Pork dishes are quick and tasty. What to cook from pork tenderloin

Recently it has become fashionable. But still, most people suffer without meat products and don’t even think about running to the other side. And indeed, one cannot imagine what it would be like to live without barbecue with fresh vegetables and herbs and without any other delicious things. In this article you will learn many different recipes for preparing pork dishes.

How to cook delicious pork

Pork stewed in sour cream

What is necessary :

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

How to cook :

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

Pork in pots

Ingredients :

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

How to cook :

1. Pour a little vegetable oil into each pot.
2. The first layer is meat, it needs to be chopped into small pieces. Salt and pepper.
3. Finely chop the onion and sprinkle over the meat.
4. Cut the carrots into slices. Each layer must be salted a little.
5. Finely chop the mushrooms.
6. Cut the potatoes into pieces, you can add spices to them.
7. Grate the cheese and place on top of the potatoes.
8. Carefully compact everything and grease the top with sour cream, sprinkle with chopped herbs.
9. cover with lids and place in the oven at medium temperature. Cooking time is approximately 1.5 hours.

Pork roll

What is necessary :

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

How to cook :

1. Wash the meat thoroughly and lightly pound it.
2. Finely chop 3 cloves of garlic and combine with spices.
3. Coat the meat with garlic mixture.
4. Cut the remaining garlic into thin layers and fry until golden brown.
5. Add chopped mushrooms to it and fry for 5-7 minutes.
6. Finely chop the greens and add them to the mushrooms, add salt.
7. Carefully place the meat on the table surface and spread the mushroom filling on it in an even layer.
8. Place the meat into a roll and tie it.
9. Preheat the oven to 180 degrees. Grease the mold with butter and place the roll on it. Bake for a couple of hours.

How to cook pork frying pan

Pork with vegetables

Ingredients :

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

How to cook :

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

Steak on frying pan

What you will need:

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

How to cook :

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

Meat with cheese

Ingredients :

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

How to cook:

1. Wash the neck and chop into small cubes, approximately 2.5 by 2.5 cm.
2. Boil the champignons in boiling water for about 10 minutes, drain in a colander and cool. Cut into small pieces, combining with nutmeg.
3. Heat the oil in a frying pan and fry the pork on all sides until cooked through.
4. Pepper, add champignons, fry for 2-3 minutes.
5. Pour in the sauce, mix, simmer for a couple of minutes.
6. Add the processed cheese, stir gently, leave for a couple of minutes, then turn off the heat.

Rack of pork ribs

What is necessary :

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

How to cook :

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

How to cook chops from pork

Chops medallions

What you will need:

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

How to cook :

1. Chop the meat into medium pieces, beat off on all sides. Salt, pepper and fry on one side.
2. Grease the pan with oil and place the chops on it, raw side down.
3. Spread a thin layer of mayonnaise, place a slice of tomato on each chop, a layer of sauce and sprinkle with grated cheese.
4. Preheat the oven to 170-180 degrees, cook the dish for half an hour.

Chops with wine

Ingredients :

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

How to cook :

1. Cut the meat into small slices, beat on all sides.
2. Add salt and pepper, fry in a frying pan until golden brown. Place on a plate.
3. To fill, you will need to grind the onion and fruit in a blender. Fry all this in a pork frying pan, add thyme, cream, wine. Simmer for 10 minutes, then pour the sauce over the chops.

Milk chops

What you will need:

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

How to cook :

1. Cut the meat into 6 - 7 slices, A little beat off every a piece.
2. Garlic grind press, rub them meat.
3. IN deep cup pour in milk, post V him chops. Cover film And put away V fridge on 10 hours.
4. Liquid drain, flour connect With paprika.
5. Pieces deboning V flour And fry on red-hot frying pan With each sides By minute. IN end salt.

How cook pilaf from pork

Classical pilaf

Products:

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

How cook:

1. Small in pieces cut neck, post V red-hot stewpan, fry 10 —15 minutes.
2. Fall asleep finely sliced onion on 4 minutes, Then grated carrots on a couple minutes.
3. Lay down crushed garlic, salt, pepper, barberry – on 5 —7 minutes.
4. Post rice, pour in clean water approximately on a couple fingers higher rice. Turn on strong fire And wait Bye will boil away all liquid.
5. After what fire reduce before weak state, pour in V stewpan more A little water, stew approximately 30 —40 minutes.

Pilaf V oven

What will be needed:

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

How cook:

1. In advance heat up wind closet before 180 degrees.
2. IN stewpan put out chopped meat, grated carrots, finely chopped onion, garlic And tomatoes.
3. IN cauldron pour in oil, post frying, put rice. To sprinkle salt And spices, pour in hot water. Put away V wind closet on 25 minutes.
4. After put creamy oil, interfere And put away V oven on 25 minutes.

