Simple pork recipes. Goulash with gravy

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

What to cook with pork

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

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

In the oven

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

Ingredients:

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

Cooking method:

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

Goulash with gravy

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

Ingredients:

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

Cooking method:

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

Shashlik

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

Ingredients:

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

Cooking method:

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

Roll

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

Ingredients:

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

Cooking method:

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

Soup

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

Ingredients:

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

Cooking method:

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

cutlets

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

Ingredients:

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

Cooking method:

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

Roast with potatoes

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

Ingredients:

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

Cooking method:

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

Bouzhenina

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

Ingredients:

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

Cooking method:

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

Steak

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

Ingredients:

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

Cooking method:

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

Aspic

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

Ingredients:

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

Cooking method:

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

Video

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

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

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

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

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

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

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

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

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

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

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

Minions from pork tenderloin on toast (quick snack)

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

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

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

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

"Pockets" with mushrooms

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

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

Ushnoe (old Russian dish)

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

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

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

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

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

Cooking:
Cut the fat into small cubes and melt the fat over low heat. Remove the cracklings, and in the melted fat, fry the pork ribs and sliced ​​\u200b\u200bhomemade sausage and transfer to a pot. Spasser until golden brown onion, cut into small cubes, add flour, pour in a thin stream 1-1.5 stack. hot water and boil, stirring to avoid lumps. Add bay leaf, salt and pepper and pour the meat with sausage with the resulting sauce, cover the pot with a lid and put it in the oven, heated to 180-200 ° C, until cooked. Sprinkle with chopped garlic when serving. Pryazhenina is eaten with pancakes, dipped in sauce. For pancakes, beat the yolks with sugar and salt, pour in the milk, add the flour and mix well. Then add whipped proteins, stir quickly and bake pancakes.

Another version of the old recipe for pork in sauce -

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Larisa Shuftaykina

It is pork that is considered the most saturated and juicy meat, but, of course, after lamb. This, of course, affects its fat content. In any dish, pork will turn out very tasty, tender and juicy. If it's cooked right, of course.

We will offer you five different options for cooking this meat. And among them there are sure to be those that suit you. If you do not have a slow cooker, then there is definitely a frying pan or oven.

General principles of preparation

Before using pork for cooking, it must be washed and dried. After all, it does not need to absorb water, it has its own juice. Further, if desired, you can clean it of fat and various films, use it for its intended purpose.

To make your dish special, not like everyone else, use various spices. They will change not only the taste, but also the aroma of the dish. Do not be afraid to experiment, because this is how all masterpieces appear.

Breaded pork rolls

Cooking time

calories per 100 grams

These are not just pork slices in a pan, these are juicy rolls stuffed with herbs, garlic and cheese. So presentable that you can apply for a holiday.

How to cook:

Tip: To prevent the filling from leaking out, use mozzarella.

Tender pork in the oven

Have you been dreaming about juicy meat that just melts in your mouth? Then you are at the right place. We give you a recipe that, even if it takes you a couple of hours, but then it will give you an unforgettable experience.

How much time - 4 hours and 15 minutes.

What is the calorie content - 264 calories.

How to cook:

1. Wash the meat and, if desired, remove fat and various films.
2. Peel the garlic, remove the tails and cut each piece lengthwise.
3. Remove the core, and pass the halves through the crush.
4. Add salt and black pepper to the garlic mass.
5. Rinse the rosemary, remove the leaves from the branches and finely chop them.
6. Chop the bay leaves too. You can do this with a knife or mortar.
7. Add both rosemary and bay powder to the garlic.
8. Mix all this with mayonnaise and rub the resulting mass into the pork well.
9. Place in a sealed container.
10. Refrigerate for at least two hours, but better, of course, overnight.
11. Then take it out and wrap it tightly in foil.
12. Put in the oven and bake for half an hour at 220 degrees.
13. Then reduce the temperature to 180 degrees and bake for another hour.
14. When the time has passed, remove the pork, tear the foil and return the meat to the oven for another twenty minutes.

Tip: If you can't marinate the pork for more than an hour, make slits in it, but don't cut all the way through.

