 1-1.5 cm thick.
Put in a container in which we will marinate.
Drizzle with olive oil, add some red balsamic and wine (or sherry). Sprinkle with thyme, rosemary, tarragon and peppers. Salt. Leave for 1-2 minutes.
Grease a grill pan with olive oil and heat well.
Fry the meat on both sides until golden brown (about 1 minute on each side).
Put the meat in a mold and put in the oven at 180 * for 5-7 minutes to “walk”.
In the frying pan with which we fried the pork, “cling” pieces of meat remained at the bottom, the juice that stood out and the remnants of olive oil. Take half a lemon (or white balsamic vinegar) and squeeze it into the pan and gently mix the rest. It turns out surprisingly delicious sauce with which we pour cooked meat.

Pork "purple heart"

Ingredients

Pork (medallions, escalope, neck, etc. lean parts)
Onion 5 heads
Tomatoes 1-2 pcs
pickled cucumber
Mushrooms cons (can be replaced with other mushrooms)
Black olives
Hard cheese (just a little bit)
Mayonnaise

How to cook

Onion cut into thin rings.
Fry on rast. oil until golden brown.
Put the pork on a greased baking sheet, salt, pepper.
Place a fried onion on each medallion;
thin slices of tomato in the shape of a heart,
mushrooms;
thin slices of pickled cucumber,
sliced ​​olives.
On the smallest grater, we rub the cheese directly onto the pork decorated with vegetables (IMPORTANT POINT !!!)
Then we drip a little mayonnaise on the cheese,
And again we repeat the procedure for rubbing cheese on pork.
We put in an oven heated to 220 degrees for 40 minutes.
We eat with a flame in our hearts!))))))

Pork in curry sauce

Ingredients

Pork (loin 100-150g).
Onion, garlic, ginger, curry (yellow)
Cream 10%, Bell pepper, hot capsicum, greens.
Soy sauce, vinegar 5%, salt, sugar, corn starch.

How to cook

Pork steak 1cm thick. cut into sticks
Boil in salted water until tender.
Saute finely chopped onion (half of the onion) 2 minutes,
add chopped garlic (2 cloves), ginger (1 cm).
Fry over medium heat for 2 minutes.
Add a little chopped sweet pepper, fry for 1 minute.
Add 30-50g of cream (preferably coconut milk), 1 tbsp. spoon of soy sauce, 1 teaspoon of vinegar, 1 tablespoon of curry, salt, sugar to taste.
Bring to a boil, taste the sauce, adjust if necessary
Add meat, bring to readiness.
At the end, add starch water to thicken the sauce.
Decorate with hot pepper rings and herbs.
Bye everyone!

baked pork

Ingredients

2-2.5 kg pork
boiled carrots - 2 pcs,
bell pepper- 2 pcs,
hard cheese - 80-100g.

How to cook

Grate 2-2.5 kg of pork with salt, pepper, let it brew for 3-4 hours (in the long version, I left it in the liquid marinade for 5 days, because the holidays somehow formed a huge amount of meat, and I realized that such an amount could not be mastered right away , so I marinated the part and left it for cooking “later”). Peel and boil the carrots until tender, wash the pepper, remove the seeds, cut into strips.
In the meat, make an incision along the fibers, and open it like a book, salt, pepper, line with cheese, put pepper on top, and put boiled carrots on top, cover with the second part of the meat, tie with twine and send to the upper level of the oven, preheated to 200 gr. Place a baking sheet on the bottom shelf of the oven and pour 200 ml of water into it. water. Bake for 70-90 minutes at a temperature of 200 gr. Periodically water with the resulting juice.
Readiness to check with a wooden stick (I use Chinese chopsticks). If the maso is soft all over and the juice that comes out is clear, the maso is ready.
Remove from the oven, let cool slightly, remove the threads, cut into portions, pour over the juice formed during cooking.

Casserole with potatoes, pork, zucchini and cheese

Ingredients

The number of products depends on the size of the mold.
on a form 40 by 30 cm (like mine) it took products:
4 very large potatoes, about 600-700g pork, 1 medium onion, zucchini or zucchini (about 700-800g), hard cheese (about 300g), 4 tablespoons mayonnaise for meat, salt, pepper, herbs.

