Liquid pork dishes. How to cook pork "Sinbad" - deep-fried with sesame seeds and flour

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

Recipe 1

You will need:

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

Cooking order:

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

Serve better with buckwheat porridge or boiled vegetables.

Recipe 2

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

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

Cooking:

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

Asian Pork

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

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

Cooking:

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

Pork in sour cream

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

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

Cooking:

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

Pork recipes for the second in a slow cooker

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

Cooking stewed pork in a slow cooker

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

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

Pork in a slow cooker with cream

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

And what Russian does not like delicious food! A festive feast is a favorite entertainment in our country. And although the crisis is not conducive to special financial recklessness, the holiday is sacred. And on a holiday, how not to cook something special from meat to please your man and other meat-eaters!

So, let's start to surprise and amaze. But let's start with something traditional.

Pork (neck or shoulder, preferably slightly with fat) - 1 kg;
garlic - about half a large head;
salt, black pepper, cinnamon - to taste;
water - 1 (or a little more) glass;
egg - 1 piece;
flour - as needed.

Wash the meat, clean it of excess and simply ugly, giving a pleasant, finished shape.

Wipe thoroughly from moisture and rub with spices. You can pre-stuff with garlic, or season with it, finely chopped, along with spices.

Wrap the meat in cling film and leave overnight in the refrigerator.

The next day, from an egg, water and flour, we prepare the dough like for fried pies: not cool, and not liquid. It should be enough to wrap a piece of pork. If not enough, do more.

The best side dish for boiled pork is cucumbers or pickled fruits. Don't forget to give horseradish. The wine is, of course, red.

We roll out the dough quite thinly, wrap the pork in it, pinch the edges. Now we wrap everything together in foil (the foil should not be close to the meat) and place in the oven at 200 degrees. You know your oven better, think about whether you need to pour a little water into the baking sheet or the meat will not burn and so?

Bake for 40 minutes, then reduce the temperature by 10 degrees and bake for another hour, adding water if necessary.

It is better to cool the meat in foil, then remove the foil and baked dough (it is not necessary to serve it, but there are lovers to eat it) and leave it to rest for several hours in the refrigerator. Can be cooked for baked goods.

Boiled pork belongs to the traditional dish for. But boiled pork will be appropriate on any festive table and is eaten with appetite and gratitude by everyone, young and old, who got it. Make your parents happy with a boiled pork.

Meat in French

Let's try to slightly reduce the calorie content of this amazing dish, deadly for almost any figure.

Meat (take pork without fat) - 1 kg;
onions - a couple of medium-sized onions, maybe less;
oyster mushrooms - 400 grams, you can take standard packaging;
hard cheese (take low-fat) - to taste, who loves - 300 grams, who does not - and 100 is enough;
mayonnaise - homemade or regular, do not take a light one - there are only GMOs;
salt, pepper - to taste.

Wash the oyster mushrooms, cut not too finely, onions - finely.

In a frying pan with a small amount of oil, we sweat a little oyster mushrooms and onions, 7-10 minutes, no need to fry.

We cut the meat across the fibers into pieces about a centimeter thick, cover with cling film and lightly beat off.

On a baking sheet lightly greased with vegetable oil, put the pieces. If you like salty and peppery, this is the time to make meat like this. But do not get carried away - cheese and mayonnaise will be salty.

The dish is fatty, so it is better to serve it with fresh tomatoes or greens. We drink, naturally, red dry. And whoever doesn’t like it, let him drink water: washing it down with semi-sweet is not for the faint of heart.

Lubricate each piece generously with mayonnaise, put the onion-mushroom mixture on it, and sprinkle (more or less generously) with grated cheese on top.

Bake for 40 minutes in the oven at 180-190 degrees. If the cheese is not browned, increase the temperature for 2-4 minutes to 250 degrees, but do not overcook the meat!

Perhaps another variation on the theme of meat traditions is pork ribs. Let's cook them with vegetables.

Pork ribs - 1 kg;
potatoes - 4-5 pieces;
carrots - 1 medium;
frozen broccoli, or cauliflower, or Brussels sprouts, or a mixture - two handfuls;
green beans - a couple of handfuls;
frozen peas - a handful;
young corn - 1-2 cobs;
mustard, ketchup, vegetable oil - 2 tablespoons each;
salt, a mixture of peppers, oregano, paprika - to taste; you can add cumin or rosemary, but this is not for everyone.