How to cook pork in a slow cooker

Now you definitely do not expect what you will get at the end of cooking. We will prepare a barbecue! You don’t have to go far, even if there is a snowstorm outside the window, and frost has drawn patterns on the windows, you will have barbecue for dinner!

How much time - 3 hours and 20 minutes.

What is the calorie content - 201 calories.

How to cook:

1. Pork neck or loin is best suited for this dish.
2. Wash the meat and dry it, cut into portions.
3. Pull off the husk from the onion, rinse the heads and cut them into rings.
4. Put the meat in a bowl, add onion and vinegar, the required amount of salt (about 2 tablespoons).
5. Sprinkle everything with your favorite spices and mix thoroughly by hand.
6. Cover with a lid or wrap with cling film.
7. Refrigerate for a couple of hours, preferably overnight.
8. After that, put it in a slow cooker and cook in the baking mode for one hour.

Tip: serve best with tomato sauce, mayonnaise or mustard.

Simple and delicious pilaf with pork

Pilaf is juicy and very satisfying. Especially if it is prepared with pork, which makes the taste even deeper. The recipe is simple and pretty quick.

How much time - 1 hour and 40 minutes.

What is the calorie content - 129 calories.

How to cook:

1. Rinse the meat with running water, pat dry and chop coarsely.
2. Peel the onion, wash and cut into half rings.
3. Peel the skin off the carrots, rinse the roots and cut into strips.
4. Heat a cast iron skillet on the stove, add oil.
5. When hot, add onions and spices.
6. Cook, stirring, until browned onions.
7. Then add the meat and cook for about ten more minutes.
8. After that, put the carrots and simmer for five minutes, not forgetting to stir.
9. Boil water in another pot or kettle.
10. Pour it into the cast iron skillet and stir everything together.
11. Add salt and black pepper, cook from the moment of boiling for twenty minutes.
12. Rinse rice well until clear water.
13. Pour it (without water!) To the meat and evenly distribute without stirring.
14. Place an unpeeled head of garlic in the center.
15. Pour in enough boiling water to cover the rice by two centimeters.
16. Boil all this for fifteen minutes without a lid.
17. When the water has evaporated, reduce the heat and make holes in the rice with a spoon.
18. Close the lid and bring the pilaf to readiness for another fifteen minutes.

Tip: garlic can be removed at the end of cooking. He has already given away both the aroma and a little of his piquancy.

What to cook from meat quickly and tasty for dinner

If you want something tasty, meaty and simple, cook pork goulash. This is delicious! This dish has neither enemies nor opponents, everyone likes it without exception.

How much time is 1 hour and 15 minutes.

What is the calorie content - 139 calories.

How to cook:

1. Rinse the pork under running water, then cut into small pieces.
2. Pour oil into a frying pan and put on the stove, turn on the fire.
3. Once the oil is hot, add the meat. Fry it until golden brown.
4. Peel the onion, rinse and cut into half rings.
5. Add salt, bay leaves and black pepper.
6. Simmer, stirring, until the onion is soft.
7. After fifteen minutes, add flour and quickly mix everything.
8. Fry until the floury taste disappears.
9. After that, add everything with tomato paste, sugar and cook for another three minutes.
10. Pour in water and cook under a lid over low heat for thirty minutes.

Tip: You can use fresh tomatoes instead of tomato paste.

In the first recipe, we prepared pork rolls stuffed with cheese, herbs and garlic. We rolled them in breadcrumbs twice to get a ruddy, crispy and appetizing crust. If you are cooking for children, you can skip the breading or just use eggs.

To get a richer and more tender goulash, use fat sour cream. Try to cook with her at least once. We guarantee you that you will fall in love with this dish for years to come.

Pork is the most common product at first glance. But today we are no longer afraid of experiments and prepare it as soon as our heart desires. And rolls, and slices in sauce, and juicy steaks - all this is delicious and a must-try to discover new dishes for yourself and your family.