How to cook

Wash potatoes, peel and cut into thin rings.
Also peel the zucchini, and also cut into slices, sprinkle with salt, let stand. Then wipe with a napkin.
We cut the vegetables thinly, about 3-6 mm.
We cut the pork fillet into strips, about 2-3 cm (as for frying), add finely chopped onion, salt, pepper, mayonnaise. Mix well and refrigerate for 1-2 hours.
On the tray, greased vegetable oil, spread the potatoes (putting one ring on top of the other, like fish scales), put the pieces of pork on top, then a layer of cheese, grated on a coarse grater, and the top layer-zucchini (as well as potatoes, in the form of scales), generously grease with mayonnaise, sprinkle greens and in the oven at 230-250 for 40-50 minutes.

Pork, like in Chinese

Ingredients

300 gr lean pork
100g canned bamboo
1/2 paprika
1 small onion (mine is red)
2 cb garlic
2 tbsp starch
3 tbsp soy sauce
~70-100 gr of any broth
1 egg white
a little salt pepper
grows oil for frying

How to cook

Hold the pork for a while (what hour) in the freezer. After that, quickly and simply cut it into thin strips ~ 0.5 / 0.5 / 3 cm. A little salt and pepper
Moisten the meat in protein, mixed with 1 tbsp of starch.
Heat the frying pan, then pour in the oil and immediately pour the meat in small portions, stirring and separating the stuck pieces. Fry for 5 minutes, stirring frequently.
We cut the paprika and bamboo into strips, onion into half rings, finely chop the garlic.
We put our meat in a bowl (if there is a second frying pan, we will fry our vegetables in it, leaving the meat alone).
Saute paprika and onion for a couple of minutes, then add bamboo and garlic. We fry for a few more minutes.
Add to vegetables soy sauce, starch, diluted in broth, let it boil and, there, add our meat. Mix thoroughly, then simmer for just a minute and turn off. All!

Divine pork with cognac and apples

Ingredients

pork (I took an escalope) - 2 pcs.
butter- 1 tbsp.
red apple - 1/2
red or yellow bell pepper - 1/2
honey - 1/2 tbsp.
cognac - 3 tbsp.
ground chili pepper
salt to taste

How to cook

Wash half an apple, remove seeds and partitions, cut into thin slices and pour cognac.
Pepper the pork (I use freshly ground chili), salt. Melt the butter in a frying pan, fry the pork in it until golden brown (5-7 minutes on each side).
Cut the pepper into thin strips and onion in half rings. In the same pan you fried the pork, sauté the onion until translucent. Pour cognac with apples into it, put honey, bell pepper. First, let the alcohol evaporate, then reduce the heat and simmer under the lid for a few minutes. Pepper lightly (I used the same chili).
Pour the sauce over the pork and arrange the vegetables on top. Decorate with greenery.

Ragout with pork in a pot

Ingredients

1 kg potatoes
10 small carrots
3 onions
300 g pumpkin
300 g tomato
3 garlic cloves
100 ml olive oil
salt and pepper to taste
500 g pork
parsley and dill

How to cook

Cut the pork into small pieces and fry in olive oil.
Add and lightly fry the chopped onion, diced pumpkin and small carrots together with the meat.
Transfer the resulting roast to pots, add tomatoes, sliced ​​​​potatoes and water.
Put in the oven (180 degrees). 5 minutes before cooking, add bay leaf, garlic.
Sprinkle with herbs before serving.

Spicy pork in pepper glaze with manuri sauce

Ingredients

Lean pork (shoulder) 600 gr.
Sauce Black Pepper (Black pepper) 1 package.
Pink pepper about 30 peas.
Pepper long 3 pcs.
Dried morel 1 pc.
Freshly ground black pepper.
Hawaiian pink salt.
Sugar with cinnamon.
Olive oil.
FOR THE SAUCE:
Tomatoes in c / juice (cubes) 3 tbsp.
Manuri cheese 50 gr.
Garlic 1 clove.
Hawaiian pink salt.
Olive oil. 1 tbsp.
Capers for serving.