Rinse the ribs well and cut into portions.

Mix ketchup, mustard, oil, spices and rub the ribs with this marinade. Cover with cling film and put in the refrigerator for a couple of hours.

Peel and cut the potatoes into slices, carrots into slices, Brussels sprouts into halves, and other types of cabbage into small inflorescences. If your beans are not frozen, but fresh, cut them into pieces 3-4 centimeters long. Cut the corn cobs crosswise into circles up to a centimeter thick.

Serve hot with no additional garnish. You can serve sour cream or yogurt with chopped herbs as a sauce.

Put all the vegetables in a saucepan with a little oil, add water and simmer for 7 minutes. If you cannot live without onions, add a little, but it’s good without it.

Put the vegetables in the form, on them - the ribs and pour the rest of the marinade.

We will bake at a temperature of 200 degrees for 40 minutes under a lid, and then another 10 minutes without a lid. The ribs are very different, be sure to check the readiness.

Such a dish is well suited if you do not know exactly how many guests will be and how hungry they will be.

And here are a couple of similar dishes from the series "Honey, I'll be in half an hour, and there are twenty people with me." Joke. In general, when "there is no time, but the meat is needed."

If there is no time at all, then “pork with eggplant”, but “chicken with eggplant” is not at all the same. Although, everything is individual.

So, meat - 1 kg;
eggplant - 3-4 pieces;
onion - a pair of heads;
garlic - 1 medium head;
vegetable oil for stewing - quite a lot;
salt - to taste.

Wash the meat well, dry it, cut across the fibers into small pieces. You can cover with cling film and beat off a little.

Then salt it and rub it with garlic, passed through a garlic press, cover with cling film and let stand.

In a good saucepan, hold the chopped onion on fire until it becomes transparent.

You need something neutral for a side dish - boiled potatoes or even rice.

Wash the eggplant and, without peeling, cut into cubes (or half rings if you want).

Put meat, eggplants in a stewpan to the onion, pour in oil and water and simmer over the smallest fire until the meat is ready.

The dish will turn out to be very spicy and spicy, children will not eat (and nutritionists would not recommend it to them), but for adults - that's it.

The second festive meat dish from the same opera is pork with mushrooms.

Pork (shoulder, ham) - 1 kg;
mushrooms (champignons, oyster mushrooms, forest mushrooms - just not a mixture; different mushrooms have different cooking times) - let's say the same amount, but less can be.
onions - 2-3 heads;
sour cream is quite fatty (not less than 20%) - 400 grams or more;
butter - 50 gr;
vegetable oil - 2 tablespoons;
salt - to taste;
if desired - grated cheese, 150 grams.

Wash the mushrooms, if the forest mushrooms - boil, cut into large pieces. We chop the onion.

Put the butter in a frying pan, melt and hold the onion in it until it becomes transparent. It is advisable not to fry!

Wash the pork, dry it, cut into small pieces.

This dish goes well with mashed potatoes or vegetables, but you can use the same rice. Then rice stewed with vegetables is desirable: with peas, corn and sweet pepper.

Put the meat, mushrooms and onions in the form. Mix sour cream with salt and water (the sauce should cover the meat with mushrooms) and pour into a mold. We put in the oven at 180-190 degrees.

If possible, cook covered for the first 40 minutes, but the sauce tends to run off, so see what works for you.

Then the lid must be removed, and the cheese, if you want, fall asleep and cook for another 20 minutes until the meat is ready. Offer to cook this dish.

Shank with cabbage and other goodies

Boiled-smoked shank (can be boneless) - a couple; however, look at the size of the shank and the number and “quality” of the guests: some guest will scam a whole shank;
half-smoked sausages - 400 grams;
sauerkraut - with a pound;
fresh cabbage - half a small head;
bay leaf, peppercorns, tomato paste;
vegetable oil - 5 tablespoons;

We wash the shank well, scrape it if necessary, and put it to boil in a small (just to cover it) amount of salted water. There are also peppercorns and bay leaves.

While it (at least an hour) is being cooked, chop fresh cabbage. If the sauerkraut is coarsely chopped, it is necessary to chop it. For this purpose, kitchen scissors are suitable.