How cook pork juicy And tasty

Pork With onion

Components:

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

How prepare:

1. Pork cut on small slices.
2. Heat up lubricated oil frying pan, post pork, frying with everyone parties 7 —10 minutes.
3. Post chopped half rings onion, prepare 20 minutes, constantly By stirring.
4. Add salt And spices, cover lid And darken more 5 —7 minutes.

Puff dish

Components:

• 550 G pork;
• 5 bulbs;
• 7 potatoes;
• 110 G solid cheese;
• 100 G sour cream;
• 3 garlic slices;
• salt, pepper, oil.

How cook:

1. Form smear oil, fold chopped pork.
2. Meat goes to sleep chopped onions And garlic.
3. Potatoes slice on onion average in pieces. Every layer a little bit By salt, meat Can Spice up.
4. On potato pour out grated cheese And lubricate All sour cream.
5. Wind closet warm up before 210 degrees And put away V him dish on 40 —50 minutes.

How cook goulash from pork With gravy

Pork goulash

What required:

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

How cook:

1. Bulbs shred half rings And fry before transparent state V oil. To sprinkle salt And spices.
2. Meat cut And post To bow, frying with everyone parties.
3. Fill All water, to she covered pork.
4. After boiling cover lid And languish half an hour.
5. Add finely chopped tomatoes And prepare more 30 minutes.
6. Behind 15 minutes before ready state pour in sour cream, mixed With flour.

Goulash wine

What required:

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

How prepare:

1. Meat cut, fall asleep spices And put away on half an hour.
2. Heat stewpan And post pork, chopped onion, laurel, greenery. Fry 7 —10 minutes.
3. Fill juice lemon And wine, stew 5 —7 minutes. If few liquids, Can add water.

How cook pork V foil

Pork V wine

Ingredients:

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

How cook:

1. IN deep bowl connect wine With laurel, peas pepper, oregano And thyme.
2. Meat chop in pieces And lay down V wine on a couple hours.
3. Pork take out, dry, salt, rub paprika, ginger, pepper.
4. On baking tray lay down a couple pieces foil cross—crosswise. IN center put records garlic, carrots circles.
5. Meat post on vegetable pillow, wrap foil.
6. Baking tray put away V oven, warmed up before 210 degrees on 60 minutes.

Orange pork

What will be needed:

• 500 G clippings pork;
• average bulb;
• spices;
• fresh greenery;
• salt;
• 30 G mustard By—French;
• half orange And 50 G jam from orange.

How prepare:

1. Pork cut big in pieces, onion slice half rings.
2. IN cup connect jam, mustard And juice from orange
3. Connect tenderloin, onion And orange marinade, salt And Spice up, leaving on 60 minutes.
4. On baking tray lay out foil, lay down on her meat With onion, thoroughly cover.
5. Put away V heated before 210 degrees wind closet on 40 minutes.
6. Take off foil And finish baking more 20 minutes.

How cook soft pork

Meat V breading

Ingredients:

• 500 G pork fillet;
• egg;
• crackers For breading;
• quarter glasses water;
• salt, pepper.

How cook:

1. Meat cut And beat off.
2. IN cup connect egg, water, pepper And salt.
3. Slices fillet dip V egg, Then deboning V breadcrumbs.
4. Fry on red-hot frying pan on sunflower oil before golden shade.

Pork V beer

What is necessary:

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

How cook:

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

How cook shashlik from pork

Shashlik V mayonnaise

Ingredients:

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

How prepare:

1. Pork grind in pieces, fall asleep spices And salt, leaving on 10 minutes.
2. Post onion—half rings And pour in sauce, thoroughly stirring.
3. Put away on a couple hours V fridge, after what fry on grill. Meat cut in chunks, rub pepper And salt. Lay down V deep cup.
4. Fall asleep onion, shredded thick rings.
5. Pour out alcohol, juice grenade And pour in water, to she closed All meat.
6. Carefully interfere All And put away V fridge on 3 —4 hours.
7. On skewer string alternately tomato rings, onion And pork.
8. Fry on grill before ready state.

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 piece with an appetizingly crispy crust, exuding a subtle aroma of spices and oriental herbs. But glance at the presented recipes, and you will be amazed at the variety of dishes made from this type of meat!

Since ancient times, people have associated this favorite product with abundance and generosity.

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

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

French pork meat - 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 preference.

