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

Recipe 1

You will need:

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

Preparation procedure:

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

Best served 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 these chops in foil you will need:

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

Preparation:

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

Asian style 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 each honey, soy sauce and apple cider vinegar;
• 1 carrot and 1 sweet pepper;
• 2 teeth garlic;
• 2 tbsp. l. starch.

Preparation:

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

Pork in sour cream

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

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

Preparation:

• wash 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 frying pan;
• fry pieces of meat;
• put 3 tbsp in a frying pan. l. sour cream;
• pour 2 tbsp. l. flour;
• salt;
• pour a glass of cold water and stir;
• cover the meat in the sauce with a lid, reduce the heat and leave to simmer for another 10 minutes.

Pork recipes for main course in a slow cooker

Ancient people cooked meat over open fires or coals, so they had few options. Fortunately, today many smart devices have been invented to help cooks, allowing them to quickly and easily create real masterpieces. For example, there are pork recipes for main course that can be prepared in a slow cooker. For one of its options you will need 1.2 kg 4 cloves of garlic and a mixture of seasonings consisting of white, black and red ground pepper, taken 1 tsp each. everyone.

Cooking stewed pork in a slow cooker

• wash the meat and pat dry with a paper towel;
• pass the garlic through a crusher, add to the mixture of pepper and salt, stir and rub the resulting mixture onto the pork neck;
• transfer the meat to a shallow dish and, wrapping it in cling film, marinate for a day, turning the neck periodically;
• if the piece is large, then use skewers to give it a more compact shape;
• place the pork in the roasting sleeve;
• wrap the ends of the sleeve up and tie them so that the juice released during frying remains inside the bag;
• place the meat in the sleeve into the multicooker bowl;
• pour water up to half the height of the “roll”;
• set the “Stew” mode on the multicooker control panel 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 with the lid closed for another 2 hours;
• remove the package of meat from the bowl;
• pierce the bag and let the juice drain into some bowl (it is good for preparing 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 pork second course recipe has several variations. For example, you can put peeled medium potatoes 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 the piece. cream. Then the pork should be wrapped in foil so that the juice does not leak out, and baked using the “Multi-cook” mode at 150 degrees.

Many people gain the experience of preparing appetizing meat dishes at the cost of dozens, or even hundreds, of burnt steaks, undercooked chops and pieces of tenderloin dried out in the oven. I suggest you immediately skip unsuccessful attempts to feed your family a hearty protein dinner. Now you will know exactly what is best to cook from pork for the main course, quickly and tasty, aromatic and thoroughly. Keep 5 simple recipes with photos for every taste and budget, occasion and company. I deliberately did not include in the selection. These cooking methods are already on the website. And here only original, unusual, but not complicated step-by-step instructions are collected.

Ideal dinner: Pork neck “Larski style”

Ingredients:

How to cook juicy pork “Larski style” for the main course (step-by-step recipe with photos):

The dish will turn out very juicy if you use moderately fatty meat. I cooked from the neck. I suspect that the tenderloin and shoulder will be no less tasty. Cut the washed and wiped main ingredient across the grain. The approximate thickness of the pieces is 2-2.5 cm. That is, a little thicker than . Wrap each piece in several layers of cling film. Beat it off. Rub with pepper.
Fry until golden brown in well-heated oil. Cook over moderate heat for 2-3 minutes per barrel. Salt the fried side. Remove the cooked meat from the pan and place on a paper napkin to absorb excess fat. Place in a single layer on a baking sheet.
Prepare the sauce while frying. Chop the cucumbers into small cubes or grate them on a coarse grater. Cut the garlic into smaller pieces. Also chop the nuts and herbs with a knife. Instead of nuts, you can use coarsely crushed crackers.
Place everything in one bowl. Add sour cream. Stir. Give it a try. Season with pepper and salt (if necessary).
Brush the sauce onto the meat pieces on the baking sheet. Place in an oven preheated to 180-190 degrees. Cook for 20-25 minutes.
A tasty and very simple dish is ready. I prepared it for the second time. I think I'll repeat it one of these days. The pork comes out tender, soft and tasty. And the light sauce complements it harmoniously.