Many people get the experience of cooking mouth-watering meat dishes at the cost of dozens, if not hundreds, of burnt steaks, undercooked chops and pieces of tenderloin overdried 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. Keep 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. Cut the washed and wiped main ingredient across the fibers. 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. Chop cucumbers into small cubes or grate on a 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 - 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. 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. Such meat is difficult to overdry, but undercooking is easy. Remember that raw pork should not be eaten. Let the finished dish 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 of vegetable fat until golden brown. To make a crust, put small portions of the product on the pan. Cook over medium heat. Place the cooked meat in a bowl.
Chop the onion into quarter rings. Put to fry. If using fresh bell peppers, cut them into strips. Fry with onions.
When it becomes translucent, add flour. Stir. Cook 1-2 minutes.
Return the meat pieces. Add spices and salt.
Stir. Pour in the beer. Add some prunes if you like. It will give the dish a light sweet and sour taste and a smoky note.
Cover. Simmer for 35-40 minutes. The sauce thickens during cooking, soaking the pork with its perfect taste and aroma. When stewing, a pleasant smell of bread is felt, if the beer is good, not powdery. During heat treatment, alcohol will evaporate, leaving only a slight aftertaste. Children are allowed to eat it, so you can cook it for a family dinner or lunch. Delicious and fast!

Delicious fried pork "Skewered" on a grill pan

Have to take:

How to cook:

Cut the meat fillet into flat pieces. Determine where the fibers are and cut across to keep all the juice inside. You can also cut the product into pieces the size of a matchbox and put them on wooden skewers. You will get excellent snack skewers.
Add the seasoning, oil and minced garlic cloves to the pork. Stir. Marinate for 2-3 hours in the refrigerator.
Put the marinated meat on a heated frying pan. Additional fat is not necessary, especially if there is a non-stick coating.
Fry over medium heat for a few minutes, until golden brown stripes appear. Flip. Salt. Cook another barrel about the same amount. If necessary, repeat the procedure with turning until the dish reaches the condition. Let me remind you that this type of meat products does not have only one degree of roasting - well done. There should be no blood and ichor. Skewers on skewers are prepared in the same way. Cover the fried pieces so that the internal juice disperses through the fibers.

Sometimes you want to cook something tasty and inexpensive for dinner. In this case, a piece of steamed pork bought in a meat culinary store can help out.

Delicious pork tenderloin dinner

If there is this semi-finished product in the refrigerator, then preparing a delicious pork dinner is a matter of 30-40 minutes. Young pork is cooked quite quickly. If 10-15 minutes before the start of the process, spread the meat with ready-made mustard, then it will turn out to be especially juicy.

What to cook for pork dinner? First of all, it is, of course, steaks. Pork cut into small pieces the size of a walnut is good in the form of stew, saute, fry. Minced pork is used for cutlets and casseroles, as a filling for open pies and small pies, dumplings, etc.

Chops

Before the arrival of unexpected guests, the question arose of what to cook for dinner? You can quickly make chops from pork. And for them to build a side dish of fresh or canned vegetables and boiled potatoes.

A piece of meat should be cut across the fibers into steaks 1.5 cm thick. They must be beaten off on both sides with a wooden mallet. So that the pulp does not scatter around the kitchen, it is better to place each piece in cellophane and beat it with a hammer right through it. Salt and pepper the broken pieces to taste and leave to soak for 10-15 minutes.

During this time, peel the onion and cut it into thin half rings. You also need to peel 2 cloves of garlic, wash one bell pepper and dill and parsley. Peppers, garlic and herbs should be cut as small as possible.

You can fry pork in any refined vegetable oil, but it turns out especially tasty if you take peanut or grape seed oil.

Pieces of pork must be rolled in flour and fried in hot oil on both sides until golden brown. Then the chops should be sprinkled with onions, pour a quarter cup of boiling water into the pan and cover with a lid. Let the meat simmer over medium heat for 10 minutes.

Next, you need to check it for softness. This is done with a knife. If he effortlessly pierces the steak, then the meat is ready. Pour a mixture of herbs, garlic and bell pepper into the pan, cover with a lid for 30 seconds, open the lid, close again and turn off the heat. Incredibly fragrant and juicy dish is ready.