Preparation:

1. We sort and clean the mushrooms, after a minute of a “cold shower” we blot the spore organisms with napkins and cut them into thin (up to 1 cm) slices. Never keep champignons in water for a long time! Hats quickly absorb moisture, lose elasticity and taste.
2. Wash the meat, divide it into slices (up to 2 mm), beat it well, pepper and salt. Preserving the kitchen and your clothes from inevitable blood splashes, place the pieces in a plastic bag or cover with film.
3. Combine mustard and mayonnaise in a bowl, thoroughly coat the meat with spicy sauce, and leave for half an hour (or overnight).
4. Fry mushrooms and onion rings separately in butter until golden brown.
5. We treat the baking sheet with oil, lay out the pork slices (a little 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 oven for 15 minutes. at 200°C and the same time at 250 degrees.

Home-style roast pork with potatoes

Ingredients:

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

Preparation:

1. Cut the peeled and washed potatoes into large quarters. We leave young tubers whole in thin skin! We subject the onions and carrots to the same procedure, but divide them into small parts.
2. Cut the meat into portions and fry on all sides in oil over medium heat until golden brown. Add vegetables, send to pork for 10 minutes. Don't forget about pepper, salt, and your favorite spices.
3. Combine the fried products with the potatoes, place them on an oiled baking sheet, and cover tightly with foil.
4. Bake the roast for 60 minutes. at 200°C. In 5 min. Before the end of the process, remove the paper, increase the heat, and stir the food several times. If desired, sprinkle with finely grated cheese. When serving the dish, garnish 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 else!

Ingredients:

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

Preparation:

1. We divide the meat into layers up to a centimeter thick, beat without fanaticism, doubling the pieces. Lightly grease with sour cream (mayonnaise), as well as a mixture of herbs, salt and pepper.
2. Place the pork on a baking sheet coated with oil. For each serving, place onion rings, slices of chopped tomatoes, and brush 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 preparations with grated cheese.

Cooking festive boiled pork

Ingredients:

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

Preparation:

1. Combine spices, herbs, oil and mustard in a bowl and mix well.
2. Lubricate the product thoroughly washed and dried with napkins with the resulting sauce. We make thin cuts (pockets) in the meat, place strips of carrots (along the length of the piece) and cloves of garlic in them. Wrap the product in foil and put it in the refrigerator for five hours.
3. We take out the pork, pack it in several layers of metal paper, place it on a baking sheet, and place it in the oven for four hours (180 degrees).
4. In 30 min. Before the end of cooking, open the foil, pour the released fat over the meat and brown the top crust.

Wrap the finished boiled pork tightly in a clean sheet of paper and place it in 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.

Preparation:

1. Sprinkle the diced eggplants with coarse salt, place in a bowl and leave under pressure for an hour. Before use, pour out the dark liquid (do not wash it!).
2. Peel the remaining vegetables, peppers (remove the seeds) and onions, cut into large cubes, and fry in oil. Add the eggplant pieces and continue cooking until they are soft and have a delicate golden color. We do not add salt to the products, since there are already enough white crystals in the purple fruits.
3. We cut the edges of the meat pieces (to avoid deformation during frying), sprinkle with lemon juice, rub with the desired amount of salt and ground pepper, and leave for a quarter of an hour to marinate.
4. Place the pork in a frying pan hot with oil and fry over high heat for two minutes on each side.
5. We place the golden layers of meat on a baking sheet covered with a sheet of foil, and place the fried vegetables on top. Cover with a second layer of paper, pinch the edges tightly, and bake for 15 minutes.

Pork medallions (sauté) - restaurant-quality dish

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

Ingredients:

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

Preparation:

1. Cut the pork into portioned slices up to 2 mm thick. Lightly beat with a knife or 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.
2. Place golden meat pieces on a plate. Boil the sauce formed during the frying process, adding a spoonful of water to it. Fill the medallions with the resulting mixture and serve with fresh herbs - a real culinary decoration worthy of a festive table!

Meat shish kebab on skewers in the oven

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

Ingredients:

• lean pork - 500 g;
• bulbs - 3 pcs.;
• quality lard - 200 g;
• shallots - 50 g;
• wine and vinegar (9%) - 1 tbsp. l.;
• Pepper (coarsely ground) and salt are selected according to preference.

Preparation:

1. For barbecue we need a spicy sauce. Chop the shallots, pour wine (preferably white) and vinegar into the pan. Add pepper to taste and simmer the mixture over low heat until the amount of liquid is reduced by half.
2. We divide the lard into slices. Chop the onion into thick rings. Leave the skewers in bottled water for half an hour.
3. We remove the meat from the tendons, cut it into small cubes, pepper and salt. We string the pork onto wooden sticks, alternating it with pieces of lard.
4. Place 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 the food for 25 minutes. into the oven (250°C). Every five minutes, turn the pieces 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.