Sometimes the cabbage burns. Make sure that this does not happen, stir it from time to time.

We cut the sausages into small circles, quickly fry in a saucepan in vegetable oil, put both cabbages there, mix - and let it all stew for about 40 minutes.

Now it's time to take the form, put the cabbage with sausages, and on top of it - the knuckle. And all this - in the oven at a temperature of about 170 degrees.

The only thing missing from this dish is beer. What sandwiches to complement the festive beer table read in.

Pork roll

Pork tenderloin - 1 kg;
smoked or raw bacon strips;
champignons - 800-900 gr;
onion or garlic - to taste;
parsley or other greens - 1 bunch;
butter - 50 gr;
cheese - 300 gr.

We clean the mushrooms, cut into slices and fry in oil with the addition of chopped onion or garlic. Remove from fire and let cool slightly.

Wash the parsley, chop and add to the mushrooms. We rub the cheese on a fine grater.

Wash the pork, dry it, cut across the fibers. Now cover with cling film and beat off.

It is better to serve this dish with a potato salad or any.

We spread the beaten pork on a film in one layer to make a layer of meat.

Put the filling and grated cheese on it.

With the help of a film, wrap the roll, wrap it with bacon, put it in a mold.

Cover with foil and put in the oven at 180 degrees.

We bake for about an hour, check the readiness by piercing the roll with a narrow knife.

If the juice is clear, you can remove the foil and bake the roll at 220 degrees until crusty.

And now the dishes that children will appreciate. They are perfect for a children's party.

Pork - 800 gr;
potatoes - by volume of pork;
mayonnaise - a pack;
garlic - half a head;
cheese - 300 gr.

Prepare the pork: cut across the fibers, cover with a film and lightly beat off.

Put the pork in a saucepan, pour a little water, squeeze a couple of cloves of garlic, salt and cook over low heat for about 30 minutes.

The garnish is already included, and it’s good to add fresh vegetables.

Peel the potatoes and cut them into thin slices (you can even use a potato peeler), lay them on top of the meat, squeeze another clove of garlic, lightly salt and pour mayonnaise mixed with water so that the potatoes are covered.

Cook for another 20 minutes covered.

Now squeeze the rest of the garlic and cover everything with cheese. If the saucepan is suitable for this, put it in the oven for 10 minutes at 220 degrees. If not, keep covered for 10 minutes over low heat.

Pate

Minced meat - 1 kg;
chicken liver 300 gr;
a bun soaked in milk;
eggs - 3 pcs;
sweet pepper - 2 pcs, red is better;
greens - 1 bunch;
cauliflower - half a large head;
butter - 50 gr;
salt, pepper, onion, garlic - to taste.

Rinse the liver, clean it, pass it through a meat grinder.

Mix minced meat with eggs, liver, bun and eggs with a blender. Cut the pepper into cubes and simmer for 7 minutes. Add onion-garlic there.

Now add chopped greens, pepper and cauliflower divided into inflorescences, salt and pepper to the minced meat.

Grease the form with oil, lay out the minced meat, cover with foil and bake in the oven at 180 degrees for 30 minutes. Check the readiness.

Now, if the juice is already transparent, remove the foil, grease the surface with butter and return to the oven for 10 minutes.

A light pate can be prepared.

A meat dish, but more than one - will become a favorite of any holiday!

A step-by-step photo recipe for making “those” homemade cutlets, with bread crumb and two types of meat - pork and beef. Preparing this dish is simple - we twist meat, bread, onions in a meat grinder, make homemade minced meat, form cutlets, roll in flour, fry until cooked in a pan. We serve cutlets with the best side dish for this occasion - mashed potatoes.

Recipe for steam pies pigodi, or, as they are also called "pyang-se". The dish has Korean roots and is a cross between manti (because it is steamed in a double boiler) and ordinary pies, as it is made from yeast dough. The filling for these pies is complex, it is made from minced pork, onions, carrots, cabbage and spices, but in technological terms, pigodi are prepared like steam pies: we roll out, or rather, knead with our hands into a layer, yeast dough, put the filling in the middle, form a pie . Then we put the molded pies in the mantyshnitsy and cook the pian-se for a couple.