Garnish

For chops and beef stroganoff, mashed potatoes, boiled pasta and rice are suitable as a side dish. Since our article is about dinner, and too much food at this time of day is not recommended, fresh vegetables in the form of a salad or cut into small pieces are suitable for those who cannot afford very high-calorie meals. Snacks such as pickled cucumbers and tomatoes, pickled onions, sauerkraut, etc. contribute to improving digestion.

beef stroganoff

Having a small piece of pork tenderloin in the freezer, the cook will not puzzle himself for a long time with the question of what to cook pork for dinner. The tenderloin should be cut into bars with a thickness of not more than 5 mm. The length can be any, and the arrangement of the fibers is only transverse.

A small head of onion should be very finely chopped and fried in refined oil. After that, combine the onion with the meat, sprinkle with two tablespoons of wheat flour and mix well. When the meat is a little reddened, hot water should be added to it and stirred. Let it simmer covered over low heat for 15-20 minutes. During this time, the meat will become quite soft. Then it should be sprinkled with grated nutmeg, add half a glass of sour cream, stir, bring to a boil and remove from heat.

Meat in French

What to cook for dinner from pork meat if the house has raw potatoes, onions, hard cheese and mayonnaise? Of course, meat in French. This is a completely independent dish that does not require a side dish. So that its preparation takes no more than 40 minutes, you should cut the meat into small pieces and beat it with a hammer. Then, at the bottom of a thick-walled pan, you need to pour a little refined oil and put onion rings. Don't be sorry onion. It should be enough to cover the entire bottom, leaving no gaps. Prepared meat should be put on the onion. Sprinkle with ground pepper and nutmeg. Place a layer of very thinly sliced ​​potatoes over the meat. The thickness of the slices should not exceed 3 mm. Pour potatoes generously with mayonnaise and cover with grated cheese. Cover with a lid and place in the preheated oven for 30 minutes.

Warm potato salad

Warm salad is an option for those who do not know what to cook for dinner. Pork without fatty layers is the best suited for this dish.

For a salad, you need a piece of meat boiled in a small amount of water with the addition of spices - black peppercorns, marjoram, basil, celery root, bay leaf and salt, a few potatoes boiled in water without salt, sauerkraut, raw onions and mustard oil.

Meat should be cut into small pieces, potatoes - into the same cubes. Onions should be chopped very finely and scalded with boiling water to remove excess bitterness. Sauerkraut is added to taste. The amount of meat, cabbage and potatoes in the salad is the same. Onions should be taken in half.

Bouzhenina

This option should be prepared in advance. Pork tenderloin is salted, stuffed with garlic and pickles, tied with a thread, wrapped in several layers of foil and baked in the oven for an hour.

You can cook delicious pork for dinner and quickly set the table if all the products are pre-selected and boiled. Boiled pork is an ideal option, as it can be consumed both hot and cold. It goes well with various sauces - mustard, lingonberry, cranberry, plum. Just before the appearance of the eaters, all that remains is to cut the boiled pork into slices, wash and chop the vegetables and beautifully arrange it all on plates.

Stuffed pepper

What to cook for dinner from pork if there are a dozen bell peppers in the house? A great option is stuffed peppers. Even if the pork is a little fatty, it doesn't matter. Meat, 500 grams, should be chopped in a blender, add salt, pepper, chopped onion and half a glass of raw rice. Mix everything well. Dip peppers in boiling water to soften and remove seeds. Stuff each pepper with stuffing. Fry two tablespoons of wheat or barley flour until golden brown and carefully dilute with warm water so that no lumps form. Salt to taste, add your favorite spices - pepper, marjoram, basil, nutmeg, bay leaf, etc. Put peppers in the sauce and cook for 20 minutes. After the specified time, two tablespoons of sour cream and crushed garlic clove should be put in the pan. Everything should be brought to a boil and immediately turned off. This dish does not require a side dish. One or two peppers are taken per serving, poured with the sauce in which they were cooked, and sprinkled with dill and parsley.

Bachelor's Dinner

What to cook for dinner from pork, if the house has only lard, black bread, onions and ketchup? Small canapé sandwiches are a very tasty dish that not only single men like. Bread should be cut into pieces 2 by 3 cm in size, lard - into the same area, but thinner plates. The onion head should be cut into half rings. Pieces of bread should be smeared with ketchup, put onion on it, and lard on the onion.