Preparation:

1. Boil hard-boiled eggs, cool in water, peel and grate coarsely.
2. Chop the onion, sauté in oil, add finely chopped mushrooms. Continue heating until the liquid evaporates, then fry the food until golden brown.
3. Place the roast in a bowl, add eggs, grated cheese, salt and spices, and mix the mixture.
4. Divide the prepared pork into steaks and beat thoroughly. Place a spoonful of filling on each layer, roll up the rolls, and fasten the sides with toothpicks. Fry the food in a frying pan until golden brown.
5. Place the products on a baking sheet. Add 250 ml of bottled water, add cream, salt and pepper. Bake for 20 minutes. 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.

Preparation:

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

Carbonate baked in a piece

Ingredients:

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

Preparation:

1. Place the meat, washed and dried with towels, in a spacious bowl. Mix the remaining ingredients in a bowl. After two hours, rub the pork with the prepared mixture and put it in the refrigerator until the next day.
2. Wrap the marinated fillet in foil (three layers), place on a baking sheet and place in the oven for an hour. Bake at 190 degrees.

Don't forget to open the paper 10 minutes before the end of the heat treatment. An appetizing crust is a must-have attribute of this luxurious dish!

Bavarian style meat loaf

Ingredients:

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

Preparation:

1. We freeze the meat and lard to zero degrees, after which we leave it indoors so that these ingredients can be crushed with a food processor.
2. Place the resulting minced meat in a bowl, pour in all the prepared seasonings, including baking powder and salt, and mix the mixture with a blender. Gradually add ice, obtaining a shiny, homogeneous mass.
3. Grease the mold, place the minced meat in a container and compact the mixture well with your hands (pre-wet it with ice water).
4. Place leberkese (as meat loaf is called in Germany) in the oven (190°C) for an hour.

After finishing baking, remove the product from the oven. We wait 15 minutes, run 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.

Preparation:

Combine mustard, honey and soy sauce in a bowl. Add salt, a pinch of herbs and pepper. Stir the mixture. Cut the pork into slices up to 2 cm thick, completely immerse it in the aromatic mixture and leave for a couple of hours. Place the marinated meat on a baking sheet, pour generously with soy sauce and bake for 40 minutes. in the oven (200°C). An amazingly quick way to prepare amazingly tasty, tender meat with a wonderful crust!

Favorite dishes from the multicooker

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

Appetizing pork pilaf

Ingredients:

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

Preparation:

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

Finish cooking by setting the “Baking” program. We get real Azerbaijani pilaf!

Beef Stroganoff from meat

Ingredients:

• pork (carbonate) - 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 herbs - according to preference.

Preparation:

1. Cut the tendon-free meat into long pieces (up to 5 cm). Pour aromatic oil into the multicooker bowl, heat it (Fry mode), fry the pork for 7 minutes. Season the browned meat with pepper, salt, add chopped onion and continue cooking for another two minutes in the same mode.
2. When the smart device reports the end of the next stage, place tomato paste, sour cream in the bowl, pour in water, mix the mixture and turn on for 25 minutes. "Extinguishing" program.

A sound signal will indicate the successful completion of cooking beef stroganoff. Isn't this a miracle of technology?

Pork kharcho with rice

Ingredients:

• bottled water - 2 l;
• pork (certainly on the bone) - 400 g;
• rice - ½ multi-cup;
• potato tubers - 3 pcs.;
• sweet carrots;
• suneli hops, herbs (basil), laurel leaves, peppercorns, salt - select as desired;
• tomato paste - 150 g;
• nutmeg - 1 tsp;
• head of garlic.

Preparation:

1. Boil 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 leaves, spices and spices.
2. While the multicooker is busy with its work, we prepare the vegetables: cut the carrots into cubes, chop the onion into half rings.
3. We remove the meat from the bowl, strain the broth into a separate bowl, and place the oil in its place in a clean container. Lay out pieces of carrots and onions, lightly fry them along with tomato paste.
4. Pour in the broth, add chopped potatoes, well-washed rice, and meat. We finish cooking the kharcho in half an hour by setting the “Soup” mode on the display.

Steamed dietary meat

Ingredients:

• pork (neck) - 1 kg;
• mustard - 30 g;
• Choose the amount of sea salt, pepper, and curry to your taste.
• Preparation:

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

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

Pork stewed in cream

Ingredients:

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

Preparation:

1. Cut the meat into strips 2 cm long, divide the peeled mushrooms in approximately the same shape, chop the garlic into thin slices.
2. Place the ingredients in the multicooker bowl, add salt and spices, and pour plenty of cream.
3. Select the “Stew” program, indicate the type of product (meat), cooking duration (hour). As long as the device works conscientiously, let's 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.

