What to cook pork | The recipe of your dishes

What to cook pork


We have already introduced you to the fact, how to select the meat for a particular dish. Today, in the treasury of recipes we add new dishes from pork and tell you what to cook pork.

From pork often prepare second and holiday dishes that require a special approach and skills. Here are a few tricks that will help you in the kitchen and tell you how to cook a tasty pork.

• In order to destroy the strong connective tissue and make grilled meat soft and tender pieces of meat before frying should be repelled. The thickness and surface chipped meat aligned, which makes it possible to fry a piece of meat evenly. But beating the meat, do not overdo it, punching pieces through is not necessary.


• To mitigate roasting meat before it can soak in the milk for a few hours.

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

• To salt the chops should be at the end of cooking, otherwise the meat will be overdried.


• Cook meat should be at the very minimum the fire, so that the water just shaking at the surface. With this method the maximum meat stored nutrients. If you cook the meat over high heat, all the nutrients are washed into the broth, and it then becomes a dull gray.

• If you need to cook the meat for the main course, it must be put in boiling salted water.

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

• In order to speed up the brewing process or the quenching in water, sauce or soup can be added vodka or alcohol (25-50 g per 1 liter of liquid).

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

pork chop

Mignon of pork tenderloin on toast (quick appetizer)

300 g pork tenderloin,
½ baguette,
100 g butter,
50 g of vegetable oil,
herbs, salt and spices — to taste.

pork tenderloin and baguette cut into portions 1 cm thick meat repel, salt and pepper.. Fry in vegetable oil on both sides until golden brown. Pieces of baguette fry in butter on both sides. On the resulting toast Put the meat, pour the oil in a pan and sprinkle with herbs.

Pork steak with quail egg

Pork steak with quail egg

500 g pork,
300 g of dry white bread without crusts,
2 onions,
2-3 cloves garlic
6 quail eggs,
bread crumbs, salt and pepper — to taste.

meat, soaked in milk white bread, onion and garlic mince, knead well minced meat, salt and pepper it. Form of minced 6 round cutlets and make indentation in center of each. Roll in breadcrumbs and fry in vegetable oil until golden brown. Then pour into the recess on the quail egg and bring to readiness in the oven.


«Pockets» with mushrooms

200 grams of pork carbonate,
100 grams of fresh mushrooms,
1-2 onions,
50 g grated hard cheese,
2 tbsp olive oil,
salt and black pepper — to taste.

Boil the mushrooms, fold in a sieve and finely chop. Cut the onion into small cubes, sauté in oil until golden brown, add the mushrooms and fry until cooked. Sprinkle with grated cheese and remove from heat. Slice the pork 2cm thick portions and make each piece a deep cut (pocket). Repel pieces of a wooden mallet, salt and pepper. Stuff the pockets of mushroom mixture, kill the skewers and fry in a pan first «standing» to grab the bottom, and then on the sides. Put in a deep pan, pour olive oil and place in a preheated 180 ° C oven for 15-20 minutes.


Ear (ancient Russian dish)

400 grams of lean pork,
2 tablespoons butter,
3 potatoes,
1 onion,
¼ of stack. sour cream,
2-3 cloves of garlic,
¼ of stack. broth,
1 layer of the finished puff dough,
grated rye crackers, bay leaf, salt, black pepper — to taste.

Cut the meat into cubes the size of 2-3 cm, slightly repel, salt, put in a bowl and let stand, covered for 20-25 minutes. Cut the onion into cubes and sauté until golden brown. The ceramic pot pour the melted butter, put a bay leaf, pepper, and place the meat. Slice the potatoes and carrot slices, lay on top of the meat and pour the broth. Add salt to taste, sprinkle with fried onions, grated rye breadcrumbs and place in a preheated 180 ° C oven for 30 minutes. Then pour in a pot with sour cream rastёrtym garlic and cover with a layer of thawed dough, like cloth, brush with egg yolk and bake it for 15 minutes. The dough after baking is served instead of bread.

Roast pork in the pot

Roast pork in a pot


500 grams of pork,
5 bulbs,
10 potatoes,
150 g butter,
50 grams of cheese,
salt and pepper — to taste.
400 ml sour cream,
300 g of mayonnaise,
5 tablespoons milk,

Cut the pork into slices, season with salt and pepper, mix with chopped onions, put in pots. On top of the meat, place pieces of butter, sliced julienne potatoes and pour the sauce. For the sauce, combine the sour cream, mayonnaise and milk, add the greens. Pour all the layer of cheese and place in oven preheated to 220 ° C for 30-40 minutes.