Pork in a “coat” of potatoes “Steppe style”

Required Products:

Main components:

Sauce:

Proven cooking option:

Wash the meat and dry it. Slice against the grain of the meat to retain more juices 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.
Brush the meat with the aromatic mixture. Leave for 10-15 minutes at room temperature. For longer marinating, cover the bowl and refrigerate.
Prepare a “fur coat”. Grate potatoes and cheese. Finely chop the onion. Beat in the eggs and add flour. Season with salt and pepper. Add sour cream. To prevent the potatoes from darkening, rinse them well after chopping.
Cover each piece of pork with potato mixture.
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. Add a little salt.
Place the meat in a heatproof dish. Pour over the sauce. Cook for 7-10 minutes at 200 degrees.
Remove from oven and serve immediately. Delicious meat filling, potato “side dish” and delicate sauce - an appetizing, satisfying, quick and easy-to-prepare second dish for every day. You can cook it 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 cooking part of the carcass with moderate layers of fat. It is desirable that the piece be elongated, with a flat surface. To make it neater, use kitchen thread. Mix mustard (I had ready-made one - regular and with grains) with oil, salt and pepper. Rub the mixture over the pork. Let it rest in a cool place for 2-3 hours.
Cut the brisket into small cubes. Fry in a dry frying pan. The brisket will release enough fat when fried, 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. Serve with the fried brisket.
Coarsely chop the mushrooms. Grind in a blender.
Simmer in a frying pan until all the liquid has evaporated. You should get an almost dry mass. 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. Place it on a well-heated frying pan. The meat fibers must be covered with a crispy crust, otherwise the meat will release juice during baking and the dough will become soggy. It will feel like the dish is a little damp. Cool completely.
Place cling film on the table. Spread the mushroom mixture in an even layer.
Place the main component on top. Take the film by the free ends and connect them at the top. The champignon filling will completely cover the surface of the pork fillet.
Carefully wrap with dough. Pinch the ends carefully. Make several cuts on top to prevent the puff shell from puffing up during baking. Brush with beaten yolk mixed with a spoonful of water or milk. Sprinkle with coarse salt. Bake for about 40-50 minutes at 180-200 degrees. It’s difficult to check if it’s ready; rely on the color of the dough. It’s difficult to dry out such meat, but it’s easy to undercook it. Remember that you cannot eat raw pork. Let the finished dish stand outside the oven for 15-20 minutes.
Cut and try! Very tasty, satisfying, fast and unusual!

Delicious pork stewed in beer sauce

List of what you need:

Detailed step-by-step recipe:

Rinse the pork. Cut into even pieces with sides up to 4 cm.
Fry in a small amount of vegetable fat until golden brown. To make a crust, place small portions of the product on the frying pan. Cook over medium heat. Place the finished meat in a bowl.

bbcgoodfood.com

Ingredients

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

Preparation

Heat the oil in a saucepan, add thinly sliced ​​onion and cook for 10 minutes until softened. Cut the meat into cubes, and the mushrooms into slices and add to the onion. Fry for 3-4 minutes over high heat, season with paprika and cook for another minute.

Add the tomato paste and broth and simmer for 5-8 minutes until the pork is tender. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or.

2. Pork stuffed with bacon, apples and nuts

Tatiana Vorona / Shutterstock

Ingredients

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

Preparation

Chop bacon and fry. Remove to a plate and drain off the fat. Add diced apples and onions to the pan and cook for 4-5 minutes. Add the chopped ones and fry for a couple more minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

Cut the pork in half lengthwise and open it up. Salt and pepper the meat. Place all the filling on it, wrap tightly with a roll and tie with thread. Rub the mustard over the top of the pork.

Place on a baking sheet and bake for 1.5 hours at 160°C. Remove the meat, leave for 15 minutes and cut into slices.

delish.com

Ingredients

• 2 tablespoons vegetable oil;
• 2 green bell peppers;
• 1 onion;
• 3 cloves of garlic;
• salt - to taste;
• 2 teaspoons ground cumin;
• 2 teaspoons dried oregano;
• 1 ¹⁄₂ kg boneless pork shoulder;
• 500 ml beef broth;
• 170 g tomato paste;
• 200 g olives stuffed with peppers;
• 1 tablespoon white vinegar;
• a few sprigs of parsley.