Preparation:

1. Place the meat on a board, make deep cuts, retreat 1.5 cm, but do not separate the slices completely. We get a kind of accordion.
2. Grind the garlic, mix it with salt, spices and herbs, rub the piece well on all sides, lightly processing the places where the meat is separated.
3. Divide the cheese into plates and place one at a time in the cut areas of the pork. We wrap the entire piece in foil, packing each layer separately in paper. Pour up to one and a half liters of water into the bowl, set the “Steam” 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, herbs and spices selected to suit personal tastes.

Preparation:

1. Pour fresh oil into the bowl, add the washed and dried meat, fry for 10 minutes in the “Baking” mode. We turn over the already golden ribs and repeat the cooking process.
2. Add chopped onion, carrots cut into strips, salt, bay leaves, spices and herbs.
3. After five minutes, add the potato cubes and 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.

Preparation:

1. Peel, wash, and cut the onions and potatoes into the desired shape. Divide the meat into portions, lightly beat it, place it on the bottom of a greased bowl.
2. Next, we form a layer of mayonnaise, on which we spread the vegetables. Salt and pepper the products and treat them with white sauce. We finish forming the dish with tomato slices and coarsely grated cheese.
3. Turn on the “Baking” mode for an hour.

Pork neck with Provençal herbs

Ingredients:

• pork neck - 1 kg;
• garlic cloves - 5 pcs.;
• laurel leaves - 3 pcs.;
• We select the amount of a mixture of Provencal herbs, salt and spices according to preference.

Preparation:

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

Cooking delicious pork on the stove

The classic cooking method will delight us for a long time with numerous possibilities for cooking food. We cook, fry, stew, simmer - we choose a dish to suit every taste.

Pork goulash with gravy

Be sure to complement the meal with fresh bread, which we use instead of a spoon. Simply dip the crispy top or flesh into a thick, aromatic gravy and put it into your mouth along with a piece of tender meat. Indescribable 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.

Preparation:

1. Heat the frying pan. Divide the pork into large portions, lightly beat it and place it in hot vegetable fat. Immediately add laurel leaves (for flavor) and fry the meat pieces until golden brown over high heat.
2. 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.

Preparation:

1. We process the pork as usual, cut it across the grain (don’t forget this rule) into layers up to 3 cm thick. Lubricate the pieces with oil, sprinkle thickly with spices, and leave the pickled product for half an hour.
2. Heat the frying pan high. Salt the pork and place it in a container, placing the pieces slightly apart from each other. Fry over high heat, turning over only after a crust appears. With this technique, we seem to “seal” the meat, preventing the juice from leaking out. We don’t pierce or prick anything!
3. We continue cooking. After 3 min. reduce the heat, and after 5 minutes. We finish frying the pork steak.

Leave it for a quarter of an hour in a closed frying pan.

Ingredients:

• fresh chilled meat - 600 g for three servings;
• salt, spices and herbs;
• olive oil - 500 g;
• juice from half a lemon.

Preparation:

1. Wash the pork and dry it with napkins, divide it into parts. In order for the chops to retain the meat juice inside and form a “protective shell”, we do not bread them in flour or another composition. Another condition is the removal of tendons (connective tissue), which can compress and deform the product during frying.

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.

Dishes made from pork 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, to prepare a delicious dish from this meat, you need to know the simple basics of cooking.

How a housewife can cook pork deliciously and skillfully

Option 1 - in a frying pan

The easiest thing you can cook from pork in a saucepan is steak. It goes perfectly with 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 into layers.

Rub generously with spices. Leave to marinate. In a small bowl, combine the egg and water. Place breadcrumbs on a flat plate. If you don’t have them on hand, cut several pieces of any bread into bars and fry them in an electric oven, then chop them with a rolling pin.

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

Place the meat on preheated plates and leave for a few minutes.

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

One of the important rules when cooking steak: to prevent it from turning out rough, you need to add some salt at the end.

Option 2 - in the oven

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

Components:

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

We wash the meat well, trim 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. You can use any spices at your discretion.

We remove the neck, dry it and make random cuts 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. Wrap it tightly in foil, tightly without cracks or gaps, otherwise the juice will leak 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. It is juicy and soft thanks to the marinade.

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

The readiness of the dish can be checked by piercing it 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 spinach stuffed meatloaves.

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 l.;
• Cabbage – 150 g;
• Basil - several sprigs.

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

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. Add salt and season with spices. Chop the boiled egg into cubes, chop the spinach into strips and mix. Strain the vegetable broth into a bowl.

Form the minced meat into a flat cake, put a little filling in the center and form it into a roll. Activate the appliance for frying function, pour in vegetable oil.

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

How to cook delicious homemade pork pilaf

In the classic version, pilaf is prepared from young lamb meat, but more and more often it is being replaced with pork. This meat has a delicate structure and consistency, therefore, the dish is aromatic 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 the rice into a deep glass bowl and fill it with salted water and leave for two hours. Choose high-quality, long-grained cereal; steamed cereal is not suitable for our purposes.