How to cook

Wash the meat, pat dry and cut into portions.
Grind a mixture of peppers and morels in a mortar.
Beat the meat on both sides with the blunt side of the knife or a hammer.
Pour a small amount of olive oil into a frying pan and heat with spices from a mortar.
Fry the pork pieces in hot oil and mpecia ... over high heat until golden brown.
Turn the pieces over to the other side, make the fire smaller.
Salt and pepper with freshly ground black pepper.
Fry until tender…then pour in the Black Pepper, add the cinnamon sugar and simmer for 1 minute, turning the meat from one side to the other.
Turn tomatoes, garlic and manuri into a homogeneous mass-sauce using a blender.
Salt and add olive oil…mix.
Serve hot with cold sauce, capers and bread.

baked pork

Ingredients

Pork 1.5 kg (neck)
garlic
Apple juice
onion 4-5 medium
vegetable oil
salt pepper
seasonings to taste

How to cook

Prick the meat with a thin knife and pour apple juice for two hours, you can overnight.
Fry the onion until transparent.
Stuff the pork with garlic, dipping it in salt. Salt, pepper.
Put in a baking dish, on the onion, cover with foil and bake until cooked for about 1.5 hours at a temperature of 200 * C.

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.

2. Pork stuffed with bacon, apples and nuts

Tatiana Vorona / Shutterstock

Ingredients

• 6 slices of bacon;
• 2 peeled apples;
• 1 small onion;
• 3 cloves of garlic;
• a few sprigs of fresh rosemary;
• a handful of walnuts;
• salt - to taste;
• about 1 ¹⁄₂ kg pork fillet;
• 2 tablespoons 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 stock. 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 of 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 the olive oil in a frying pan and add the meat, crushed garlic cloves and thyme.

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.

Pork... tender, juicy... appetizing... But how can anyone remain indifferent at the sight of such meat? Of course not! It is thanks to the exceptional taste of pork dishes that the people are so fond of, and also for the speed and ease of preparation. If beef requires certain knowledge and experience, then with pork everything is much simpler, and most importantly - always an excellent result! Cook pork often and enjoy its amazing taste. Especially for you, a selection of your favorite pork recipes.

Pork baked in honey sauce

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

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

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

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

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

old recipe fat preparation. The lard is white, tender and very tasty, can be stored for a long time and does not turn yellow. You can salt in jars or in other convenient dishes. Ingredients: lard, salt...

Frying meat is easy and difficult at the same time. It's easy if you know how to do it right, and difficult if you've never roasted pork before and, of course, a lot of questions arise...

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

Simple, practical and very delicious recipe homemade lard which is being prepared in onion peel. The fat is very, very tender and fragrant, it literally melts in your mouth ...

Any dish will immediately sparkle with new colors if served with mushroom sauce. Pork escalope is no exception. Ingredients of the dish: pork tenderloin or ham loin, champignons, tomatoes...

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

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

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

Pork undercut has always been considered a great delicacy, it is salted, smoked, baked and even boiled in a bag. If you do not know how to cook undercuts, then I advise this recipe ...

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

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

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

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

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

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

To make the barbecue juicy and fragrant, it is not at all necessary to marinate the meat for days. Barbecue connoisseurs will tell you that there is nothing better than onion marinade, the meat is soft and very tasty...

The combination of meat, prunes, raisins and nuts make this dish unique. A very nice dish true gourmets, perfect for a romantic evening or a festive feast...

Everything ingenious is simple, and this dish is proof of that. If you take pork and chicken fillet, marinate, and then bake in the oven, after wrapping the pieces of meat with bacon, we get such a deliciousness!

Pork is a food rich in protein and vitamin B. For a long time, its opponents tried to prove that it is a heavy and harmful product for the body. However, scientists refuted this version, establishing that a person assimilates pork in almost the same way as other types of meat. The main thing is to cook it correctly. The maximum benefit can bring dishes created using the oven. In addition, pork can be boiled and fried. It makes rich first courses (pickles, soups, borscht) and juicy additions to side dishes (cutlets, shish kebab, escalope).

Pork dishes occupy the main place in our menu. We can bake it in the oven, in various electrical appliances, cook it with vegetables, a side dish, or in the form of a steak with blood and spices.