Preparation

Heat oil in a deep frying pan over medium heat. Add the peppers and onions cut into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and mix well.

Remove excess fat from the pork, cut the meat into large pieces and place in the pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and place in an oven preheated to 180°C for 2.5–3 hours, until the meat is very soft.

Then skim the fat from the pork and vegetables. Use a fork to separate the meat into pieces, add the olives, vinegar and chopped parsley. The dish goes well with.

bbcgoodfood.com

Ingredients

• ½ bunch of rosemary;
• 150 g breadcrumbs;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 8 pieces of pork fillet;
• 4 tablespoons butter.

Preparation

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

delish.com

Ingredients

• 50 g brown sugar;
• 2 tablespoons soy sauce;
• a piece of ginger about 7 cm long;
• 2 cloves of garlic;
• ground black pepper - to taste;
• 4 pork fillets, about 3 cm thick;
• salt - to taste;
• 2 tablespoons butter;
• 400 g Brussels sprouts;
• a few green onions.

Preparation

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

In a saucepan or frying pan over high heat, melt 1 tablespoon butter and 2 tablespoons vegetable oil. Fry the pork until golden brown, then turn it over and pour the prepared sauce into the saucepan. Fry the meat over medium heat for about 5 minutes, turning if necessary. The meat should be completely covered with sauce.

Cut the Brussels sprouts lengthwise into quarters. In another frying pan, melt the remaining butter and fry the cabbage for 3-4 minutes until lightly browned. Season with salt and pepper. Place pork and cabbage on a platter and garnish with chopped green onions.

bbcgoodfood.com

Ingredients

• 1 large potato;
• 1 teaspoon vegetable oil;
• 500 g minced pork;
• 1 onion;
• 1 clove of garlic;
• ¼ teaspoon ground cinnamon;
• ¼ teaspoon ground cloves;
• ¼ teaspoon ground nutmeg;
• salt - to taste;
• ground black pepper - to taste;
• 100 ml meat broth;
• 400 g;
• 1 egg.

Preparation

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

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

lifestylefood.com.au

Ingredients

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

Preparation

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

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

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

delish.com

Ingredients

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

Preparation

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

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

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

delish.com

Ingredients

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

Preparation

Heat 2 tablespoons oil in a skillet over medium heat. Rub the meat with salt and pepper and fry for 2 minutes on each side. The meat should be browned. Place the pan in an oven preheated to 200°C for 5 minutes, then transfer the pork to a plate.

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

Pork is used more often than other types of meat when preparing dishes for everyday and festive tables. The meat is prepared relatively quickly, and if the technology is followed, it turns out soft and juicy, not inferior in taste to other varieties. Pork is stewed separately and with vegetables, boiled, fried in a pan and on the grill, baked in the oven, simmered in a slow cooker. Every gourmet can easily find a recipe to their liking.

In our article we will look at what to cook from pork pulp simply and quickly for a main course or for dinner. Depending on the method of heat treatment, we present several interesting recipes for preparing this type of meat.

Pork stew in the oven

A very tasty stew with a light spicy aroma is prepared from pork pulp with a small amount of fat. The neck or back is ideal, but not the loin, as this can cause the meat to be a bit dry. The cooking time is approximately 2 hours. It's not exactly quick, but it's very simple, and the stew is prepared from familiar ingredients. Please note in advance that the recipe contains ingredients that you can buy ready-made in a store or cook yourself in the oven by drying chopped tomatoes in the oven with Provençal herbs and pepper.

The process of preparing stew consists of the following sequence of actions:

1. Prepare a roasting pan or frying pan with a thick bottom. Prepare the oven by heating it to 180 degrees.
2. In very hot olive oil (2 tablespoons), fry pieces of pork flesh (700 g) about 5 cm in size on all sides until golden brown.
3. To the meat add onion cut into 8 pieces, garlic (2 cloves) and green chili pepper, freed from seeds. Fry all ingredients together for about 5 minutes.
4. Combine sun-dried tomatoes (1.5 tbsp) with a glass of chicken broth. Add a pinch each of cinnamon, ground cloves, star anise, white pepper, cumin, coriander and dried dill. Bring the mixture to a boil and pour the prepared sauce over the meat, onions and peppers.
5. Place the roasting pan, uncovered, in the oven for 90 minutes.
6. After the time has passed, add potatoes (700 g), cut into large pieces, and carrots (800 g) to the meat. Pour a glass of chicken broth over the dish and put it back in the oven for half an hour.