Pre-soaking is done to get a richer flavor. Peel the onions and carrots and cut into large pieces. Chop the garlic with a knife.

Young pig meat is best suited for pilaf. It needs to be washed well and cut into pieces across the grain.

Pour vegetable oil into the cast iron, heat it well and fry the vegetables, add spices and meat. This must be done over high heat.

After five minutes, mix everything, add rice and add 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 cereal is still hard, add more liquid and cook until done.

How to easily prepare delicious pork goulash

A dish like goulash occupies one of the main places on our menu. It is made from pork neck.

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

It goes 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 wax and chop it into strips. 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 champignons and cook until the moisture evaporates.

We wash the meat well, cut it along and across the grain into small cubes. Add to the vegetables, stir and add spices and add some salt.

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

Take a whole piece of pork balyk, rinse it, wipe it with a paper towel and let it sit. In a small bowl, mix mustard, sour cream and spices. Peel the garlic and chop into slices.

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

Wash the tomatoes, onions, peppers, peel them and chop them into slices. In the spaces between the layers of balyk we place two pieces of all the vegetables. We activate the electric oven at 190 °C.

Place the glass balyk on the roasting pan, stretch the foil on top, secure the edges tightly and immerse it in baking for one hour. About five minutes before the end of cooking, remove the foil so that the meat gets a nice crust.

Pork chops in sesame batter

Healthy and tasty chops are obtained if you use bran and sesame seeds 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.

Cut the washed and well-dried meat into steaks. We put it in a food bag so that the splashes do not stain the kitchen, and beat it until thin with a kitchen hammer. Sprinkle with spices, add some salt and place in a stack.

In a plate, mix bran with sesame seeds. Beat the eggs into a deep bowl. Pour oil into the frying pan and heat well. Dip the chop in the egg, roll in the flour mixture and fry until nicely browned.

After this, place the steaks on a plate. You can coat them with sour cream and immerse them in the electric oven for ten minutes, so they will become much softer. But if you want a crispy crust, you can do without it.

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

bbcgoodfood.com

Ingredients

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

Preparation

Heat the oil in a saucepan, add 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 broth and simmer for 5-8 minutes until the pork is tender. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or.

2. Pork stuffed with bacon, apples and nuts

Tatiana Vorona / Shutterstock

Ingredients

• 6 slices of bacon;
• 2 peeled apples;
• 1 small onion;
• 3 cloves of garlic;
• a few sprigs of fresh rosemary;
• a handful of walnuts;
• salt - to taste;
• approximately 1¹⁄₂ kg pork fillet;
• 2 tablespoons grainy mustard.

Preparation

Chop bacon and fry. Remove to a plate and drain off the fat. Add diced apples and onions to the pan and cook for 4-5 minutes. Add the chopped ones 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 it up. Salt and pepper the meat. Place all the filling on it, wrap tightly with a roll and tie with thread. Rub the mustard over the top of the pork.

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 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 tomato paste;
• 200 g olives stuffed with peppers;
• 1 tablespoon white vinegar;
• a few sprigs of parsley.

Preparation

Heat oil in a deep frying pan over medium heat. Add 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 place in the pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and place in an oven preheated to 180°C for 2.5–3 hours, until the meat is very soft.

Then skim the fat from the pork and vegetables. Use a fork to separate the meat into pieces, add the 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 butter.

Preparation

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

delish.com

Ingredients

• 50 g brown sugar;
• 2 tablespoons 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 butter;
• 400 g Brussels sprouts;
• a few green onions.

Preparation

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

In a saucepan or frying pan over high heat, melt 1 tablespoon butter and 2 tablespoons vegetable oil. Fry the pork until golden brown, then turn it 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 with sauce.

Cut the Brussels sprouts lengthwise into quarters. In another frying pan, melt the remaining butter and fry the cabbage for 3-4 minutes until lightly browned. Season with salt and pepper. Place 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 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 meat broth;
• 400 g;
• 1 egg.

Preparation

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

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

lifestylefood.com.au

Ingredients

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

Preparation

Cut the peppers and onions into thin strips. Place them in a frying pan with heated olive oil, add salt, pepper and sugar. Cook, stirring occasionally, over high heat for 4 to 5 minutes until the vegetables have softened. Then pour in the vinegar, cook for a minute, reduce the heat and fry for another couple of minutes. Add chopped basil leaves to the vegetables, mix well and place on a plate.

Make vertical cuts in the fat: this will prevent the meat from curling when frying. Season the pork with salt and pepper. Heat the olive oil in a frying pan and add the meat, flattened garlic cloves and thyme.