However, in order to prepare delicious dish from this meat you need to know the simple basics of cooking.

How to cook pork deliciously and skillfully for a hostess

Option 1 - in a pan

The easiest thing you can cook from pork in a saucepan is a steak. It is perfect for any side dish or vegetable salad. It is better to use a special grill pan.

Rinse the meat and dry well with kitchen paper towels. So that the meat does not contain excess moisture. Chop in layers.

Rub generously with spices. Leave to marinate. In a small bowl, combine the egg and water. Pour crackers into a flat plate. If they were not at hand, cut a few pieces of any bread into bars and fry in an electric oven, then chop with a rolling pin.

We collect oil in a frying pan, heat it well. Dip the semi-finished products in the egg-water mixture, breading and fry until a beautiful brownish color.

We spread the meat on preheated plates, leave for a few minutes.

Cut each steak in half with a fillet knife. This is necessary to complete the cooking process, otherwise the meat will continue to "reach". Sprinkle with salt, transfer to green lettuce leaves.

One of the important rules when cooking a steak: so that it does not turn out rough, you need to add some salt to it at the end.

Option 2 - in the oven

Baked pork is a versatile dish that is suitable for any event. And the ease of preparation makes it even more in demand.

Components:

• Pork neck - 800 g;
• Small carrots - 1 pc.;
• Salt - to taste;
• Dry white wine - 1 glass;
• Spices - for the marinade;
• Garlic - 3 cloves.

We wash the meat well, cut off excess fat and film, if any. Mix wine, peppercorns and thyme. Dry and immerse in a deep container. Pour in the marinade and leave for two hours. Spices can be used any of your choice.

We remove the neck, dry it and make arbitrary incisions in several places. Rub with spices: black pepper, paprika, salt and basil.

We cut off several long strips of foil, put carrots and garlic chopped into rings on them, and a piece of meat on top. We tightly wrap it in foil, tightly without lye and gaps, otherwise the juice will flow out and the dish will turn out dry.

We activate the electric oven at 190 ° C. Immerse the meat to bake for one hour. This dish has one specificity: it is delicious both hot and cold. Juicy and soft it is obtained due to the marinade.

In our recipe, we used dry wine, but it can be replaced with lemon juice, or any vinegar. Put the meat on the mirror side of the foil, heat is reflected from it faster.

The readiness of the dish can be checked by piercing with a regular fork: if clear juice flows, then the meat is ready.

Option 3 - in a slow cooker

Having such an innovative electrical appliance as a multicooker in your home kitchen, you can diversify your menu without any extra effort. Prepare meat rolls stuffed with spinach.

Components:

• Pork tenderloin - 550 g;
• Spinach - 1 bunch;
• Ground pepper, salt - to taste;
• Onion - 1 head;
• Carrots - 1 pc.;
• Olive oil - for frying.
• Egg - 1 pc.;
• Purified water - 2 liters;
• Cabbage - 150 g;
• Basil - a few branches.

Wash the spinach well, pat dry and cut off the long tails. Blanch in boiling water for about a minute. Remove and lay out to dry on a dry towel.

Peel the vegetables, add water and boil the broth. Cut the meat into pieces with a fillet knife and scroll twice through an electric meat grinder. Salt and sprinkle with spices. Chop the boiled egg into cubes, spinach into strips and mix. Strain the vegetable broth into a bowl.

Form a cake from minced meat, put a little stuffing in the center and blind it into a roll. Activate the appliance to the frying function, pour vegetable oil.

Fry semi-finished products on all sides, pour in one glass vegetable broth, add chopped basil and switch the unit to the stew function. Get ready for another hour.

How to cook delicious homemade pork pilaf

In the classical version, pilaf is prepared from the meat of a young lamb, but more and more often they began to replace it with pork. This meat has a delicate structure and texture, therefore, the dish turns out to be fragrant and rich.

Components:

• Rice - 500 g;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Barberry, coriander, white pepper, salt - to taste;
• Garlic - 3 cloves;
• Sunflower oil - 100 ml;
• Pork neck - 450 g;
• Water - 230 g.

Pour rice into a deep glass bowl and fill with salted water and leave for two hours. Choose a quality cereal of a long-grained variety, and steamed is not suitable for our purposes.