I have already cooked manti more than once, but this recipe differs from others with an interesting filling, which, on the one hand, makes this dish affordable and budgetary in our Siberian conditions, and on the other hand, is a kind of compromise between Central Asian and Russian cuisine. So, to prepare the filling, just take a piece of pork, a piece of lamb fat, potatoes, onions and make the filling. We knead the dough for manti standard, i.e. very cool.

Another option for cooking pork loin. This time, we will cut the meat into steaks, marinate the pork a little in spices, onions and vegetable oil, after which we will bake our kebab on the grill until a beautiful baked crust forms. The dish is served with fresh herbs and fresh vegetables. I definitely recommend cooking such baked meat in the country, it's really delicious!

Recipe for pork chops cooked in the oven. The meat is beaten, marinated, baked until cooked in the oven, after which the pork is laid out onions, chopped parsley, tomatoes, chops sprinkled with cheese and baked again until the cheese is ready. I highly recommend cooking pork in this way, but this photo recipe for chops will help you!

Photo of lazy cabbage rolls, which are cooked with pork meat, rice, cabbage and onions with carrots. Since cabbage rolls are "lazy", minced meat is not wrapped in cabbage leaves, it itself is part of the minced meat. In a nutshell, the whole recipe for lazy cabbage rolls comes down to cooking minced meat and vegetables, which is formed into cutlets. Further, the resulting semi-finished products are breaded in breadcrumbs and fried in a pan. At the end of cooking, lazy cabbage rolls are placed on a baking sheet, poured with tomato sauce, and baked until fully cooked in the oven. In fact, preparing this dish is much easier than you might imagine, as you can easily see by looking at the step-by-step photo recipe for these lazy cabbage rolls!

Recipe for doctor's sausage cooked at home according to GOST. If you are tired of eating "it's not clear what" and "it's not clear from what" - be sure to try to cook a normal doctor's sausage at home from real meat, and you will immediately understand the difference! Whoever says anything - the simplest recipe, a stick of doctor's sausage cooked on the weekend will allow you to make sandwiches all week from which you can not be afraid for your health, but at the same time, get simply incredible taste pleasure!

Recipe for pork baked in foil under the fire. We take a piece of pork, rub it with spices and salt, stuff the meat with carrots, wrap it in several layers in aluminum foil and place the workpiece in a hole dug in the ashes of the fire. We make a fire over the pork and in a couple of hours we get a wonderful meat delicacy.

Another recipe for manti, this time from pork. We make a very cool dough, turn the pork into minced meat with a meat grinder, add onions and spices, sculpt manti, load them into a pressure cooker, put on fire. Serve hot and enjoy a delicious dish of Central Asian cuisine!

Photo of pork dumplings. We take a fatty piece of meat, chop it with hatchets or twist it in a meat grinder, combine the meat with onions and green onions, add a little garlic, black and red ground pepper to the filling for dumplings, knead the usual dough and we can assume that the preparatory stage of cooking is completed, and we just have to stick and boil dumplings in meat broth or salted water.

Photo of a baked pork knuckle stuffed with sauerkraut and ham that I once made after visiting a German brasserie. I drank beer there, ate a knuckle, and thought, why not cook the same at home! Here I have prepared. As it turned out, this epic dish is not so difficult to prepare! We take the knuckle, cut a bone out of it, marinate it for several hours (while sauerkraut is stewed), stuff it with stewed sauerkraut and ham, place the resulting semi-finished product in a baking sleeve, and bake the knuckle in the oven until a beautiful golden crust appears. It turns out just a wonderful dish! Therefore, if you are still thinking about how to cook a shank, try baking it in this way.

Photo of wood mushroom dish with pork cooked in Chinese style. To make this culinary delight, you need to make preparations: soak dry black tree mushrooms, peel and chop vegetables (the recipe used: garlic, ginger, chili peppers, leeks, green onions, carrots and onions), cut meat into small slices. Further, the prepared products are quickly fried in a deep frying pan until fully cooked.