Having learned to cook stew according to the recipe presented above, you will no longer wonder what to cook from pork pulp. This hearty dish will captivate you with its special taste.

Pork pulp, cooked in pieces

The meat will be as juicy as possible if you bake it in one piece. This will increase the cooking time, but the result will impress all guests at the festive event without exception. If you don’t yet know how to deliciously cook pork pulp, use the step-by-step recipe below.

1. A large piece of pork shoulder (2.5 kg) must be washed and dried on all sides before cooking.
2. Next, you need to salt and pepper the meat, rub it with a mixture of horseradish (1.5 tbsp) and hot pepper (0.5 tsp).
3. Place the piece in a baking dish of suitable size.
4. Next to the meat, place apples (2 pieces), cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour in apple cider (1 tablespoon) and cream (70 ml). Grate the top of the piece with rosemary and brown sugar (70 g).
5. Bake the pork at 160 degrees for 3 hours, after covering the meat with foil.
6. After the specified time, remove the foil, increase the temperature to 210 degrees and continue baking for another 40 minutes.
7. Place pork on a serving platter. Serve with applesauce and a side of salad or mashed potatoes.

Now you know (if you have uncut pork on hand) that cooking meat in pieces is not at all difficult. The main thing is to have enough time so that the pork can properly simmer in its own juices and spices.

Pork tenderloin with pomegranate sauce

The most valuable part of the carcass is the tenderloin. Since this muscle tissue is located in the posterior lumbar region and receives virtually no physical activity during the life of the animal, when cooking meat it turns out to be the most juicy and tasty. If you managed to buy tenderloin at the market or in a store, and you do not know what can be prepared from the pork pulp, it will be useful for you to obtain information on how to prepare such meat. It is highly expensive, so it is advisable to fry it, cutting it across the grain, or bake it in a whole piece. Very rarely such meat is boiled or stewed.

You can prepare pork tenderloin in the following way:

1. A piece of meat weighing 600 g is thoroughly washed under running water and dried with a paper towel.
2. Rub the tenderloin with a mixture of salt, pepper, vegetable oil (1 teaspoon) and squeezed garlic (1 clove).
3. Place the prepared piece on a hot frying pan and quickly fry on all sides until golden brown over high heat.
4. The fried tenderloin is transferred to a baking sheet and placed in a preheated oven (180 degrees) for 20 minutes. You can check the readiness of meat with a probe thermometer. The internal temperature should be 145 degrees and the color should be light pink.
5. The meat on the baking sheet is removed from the oven and covered with foil. Served with pomegranate sauce.

To prepare the sauce, use fresh figs, cut into halves (3 cups), dry white wine (1 tbsp.), pomegranate juice (3 tbsp.), sugar (70 g), salt to taste. All ingredients are placed in a saucepan and cooked over low heat for about 50 minutes. Then cool slightly, and rub the figs through a sieve. After this, return the pan to the heat, add butter (3 tablespoons) and boil to the desired consistency. The suggested ingredients make approximately 2 cups of sauce.

Pork perkelt in Hungarian style

Perkelt is one of the options for preparing stewed meat. The dish belongs to Hungarian cuisine. It is served both as a main dish with a side dish of mashed potatoes, and as a base for Hungarian bograch. If you bought fatty pieces of meat with lard, then the question is: what can be prepared from pork pulp can be considered decided.

For perkelt, meat (800 g) is cut into small pieces across the grain, onions (3 pieces) and lard (70 g) are chopped into cubes. First, fry the lard in a heated frying pan so that all the fat is rendered. Remove the cracklings from the frying pan. Then the onions are sautéed in pork fat, and when they become transparent, the meat is added. When the pork pieces are fried on all sides, pour 2 cups of water into the frying pan, add sweet paprika (4 tablespoons), red pepper if desired, and salt.

Simmer the perkelt over low heat for an hour. The cooking time can be increased, the main thing is that the pieces are soft enough. They should literally disintegrate into fibers and melt in your mouth.