To make the meat juicier, add butter to the pan. Fry the pork for 3-4 minutes on each side, basting with pan juices. Place the cooked meat and leave for 10 minutes. Place the roasted vegetables on a serving platter and top with the pork.

delish.com

Ingredients

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

Preparation

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

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

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

delish.com

Ingredients

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

Preparation

Heat 2 tablespoons oil in a skillet over medium heat. Rub 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 plate.

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

There is nothing easier than preparing a quick and delicious dinner for the whole family using these clay helpers. Pork in pots baked in the oven is an ideal dish in all respects; it’s easy to prepare using our step-by-step recipe with photos. All ingredients simmer independently in their own juice, which makes this dish even tastier and more aromatic.

Homemade food differs from food in public catering establishments in its quality, simplicity, taste and satiety. Stewed pork ribs with potatoes, prepared according to our simple step-by-step recipe with photos, combines the advantages of the first and second courses. This dish can be quickly prepared for lunch or a quiet family dinner and can easily feed the whole family.

This recipe is for all occasions, no matter if you are preparing breakfast or dinner. Pizza in a pan for a minute will help save time and give you a real feast of taste. Interested? Then this step-by-step recipe for quick pizza in a frying pan is just for you.

Pizza is prepared in a minute from liquid dough. The advantage of this dough is that it is very simple and quick to prepare; you don’t need to wait for it to rise.

A wonderful dish that can be prepared for dinner or just as a snack. The great variety of fillings that can be prepared for such lavash is amazing in its variety. You can wrap almost anything in pita bread!

An omelet roll is, first of all, a very filling and tasty breakfast that is quite easy to prepare. Our step-by-step photo recipe will tell you in detail how to prepare an omelette roll and turn an ordinary breakfast into a great start to the day!

Omelette has long been considered the real king of breakfasts, because this dish satisfies hunger very well and provides the necessary amount of calories to the body and an incredible boost of energy.

Oven-baked pita chips are an excellent substitute for the chips sold in stores. It's no secret how many harmful substances they contain, but sometimes you just want to eat them. In our step-by-step recipe, we will teach you how to cook pita chips in the oven. Believe me, the cooking process will not take you much time, but the dish itself will bring a lot of pleasure to everyone who tries it.

Stuffed meat rolls are not a complicated dish at all. If you follow our step-by-step photo recipe, you will succeed quickly and without problems. Sometimes you really want to pamper your loved ones with something tasty and unusual so that they try and are truly surprised. Stuffed meat rolls are just the dish you need.

This is a weekend dish when you can gather the whole family around the table and have a delicious dinner or breakfast. This dish is an excellent alternative to all famous potato pancakes. You will never forget this taste; they are especially delicious when eaten with sour cream. In our recipe we will tell you how to make this dish more original - we will prepare potato pancakes with ham and cheese.

Raclette is the national dish of Switzerland. This dish is prepared from fatty melted cheese, which usually goes by the same name - raclette. Snow-capped Alpine peaks, blinding sun, pleasant fatigue after skiing, and warm, melted raclette cheese enveloping freshly roasted vegetables on a plate...

It’s very easy to prepare, and the result will exceed all your expectations. Ribs prepared according to our recipe are in no way inferior in taste to a dish cooked on a barbecue grill. Ribs with barbecue sauce turn out very tender and juicy, it's much easier than cooking barbecue. one of the most favorite recipes for cooking pork in the oven. This dish is very simple to prepare, but the meat will always turn out juicy and flavorful. The slightly sweet taste gives the meat a zest that everyone really likes. No matter how strange it may sound, pork goes well with pineapples; accordion pork is an incredibly beautiful dish made from simple and accessible ingredients.

Baked potatoes with lard are very easy to prepare. Our step-by-step recipe with photos will help you easily prepare a delicious dinner and feed not only yourself, but also your guests. They say that everything ingenious is simple. And we say that everything delicious is simple! Baked potatoes with lard are just the dish that will prove this to you.

Potatoes with bacon in the oven is a very interesting dish that will definitely diversify your dinner. It won’t be difficult to prepare it because our step-by-step photo recipe will help you! In principle, everything is quite simple, there is nothing complicated! Just try cooking it once, experiment and baked potatoes with bacon will become one of the most favorite dishes in your home.

This is a very satisfying dish that you can pamper the whole family with. It won’t be difficult for you to prepare it, especially after reading our step-by-step photo recipe, all your doubts will disappear. This dish is incredibly aromatic, beautiful and tasty. All you need to do is prepare the necessary ingredients and follow our recipe. The meat under the fur coat will turn out very juicy, with a piquant taste that can surprise even the most demanding palate.