Photo of a homemade sausage that was made from pork. I usually like to eat homemade sausage prepared according to this recipe with stewed sauerkraut and serve this splendor with a large mug of cold beer, because the dish turns out no worse than in a decent beer restaurant. Sausage is prepared simply - we cut the pork not very finely with a knife, add finely chopped onion and garlic, salt, spices to the meat. We knead the minced sausage well and stuff the pork intestines bought in the store with it. The resulting sausages are baked in a well-heated oven until fully cooked. As mentioned above, this dish is served with stewed sauerkraut.

Photo of pork and beef jelly prepared by me for the new year. Actually, I didn’t discover any America, I just took a cauldron, boiled pork legs and beef meat in it (I wanted the jellied meat to turn out to be meat) along with carrots and onions, after which the meat was sorted out and poured with the resulting jellied meat - broth. Without undue modesty, I want to say that the jelly shown in the photo turned out to be very tasty, if anyone is interested, the recipe for my jelly is here.

Once I had a chance to taste the Japanese dish "yakinaku". I decided to cook it, found the sauce of the same name, but it turned out that to prepare a real Japanese masterpiece, you need a special flat stove. In order not to break off, I decided to replace the device specific to the Japanese with a cauldron specific to Siberians. The photo shows the final pork dish, or rather, fried pork with vegetables in a Japanese sauce. It turned out very tasty, and the "darling" of Japanese cuisine was provided by the sauce in which the pork was marinated before frying, in which the pork was cooked, and which is served with fried pork and vegetables.

A photo of pork in sweet and sour sauce from which I finally managed to achieve the identity of the dish that I often take when visiting a Chinese cafe or restaurant. As it turned out, there is nothing difficult at all in preparing a recipe for pork in sweet and sour sauce, and even more than that, the simplicity of this previously inaccessible dish for my mind is simply amazing! You just need to cut the pork into thin plastics, roll them in starch, bake the pork in a large amount of vegetable oil, make a sauce, mix with meat, and that's it! I think that from the second time cooking sweet and sour pork, this dish can be cooked in 20-25 minutes no more! If anyone wants to measure their culinary skills with Chinese chefs, here is the recipe.

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

What to cook from pork in the oven

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

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

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

French pork meat - a classic recipe

Ingredients:

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

Cooking:

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

Roast pork with homemade potatoes

Ingredients:

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

Cooking:

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

Pork escalope - baked in the oven

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

Ingredients:

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

Cooking:

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

Cooking festive pork tenderloin

Ingredients:

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

Cooking:

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

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

Pork with vegetables baked in foil

Ingredients:

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

Cooking:

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

Pork medallions (sautéed) - a restaurant-level dish

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

Ingredients:

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

Cooking:

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

Meat skewers on skewers in the oven

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

Ingredients:

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

Cooking:

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

Rolls with mushrooms

Ingredients:

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

Cooking:

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

Pork with an unusual taste with kiwi

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

Ingredients:

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

Cooking:

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

Carbonate, baked in chunks

Ingredients:

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

Cooking:

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

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

Bavarian meat loaf

Ingredients:

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

Cooking:

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

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

Recipe for roasting meat in soy sauce with honey

Ingredients:

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

Cooking:

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

Selected dishes from the multicooker

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

Appetizing pork pilaf

Ingredients:

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

Cooking:

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

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

beef stroganoff meat

Ingredients:

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

Cooking:

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

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

Pork kharcho with rice

Ingredients:

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

Cooking:

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

Diet steamed meat

Ingredients:

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

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

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

Pork braised in cream

Ingredients:

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

Cooking:

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

Pork accordion with cheese

Ingredients:

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

Cooking:

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

Ribs with potatoes

Ingredients:

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

Cooking:

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

Potato, pork and cheese casserole

Ingredients:

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

Cooking:

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

Pork neck with Provence herbs

Ingredients:

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

Cooking:

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

Cooking delicious pork on the stove

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

Pork goulash with gravy

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

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

Wash the pork and dry it with napkins, divide it into parts. In order for the chops to keep the meat juice inside, they form a “protective shell”, we do not bread them in flour or other composition. Another condition is the removal of tendons (connective tissue), which can compress and deform products during the frying process.
Mix spices, dry herbs (we select to taste) and lemon juice. We rub the layers, leave for half an hour.
oil (sunflower or olive) - 100 g;
cucumbers (salted, barrel) - 3 pcs.;
tomato paste - 50 g;
peppercorns - 6 pcs.