How to deliciously cook pork pulp in a frying pan

Fans of hot and spicy Korean cuisine will definitely like this recipe. The meat turns out, as they say, “with pepper.” But at the same time it comes out quite juicy, does not dry out and is fried in just 20 minutes.

You can cook pork pulp in a frying pan in the following order:

1. In a hot frying pan over high heat, fry the pork cut into small pieces.
2. Add coarsely chopped onion and green onions, green chilies (with or without seeds), garlic (4 cloves) and grated ginger (1/2 tablespoon) to the meat. Pour sesame oil (2 tablespoons) into the frying pan.
3. Fry vegetables and meat over low heat for about 10 minutes.
4. Add chili paste (1 teaspoon), red pepper flakes (2 tablespoons), soy sauce (1 tablespoon) and brown sugar (2 tablespoons) to the pork.
5. Fry the meat for another 10 minutes until the onion is transparent.
6. Place meat on a serving platter and sprinkle with toasted sesame seeds. Serve with rice or salad.

Pork with carrots in a frying pan from Yulia Vysotskaya

It is quite difficult to dry out a large piece of pork if the cooking technology is followed. As a rule, such meat almost always turns out juicy and soft. Finely chopped pork (pulp) is a completely different matter. You can learn how to cook meat in the form of pieces quickly and tasty from the recipe below from the famous culinary specialist Yulia Vysotskaya. For this dish it is better to take undercut or shoulder

Salt coarsely chopped pieces of pork (800 g) and fry for one minute on each side in heated olive oil (3 tablespoons). It is extremely important not to overcook the meat, otherwise it will turn out tough. Transfer the pieces of pork from the frying pan to a plate, and in the resulting fat and butter, fry the red onion cut into 4 parts and large pieces of carrots (2 pieces each), crushed cloves of garlic (5 pieces), thyme sprigs (6 pieces), coriander (1/2 teaspoon). Fry the vegetables with spices a little, stirring occasionally. Then return the pork to the frying pan, pour it with light non-alcoholic beer (300 ml), add salt if necessary and simmer over low heat for about an hour.

Thanks to this recipe, you will always know what to cook from pork pulp for a main course or dinner. This meat can be served as a separate dish or with a side dish, such as porridge or mashed potatoes.

Pork chops with cheese sauce and mushrooms

For dinner, we usually want something that is not too fatty, but at the same time filling, so that we don’t have to go to the refrigerator for a snack in the middle of the night. If you choose from pork, then lean loin is just right for this. Now it remains to figure out what to cook for dinner from pork pulp, what side dish to serve it with. The best option is to cut the loin into pieces, namely chops 1-1.5 cm thick.

Sequence of cooking:

1. The chops are washed under running water and dried thoroughly with a towel.
2. A breading is prepared from garlic powder, salt, black pepper (half a teaspoon each) and flour (30 g). Then the prepared chops need to be rolled in this breading and fried in a frying pan with a tablespoon of olive oil until golden brown.
3. Fry mushrooms (200 g), white onion (1 piece) and squeezed garlic (2 cloves) in butter. Add 2 cups of milk, 80 g of processed cream cheese, salt (1 teaspoon), flour (2 tablespoons), and a pinch of pepper to the mushrooms. Remove the sauce from the heat and add diced brie cheese (100 g).
4. Place the chops in the frying pan with the sauce and place them in the oven to bake at 180 degrees for 20 minutes.

When serving, the meat is topped with cheese sauce and mushrooms. Rice or potatoes are prepared as a side dish.

Pork baked in cream with tomatoes

This dish is perfect for both lunch and dinner. Therefore, if you are still in doubt about what to cook from pork pulp for the main course, meat baked in the oven with cream and tomatoes is a great option! The recipe provided will convince you of this. The meat is tender, juicy, with a light creamy taste and aroma.

The cooking sequence is as follows:

1. Pork pulp (loin) is cut into pieces 1.5 cm thick.
2. Each steak is placed in a frying pan (for the oven) with a minimum amount of vegetable oil and fried on both sides until golden brown.
3. The fried pieces of meat are topped with salt and pepper, sprinkled with aromatic dry herbs (oregano, basil, etc.), and halved cherry tomatoes or slices of regular tomatoes are placed on them.
4. Now you need to take 10% fat cream (600 ml) and pour it over the steaks and tomatoes.
5. Immediately before cooking or 10 minutes before the end of baking, sprinkle the top of the dish with finely grated cheese (300 g).
6. Pork steaks are baked in the oven for about half an hour. The dish is served with baked sweet peppers, rice or potatoes.