Pre-soaking is done to get a richer taste. We clean the onion and carrot, cut into large bars. Chop the garlic with a knife.

For pilaf, the meat of a young piglet is best suited. It must be washed well and cut into pieces across the fibers.

Pour vegetable oil into the pot, heat it well and fry the vegetables, add spices and meat. You need to do this on a strong flame.

After five minutes, mix everything, add rice and pour water. Which needs to be preheated. Bring to a boil, only then cover with a lid, reduce the flame and simmer for half an hour.

If you see that the water has evaporated and the grits are still firm, add more liquid and bring to a boil.

How to cook delicious pork goulash

Such a dish as goulash occupies one of the main places in our menu. It is made from pork neck.

The meat from this place has fatty layers and is quite soft. Goulash can be made with tomato-sour cream or cream sauce, add vegetables and mushrooms.

It harmonizes well with any side dish.

Components:

• Neck - 700 g;
• Flour - 1 tbsp. l;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Tomato sauce - 3 tbsp. l;
• Champignons - 300 g;
• Vegetable (regular) oil - for frying;
• Salt, spices - to taste;
• Homemade mayonnaise - 3 tbsp. l.;
• Chilled water - 1 glass.

We clean the waxes and chop the straws. Wash the mushrooms and cut into thin slices. Pour vegetable oil into a frying pan and fry the prepared onions and carrots. When they become transparent, add the mushrooms and cook until the moisture evaporates.

We wash the meat well, cut along and across the fibers into small cubes. Throw to vegetables, mix and add spices and salt.

Dilute the tomato sauce with water, add mayonnaise and pour the dressing into the prepared dish. After half an hour, add flour and stir. Reduce the flame and simmer for another half an hour.

Fresh parsley or dill will add a piquant taste to the dish. If you come across lean, lean meat, goulash can be cooked in lard or lard.

Pork booklet with vegetables in the oven

A simple, yet festive dish of pork balyk with vegetables will be a worthy decoration of the buffet table.

Components:

• Sour cream - 200 ml;
• Mustard - 3 tbsp. l.;
• Salt, spices - to taste;
• Coriander - 0.5 tsp;
• Thyme - 0.5 tsp;
• Garlic - 3 cloves;
• Tomato - 3 pcs.;
• Onion - 1 head;
• Sweet pepper - 1 pc.
• Balyk - 1 kg.

We take a whole piece of pork balyk, wash it, wipe it with a paper towel and let it lie down. In a small bowl, mix mustard, sour cream and spices. Peel the garlic and chop into slices.

We make transverse cuts in the salmon about a centimeter, but do not cut it off completely to get the effect of a booklet. We generously coat with mustard-sour cream marinade, stuff with garlic and leave to marinate for three hours.

My tomatoes, onions, peppers, clean and chop in circles. In the intervals between the layers of balyk, we lay all the vegetables in two pieces. We activate the electric oven at 190 ° C.

We spread a glass salmon on a brazier, stretch the foil on top, tightly fasten the edges and immerse in the bake for one hour. About five minutes before the end of cooking, remove the foil so that the meat acquires a beautiful crust.

Pork chops in batter with sesame seeds

Healthy and tasty chops are obtained if bran and sesame seeds are used as breading.

Components:

• Pork tenderloin - 450 g;
• Egg - 2 pcs.;
• Bran - 5 tbsp. l.;
• Sesame - 3 tbsp. l.;
• Salt, spices - to taste;
• Sunflower oil - 100 ml.

We cut the washed and well-dried meat into steaks. We put it in a food bag so that the splashes do not cover the kitchen, and we beat it to a thin state with a kitchen hammer. Sprinkle with spices, add salt and lay out in a pile.

In a bowl, mix the bran with sesame seeds. Crack the eggs into a deep bowl. Pour oil into a frying pan and heat well. Dip the chop in the egg, roll in the flour mixture and fry until a beautiful brownish color.

After that, put the steaks on a dish. You can smear them with sour cream and immerse them in an electric oven for ten minutes, so they will become much softer. But if you want a crispy crust, then you can do without it.

Thank you for your attention and easy cooking, dear hostesses!