Braised pork ribs will not leave you indifferent. Try to cook stewed pork ribs according to our simple recipe and you will be surprised how simple and very tasty it is. Ribs are suitable for both a festive table and a simple everyday dinner. This recipe will clearly demonstrate how to prepare a very tasty dish, while spending a minimum of effort.

This is a dish that can be prepared on any day, both for a holiday and for a regular family dinner. You will need pork meat (fillet), mushrooms, cheese and some other ingredients that you can find in any store.

Cooking meat with mushrooms in the oven is very simple and relatively quick, even if you have little time left for cooking, you can still prepare this wonderful dish.

Perfect for the holiday table. Our simple and clear recipe will tell you how to prepare the most delicious pork rolls with filling. This delicious dish will delight your guests and they will not be able to resist. No matter how many versions of this dish you see, in our opinion this is the most delicious.

Meat fingers are a great appetizer for any holiday table. If you want to surprise your guests with a beautiful and very tasty dish, we recommend preparing meat fingers. This dish will decorate the table and will be a pleasant addition to the main dishes. You can prepare any filling, put cheese, mushrooms or lard inside - it’s a matter of taste, as you like. We made the filling from bell peppers and cheese and were not disappointed - it turned out to be a very pleasant, piquant taste!

Pork baked in foil with the addition of vegetables and mushrooms is a real treasure trove of taste. Tender pieces of meat baked with mushrooms and potatoes in foil are perfect for a family dinner. A hearty and flavorful dish that is not difficult to prepare and is always loved by all housewives. Pork baked in foil is rightfully considered the leader among meat dishes that are cooked in the oven. The foil will protect the pork meat from burning and excessive drying. Meat cooked in foil always turns out juicy, aromatic and very tasty.

Pork with pineapple in the oven is quite simple to prepare, and as a result you will get very juicy, flavorful meat. This dish can be served with or without a side dish, it’s a matter of taste. It is preferable to take pork that is not fatty; you can simply cut it, or you can lightly beat it, as you prefer. In our recipe, we did not beat the meat, but simply cut it into thin steaks, it turned out very tasty. Pork with pineapple in the oven is a very spicy dish with an unusual taste. Thanks to pineapples, the meat turns out to be slightly sour, juicy and with a light crispy cheese crust.

By preparing stewed potatoes with pork, you will get a hearty and tasty dish, and you won’t spend a lot of time and effort on preparation. This dish is suitable for both lunch and dinner. Yes, stewed potatoes with pork are a fairly simple dish; you don’t need to have any special culinary skills, but this is a very tasty food that can periodically appear in our diet.

To prepare, we will take lean pork and add delicious vegetables. Delicious and rich broth with potatoes and fresh vegetables, what could be more wonderful!

To cook pasta in creamy sauce, you don't need to stand at the stove for hours. Just read our healthy recipe for a very tasty dish and strictly follow our tips and recommendations. This is the only way you will get incredibly tasty pasta in a creamy sauce.

This dish has a delicate, velvety taste and will undoubtedly please every guest! The main thing is to prepare the creamy sauce correctly, because it goes so well with pasta that after trying it once, you want to cook pasta in creamy sauce every day. Read our delicious recipe for the secret of making creamy sauce!

- This is a dish that cooks very quickly! If you are tired of everyday food and want to experience a new, unique taste, we recommend cooking Chinese pork in soy sauce for dinner. The recipe is very simple, but at the same time very tasty! To prepare this dish, we recommend choosing lean pork; don’t worry, it won’t turn out dry!

Meat under a fur coat in the oven looks very attractive, and also tastes amazing! Sometimes it seems to us that nothing can surprise us, old dishes are boring and expected, and we don’t want to waste time on new ones. You don’t have to waste your time and learn new recipes, just follow our simple and clear photo recipes and cook with pleasure. Meat under a fur coat in the oven prepared according to our recipe will not leave anyone indifferent, and the delicate taste of the dish will delight and surprise your whole family!

Pork dishes are the most common on Russian tables. We tried to collect proven recipes for cooking pork dishes with photos, thanks to which you can prepare delicious pork dishes. Even the simplest pork dishes can delight you with their taste, so we advise you to carefully read our step-by-step recipes and follow their advice.

Pork second courses take a relatively short time to prepare; of course, everything will depend on the method of preparation and the quality of the meat, but still you should try as many options for dishes with pork as possible. Simple and tasty recipes for pork dishes are suitable for dinner with the family, but there is no shame in putting them on the holiday table. Baked pork is usually served on the holiday table, and if you need a simple dinner or lunch, then the most common option is roast pork with vegetables.

Even a novice cook can prepare delicious pork dishes; you just need to train your hand a little, and our step-by-step recipes for preparing pork dishes with photos will help you with this.