Meat in cream is perfect for a holiday table or every day. This is exactly what you can cook from pork pulp very simply and quickly. Just 40 minutes of your time - and a hearty dish high in protein will be ready for the table.

Mexican pork carnitas cooked in a slow cooker

A delicious dish that is cooked like slow-braised pork. The result is so soft that it literally disintegrates into fibers. And there’s no need to talk about the taste of the dish. Pork "Carnitas" is usually served in Mexican style. A slow cooker is ideal for long-term heating of meat.

A traditional Mexican dish can be prepared from pork pulp (a photo of the finished dish is presented above). It is best to choose a spatula weighing approximately 1 kg. Before putting it in the slow cooker, it is washed, dried and rubbed on all sides with salt and pepper, as well as a mixture of oregano (2 teaspoons), a teaspoon of cumin (ground) and olive oil (1 tablespoon). A piece of prepared meat is placed in a multicooker bowl, and whole cloves of garlic (4 pieces), coarsely chopped onions, pieces of green chili without seeds are placed on top of it, and orange juice squeezed from two halves of an orange is poured.

The pork is cooked in the “Stew” mode for about 6 hours. After the specified time, it is taken out of the bowl, cooled, torn into fibers using a fork, and fried in vegetable oil (3 tablespoons) until a golden brown crust forms on one side. Pork, if the cooking recipe is followed, turns out tender, juicy and very tasty.

How to cook pork pulp in the oven in foil

Pork pulp baked according to this recipe will be an excellent alternative to harmful sausage, because the dish becomes especially tasty after it has completely cooled in the refrigerator. However, you can serve it hot, with a tasty side dish of vegetables or rice.

The delicate texture of the cooked pulp is explained by the correct choice of meat, and it will be a neck or shoulder blade with small streaks of fat, with preliminary marinating in an acidic environment. We’ll tell you how to deliciously cook pork in the oven in a few steps:

1. A dried piece of shoulder blade weighing 1 kg is rubbed with a mixture of salt, pepper (1/2 teaspoon), oregano (2 tablespoons), squeezed garlic (2 cloves). The meat is transferred to a pan of the appropriate size.
2. Chopped onions (3 pieces) are salted to release more liquid and mixed with the juice of 1 lemon.
3. The prepared mixture is placed directly on the meat, covered and left in the refrigerator for 12 hours to marinate.
4. Place the finished pulp on a sheet of foil folded in half directly onto a bed of pickled onions, and seal the meat on all sides with foil.
5. Bake the meat for about 1 hour 15 minutes. To check readiness, pierce a piece of pulp with a knife and check that the juice is clear. 10 minutes before cooking, brown the pork by opening the foil. After cooling, the meat is cut into portions.

Bon appetit!

11.12.2017, 18:03

What to cook for pork dinner quickly and tasty - 8 step-by-step recipes

Published on December 11, 2017

Dinner should be hearty and tasty. And I think that many men agree that when you return home tired and hungry in the evening, a good dinner relieves fatigue like a hand. Of course, a pork dinner saturates the body very well and replenishes its strength.

Today's pace of life leaves little time for preparing homemade food, and therefore many are increasingly turning to fast food. Of course this is harmful, and many people know about it. Still, you need to eat right, otherwise in the future there will be problems with digestion, and no one has time to be sick.

In order to start eating right, here is a small selection of recipes that you can prepare for dinner using pork. Pork is quite common and almost any dish will be very tasty.

Chops are a 100% no-lose option. Cooking them is not that difficult, and the result is simply stunning. This dish can be prepared for a holiday table as a main dish, or you can decorate gray everyday life. In any case, you can't lose by preparing these delicious meatballs for dinner.

Ingredients.

• 600-700 grams of pork.
• 300 fresh mushrooms.
• 2 onions.
• 100-130 cheese.
• 1 egg.
• Mayonnaise.
• Vegetable oil.
• Seasonings for meat.

Cooking process.