Pryazhenina (ancient Russian dish)

Pryazhenina (ancient Russian dish)

300 grams of pork ribs
200 g homemade sausages,
100 g of lard,
2 onions,
2 tbsp flour,
1 bay leaf,
2-3 cloves of garlic,
salt, black pepper — to taste.
For the pancakes:
1.5 stack. flour,
3 eggs,
500 ml milk,
1 tbsp sugar,
3 tablespoons vegetable oil,

Cut the bacon into small cubes and heated with oil over low heat. Remove the cracklings, and of melted fat fry the pork ribs and cut into slices homemade sausages and transfer to a pot. Sauté until golden brown onions, sliced into small cubes, add the flour, pour a thin stream of 1-1.5 stack. hot water and boil, stirring to avoid lumps. Add the bay leaf, salt and pepper and pour the sauce the meat with sausage, cover the pot with a lid and put the stew in the oven, preheated to 180-200 ° C, until ready. When serving sprinkle with chopped garlic. Pryazheninu eaten with pancakes, dipped them in the sauce. For pancakes, whisk the egg yolks with sugar and salt, pour the milk, add the flour and mix well. Then enter the beaten egg whites, stir quickly and bake pancakes.

Another variant of the ancient recipe of pork in sauce —



500 g bacon,
250 g of fried homemade sausages,
100 grams of sour cream,
2 tbsp flour,
1 onion,
30 g of lard,
salt, pepper, spices.

Cut the meat into portions, season with salt and pepper, fry in lard, cover with water and cook in a sealed container. Drain the broth left over from stewing, add to it sour, fried onions with the flour, salt, add spices to taste and boil. Machanka also served with pancakes that are rolled into a tube and dip into the sauce.

Roast "Yuzhnoye"

Roast «South»


500 g pork,
¼ of stack. port wine,
2 tablespoons sour cream,
1 tbsp tomato paste,
1 tablespoon raisins,
½ green apple,
3 potatoes,
1 onion.

Onions and Potatoes clean, cut into slices and fry in vegetable oil until tender. Meat fry in a separate pan until golden brown, season with salt and pepper. Put the pieces of meat in a pot, it lay out the potatoes with onion and apple, peeled and cut into slices. Mix sour cream with tomato paste, add the port wine and raisins, salt and pepper and pour the sauce the meat and vegetables. Cover the pot lid (or use a layer of ready puff dough) and put in a heated to 180-200 ° C oven for 45-50 minutes.

Pork with vegetables

Pork with vegetables


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

Onions, peppers and tomatoes coarsely chop. In vegetable oil fry the onion and pepper first, then add the tomatoes. When they start up the juice, add rastёrty garlic, salt to taste, black pepper, bay leaf and parsley. Pork cut into large pieces, fry in vegetable oil until golden brown, add it to the vegetables, pour tomato paste and simmer until cooked under the lid, reduce the heat to a minimum.

Baked pork mince and potatoes

Baked pork mince and potatoes

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

Meat mince. In a frying pan with vegetable oil fry the finely diced onion until soft, add the mince and fry until cooked. Peeled potatoes cut into slices and fry in vegetable oil until tender. In a baking dish Put a layer of potatoes, then put the stuffing on top again, put the potatoes and fill with a mixture of egg and mayonnaise. Put to bake at 180 ° C.

Pork with cheese and tomatoes

Pork with cheese and tomatoes

500g pork chop,
2 tomatoes,
2 onions,
200 g of hard cheese,
100 g of mayonnaise.

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

Pork chop in almond breading

Pork chop in almond breading

300-400 g pork chops,
100 grams of almonds,
4 tablespoons breadcrumbs,
2 tablespoons flour,
1 egg,
salt and pepper.

Almond soak for 15-20 minutes, remove the skin and pat dry. Then grind the almonds in a blender or chop with a knife and mix with breadcrumbs. Pork repel, salt and pepper. Chunks of pork roll in flour, then dip in the beaten egg, then roll in bread crumbs mixture and nuts. Fry in vegetable oil on both sides.

Pork "under a fur coat"

Pork «under a fur coat»

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

Cut the meat into portions, slightly repel, put on the bottom of a baking dish, season with salt and pepper. On top lay a layer of onions, cut into half rings, and then the potatoes, cut into cubes. Each layer of salt. Sprinkle with cheese, pour the mayonnaise and place in hot oven. When serving sprinkle with herbs.

Pork, baked in a potato puree

Pork, baked in the mashed potatoes

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

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

Pork ribs in the sauce of dried fruits

Pork ribs in the sauce of dried fruits

800 g pork rёbryshek,
100 grams of dried fruit,
20 small bulblets,
1.5 stack. broth,
4 tbsp apple sauce (you can use baby puree without sugar)
3 tbsp vegetable oil,
2 tbsp butter,
1 tsp flour,
1 tsp mustard,
1 grated ginger root,
parsley, salt and pepper — to taste.

Soak dried fruit in plenty of water overnight. Ribs fry in vegetable oil, add the peeled onion, pour the broth, add the ginger and cook over medium heat. Brush ribs half of apple puree and the remaining puree, spread with mustard, salt, pepper and divorced in 2 tbsp water flour. Stir and boil. Soaked fruit slice, place in the sauce, let it brew for half an hour, and then warm up by putting butter. Put the ribs in a dish, pour the sauce and sprinkle with herbs.

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