Pork is only good when it is fresh and preferably with a little bit of fat. This will cook the meat juicy. For chops, both sirloin and entrecote with bone are well suited. I will say that I like the pieces with the bone even more.

Divide the pork into 1.5-2 cm pieces. Wrap it in cling film and beat it on each side.

Chop the onions and mushrooms and fry in vegetable oil.

Distribute the broken pieces on a baking sheet. Coat each piece with oil and sprinkle with spices.

Combine eggs with sour cream and beat well with a fork.

Add grated cheese to the egg mixture and mix until smooth.

Now distribute the fried mushrooms and cheese mixture onto each piece of meat.

Place the pan in a hot oven and bake the chops at 200 degrees for about half an hour.

You can serve this delicacy with rice or mashed potatoes. Bon appetit.

A quick recipe for cooking pork in a frying pan

Bon appetit.

Pork goulash in a slow cooker

Ingredients.

• 500 pork.
• Onion 1 pc.
• Tomato paste.
• Seasonings for meat.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

Cut the onion and meat into small cubes.

Grease the multicooker bowl with oil, place the onion in it and fry on the frying mode for 1-2 minutes.

Add pieces of meat, a little salt and seasoning to the onion and fry for 20 minutes. Do not close the lid as you will need to stir the meat several times to ensure it is cooked on all sides.

While the meat is cooking, prepare the tomato sauce. It can be prepared from tomato paste or tomato juice. Tomato juice can be used without adding water, but the paste will need to be diluted with water. A glass of water for a tablespoon of pasta.

I pour the tomato into the meat, stir it and set the stew mode, close the lid, press start. On average, the dish will take about an hour to prepare.

After the allotted time, the multicooker itself will notify you that it is ready with a sound signal.

I serve goulash with mashed potatoes or rice. Bon appetit.

Stewed pork with apples

A very old recipe for cooking meat. I know that pork was served this way even under Tsar Gorokh. True, there was no soy sauce back then. This Meat turns out juicy, tasty and with apple notes. Moreover, it is very easy to prepare.

Ingredients.

• 500 pork.
• 2 apples.
• 1 tablespoon sugar.
• 2-3 cloves garlic.
• 1 onion.
• Vegetable oil.
• Soy sauce.
• Salt and pepper to taste.

Cooking process.

Cut the pork like for goulash

Onion in half rings.

Without peeling the apples, I cut them into slices no thicker than 0.5 cm and place them on the bottom of the cauldron.

I'll put the meat on the apples.

I'll pepper and sprinkle with sugar.A little soy sauce.

Onion rings.

And finally I’ll cover it with apple slices.

Cover with a lid and simmer over low heat until the meat is cooked. This is approximately 30-40 minutes.

You can also invite guests for dinner with this meat. Bon appetit.

Pork in creamy mushroom sauce

Bon appetit.

Meat for dinner Carpathian style

Ingredients.

• 1 kg. pork.
• 2 onions.
• 6-8 potatoes.
• 2 eggs.
• 120 cheese.
• Seasonings for meat.
• Salt and pepper to taste.

Cooking process.

I divide the potatoes into two halves and cut the halves into slices. I just started writing poetry ;).

I will cut the onion into half rings.

Fry potatoes with onions until tender in vegetable oil.

Cut the meat into pieces 1 cm thick. Beat.

Beat eggs together with meat seasonings.

Dip each piece of meat in eggs, then in cheese shavings, then fry in a frying pan until cooked.

Serve the meat with hot potatoes. For decoration, you can cut the tomato into slices and place it on top of a piece of meat. Bon appetit.

Pork in pots

The dish is prepared in special clay pots. Which can be bought in almost any supermarket. This dish is very old, as in ancient Rus' it was prepared in earthenware. True, the pots were a little larger back then, but the essence remained the same. And so cut the meat into small pieces.

Onions and carrots into half rings. But you can also grate carrots.

Cheese on a grater.

At the bottom of each pot we put a little potatoes, vegetables, meat, and grated cheese. Cover with a lid and place in a warm oven and raise the heat to 210 degrees. This dish takes a little over an hour to prepare.

During this time, the potatoes will release juice and the meat will be stewed in a small pot, the cheese will melt and give a beautiful cheese crust. Before serving, pour a little chopped herbs into each pot.

Bon appetit.